Chicken Enchiladas Verdes(Low-Fat)
Creamy, flavorful chicken enchiladas verdes feature tender chicken, fresh green onions, and tangy salsa verde, baked to perfection — a satisfying Mexican dish ideal for family dinners.
Ingredients
Instructions
- Combine cooked chicken, chopped green onions, garlic powder, and 3 tablespoons of salsa verde in a bowl.
- Mix well to incorporate all ingredients.
- Heat 1/4 cup of chicken broth in a small pan until hot.
- Slip the corn tortilla shells into the hot broth and heat until soft.
- Drain the tortillas on paper towels.
- Fill each tortilla with 3 tablespoons of the chicken mixture.
- Roll up the filled tortillas and place them seam side down in a shallow baking dish.
- Pour salsa verde over the rolled tortillas.
- Bake at 350°F (175°C) for 20 minutes or until bubbly.
Tips & Substitutions
For a lower-fat option, you can substitute the nonfat yogurt with low-fat Greek yogurt for added creaminess. If you're short on time, use rotisserie chicken instead of cooking your own. You can also add black beans or corn to the chicken mixture for extra flavor and nutrition. For a spicy kick, consider adding diced jalapeños to the filling or topping.
Serving Suggestions
These Chicken Enchiladas Verdes pair beautifully with a side of Mexican rice or a fresh garden salad. For added flavor, serve with a dollop of nonfat yogurt as a substitute for sour cream. A side of black beans or a small bowl of salsa verde can enhance the dish. Browse more Mexican recipes for a complete meal.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave them, covering with a damp paper towel to retain moisture, for about 2-3 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Enchiladas Verdes(Low-Fat) contains roughly 656 calories, with 23g protein, 92g carbohydrates, and 25g fat. It is an excellent source of protein (46% of the Daily Value), dietary fiber (37% of the Daily Value), and calcium (36% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2207mg per serving (96% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas up to a day in advance. Just cover them tightly with foil and refrigerate. When ready to bake, simply remove them from the fridge, add salsa verde on top, and bake as directed. This makes for a convenient meal option on busy days.
What can I use instead of corn tortillas?
If you prefer a gluten-free option, you can use corn tortillas, which are already called for. Alternatively, whole wheat tortillas can be a healthier choice if you are looking for a slightly different flavor and texture. Keep in mind that baking time may vary slightly with different tortilla types.
How can I make these enchiladas spicier?
To add more heat, you can mix diced jalapeños into the chicken filling or opt for a spicier salsa verde. Another option is to sprinkle some red pepper flakes over the top before baking or serve with a spicy hot sauce on the side. Adjust the spice level to your preference!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).