Chicken Enchiladas Verdes

14 Jan

I LOVE Mexican food. Very little can beat a good plate of enchiladas and a swirl. However, neither of those usually go hand in hand with a healthy dinner. So this week I saw Chicken Enchiladas from Muscle and Fitness which got me thinking that I should try making light chicken enchiladas. Hubby wasn’t exactly sold but humored me and he ended up really enjoying them. I ended up pulling from a bunch of different recipes in order to make it “clean” but still tasty. You could easily prep the chicken and veggies a couple days early to make this a quick meal to cook.

You’ll need:

  • 1 can Verde Salsa (or make it yourself! We just couldn’t find tomatillos at the commissary here)
  • white corn tortillas (GF side note, these generally roll easier than yellow corn)
  • 2 chicken breast
  • 1 small green pepper
  • 1 can green chiles (3 oz)
  • 1 small white onion
  • 3 minced garlic cloves
  • 2 tbs fresh cilantro
  • 1 lime
  • 1 small tomato
  • Scallions to garnish (optional)
  • Approx. 1/2 tbs cumin
  • Approx 1/2 tbs black pepper
  • Shredded low fat cheese to top (I used pepper jack and then a touch of cheddar)
  • Canola Oil
  1. Preheat oven to 350
  2. Season the chicken with pepper (to taste) and cook on stove top. Set aside to cool.
  3. Dice the green pepper, onion, cilantro and garlic. Juice 1/2 the lime and toss veggies in the juice.
  4. Sautee the veggie mix in canola oil until peppers begin to soften.
  5. While the veggies cook, shred the chicken and toss with pepper and cumin.
  6. Add diced tomato, green chiles, and chicken to the skillet. Turn heat to low and cover while you prepare the tortillas.
  7. Warm up the tortillas (easiest way: put desired amount on plate, cover with a wet paper-towel and microwave) so they are easier to roll
  8. Dip tortillas in the enchilada verde sauce and fill with desired amount of filling
  9. Place, rolled, enchiladas in a baking dish. Top with enchilada sauce and cheese.
  10. Bake at 350 for 12-15 min

Yum! I served it with brown rice and black beans that I put the rest of the lime juice in. I also put just enough cheese to melt a bit on each, hubby added more to his. Obviously based on your taste and health goals, use your discretion for how much you want 🙂 Or if you’re looking for lower carb, just skip the tortillas and serve with roasted zucchini.

enchiladas

 

 

 

 

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