Cooking

Chicken Enchiladas with Salsa Verde

Filed Under: Cooking

Chicken Enchiladas with Salsa Verde

  • 1 cup chopped onion
  • 1/4 cup chopped fresh cilantro
  • 2 garlic cloves (minced)
  • 1 bottle salsa verde (such as Herdez brand, (7-ounce))
  • 2 cups shredded cooked chicken breast
  • 1/3 cup less-fat cream cheese (softened)
  • 1 cup fat-free chicken broth (less-sodium chicken broth)
  • 8 corn tortillas ((6-inch))
  • Cooking spray
  • 1/4 cup crumbled queso fresco ((1 ounce))
  • 1/2 tsp chili powder
  • 4 lime wedges
  • Cilantro sprigs (optional)
  1. Preheat oven to 425°.
  2. Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.
  3. Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.
  4. Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.

Chocolate Fudge Frosting

Filed Under: Cooking

Chocolate Fudge Frosting

  • 1/3 cup butter
  • 1/3 cup cocoa
  • 2 2/3 cup powdered sugar
  • 4 Tbs milk ((4 to 5))
  • 1 tsp vanilla extract
  1. Melt butter in a small saucepan over low heat; stir in cocoa. Heat just until mixture begins to bubble, stirring constantly until smooth. Pour into a small mixing bowl. Cool completely. Beat in powdered sugar alternately with milk, beating to spreading consistency. Blend in vanilla. Makes about 2 cups of chocolate fudge frosting.

Chocolate Mousse

Filed Under: Cooking

Chocolate Mousse

  • 3/4 cup semisweet chocolate chips (melted)
  • 1 package (12.3-ounce reduced-fat extra-firm tofu)
  • 1/4 tsp salt
  • 3 large egg whites
  • 1/2 cup sugar
  • 1/4 cup water
  • Fat-Free whipped topping (thawed)
  • optional
  • Grated chocolate (optional)
  1. Directions.
  2. Even our food staff was surprised when they tasted this sinfully delicious dessert. The best part–it contains two ingredients most women want more of: soy and chocolate!
  3. 1. Place chocolate and tofu in a food processor or blender, and process 2 minutes or until smooth.
  4. 2. Place salt and egg whites in a medium bowl, and beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a small saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238 degrees. Pour the hot sugar syrup in a thin stream over egg whites, beating at high speed. Gently stir one- fourth of meringue into the tofu mixture; gently fold in remaining meringue. Spoon 1/2 cup mousse into each of 8 (6-ounce) custard cups. Cover and chill for at least 4 hours. Garnish with whipped topping and grated chocolate, if desired. Yield: 8 servings.