My love for enchiladas is definitely pretty close in line with my limitless love for nut butters. I hate to compare both, but it’s true when I say I’d adore them any way they’re served.

Within my recent visit to Santa Fe, my Mom and I loved probably the most unique and flavorful enchiladas. Each restaurant presented them with the most beautiful creative and flavorful sauces which range from smoky red chile, mole, Hatch green chile and the precious salsa verde. The very best component about these sauces can be that they have a lot of uses; drop your potato chips, smother your eggs and coat your meats. SAUCE PARTY.
I’m guessing that most of you might have tried red sauce centered enchilada formulas, but have you ever had a GREEN enchilada? Becoming half hispanic, my Mom has trained me that creating sauces from scrape is vital to flavorful and authentic enchiladas. Believe me, you won’t regret creating your enchilada sauce from nothing, especially when it’s as clean and flavorful as these salsa verde poultry enchiladas.
But wait, aren’t enchiladas Packed with cheese and a little oily? Unfortunately yes. Nevertheless making them in the home offers you the opportunity to to make a healthy, hearty enchilada food that will have got your friends and family definitely raving and licking their plates clean. As you know, comfort food makeovers are sort of my thing.
So, I offer you my SUPER green salsa verde chicken enchiladas. They’re made with lean rooster tenders (or poultry chest), homemade Amazing new salsa verde sauce, and a small amount of mexican cheese.
Lip smacking good.
Just a couple words to describe these.
Making your own sauce might seem a little challenging, but trust me, it’s exactly like producing fresh salsa. First you roast all the peppers are garlic up, then mix away. Typically salsa verde is manufactured with sour cream, but I chosen greek yogurt for higher proteins and all those tummy healthy probiotics.
We love serving these glorious enchiladas with rice and refried beans, or sometimes just chips and guac. However you serve them, they’ll be good.
Small Batch Green Salsa Verde Poultry Enchiladas
Prep period:
15 mins
Cook period:
50 mins
Total time:
2 poblano peppers, stems and seeds removed
1 jalapeño, stems and seed products removed
6 cloves garlic
sodium and pepper
1/2 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
1 cup shredded mexican cheese blend, divided
4 – 8 in . whole wheat or low carbohydrate tortillas
For garnish: avocado, diced tomato, greek yogurt, sizzling hot sauce
Preheat oven to 450 levels F. Line a big cooking sheet with foil. Squirt foil with nonstick cooking squirt. Place tomatillos cut aspect down, poblanos, jalapeño and unpeeled garlic cloves over the sheet and roast for 8-10 a few minutes before poblanos possess charred at the top. The tomatillos will appear soupy and obtain juicy, but that’s the way we wish them. Established the baking sheet apart to cool when you prep/cook the chicken.
Reduce heating in oven to 350 degrees F. Grease a little casserole pan or cooking sheet with nonstick cooking squirt and place chicken on top. Season chicken generously with sodium and pepper. Bake for 20 minutes or until poultry is no longer pink. Reserve for 5 minutes to great, then shred chicken with two forks and transfer to a medium bowl. Maintain heat in range.
While the poultry is cooking, it is possible to surface finish the sauce. First peel the garlic cloves. After that place the roasted tomatillos (including their juices), poblanos, jalapeñoperating-system and peeled garlic clove inside a blender. Ensure you get all of the juice the fact that tomatillos possess released on the cooking sheet. Next add in cilantro, greek yogurt, salt, cumin and oregano and red cayenne pepper. Mix until easy and creamy, about 1 minute.
Add one cup of the tomatillo sauce plus 1/2 glass of cheese to the bowl using the cooked shredded chicken. Reserve until prepared to assemble enchiladas.
Lightly grease a little casserole dish or a 9×9 inch baking pan with non-stick cooking spray or essential olive oil. Pour about 1/4 cup of tomatillo sauce on the bottom of the skillet and spread out evenly.
Fill each tortilla with 1/4 of poultry mixture and roll-up and place seam aspect down in prepared baking pan. Pour staying tomatillo sauce on top and sprinkle remaining parmesan cheese at the top.
Bake uncovered for 20-25 a few minutes or until cheese is totally melted and sides begin to switch slightly golden dark brown. Garnish enchiladas with whatever you would like such as avocado, greek yogurt, hot sauce, etc. Serve with rice and coffee beans. Makes 4 servings; 1 enchilada each.
Recipe can be doubled to serve 8. Simply double the formula & bake in a 9×13 inch skillet!
To make gluten free: If you want you may make this recipe gluten free by using corn tortillas. You need to use 6-8 corn tortillas rather than 4. I would drop the corn tortillas within the tomatillos sauce before rolling; this prevents the corn tortillas from breaking.
Nutrition information above is based on using whole wheat tortillas. If you’d like you should use low carb tortillas. Here is the diet for 1 enchilada utilizing a low carb tortilla: 411 calories 14.8g unwanted fat 31g carb 15.8g fiber 5.3g sugar 38.4g protein
If you liked this recipe, you might also like my other enchilada inspired quality recipes:
Hi Monique!
I made these last nght plus they were wonderful!!! Do you think I possibly could make several batches of the sauce and freeze it? I’ve a lot of poblanos and jalapenos in my own garden to use up. Also if I freeze it should I add the yogurt after it’s thawed?
Kristen Berry

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