Yum Cooking!

Delicious! Made this on Valentine’s and must I say, YUM!

I pulled the original recipe from Food Network: http://www.foodnetwork.com/recipes/tyler-florence/chicken-cordon-bleu-recipe2/index.html

After reading through reviews I grabbed a few tid bits:
– I actually cooked the roulades at say 400-425* for 25-27 min. I like making sure that my meat is WELL done, and the crust browned very nicely like this.
-I used rice flour instead of all-purpose to help with the gluten content (even though I did actually use the Panko bread crumbs, which weren’t bad on my digestion. However, if you are extremely gluten sensitive, there are gluten-free bread crumbs available!).
-Also, with the breading, instead of using garlic and thyme, I skipped completely out on the garlic and sprinkled in some mixed Italian seasoning I already had at home!
-The Gruyere cheese is lactose free and low FODMAP friendly!
-My only problem was the cheese sauce I made. I made the mistake of putting some sour cream in it which did NOT sit well with me. However, the dish as made sauce-free is actually pretty low FODMAP friendly!
-To round out the meal, rice and steamed veggies are a great healthy, and low FODMAP choice.

With all the chicken I had and extra supplies, I decided to take another stab at this recipe, but feeling more confident, take my own spin at it!

And thus was born- Southwest Stuffed Chicken!

Differences:
-Instead of Gruyere, I used mostly Pepperjack with some Monterey Jack.
-Instead of prosciutto, I used BACON!
-I also added in diced green chilies into the mix for a little kick.
-In the breading mix, I skipped out on the Italian seasonings and instead used a Mexican All Spice. (I want to try this with Cheyenne and chili powder next time!)
-For the cheese sauce, I (THINK!) I used appx. 2 tbsp butter, 2 tbsp rice flour, MAYBE 1/4-1/2 cup Silk lite soy milk, and what was left of our Pepperjack and Monterey Jack cheese. I also added a nice dash of the Mexican All Spice. Started it on VERY low heat, just enough to get the butter melting before slowly mixing in the flour. Let that set for a couple minutes before adding the soy milk as needed to get the cream sauce base. Added cheese until it reached the thickness I wanted. It started out a little stringy, but letting it sit on the low heat for a few more minutes helped. Just watch it to make sure it doesn’t start curdling. I also added in a few of the chilies that were left, too!
-Another random tidbit- I had problems with overstuffing the chicken, but just sayin’… it was still DELICIOUS. Got rave reviews from my fellow taste tester. 🙂
-If you’d rather not add the sauce (if you’re watching calories, etc.) or you have problems with over stuffing like me, Just used the left over stuffings and toss them on top of the roulade!

Now, I realize, this may not be ENTIRELY low FODMAP, but if you’re like me and can tolerate a little here and there, this is a nice break from being super strict! For example, I can handle the lactose content of the pepper/monterey jack cheeses in the second recipe. Also, the gluten isn’t a huge problem for me, so I had some three-cheese texas toast as my side for this dish. Of course, if that IS a problem, Spanish/Mexican rice is a great substitute!

 

Anyway, hope you enjoy the recipes and happy low FODMAP cooking! 🙂

Homemade Green Chile Chicken Enchiladas!

Foodie Adventures, a set on Flickr.

I had a blast tonight making these! I had to make little changes here and there (but what fun is cooking if you don’t?), but I think they turned out pretty well!

Definitely spicy, but I think getting the “HOT” not mild Hatch green chiles made a difference!

Anyway, I’m proud of my work and excited to make these again!!!

CALORIES NOTE: [Edit 01/17/12] I put in the recipe on MyFitnessPal and came up with a number- 588 calories for 2 enchiladas made with the extra cheese in my recipe (4 cups as opposed to the 2.5 cups). So, made with the lower lactose content (cutting sour cream, heavy cream, & cheese), these could potentially be a VERY low calorie option! YAY!

