Meat & Vegetarian Proteins

Chicken Enchiladas with Salsa Verde

Instead of a red sauce, these enchiladas are topped with brighter, tangier salsa verde. It’s usually mild, so if you enjoy a bit of heat, serve it with hot sauce. Garnish with cilantro for a pop of herbaceous flavor.

Servings
4
Prep Time
25 min
Duration
40 min

Ingredients

  • 12 6-inch corn tortillas
  • 1 tbsp olive oil
  • ½ small white onion, finely chopped
  • leftover chicken, quinoa and corn mixture (from Grilled Corn Quinoa Bowl)
  • 2½ cups prepared salsa verde, divided
  • 1 cup BPA-free canned black beans, drained and rinsed
  • ½ tsp smoked paprika
  • ¼ tsp each sea salt and ground black pepper
  • ½ cup shredded Monterey Jack cheese
  • full-fat sour cream, optional

Preparation

  1. Preheat oven to 350°F. In a large skillet, warm tortillas, 1 at a time, 20 to 30 seconds per side, stacking warm tortillas on a sheet of foil. Wrap and keep warm in oven.
  2. In a large skillet on medium-low, heat oil. Add onion and cook, stirring often, until softened, 4 to 7 minutes. Add chicken mixture, ½ cup salsa, beans, paprika, salt and pepper; cook, stirring occasionally, until heated through. Remove from heat. Remove tortillas from oven.
  3. Spread ¼ cup of remaining salsa in a 13 x 9-inch baking dish. Place ¼ cup chicken mixture on each tortilla and roll up. Arrange, seam side down, in baking dish. Pour remaining 1¾ cups salsa over top and sprinkle with cheese. Bake until enchiladas are hot in center and cheese is melted, 15 to 20 minutes. Dollop with sour cream, if using.

Related: Whole30 Chicken Enchilada Casserole

Nutrition Information

  • Serving Size 3 enchiladas
  • Calories 576
  • Carbohydrate Content 75 g
  • Cholesterol Content 53 mg
  • Fat Content 17 g
  • Fiber Content 11 g
  • Protein Content 31 g
  • Saturated Fat Content 4 g
  • Sodium Content 1472 mg
  • Sugar Content 16 g
  • Monounsaturated Fat Content 7 g
  • Polyunsaturated Fat Content 2 g