Heart-Healthy Enchiladas Verdes
Elevate your Mexican-inspired dinner routine with this vibrant and nourishing recipe for Heart-Healthy Enchiladas Verdes. Packed with tender shredded chicken, wrapped in wholesome whole wheat tortillas, and smothered in a zesty homemade tomatillo sauce, these enchiladas deliver bold flavor with a health-conscious twist. Featuring low-sodium chicken broth, reduced-fat cheese, and Greek yogurt, this dish is thoughtfully crafted to be lighter while still satisfying. A hint of lime and fresh cilantro adds refreshing brightness, while jalapeños lend a gentle kick of heat. Perfect for busy weeknights, this easy-to-follow recipe comes together in under an hour and is a crowd-pleaser for both family meals and dinners with friends. Enjoy a deliciously heart-friendly spin on classic enchiladas verdes!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 8 pieces whole wheat tortillas
- 8 pieces tomatillos
- 0.5 cups fresh cilantro
- 2 pieces jalapeño peppers
- 1 cup low-sodium chicken broth
- 1 tablespoon avocado oil
- 1 teaspoon ground cumin
- 1 small, chopped onion
- 3 pieces, minced garlic cloves
- 1 cup reduced-fat shredded cheese
- 0.5 cup Greek yogurt
- 1 piece, juice and zest lime
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt
Instructions
Preheat the oven to 375°F (190°C).
Place the chicken breasts in a pot, cover with water, and bring to a boil. Reduce the heat and simmer for 15-20 minutes until fully cooked. Shred the chicken with two forks and set aside.
In a large skillet over medium heat, add the avocado oil and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic, cumin, and cook for an additional minute.
Remove the husks from the tomatillos and rinse them. Add the tomatillos and jalapeños to the skillet and sauté until they are slightly softened, about 7-8 minutes.
Transfer the tomatillo mixture to a blender. Add the low-sodium chicken broth, cilantro, lime juice and zest, salt, and black pepper. Blend until smooth.
In a large bowl, combine the shredded chicken with 1/4 cup of the green sauce and 1/2 cup of the reduced-fat cheese.
Grease a 9x13-inch baking dish. Place a heaping spoonful of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in the dish.
Pour the remaining green sauce over the enchiladas and sprinkle the top with the remaining cheese.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly before serving. Garnish with Greek yogurt and any remaining cilantro. Serve immediately.
Nutrition Facts
Calories |
2414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 4255 mg | 185% | |
| Total Carbohydrate | 244.7 g | 89% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 24.1 g | ||
| Protein | 187.9 g | 376% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1354 mg | 104% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3228 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
