Roasted Chile Verde Chicken Enchiladas
Prep time: 
Cook time: 
Total time: 
Serves: 18 enchiladas
  • Cooking spray
  • 2 lbs tomatillos, husks removed
  • 4 poblano chiles, stems and seeds removed
  • 1 onion, quartered
  • 6 garlic cloves
  • 1 cup firmly packed fresh cilantro
  • 2 tsp ground cumin
  • 1 tsp kosher salt, divided
  • 1 tsp black pepper, divided
  • 2 Tbsp olive oil
  • 3 lbs boneless, skinless chicken thighs
  • 18 (6 inch) corn tortillas
  • 6 oz reduced-fat Mexican blend cheese, shredded (about 1½ cups)
  1. Preheat broiler to 550 degrees F. Line a baking sheet with parchment paper and place tomatillos, poblanos, onion, and garlic on prepared baking sheet. Broil for 12 minutes, turning after 6 minutes, until well charred. Transfer mixture to a blender; add cilantro, cumin, and ½ teaspoon each salt and black pepper; process until smooth.
  2. Heat oil in a Dutch oven over medium-high. Sprinkle chicken with remaining ½ teaspoon each salt and black pepper. Place chicken in a single layer in Dutch oven; cook until browned, 5 to 6 minutes. Flip and cook 2-3 minutes more; transfer to a plate.
  3. Pour tomatillo mixture into Dutch oven. Bring to a boil over medium-high heat. Return chicken to Dutch oven; reduce heat to medium-low and simmer 12 to 15 minutes. Transfer chicken to a plate; let stand 5 minutes. Set aside 2 cups tomatillo mixture. Shred chicken and return to Dutch oven with remaining sauce and toss to coat.
  4. Preheat oven to 350 degrees F. Coat 2 (11- x 7-inch) baking dishes with cooking spray. Spread ¼ cup reserved tomatillo mixture in the bottom of each dish. Spoon ¼ cup chicken mixture into each tortilla; roll to contain contents, and arrange in dishes seam side down (9 enchiladas in each). Spread ¾ cup reserved tomatillo mixture over enchiladas in each dish. Sprinkle each with ¾ cup cheese. Cover with foil and bake or freeze.
  5. If baking, bake for 15 minutes, until heated through. Change oven setting to broil and broil for 1-2 minutes or until bubbly and beginning to turn golden. Serve with plain Greek yogurt and additional cilantro, if desired.
  6. Alternately, freeze up to 2 months.
From FROZEN: Place dish in microwave. Microwave on MEDIUM for 20 minutes, until thawed. REHEAT: Cover dish with reserved foil. Bake at 350 degrees F for 25 minutes, until cheese is melted. Remove foil and cook an additional 5 minutes.

Recipe slightly adapted from Cooking Light
Nutrition Information
Serving size: 1 enchilada Calories: 234 Fat: 10.6 Carbohydrates: 13.7 Sugar: 1.5 Sodium: 339 Fiber: 2.6 Protein: 20.3 Cholesterol: 72
Recipe by Prevention RD at