This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and NatureRaised Farms, but all my opinions are my own. #pmedia #SCNRF https://my-disclosur.es/OBsstV
A weird little fact about me…I hate touching raw chicken. It gives me the heebee geebees. Any product that helps me so that I don’t have to touch it makes my life easier. I really like working with frozen chicken, but it’s usually not the best quality. I was thrilled to find NatureRaised Farms® Boneless Skinless Chicken Breast Portions in the freezer section at Sam’s Club. It’s such great quality and worked perfectly for my Chicken and Corn Cakes with Green Enchilada Sauce. Seriously, so good!
Since I was pregnant and now that I’m breastfeeding, I CRAVE healthy food. It’s so weird because with my other two I wanted cinnamon rolls 24/7. I’m really grateful this chubby baby of mine wants a healthy diet because not only do I feel better, I can lose this baby weight a little easier, too! Still, I want my food to taste delicious, which is why sometimes I have to tweak old favorites.
I will be the first to admit that this dish isn’t the prettiest…but oh my goodness, it’s amazing! It’s like a green chile enchilada, but better for you. I made this healthier by using chicken instead of ground beef and by making my own “tortillas” using corn cakes. These are made on a lightly greased skillet instead of soaked in oil and fried like regular corn tortillas. Plus, the fluffy texture and sweet taste pairs perfectly with the chicken and green chile sauce.
I’m slightly obsessed with anything that has green chile. Okay, I’m A LOT obsessed…as you can see here, here and here. Out of all the green chile recipes I’ve shared, this is by far my favorite! It’s a new spin on one of my favorite dishes from my hometown and I think you’re all going to love it!
Ingredients:
For the Chicken
- 2 NatureRaised Farms® Boneless Skinless Chicken Breast Portion
- Juice from 1 lime
- 1 Tb. Canola oil
- ¼ tsp cumin
- ¼ tsp. onion powder
- 1 garlic clove, grated
- Salt and pepper, to taste
- 2 Tbs. bread crumbs
- Cooking spray
For the Sauce
- 3 Tbs. unsalted butter
- 1 garlic clove, minced
- 3 Tbs. flour
- 2 c. low sodium chicken broth
- 2 tsp. onion powder
- 2 c. diced roasted and peeled green chile (I used Hatch chile…it’s by far the best green chile you can find!)
- 1 c. frozen corn
- Salt and pepper, to taste
For the Corn Cakes
- ¾ c. flour
- 3 Tbs. honey
- ¼ c. corn meal
- ½ Tbs. baking powder
- 2/3 c low fat milk
- 1 egg
- 2 Tbs. Canola oil
- 1 Tb. Melted butter
- ¼ c. frozen corn
- Salt and pepper, to taste
Instructions:
- Mix all marinade ingredients together (lime juice, canola oil, cumin, onion powder, garlic clove and salt and pepper).
- Place 2 NatureRaised Farms® Chicken Breasts in a gallon Ziploc bag, then pour the marinade in the bag. Keep overnight in the refrigerator.
- Preheat oven to 400 degrees F.
- One it is thawed out, coat each piece in bread crumbs and set aside.
- Heat a pan to medium heat. Once it is ready, lightly coat with cooking spray, and add chicken to the pan. Cook on each side for about 3 minutes, then transfer to a lightly greased baking pan.
- Bake chicken for 20 to 30 minutes or until juice from chicken is clear.
- While chicken is baking, prepare the sauce. Melt butter in a medium sauce pan, then add garlic. Cook until garlic is soft, about 3 minutes.
- Remove from heat, then add flour.
- Keep off heat for a couple minutes, then whisk in chicken broth and add back to heat. Turn up the heat to medium high until it bubbles, then bring heat down to low.
- Once the sauce is thickened, add green chile, corn, onion powder and salt and pepper. Take off the heat and set aside.
- Next, stir all the corn cake ingredients together.
- Heat up a skillet to medium heat, lightly coat with cooking spray.
- Scoop about 1/8 of a cup of batter onto the pan. Spread the batter into a 3 to 3 ½ inch circle.
- When the corn cake batter is bubbling, flip it over and cook until lightly browned.
- Stack the corn cake, slices of chicken and sauce and feel free to top with grated cheddar cheese and a little sour cream!
Prep Time: 20 minutes Cooking Time: 40 minutes Serves 6
This feeds a lot of people and you should still have some sauce left over. Since I like the traditional green chile sauce, I set aside some of it without the corn and froze it for later. Then I only added half the corn that the recipe calls for. I just never know when my green chile fix will come in!
Like I said, I really liked working with the NatureRaised Farms chicken because A) I had minimal time I had to touch raw chicken and B) it’s 100% natural*. NatureRaised Farms chicken doesn’t use antibiotics, added hormones or steroids** and their chickens are fed a vegetarian diet. Plus, it helps to know their chickens are raised in an open barn and are bred through natural selection. It’s always great to know where your food comes from, right?
Do you have any favorite recipes you’d like to make healthier? Send them my way and I’ll help you out!
*No artificial ingredients, minimally processed
**Federal regulations prohibit the use of added hormones or steroids in chicken
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