Recipe: Green Goddess Enchiladas

We may live in a democracy with equal rights and all, but I just think you should know that no matter what Thomas Jefferson wrote in the Declaration of Independence, all green goddess dressings are not created equal.

Sure, they're all green, but so is pistachio ice cream.  Which, though amazingly delicious, is certainly not health food.

(Moral of the story.  You should never judge a condiment by its verdant hue.)




And I suppose they'll all turn you into some sort of divine entity...

...but while some versions of this herbalicious dressing will turn you into a legit goddess, hourglass figure and all.

Others will inevitably push you more towards the Buddha side of the celestial being spectrum.  Um, yeah. Undesirable.  At best.


To clear up all this confusion (or to just add an oxymoron to the mix), I present you with green goddess enchiladas.  Traditionally greasy drunk hangover food...that's good for you?

You better believe it.  Mexican detox food.  Right here.




With their spicy chickpea tomato chile filling and green goddess sauce topping made with KALE and GREEK YOGURT (!!!) these enchiladas are comfort craving food that you can feel good about eating.



And with each delicious bite we'll be one step closer on the road to goddess-ville.

Rumor has it there's good-for-you pistachio ice cream there.  And lots of baked brie.  Eat up.

We've got to get a move on.



Green Goddess Enchiladas
Serves 5-6, adapted from Cinnamon Spice and Everything Nice 


Ingredients

• 1 cup dried chickpeas, soaked overnight and boiled in salted water until tender
• 1 small onion, diced
• 1 (10 oz) can Ro-tel diced tomatoes and chilis
• 1 cup frozen corn
• 1/2 tsp dried oregano
• kosher salt and black pepper
• 1 cup grated reduced fat cheddar cheese (I used Cabot)
• 10-12 corn tortillas
• 1 3/4 cup low sodium vegetable broth
• 1 cup nonfat Greek yogurt
• 1 bunch kale, stemmed
• 1 (4 oz) can green chiles
• 2 scallions, chopped

Instructions

1. In a large nonstick skillet, spray with cooking spray and, over medium-low heat, saute chickpeas, onion, Ro-tel, corn, oregano, 1 teaspoon salt and 1/8 teaspoon black pepper. Saute 5-6 minutes over medium-low heat or until all liquid from tomatoes has evaporated, stirring often. Remove from heat.
2. In a blender or food processor, puree the vegetable broth, Greek yogurt, kale, chiles, and scallions.
3. Preheat oven to 400 degrees F. Grease a 9×13 casserole or baking dish. Lightly cover bottom of the dish with 1/2-3/4 cup of the sauce.
4. Heat corn tortillas by wrapping the stack of them in aluminum foil and placing them in the preheating oven for 5-7 minutes or by microwaving them covered with a wet paper towel for 30 seconds.
5. Stir 1/2 cup of cheese into the chickpea mixture. Add heaping 1/2 cups of filling to one end of each tortilla and roll up or fold in half placing each one seam side down in the prepared casserole dish.
6. Pour kale sauce evenly over top of enchiladas.  It will be very liquidy, but don't worry, it will thicken as it cooks. Sprinkle remaining 1/2 cup of cheese over the enchiladas. Bake for about 25 minutes until bubbly all over. Allow to sit for five minutes before serving.