Name: Chicken Enchiladas Verdes
Prep time: 20 min
Total time: 45 min
Ingredients: 0.25 cup all-purpose flour; 1 cup unsalted chicken broth, divided; 2 cups tomatillo salsa; 1 teaspoon ground cumin; 0.5 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; 0.5 cup shredded Mexican cheese blend; 0.5 cup chopped tomato; 6 tablespoons reduced-fat sour cream

Chicken Enchiladas Verdes

4.8

(5)

5 Reviews

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

By Robin Bashinsky

Updated on June 23, 2020

Prep Time:

20 mins

Additional Time:

25 mins

Total Time:

45 mins

Servings:

Yield:

12 enchiladas

Nutrition Profile:

Egg Free Healthy Aging Healthy Immunity Low Added Sugars Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

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

Directions

Preheat oven to 425 degrees F.
Whisk flour and 1/2 cup broth in a small bowl. Combine the remaining 1/2 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 2 1/2 cups, 6 to 8 minutes. Stir in 1/4 cup cilantro.
Spread 1/2 cup of the salsa mixture in a 9-by-13-inch ovenproof baking dish. Combine chicken, beans, cream cheese and 1/2 cup of the salsa mixture in a large bowl. Spoon 1/4 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.
Bake until bubbling, about 15 minutes.
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 1/4 cup cilantro and serve with sour cream.

Nutrition Facts (per serving)

387	Calories
12g	Fat
36g	Carbs
33g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 2 enchiladas
Calories 387
% Daily Value *
Total Carbohydrate 36g	13%
Dietary Fiber 7g	25%
Total Sugars 6g
Protein 33g	66%
Total Fat 12g	15%
Saturated Fat 5g	27%
Cholesterol 84mg	28%
Vitamin A 680IU	14%
Vitamin C 12mg	14%
Folate 31mcg	8%
Sodium 716mg	31%
Calcium 152mg	12%
Iron 3mg	14%
Magnesium 72mg	17%
Potassium 639mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.