Give me a reason to drink margaritas and eat enchiladas — Cinco de Mayo, of course!

Unfortunately, most Mexican food is loaded with fat and calories.

With a few substitutions, it is easy to turn 560-calorie enchiladas into less than 240.

Substitute easy to buy rotisserie chicken for chicken sauteed in lard.

Replace full fat Monterey Jack cheese with reduced fat cheese and you have a heart healthy celebration.

Round out your meal with salsa verde, approximately 10 calories per 2 tablespoon serving, store-bought salsa, also about 10 calories per 2 tablespoon serving, and fresh mango for dessert and all you have to do is say, “Ole”!

MENU

(Serves 4)

Margaritas

Salsa Verde

Healthier Chicken Enchiladas

Verde

Salsa*

Bibb Lettuce and Sliced Grape

Tomatoes

Mango with Chili Powder

*Recipe Not Given

Margaritas

(Makes 1 drink)

1 1/2 oz. Gold Tequila

1/4 oz. Triple Sec or

Cointreau

Juice of 1/2 lime

Salt, for the glass

Lime wheel, to garnish

1. Pour the tequila, triple sec and lime juice into a shaker with some cracker ice.

2. Shake well.  Strain into a frosted margarita glass, rimmed with salt. Garnish with lime wheel and serve.

Salsa Verde

1 lb. tomatillos, husked

1/2 cup finely chopped onion

1 tsp. minced garlic

1 serrano chile peppers,

minced

2 tblsps. chopped cilantro

1 tblsp. chopped fresh

oregano

1/2 tsp. ground cumin

1 1/2 tsp. salt, or to taste

2 cups water

1. In a saucepan, place tomatillos, onion, garlic and chile pepper. Add cilantro, oregano, cumin and salt; pour in water.  Bring to a boil over high heat, then reduce heat to medium-low and simmer until the tomatillos are soft, 10 to 15 minutes.

2. Using a blender, carefully puree the tomatillos and water in batches until smooth.

Healthier Chicken
Enchiladas Verde

1/2 onion, chopped fine

1 lb. boneless, skinless

rotisserie chicken breasts,

shredded

4 oz. 50% light Monterey Jack

cheese, shredded (2 cups)

2 oz. shredded low-fat

mozzarella

4 oz. Cotija cheese

1/2 cup minced fresh cilanto

8 (6-inch) corn tortillas

1. In a bowl, combine shredded chicken, 2 oz. of Cotija cheese, 2 oz. shredded mozzarella and chopped onion.

2. Spread 1/2 cup salsa verde in bottom of a 13X9-inch baking dish.  Stack tortillas on plate, cover with damp towel and microwave until warm and pliable, about one minute.  Spread half of the warm tortillas on counter. Spread level 1/3 cup chicken mixture across center of each tortilla, roll up tortillas tightly and arrange crosswise, seam side down, in prepared dish. Repeat with remaining four tortillas and filling.

3. Cover enchiladas with remaining sauce.  Sprinkle remaining cheese evenly over top. Cover dish wit aluminum foil and bake until enchiladas are hot through, 20 to 25 minutes.  Let cool for 10 minutes and serve with additional salsa verde on the side, salsa on the side, bibb lettuce and halved grape tomatoes.

Bibb Lettuce and
Grape Tomatoes

1 head of bibb or Boston

lettuce, separated and washed

1/2 pint of grape tomatoes,

halved lengthwise

1. Place 2-3 lettuce leaves on

each plate, sprinkle with

tomatoes.

Place enchilada(s) on top.

Mango with Chili Powder

2 mangoes, peeled and sliced

1/8 cup of best quality chili

powder

1. Place mango slices on a serving dish.  Place chili powder on a plate.

2. To eat, let everyone dip their mango in the chili powder.

Alexandra Troy is owner of Culinary Architect Catering, a 32 year-old, Greenvale-based company, specializing in private, corporate and promotional parties.  She lives in Manhasset with her husband and son. 

If you make these recipes, please email your photos to [email protected]

 

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