My love for enchiladas is pretty close in line with my endless love for nut butters. I hate to compare the two, but it’s true when I say I’d adore them any way they’re served.
During my recent trip to Santa Fe, my Mom and I enjoyed the most unique and flavorful enchiladas. Each restaurant presented them with the most beautiful creative and flavorful sauces ranging from smoky red chile, mole, Hatch green chile and the beloved salsa verde. The best part about these sauces is that they have plenty of uses; dip your chips, smother your eggs and coat your meats. SAUCE PARTY.
I’m guessing that most of you have tried red sauce based enchilada recipes, but have you ever had a GREEN enchilada? Being half Hispanic, my Mom has taught me that creating sauces from scratch is essential to flavorful and authentic enchiladas. Trust me, you won’t regret creating your enchilada sauce from scratch, especially when it’s as fresh and flavorful as these salsa verde chicken enchiladas.
But wait, aren’t enchiladas LOADED with cheese and a little greasy? Unfortunately yes. However making them at home gives you the opportunity to make a healthy, hearty enchilada meal that will have your friends and family absolutely raving and licking their plates clean. As you know, comfort food makeovers are kind of my thing.
So, I give you my SUPER green salsa verde chicken enchiladas. They’re made with lean chicken tenders (or chicken breasts), homemade INCREDIBLE fresh salsa verde sauce, and a little bit of mexican cheese.
Lip smacking good.
DELIRIOUSLY DELICIOUS.
Nom nom nom nom nom nom.
Just a few words to describe these.
Making your own sauce may seem a little daunting, but trust me, it’s just like making fresh salsa. First you roast all the peppers are garlic up, then blend away. Traditionally salsa verde is made with sour cream, but I opted for greek yogurt for higher protein and all those tummy healthy probiotics.
We love serving these glorious enchiladas with rice and refried beans, or sometimes just chips and guac. However you serve them, they’ll be good.
If you make this recipe, be sure to tag #ambitiouskitchen on Instagram, or leave a comment below letting me know how you liked them. xoxo!
If you liked this recipe, you might also like my other enchilada inspired recipes:
Slow Cooker Healthy Chicken Chile Verde
Slow Cooker Salsa Verde Chicken Chickpea Chili
Butternut Squash & Black Bean Enchilada Skillet
Skinny Refried Bean & Chicken Enchiladas
Layered BBQ Sweet Potato Enchilada Casserole
Black Bean, Corn & Quinoa Enchilada Bake
Small Batch Green Salsa Verde Chicken Enchiladas
Ingredients
- 1 pound tomatillos, husks removed and cut in half
- 2 poblano peppers, stems and seeds removed
- 1 jalapeño, stems and seeds removed
- 6 cloves garlic
- 1 pound boneless skinless chicken breast tenders
- salt and pepper
- 1 medium bunch of cilantro, stems removed
- 1/2 cup plain low fat greek yogurt
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/4 red cayenne pepper, optional
- 1 cup shredded mexican cheese blend, divided
- 4 - 8 inch whole wheat, low carb, or corn* tortillas
- For garnish: avocado, diced tomato, greek yogurt, hot sauce
Instructions
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Preheat oven to 450 degrees F. Line a large baking sheet with foil. Spray foil with nonstick cooking spray. Place tomatillos cut side down, poblanos, jalapeño and unpeeled garlic cloves on the sheet and roast for 8-10 minutes until the poblanos have charred on the top. The tomatillos will seem soupy and get juicy, but that’s the way we want them. Set the baking sheet aside to cool while you prep/cook the chicken.
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Reduce heat in oven to 350 degrees F. Grease a small casserole pan or baking sheet with nonstick cooking spray and place chicken on top. Season chicken generously with salt and pepper. Bake for 20 minutes or until chicken is no longer pink.
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Set aside for 5 minutes to cool, then shred chicken with two forks and transfer to a medium bowl. Keep heat in oven.
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While the chicken is cooking, you can finish the sauce. First peel the garlic cloves. Then place the roasted tomatillos (including their juices), poblanos, jalapeños and peeled garlic in a blender. Make sure you get all the juice that the tomatillos have released on the baking sheet.
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Next add in cilantro, greek yogurt, salt, cumin and oregano and red cayenne pepper. Blend until smooth and creamy, about 1 minute.
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Add one cup of the tomatillo sauce plus 1/2 cup of cheese to the bowl with the cooked shredded chicken. Set aside until ready to assemble enchiladas.
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Lightly grease a small casserole dish or a 9x9 inch baking pan with nonstick cooking spray or olive oil. Pour about 1/4 cup of tomatillo sauce on the bottom of the pan and spread out evenly.
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Fill each tortilla with 1/4 of chicken mixture and then roll up and place seam side down in prepared baking pan. Pour remaining tomatillo sauce on top and then sprinkle remaining cheese on the top.
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Bake uncovered for 20-25 minutes or until cheese is completely melted and edges begin to turn slightly golden brown. Garnish enchiladas with whatever you’d like such as avocado, greek yogurt, hot sauce, etc. Serve with rice and beans. Makes 4 servings; 1 enchilada each.
Recipe Notes
Recipe can be doubled to serve 8. Just double the recipe & bake in a 9x13 inch pan!
*To make gluten free: If you’d like you can make this recipe gluten free by using corn tortillas. You’ll have to use 6-8 corn tortillas instead of 4. I would dip the corn tortillas in the tomatillos sauce before rolling; this prevents the corn tortillas from breaking.
Nutrition information above is based on using whole wheat tortillas. If you'd like you can use low carb tortillas. Here is the nutrition for 1 enchilada using a low carb tortilla: 411 calories | 14.8g fat | 31g carb | 15.8g fiber | 5.3g sugar | 38.4g protein
Nutrition
12 comments
Yum Monique! I love tomatillos and since I only cook for my husband and I, a small batch is perfect!
Thanks Ellie! I hope you love them! 🙂
Yes to everything about this! Salsa verde is the way to go.
How many cups of the salsa verde does the recipe make? I have some homemade already in the freezer from one of your other recipes!
Thanks!!
I partly remember using sour creme, chicken soup and half and half creme and mozzarella cheese for making chicken enchiladas but that all I can remember of that recipe. Anyone have any suggestions for me would appreciate it . Thanks
I just ate dinner, and I’m literally salivating over here! I have to make this tomorrow!
Hi Monique!
I made these last nght and they were wonderful!!! Do you think I could make several batches of the sauce and freeze it? I have so many poblanos and jalapenos in my garden to use up. Also if I freeze it should I add the yogurt after it’s thawed?
Many thanks!
Kristen Berry
Could I make these and let them sit in the fridge ready to go to bake in the evening or would they get soggy? Thanks!
Enchiladas aren’t the most firm food but I think keeping them in the fridge until ready to bake will work well!
These are so good!!! The salsa verde is so easy to make and so worth it. Never buying store bought salsa verde again.
Yes I LOVE the homemade salsa verde – makes such a difference. Glad you enjoyed!
These are my FAVORITE enchiladas! The homemade salsa verde is so easy and makes these enchiladas so delicious. I’ve made these several times since discovering the recipe because it is the perfect size when cooking for 2 people 🙂