Low Sodium Enchiladas Verdes
Savor the vibrant flavors of 'Low Sodium Enchiladas Verdes'—a lighter take on a Mexican classic that doesn’t skimp on taste. Perfect for those watching their sodium intake, this recipe swaps traditional ingredients for fresh, wholesome alternatives like homemade tomatillo green sauce, lean shredded chicken, and reduced-fat cheese. The corn tortillas are stuffed with a flavorful chicken filling, rolled up, and smothered in a rich, tangy green sauce made from cilantro, lime juice, and low sodium chicken broth. Baked to bubbling perfection, these enchiladas come alive with a finishing touch of creamy Greek yogurt and freshly sliced avocado. Whether you're seeking a healthier dinner option or a delicious crowd-pleaser, this dish offers irresistible taste in every bite while staying mindful of your nutritional needs.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 pieces Garlic cloves, minced
- 10 pieces Tomatillos, husked and quartered
- 1 piece Jalapeño, seeded and chopped
- 1 cup Cilantro, chopped
- 1 cup Low sodium chicken broth
- 2 tablespoons Lime juice
- 1 teaspoon Ground cumin
- 12 pieces Corn tortillas
- 2 cups Reduced fat shredded cheese (like Monterey Jack or a Mexican blend)
- 1 piece Avocado, sliced
- 0.5 cup Plain Greek yogurt
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once heated, add the chicken breasts. Cook for about 7 minutes on each side or until fully cooked through. Remove from heat and let the chicken rest, then shred with two forks.
In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onion until it becomes translucent, about 5 minutes.
Add the minced garlic, tomatillos, and jalapeño to the skillet. Cook for about 5 minutes until the tomatillos have softened.
Transfer the mixture to a blender, adding in the cilantro, low sodium chicken broth, lime juice, and ground cumin. Blend until smooth to form the green sauce.
Pour half of the sauce into the bottom of a large baking dish.
Warm the corn tortillas in a microwave with a damp cloth to make them pliable.
Fill each tortilla with a portion of the shredded chicken and a sprinkle of cheese. Roll up and place seam-side down in the baking dish.
Once all tortillas are filled and placed in the dish, top with the remaining sauce and sprinkle the rest of the cheese evenly over the top.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil for the last 5 minutes to allow the cheese to brown slightly.
Serve the enchiladas topped with sliced avocado and a dollop of Greek yogurt for a creamy finish.
Nutrition Facts
Calories |
3746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.7 g | 177% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 2575 mg | 112% | |
| Total Carbohydrate | 382.9 g | 139% | |
| Dietary Fiber | 77.9 g | 278% | |
| Total Sugars | 57.8 g | ||
| Protein | 267.3 g | 535% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2380 mg | 183% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 6822 mg | 145% | |
*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.
