Chicken Enchilada Verdes
Prep time: 
Cook time: 
Total time: 
Serves: 5 (2 enchiladas each)
This creamy enchilada is a fairly quick meal with lots of flavor. We loved them!
  • 1 tsp olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 5 tsp all-purpose flour
  • ¾ cup unsalted chicken stock
  • ½ cup salsa verde
  • ⅓ cup cilantro, finely chopped
  • 2 Tbsp pickled jalapeƱo pepper, diced
  • 10 oz shredded skinless, boneless rotisserie chicken breast
  • 1 roma tomato, diced
  • 3 Tbsp nonfat plain Greek yogurt
  • 1 avocado, diced
  • 10 (6-inch) corn tortillas
  • 4 oz reduced-fat sharp cheddar cheese, shredded
  1. Preheat oven to 425 F.
  2. Heat olive oil in a large saucepan over medium-high heat. Once hot, add onion and cook 4-5 minutes or until softened. Add the garlic and cook until fragrant, about 30 seconds. Stir in cumin and flour, stir well and cook 1-2 minutes. Stir in chicken stock, salsa verde, cilantro, and jalapeno; bring to a simmer and allow to thicken. Stir in chicken, tomato, yogurt, and avocado; remove from heat.
  3. Stack tortillas; wrap stack in damp paper towels, and microwave at HIGH for 45 seconds. Spoon ½ cup chicken mixture into a ceramic baking dish. Spoon ⅓ cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in baking dish. Top with cheese. Bake enchiladas for 8-10 minutes or until cheese melts.
Recipe adapted from Cooking Light
Nutrition Information
Serving size: 2 enchiladas Calories: 429 Fat: 14.4 Carbohydrates: 38.0 Sugar: 2.2 Sodium: 759 Fiber: 5.8 Protein: 33.8 Cholesterol: 63
Recipe by Prevention RD at