North Texas Dentistry Volume 7 Issue 4 NTD 2017 ISSUE 4 CONV DE | Page 24

healthy living

Hatch Chile Chicken

Enchiladas

Serves 6 | Serving size : 1 enchilada
Ingredients
1 tbsp . olive oil 1 c . onion , chopped 2 garlic cloves 3 tbsp . all-purpose flour 2 c . low sodium chicken broth or more if needed 1½ c . Hatch chilies , roasted , peeled , seeded and chopped 1 tsp . salt ( can be omitted ) 1 tbsp . ground cumin ( roasted seeds and then ground is best )
1 tsp . Mexican oregano ¼ tsp . black pepper or to taste 1 tbsp . bottled jalapeno juice or to taste 1½ c . poached chicken breasts ( poached in water or low sodium chicken broth ), diced into large chunks
Directions
Sauté onion in oil until translucent . Add garlic and brown slightly , being careful not to burn . Add a little broth if needed . Sprinkle flour over onion and stir until well incorporated and brown . Add broth , chilies , salt , cumin , jalapeno juice , oregano and pepper . Simmer for 20 minutes . Stir in chicken and continue to cook for approximately 3 minutes or until chicken is warm .
To assemble enchiladas : Preheat oven to 350◦F . Cover a cookie sheet with foil . Ladle a small amount of chili sauce into 6 puddles on the cookie sheet . Top with 6 corn tortillas , more sauce ( this time include chicken ) onion , cheese and repeat one more time . End with cheese . Bake approximately 12 minutes or until cheese bubbles and melts . Garnish with sour cream , tomatoes and scallions
Tip : Enchiladas can be assembled and cooked on individual plates that are oven safe .
Learn to make healthy choices and develop healthier habits .
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• Recipe Nutrient Calculations
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Nutritional Analysis
Calories
331
Fat
11g
Carbohydrates
37g
Saturated fat
3g
Protein
24g
Cholesterol
30mg
Sodium
951mg
* Nutrient Analysis done with a combination of sour cream and Greek yogurt .
Recipe provided by Kathy Duran-Thal , R . D ., Director of Nutrition Cooper Wellness Program , A Cooper Aerobics Company
24 NORTH TEXAS DENTISTRY | www . northtexasdentistry . com