My love for enchiladas is normally pretty close in line with my countless love for nut butters. I hate to review both, but it's true when I state I'd adore them in any manner they're served.


During my recent visit to Santa Fe, my Mom and I loved probably the most unique and flavorful enchiladas. Each cafe presented them with the most beautiful creative and flavorful sauces ranging from smoky red chile, mole, Hatch green chile as well as the beloved salsa verde. The very best part about these sauces can be that they have plenty of uses; dip your potato chips, smother your eggs and coat your meats. SAUCE PARTY.
I'm guessing that most of you might have attempted red sauce structured enchilada meals, but perhaps you have ever had a GREEN enchilada? Getting half hispanic, my Mom has taught me that creating sauces from damage is vital to flavorful and authentic enchiladas. Trust me, you won't regret creating your enchilada sauce from scratch, especially when it's as clean and flavorful as these salsa verde chicken enchiladas.
But wait, aren't enchiladas Packed with cheese and just a little oily? Unfortunately yes. However making them in the home gives you the opportunity to to make a healthful, hearty enchilada food that will have your friends and family totally raving and licking their plates clean. You may already know, comfort and ease meals makeovers are kind of my thing.
So, I offer you my SUPER green salsa verde chicken enchiladas. They're made with lean poultry tenders (or chicken chest), homemade INCREDIBLE clean salsa verde sauce, and a small amount of mexican cheese.
Lip smacking great.
Just a couple words to describe these.
Making your own sauce might seem a little daunting, but believe me, it's exactly like producing fresh salsa. First you roast all of the peppers are garlic up, then blend away. Traditionally salsa verde is manufactured with sour cream, but I opted for greek yogurt for higher protein and all those tummy healthful probiotics.
We love serving these glorious enchiladas with rice and refried beans, or sometimes only chips and guac. However you serve them, are going to good.
Little Batch Green Salsa Verde Chicken Enchiladas
Prep time:
15 mins
Cook time:
50 mins
Total time:
2 poblano peppers, stems and seeds removed
1 jalapeño, stems and seed products removed
6 cloves garlic
sodium and pepper
1/2 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
1 cup shredded mexican cheese blend, divided
4 – 8 in . whole wheat grains or low carb tortillas
For garnish: avocado, diced tomato, greek yogurt, sizzling hot sauce
Preheat oven to 450 degrees F. Line a big cooking sheet with foil. Spray foil with nonstick cooking spray. Place tomatillos cut side down, poblanos, jalapeño and unpeeled garlic cloves over the sheet and roast for 8-10 mins until the poblanos have charred on the top. The tomatillos will appear soupy and obtain juicy, but that is the way we want them. Arranged the baking sheet apart to cool when you prep/cook the chicken.
Reduce heat in oven to 350 degrees F. Grease a small casserole skillet or baking sheet with non-stick cooking squirt and place poultry on top. Season poultry generously with salt and pepper. Bake for 20 mins or until chicken is no longer pink. Set aside for five minutes to great, then shred poultry with two forks and transfer to some medium bowl. Maintain heat in oven.
While the chicken is cooking, you can finish the sauce. First peel off the garlic cloves. Then place the roasted tomatillos (including their juices), poblanos, jalapeñoperating-system and peeled garlic in a blender. Make sure you get all the juice which the tomatillos possess released in the cooking sheet. Next add in cilantro, greek yogurt, sodium, cumin and oregano and red cayenne pepper. Mix until simple and creamy, about 1 minute.
Add one glass of the tomatillo sauce plus 1/2 cup of cheese towards the bowl using the prepared shredded chicken. Set aside until ready to assemble enchiladas.
Lightly grease a little casserole dish or a 9×9 inch baking pan with nonstick cooking spray or essential 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 poultry mixture and then roll-up and place seam part down in ready baking pan. Pour staying tomatillo sauce at the top and then sprinkle remaining cheese on the top.
Bake uncovered for 20-25 minutes or until parmesan cheese is completely melted and sides begin to switch slightly golden dark brown. Garnish enchiladas with whatever you'd like such as avocado, greek yogurt, popular sauce, etc. Serve with rice and coffee beans. Makes 4 portions; 1 enchilada each.
Recipe could be doubled to serve 8. Just double the formula & bake inside a 9×13 inch pan!
To create gluten free: If you'd like you can make this formula gluten free by using corn tortillas. You need to use 6-8 corn tortillas instead of 4. I'd dip the corn tortillas within the tomatillos sauce before moving; this prevents the corn tortillas from breaking.
Nutrition information above is based on using whole wheat tortillas. If you want you should use low carb tortillas. Here is the nourishment for 1 enchilada using a low carbohydrate tortilla: 411 calorie consumption 14.8g unwanted fat 31g carb 15.8g fiber 5.3g sugar 38.4g protein
If you liked this formula, you could also like my other enchilada inspired dishes:
Hi Monique!
I actually made these last nght plus they were wonderful!!! Do you think I possibly could make several batches from the sauce and freeze it? I've so many poblanos and jalapenos in my own garden to consume. Also easily freeze it will I add the yogurt after it's thawed?
Kristen Berry

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