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Small Batch Green Salsa Verde Chicken Enchiladas
Time for a healthy comfort food makeover! Beautiful super green salsa verde chicken enchiladas that will have you licking your plate clean. These are small batch so they're perfect for a few people, or double the recipe for a crowd!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 enchiladas
Calories 421 kcal
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 Facts
Small Batch Green Salsa Verde Chicken Enchiladas
Amount Per Serving (1 enchilada)
Calories 421
Calories from Fat 133
% Daily Value*
Fat 14.8g23%
Carbohydrates 34g11%
Fiber 5.8g24%
Sugar 7.3g8%
Protein 37.4g75%
* Percent Daily Values are based on a 2000 calorie diet.