Chicken Enchiladas Verdes

Chicken Enchiladas Verdes

2 Reviews
From: EatingWell Magazine, January/February 2019

This easy, creamy chicken enchilada recipe uses premade green salsa for a quick enchilada sauce. Not in a verde mood? Use tomato salsa instead.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • ¼ cup all-purpose flour
  • 1 cup unsalted chicken broth, divided
  • 2 cups tomatillo salsa
  • 1 teaspoon ground cumin
  • ½ cup chopped fresh cilantro, divided
  • 3 cups shredded cooked chicken breast
  • 1 (15 ounce) can no-salt-added black beans, rinsed
  • 3 ounces reduced-fat cream cheese
  • 12 (5 inch) corn tortillas
  • ½ cup shredded Mexican cheese blend
  • ½ cup chopped tomato
  • 6 tablespoons reduced-fat sour cream

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F.
  2. Whisk flour and ½ cup broth in a small bowl. Combine the remaining ½ cup broth, salsa and cumin in a medium saucepan. Bring to a boil and whisk in the flour mixture. Cook over medium heat, stirring occasionally, until reduced to about 2½ cups, 6 to 8 minutes. Stir in ¼ cup cilantro.
  3. Spread ½ cup of the salsa mixture in a 9-by-13-inch ovenproof baking dish. Combine chicken, beans, cream cheese and ½ cup of the salsa mixture in a large bowl. Spoon ¼ cup of the chicken mixture onto the center of each tortilla and roll it up into a cigar shape. Arrange, seam-side down, in a single layer over the salsa mixture in the baking dish. Top the enchiladas with the remaining salsa mixture.
  4. Bake until bubbling, about 15 minutes.
  5. Remove from oven; increase oven temperature to broil. Sprinkle the enchiladas with cheese. Broil 8 inches from the heat source until the cheese is melted, 2 to 3 minutes. Top with tomato and the remaining ¼ cup cilantro and serve with sour cream.

Nutrition information

  • Serving size: 2 enchiladas
  • Per serving: 387 calories; 12 g fat(5 g sat); 7 g fiber; 36 g carbohydrates; 33 g protein; 31 mcg folate; 84 mg cholesterol; 6 g sugars; 0 g added sugars; 680 IU vitamin A; 12 mg vitamin C; 152 mg calcium; 3 mg iron; 716 mg sodium; 639 mg potassium
  • Nutrition Bonus: Vitamin C (20% daily value)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 1½ starch, 1 fat, 1 vegetable, ½ high-fat protein

Reviews 2

January 31, 2019
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By: Susan H
Saw this in the magazine and was thrilled to use my home canned Salsa Verde. Hubby doesnt usually like enchiladas but he thought these looked good enough to try. I will definitely make these again because he ate the leftovers too!
January 23, 2019
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By: Kelly
Bought a salsa that was a little to hot for me. Lol
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