A classic Mexican recipe made healthier! Healthier Chicken Enchiladas with Creamy Salsa Verde is packed with juicy chicken and smothered in a creamy tomatillo sauce.
Temperatures are plummeting in Chicago, and I’m still craving all the comfort foods. Here at the dinner fairy house, we love Mexican food. Since buying a home in a different area almost five years ago, we have yet to find a great Mexican restaurant for take-out. So I’ve taken it upon myself to come up with the most delicious Chicken Enchiladas with Creamy salsa verde. This classic Mexican recipe made a little healthier was a huge success!
What makes these healthier chicken enchiladas healthier?
The traditional Enchiladas Suizas originated Swiss immigrants moved to Mexico, bringing their cooking techniques with them. They are made with lots of sour cream and cheese and loaded with calories! Today the sour cream is substituted with greek yogurt in these healthier chicken enchiladas, cutting lots of those calories!
One ounce (28 grams) of regular Greek yogurt contains 37 calories, 3 grams of fat and 2 grams of protein. The same amount of full-fat sour cream contains 54 calories, 6 grams of fat and 1 gram of protein.
How do you make healthier chicken enchiladas?
The key to making amazing enchiladas is an amazing tomatillo enchilada sauce!
First, roast the tomatillos and jalapeno under a broiler to get a nice char on them. It creates a deep, rich, smoky flavor in the creamy salsa verde. Then everything is placed in a blender with Greek yogurt, garlic, and spices.
Next, shredded chicken is mixed with salsa and cheese and some sliced bell peppers and rolled in tortillas. Pretty easy, right? These healthier chicken enchiladas are a great way to use up leftover chicken from meal prep or earlier in the week or leftover rotisserie chicken! I grab a rotisserie chicken from Costco (just $5!) and it’s the perfect way to use it for an easy dinner recipe.
Finally, use the remaining creamy salsa verde to cover the top of the enchiladas and top with additional cheese.
Can these healthier chicken enchiladas be prepared ahead of time?
Enchiladas are the perfect dish for meal prep! After preparing, be sure to wrap them exceptionally well. Before reheating, thaw the pan entirely at room temperature before throwing it in the oven.
What should I serve with chicken enchiladas?
This meal is perfect for a family dinner, and perfectly pairs with my healthy grilled Mexican street corn!Print
For the creamy salsa verde:
5 medium tomatillos
1/2 onion, diced
1 can mild green chiles
2 cloves garlic
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup greek yogurt
1/2 cup chopped cilantro
For the enchiladas:
1 lb shredded chicken
12 oz shredded cheese (I used cheddar)
1 bell pepper, diced
1/4 cup cilantro
Under a broiler, roast the tomatillos, jalapeno, onion and jalapeno pepper for 15-20 minutes, until the tomatillos are charred and bubbling.
Remove the stem of the jalapeno pepper. Then transfer the roasted vegetables and juices to a food processor. Add the cumin, salt, pepper, garlic, and cilantro. Pulse the mixture until well combined.
In a large bowl combine and shredded chicken with 1 1/4 cup of the salsa verde, cilantro, bell pepper and half of the shredded cheese. Mix well, then add salt and pepper to taste.
Lower the oven temperature to 350 degrees F.
In a 9X13 inch baking dish, spread a thin layer of the creamy salsa verde.
Put a scoop of the shredded chicken mixture on top of each tortilla. Fold the tortillas over the filling and roll to close. Place the tortillas in the baking dish, seam side down.
Pour the remaining creamy salsa verde over the top of the enchiladas and top with the remaining cheese.
Bake for 10 minutes covered. Remove foil and bake for another 15 minutes or until cheese is bubbly. Garnish with cilantro, avocado, and jalapenos, and serve!
Keywords: enchiladas; mexican
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