The Science

A study in the journal Food Science and Human Wellness shows that organic chicken meat from the grocery store is more nutrient dense and has lower incidence of foodborne pathogens. When compared to conventional chicken meat, organic meat had more fat and protein as well as more minerals and antioxidants. The samples from the supermarket were also tested for Salmonella spp. and 100% of conventional samples tested positive versus 66% of organic samples.

The Recipe

We got this very easy recipe from our friends at Applegate Natural & Organic Meats and who doesn’t like an easy enchilada recipe that takes less than an hour to make? This recipes serves 4 -6 people.

Ingredients

• ½ pound pre-cooked organic chicken meat like OR chop raw meat and pan fry until cooked.
• 1 cup (two 4-ounce cans) chopped roasted green chiles
• ½ pound melty cheese like Monterey Jack or Mild Cheddar shredded or grated  
• 12–14 corn tortillas
• 1 16-ounce jar tomatillo salsa
• 1/2 cup Greek yogurt or heavy cream
• Chopped lettuce, tomatoes, avocados and scallions, for garnish
• Optional ingredients include: olives, spinach, cooked and chopped onions, or any other enchilada favorites

Instructions

1. Preheat the oven to 375°F. Lightly oil a 9x13-inch baking dish.

2. Combine the chopped chicken and green chiles in a bowl. Set aside ½ cup of the shredded cheese (for topping the enchiladas); stir the remaining cheese into the chicken mixture.

3. Lay a tortilla on your work surface and spoon some of the filling along the middle of the tortilla. Roll the tortilla snugly around the filling and place, seam side down, in the oiled baking dish. Continue with the remaining tortillas and filling, arranging the enchiladas closely together in the dish.

4. Stir together the salsa and yogurt. Pour the sauce over the enchiladas. Sprinkle the reserved ½ cup shredded cheese over the enchiladas. (Enchiladas can be assembled up to this point, covered and refrigerated for up to 8 hours.)

5. Bake the enchiladas until bubbling, about 25 minutes. Remove from the oven.

6. Serve hot, topped with chopped lettuce, tomatoes, avocados and scallions.

Banner Photo Credit:  https://applegate.com/recipes/easy-cheesy-chicken-enchiladas