Low Fat Enchiladas Verdes
Dive into the vibrant flavors of Mexico with these Low Fat Enchiladas Verdes, a lighter take on a classic dish that doesn't skimp on taste! Filled with tender, shredded chicken seasoned to perfection and wrapped in warm corn tortillas, this recipe is elevated by a creamy tomatillo and cilantro sauce with a hint of lime. Topped with gooey, low-fat cheese and baked to golden perfection, these enchiladas are a guilt-free way to enjoy a comforting favorite. Perfect for meal prepping or family dinners, this easy-to-make recipe is packed with zesty, wholesome ingredients and ready in under an hour. Ideal for those seeking healthy enchiladas or low-calorie Mexican food ideas, they’re sure to please your palate while keeping your nutrition goals on point!
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 12 Corn tortillas
- 1 pound Tomatillos, husked and washed
- 1 medium Jalapeño pepper, seeded and chopped
- 0.5 cup Cilantro, chopped
- 0.5 cup Low-fat sour cream
- 1 cup Chicken broth, low sodium
- 1 cup Low-fat cheese, shredded (e.g., Monterey Jack)
- 1 Lime, juiced
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
Season the chicken breast with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper.
In a skillet, heat olive oil over medium-high heat. Add the chicken breast and cook for about 5-6 minutes on each side until fully cooked. Remove and let cool slightly, then shred it using two forks.
In the same skillet, add the chopped onion and cook until translucent, about 3 minutes. Stir in minced garlic and cook for another 30 seconds. Set aside.
For the sauce, in a medium saucepan, bring water to a boil. Add tomatillos and jalapeño; simmer until tomatillos are tender, about 5 minutes.
Transfer cooked tomatillos and jalapeño to a blender. Add cilantro, lime juice, 0.5 teaspoon salt, and chicken broth. Blend until smooth. Stir in sour cream.
Mix the shredded chicken with half the cheese, the sautéed onion, and some of the sauce until moistened.
Warm the corn tortillas in a dry skillet until flexible.
Place some chicken mixture in the center of each tortilla, roll them up, and lay seam-side down in the prepared baking dish.
Pour the tomatillo sauce over the enchiladas, making sure they are fully covered.
Sprinkle the remaining cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Allow to cool slightly before serving. Optionally, garnish with additional fresh cilantro or low-fat sour cream.
Nutrition Facts
Calories |
2791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 4929 mg | 214% | |
| Total Carbohydrate | 324.3 g | 118% | |
| Dietary Fiber | 53.6 g | 191% | |
| Total Sugars | 30.7 g | ||
| Protein | 210.3 g | 421% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1503 mg | 116% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 4362 mg | 93% | |
*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.
