Low Sodium Green Chili Enchiladas
Savor bold flavors without the extra sodium with these irresistible Low Sodium Green Chili Enchiladas! Made from scratch, this recipe features tender shredded chicken, fresh tomatillos, and zesty jalapeños, all wrapped in soft corn tortillas and smothered in a vibrant, homemade green chili sauce. A sprinkle of Monterey Jack cheese brings creamy richness to each bite, while cilantro and lime juice add a fresh, tangy twist. Perfect for those seeking a healthier Mexican-inspired dish, this low-sodium recipe delivers on taste without compromising heart health. Ready in just over an hour, it’s an ideal weeknight dinner or crowd-pleaser for your next gathering. Enjoy this wholesome and satisfying twist on a classic comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 2 medium, chopped Green bell peppers
- 2 small, seeded and chopped Jalapeños
- 8 medium, husked and chopped Tomatillos
- 2 cups Low-sodium chicken broth
- 0.5 cup, chopped Cilantro
- 2 tablespoons Lime juice
- 12 small Corn tortillas
- 2 cups, shredded Cooked chicken breast
- 1.5 cups, shredded Monterey Jack cheese
- 1 teaspoon Cumin
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat.
Add the diced onion and sauté for 5 minutes until translucent.
Add the minced garlic, green bell peppers, and jalapeños, cooking for an additional 4-5 minutes until the peppers soften.
Stir in the chopped tomatillos and cook for 5 minutes, allowing them to soften and release their juices.
Pour in the low-sodium chicken broth, bringing the mixture to a simmer. Let it cook for about 10 minutes until the tomatillos break down and the sauce thickens slightly.
Remove the skillet from heat, add chopped cilantro, and lime juice.
Allow the mixture to cool slightly, then blend it in a blender or food processor until smooth to create the green chili sauce.
Spread a thin layer of the green chili sauce on the bottom of a 9x13 inch baking dish.
In a bowl, combine shredded chicken with cumin and black pepper.
Warm the corn tortillas slightly in the microwave or on a dry skillet to make them pliable.
Fill each tortilla with a portion of the chicken mixture and a tablespoon of shredded Monterey Jack cheese, rolling tightly before placing seam-side down in the baking dish.
Pour the remaining green chili sauce over the rolled tortillas, ensuring they are well covered.
Sprinkle the remaining Monterey Jack cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Allow the enchiladas to cool for a few minutes before serving.
Nutrition Facts
Calories |
2631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 1776 mg | 77% | |
| Total Carbohydrate | 226.0 g | 82% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 25.9 g | ||
| Protein | 187.4 g | 375% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1606 mg | 124% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2437 mg | 52% | |
*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.