Low FODMAP Note- These are definitely gluten-free, but definitely NOT lactose free. However, I did do some math on lactose content, and for two enchiladas it’s (I believe) 4 grams or less if you follow the recipe! (I found a great listing of low FODMAP “Do’s & Don’ts” at theintolerantdiner. According to her listing, heavy cream & sour cream both have appx. 1 g per 1 tbsp, which means 24 g total for this recipe or 2 g per enchilada. Of course, as I note later, I didn’t even use all the cheese/sour cream sauce. And you *could* simply omit the cream from the chicken mixture and just use hard cheese to keep lactose content low. OPTIONS! YAY!)

RECIPE:

2-1/2 cups Cooked, Shredded Chicken
–I used just one can of Member’s Mark Shredded Chicken Breast
2 cups Reserved Broth From Chicken
–Just got low sodium chicken broth, canned
3 Tablespoons Canola Oil
–I actually omitted the oil and just used organic whipped spread!
12 whole Corn Tortillas
–To keep it low calorie, I used Mission Thin Corn Tortillas (80 cal for 2!)
1 whole Large Onion, Diced
–Instead of onion, to make it low FODMAP, I added red/orange/yellow capsicum! YUM!
3 whole 4 Oz Cans  Fire Roasted Whole Green Chiles, Diced
–If you like spice, you can definitely find it here by adding the HOT green chiles! (I used HATCH!)
1 whole Jalapeno, Seeded And Finely Diced
1 teaspoon Paprika
–Everything is definitely “season to taste.” That said, I think I just used what I wanted. haha…
1/2 cup Heavy Cream
–I could only find quart containers of heavy cream, so I actually used whipping cream which is only 30% milkfat (or whatever), but it still turned out really well!
2 Tablespoons Butter
–Again, watching calories & content, I used Earth Balance Organic Whipped Buttery Spread. I also used more than this amount b/c this is what I used to soften the tortillas.
2 Tablespoons Flour
–I used Bob Mill’s White Rice Flour for this to keep it low FODMAP.
1 cup Sour Cream
–Found store brand Fat Free Sour Cream which was surprisingly low in calories!
2-1/2 cups Monterey Jack Cheese, Grated
–Alright, here was my big “cheat.” I used extra cheese! But I definitely went overboard. You can get away with using only a 1-1.5 cups honestly.
Salt And Pepper, to taste
–I actually never salted. Just peppered. I also used a dash of chili powder in the sour cream sauce.
Picante Sauce (optional)
Cilantro, Chopped
–I didn’t use cilantro, BUT I *did* top the enchiladas with cold, fresh diced tomato.

Directions

Heat 2 tablespoons canola oil (or butter substitute) in a small skillet over medium-high
heat. Fry tortillas for no longer than 20 seconds, just to soften (do
not allow to become crisp.) Place tortillas on a large towel or stack
of paper towels to drain.

Heat 1 tablespoon canola oil (I used butter substitute!) in separate skillet over medium heat (original recipe used the same oil by draining out any excess). Add onions (Or in my case peppers!) and
jalapenos and saute for 1 minute, just to start the cooking process.
Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir
together. Add 1/2 cup chicken broth and stir. Add cream and stir,
allowing mixture to bubble and get hot. Turn off heat and set aside.

In a separate large skillet, melt butter and sprinkle in flour. Whisk
together and cook over medium heat for one minute. Pour in 1 1/2 cups
chicken broth. Whisk together and cook for another minute or two. Stir
in the other half of the chilies. Reduce heat, then stir in sour
cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon
paprika. Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one.
Top with plenty of cheese and roll up. Place seam side down in a 9 x
13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra
cheese if you’d like, then bake at 350 degrees for 30 minutes (It took
the original recipe person 40 minutes, and I think mine took about 30ish). Sprinkle generously with chopped cilantro (or in my case, fresh tomato!).

NOTES: These were absolutely DELICIOUS! One thing I did notice about this recipe was the amount of sour cream sauce it made… which was a LOT. I think you could definitely reduce that to 1 cup chicken broth, 3/4 cup sour cream, 1 cup shredded Monterey Jack Cheese. Also, if you’re watching calories, try to find a reduced fat Monterey Jack or simply try another cheese that’s easier to find in reduced fat/fat free form. I think next time, I’ll just cut the amount of cheese I put on there since I REALLY love the Monterey Jack taste with this!