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Jessica Alba's Chicken EnchiladasCompiled by Vicki McClure Davidson
Actress Jessica Alba, the svelte and beautiful star of television's Dark Angel and the super-hero film Fantastic Four, has been cooking for herself since she was just 12 years old.
In a 2005 interview, she said she made the decision to do this because she was concerned that she would end up as fat as her other family members, so she began cooking her own healthy meals.
Her Hispanic roots on her father's side are partly responsible for her love of Mexican food, as well as living for most of her childhood in southern California and Texas (she also lived for a time as a toddler in Blioxi, Mississippi, where her Air Force dad was stationed).
Alba married producer Cash Warren in 2008 and at the time of this writing, has had two small children. And she still has her trim figure.
Jessica's personal recipe for chicken enchiladas, shared during her Self Magazine interview in 2005, is nourishing, delicious, low cost, and easy to make. This dish should be a hit with even the pickiest of kids.
Jessica Alba's Chicken Enchiladas
- 4 c. chicken stock
- 4 boneless, skinless chicken breasts (about 5 oz. each), cut into strips
- 1 jalapeño pepper
- 1 clove garlic
- 1 jar (12 oz.) salsa
- 1 c. shredded low-fat cheddar cheese
- 1/2 c. shredded low-fat Monterey Jack cheese
- 1/2 c. chopped fresh cilantro
- 1 sm. can (2.25 oz) sliced black olives, drained
- 1 can (16 oz.) traditional enchilada sauce
- 1 can (16 oz.) green chile enchilada sauce
- Mexican hot sauce
- Cayenne pepper
- Vegetable-oil cooking spray
- 8 corn tortillas (6 inches across)
Heat oven to 425 deg. F. In a medium pot, boil stock, chicken, jalapeño, and garlic 15 minutes or until chicken is cooked through. Strain chicken, run cold water over it, and shred into a bowl. Mix salsa in with the shredded chicken and set aside.
In a separate bowl, combine cheddar cheese, 1/4 cup Monterey Jack cheese, cilantro, and olives; set aside. In a large pot over medium heat, combine the cans of enchilada sauces and add Mexican hot sauce and cayenne to taste. Stir until simmering. Set aside.
Coat an 11 x 13 casserole pan with nonstick spray.
Microwave tortillas 20 seconds to soften. Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up, and place in pan, seam side down. Sprinkle with the remaining cheese mixture. Ladle on enchilada sauce, then add the remaining 1/4 cup Monterey Jack cheese.
Bake 20 minutes. Serve with remaining sauce on the side.
Makes 4 servings.
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Ask Men website, "Jessica Alba's Fat-free cooking," (http://www.askmen.com/celebs/entertainment-news/jessica-alba/jessica-alba-fatfree-cooking.html), July 25, 2005.
Internet Movie Database website, "Jessica Alba", (www.imdb.com).
Self Magazine website, "Jessica Alba's Chicken Enchiladas," (http://www.self.com/health/recipes/2005/07/232349), July 2005.