GREEN PANS TARGET RECIPES

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EASY ENCHILADAS VERDES (GREEN ENCHILADAS) - SKINNYTASTE



Easy Enchiladas Verdes (Green Enchiladas) - Skinnytaste image

Traditional Mexican green chicken enchiladas, made lighter!

Provided by Gina

Categories     Dinner

Total Time 60 minutes

Yield 9

Number Of Ingredients 8

1 lb 2 boneless, skinless chicken breasts
1 onion (halved and divided)
1 teaspoon kosher salt
18 white corn tortillas
3 cups salsa verde (jarred or homemade)
1 cup crumbled queso fresco
sour cream (optional to serve)
cilantro (optional garnish)

Steps:

  • Preheat oven to 400F.
  • Place the chicken breasts in a stock pot along with 1⁄2 an onion and salt and cover with water. Bring to a boil and simmer until cooked through, about 20 minutes.
  • Remove chicken from the water and let cool slightly. Shred chicken with two forks and set aside.
  • Mince the remaining onion and add to the shredded chicken.
  • In batches place 6 tortillas on a microwave safe dish and microwave 40 to 50 seconds to make them pliable so they don't crack. Keep them covered with a dish cloth to stay warm, then working one by one dip each warm tortilla in green salsa. Scoop two rounded tablespoons into each tortilla and roll tightly and place in a large casserole dish, seam side down, in a single layer. Repeat with the remaining tortillas and chicken.
  • Drench entire pan with 1 cup sauce and sprinkle with crumbled queso fresco.
  • Bake, covered in oven for 25 to 30 minutes. Remove from oven and serve with sour cream or additional queso fresco, if desired.

Nutrition Facts : ServingSize 2 enchiladas, Calories 210 kcal, CarbohydrateContent 27.5 g, ProteinContent 15 g, FatContent 4 g, SaturatedFatContent 0.5 g, SodiumContent 734 mg, FiberContent 3 g, SugarContent 4.5 g

ONE SKILLET CHICKEN WITH BACON AND GREEN BEANS - SKINNYTASTE



One Skillet Chicken with Bacon and Green Beans - Skinnytaste image

This quick and easy chicken dish is cooked in a white wine sauce with string beans and bacon, all in one skillet. You can modify this basic recipe using any veggies you like!

Provided by Gina

Categories     Dinner

Total Time 20 minutes

Yield 4

Number Of Ingredients 10

4 strips center-cut bacon (chopped)
1 pound boneless (skinless chicken breasts, cut lengthwise into thin cutlets)
kosher salt
freshly ground black pepper
2 tablespoons minced shallot
2 cloves garlic (minced)
¾ cup low-sodium chicken broth
½ cup crisp white wine (such as Sauvignon Blanc (use broth for Whole30 or Paleo))
1 teaspoon chopped fresh thyme
8 ounces French green beans

Steps:

  • Heat a large non-stick skillet over medium heat.  Add the bacon and sauté until brown and crisp.  Remove bacon pieces with a slotted spoon, transfer to a paper towel lined plate and set aside.  Discard the majority of the bacon grease, leaving a very thin coating in the pan.
  • Season both sides of the chicken pieces with 1/4 tsp salt and black pepper and add to the skillet. Cook 4 minutes per side, or until cooked through.  Transfer to a plate and tent with foil.
  • Add the shallots to the now empty skillet and sauté 1 minute, scraping up brown bits.  Add the garlic and sauté 30 seconds more. Add the broth, wine and thyme and stir.  Add the green beans, increase the heat to medium-high and cook for about 8 minutes, or until the sauce has reduced and the green beans are crisp tender, stirring occasionally.
  • Transfer the chicken breasts and green beans to a serving platter. Season beans with 1/8 teaspoon salt and fresh pepper. Pour chicken juices into sauce with 1/8 teaspoon salt, stir and cook for an additional 30 seconds.  Pour sauce over the chicken and green beans and top with chopped bacon.

Nutrition Facts : ServingSize 3 oz chicken, 1/2 cup green beans, Calories 211 kcal, CarbohydrateContent 7 g, ProteinContent 29 g, FatContent 5 g, CholesterolContent 75 mg, SodiumContent 334 mg, FiberContent 2 g, SugarContent 1 g

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EASY ENCHILADAS VERDES (GREEN ENCHILADAS) - SKINNYTASTE
Traditional Mexican green chicken enchiladas, made lighter!
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  • Bake, covered in oven for 25 to 30 minutes. Remove from oven and serve with sour cream or additional queso fresco, if desired.
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