Go Back

Healthy Salsa Verde Chicken Enchiladas

Print Recipe Pin
4.84 from 6 votes
Prep Time 10 minutes
Total Time 50 minutes
Yield 4 servings + 1 ⅔ cup salsa verde
Category Main Dish
Cuisine Mexican
Author Lauren Grant

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

  • 1 recipe Roasted Salsa Verde or 1 large jar purchased salsa verde, divided
  • ¾ cup light sour cream, divided + 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)

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. 

Equipment

extra-thin corn tortillas
9X13-inch baking dish

Notes

Recipe is saucier than pictured.
Chihuahua cheese is also sometimes called quesadilla cheese. 
I like to use super-thin corn tortillas for a lighter option.

Nutrition

Serving: 2½ enchiladasCalories: 572kcalCarbohydrates: 30gProtein: 46gFat: 28gSaturated Fat: 13gCholesterol: 133mgSodium: 774mgFiber: 4gSugar: 4g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!