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!
Course
chicken, Dinner, Healthy, Mexican
Keyword
salsa verde chicken enchiladas
Prep Time15minutes
Cook Time50minutes
Total Time1hour5minutes
Servings4enchiladas
Calories421kcal
AuthorMonique of AmbitiousKitchen.com
Ingredients
1poundtomatillos, husks removed and cut in half
2poblano peppers, stems and seeds removed
1jalapeño, stems and seeds removed
6clovesgarlic
1poundboneless skinless chicken breast tenders
salt and pepper
1medium bunch of cilantro, stems removed
1/2cupplain low fat greek yogurt
1/2teaspoonsalt
1teaspooncumin
1teaspoonoregano
1/4red cayenne pepper, optional
1cupshredded mexican cheese blend, divided
4 - 8inchwhole wheat, low carb, or corn* tortillas
For garnish: avocado, diced tomato, greek yogurt, hot sauce
Instructions
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.
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.
Set aside for 5 minutes to cool, then shred chicken with two forks and transfer to a medium bowl. Keep heat in oven.
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.
Next add in cilantro, greek yogurt, salt, cumin and oregano and red cayenne pepper. Blend until smooth and creamy, about 1 minute.
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.
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.
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.
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 421Calories 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.