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enchiladas verde in a gray pan set on a white table

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. 


Scale

Ingredients

  • 1 recipe Roasted Salsa Verde (or 1 large jar purchased salsa verde)
  • ½ cup light sour cream, plus more for serving 
  • 3 cups shredded cooked chicken
  • 2 cups chopped kale 
  • 1 ¾ cups shredded Chihuahua cheese or Pepper Jack cheese, divided 
  • 2 tablespoons extra-virgin olive oil 
  • 810 (6-inch) corn or flour tortillas 
  • Avocados, cilantro, lime, and/or hot sauce for serving (optional)

Instructions

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

Combine 1 cup salsa verde and sour cream. Combine half of the sour cream mixture with chicken, kale and 1 cup cheese; season with salt and pepper to taste. 

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 remaining 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. 



Notes

If you prefer super saucy enchiladas, add ½ cup salsa, 1/4 cup sour cream, and add ¼ cup water or broth to the half of the sauce that gets spooned over the enchiladas. 

Chihuahua cheese is also sometimes called quesadilla cheese. 

I like to use super-thin corn tortillas for a lighter option.

Keywords: enchiladas verdes, Chicken enchiladas verde, Salsa verde enchiladas