Healthy Salsa Verde Chicken Enchiladas

Author: Lauren Grant
Prep Time: 10 minutes
Cook Time: 40 mintues
Total Time: 50 minutes
Yield: 4 servings + 1 ⅔ cup salsa verde 1x
Category: Main Dish
Method: Baking
Cuisine: Mexican
Diet: Gluten Free

Description

This Chicken Enchiladas Verdes recipe is packed with lean protein, veggies, and a creamy salsa verde sauce, making it a great go-to for dinner.

Ingredients

Scale

1 recipe Roasted Salsa Verde (or 1 large jar purchased salsa verde), divided
¾ cup light sour cream, divided plus more for serving
3 cups shredded cooked chicken
2 cups chopped kale
1 ¾ cups shredded Chihuahua cheese or Pepper Jack cheese, divided
¼ low-sodium chicken broth
2 tablespoons extra-virgin olive oil
8–10 (6-inch) corn or flour tortillas
Avocados, cilantro, lime, and/or hot sauce for serving (optional)

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Instructions

Preheat oven to 400ºF with rack set in middle position.

Combine ¾ cup salsa verde and ¼ cup sour cream. Add chicken, kale and 1 cup cheese; season with salt and pepper to taste.

In a separate bowl, whisk together 1 cup salsa verde, remaining ½ cup sour cream, and chicken broth; set aside.

Brush both sides of tortillas with olive oil; stack tortillas top of each other on a plate. Cover tortillas with a slightly damp paper towel and microwave for 30 seconds.

Spoon ⅓ cup chicken mixture onto a tortilla, slightly off-centered. Roll tortilla around filling and place, seam side down, in baking dish. Repeat filling and rolling with remaining tortillas and chicken mixture.

Spread reserved salsa verde-sour cream mixture over filled tortillas and sprinkle evenly with remaining ¾ cup cheese.

Bake enchiladas until cheese is melted, bubbly and starting to brown, 15–20 minutes. For a golden brown top, turn oven to broil and broil for 2 minutes (optional).

Top enchiladas with cilantro and serve with remaining salsa verde and additional sour cream, if desired.