Salsa Verde Enchiladas

Servings: 8

Author: Maxine Sharf

Print

With ImageWithout Image

Salsa Verde Enchiladas

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Salsa verde enchiladas just in time for Cinco de Mayo! My cousin and her fiancé introduced me to this recipe and we’ve been making it once a week in quarantine because it’s just too good! These enchiladas are also super healthy because they are made with white meat chicken and low carb tortillas.

Ingredients

Enchiladas

• 2 Poblano Peppers, sliced in strips
• Salt & Pepper
• 2 Stalks Scallions, diced small
• 1 lb. Chicken Breast, cut in bite size cubes
• 3/4 tsp Salt
• Mexican Spice Mix (see below)
• 1 Jar Salsa Verde
• 1 Cup Mexican Cheese Blend
• 4 Low Carb Flour Tortillas
• Avocado, sliced
• Light Sour Cream

Mexican Spice

• 1 tsp Cumin
• 1 tsp Chili Powder
• 1/2 tsp Oregano
• 1/2 tsp Smoked Paprika
• 1/2 tsp Coriander
• 1/2 tsp Garlic Powder
• 1/8 tsp Black Pepper
• Dash of Cayenne Pepper

Instructions

1. Place the chicken in a bowl and mix with 1 tsp salt plus the Mexican spice mix, set aside.
2. Season poblano peppers with salt and pepper and sauté over medium high heat for ~6 minutes until softened.
3. Add in the scallions and spiced chicken and sauté until the chicken is cooked through (~5 min).
4. Add 1/2 cup of salsa verde to the pan and let it reduce slightly (~2 min); turn off the heat.
5. Stuff the tortillas with the chicken and poblano mixture and place in a baking dish seam side down; cover the enchiladas in 1 cup of salsa verde and sprinkle with the Mexican cheese; place the baking dish in the oven and broil for ~3 minutes until cheese is melted and bubbling.
6. Serve with avocado and sour cream - enjoy!

Notes:

Vegetarian Modification: Sub in one 13.4 oz. can of black beans and 8 oz. sliced mushrooms for chicken

Did you make this recipe?

Tag @maxiskitchen on instagram and hashtag it #maxiskitchen

Created using The Recipes Generator

Search Recipes