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Easy Enchiladas Verdes Recipe
Easy Enchiladas Verdes with Chicken is a super simple Tex-Mex favorite you'll find yourself making over and over again. This healthy recipe combines shredded chicken (with or without cheese) rolled inside corn tortillas and topped with verde sauce for an easy dinner.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4 servings
Calories: 555 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1 ¼ lbs. cooked chicken* shredded
- 1 Tbsp. olive oil
- ½ cup red bell pepper finely chopped
- 1 small Jalapeño finely chopped, optional
- ½ cup sweet onion finely chopped
- 2 garlic cloves crushed
- ½ tsp. salt
- ¼ tsp. pepper
- 8 corn tortillas
- 2-3 Tbsp. coconut oil
- 16 oz. jar salsa verde mild or medium
- ½ cup mozzarella cheese or dairy-free cheese
Toppings:
- cilantro finely chopped
- avocado finely diced
- tomatoes finely diced
Instructions
- Preheat oven to 350 degrees.
- In a large skillet over medium heat combine 1 tablespoon oil, finely chopped bell pepper, jalapeño, and onion. Sauté for 3-4 minutes. Add crushed garlic and continue sautéing for an additional minute.
- Remove from heat and stir in shredded chicken, salt, pepper ,and ½ cup salsa verde.
- In a large skillet over medium heat add 1 tablespoon coconut oil and heat up 2-3 corn tortillas for 1 minute per side. Place tortillas on a paper towel and repeat previous step with remaining coconut oil and tortillas.
- Spray a 9 x 13-inch pan with non-stick cooking spray and pour ¼ cup salsa verde into the bottom of the pan.
- Fill each corn tortilla with equal amounts of the chicken mixture. Roll up tortillas and place seam side down in the baking pan. Repeat until all tortillas are used.
- Pour remaining salsa verde on top of the enchiladas, making sure to cover the edges of the tortillas. Sprinkle cheese on top, cover pan with aluminum foil, and bake in preheated oven for 25-30 minutes.
- Serve salsa verde enchiladas with cilantro, avocado, and diced tomatoes. Enjoy!
Cup of Yum
Notes
- How to prep ahead: Cook the chicken, veggies, and mix them together with the salsa verde and refrigerate until ready to assemble. Heat up the corn tortillas, roll them, and cover the enchiladas in salsa verde sauce. If you don't assemble them, the corn tortillas will harden up if placed in the refrigerator without the salsa verde covering them.
- How to store: You can store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- How to freeze: The best way to freeze these enchiladas is to completely prepare them in a freezer safe pan but stop before baking. Place plastic wrap over the top then tightly wrap the entire pan with foil. When ready to eat, thaw the enchiladas in the refrigerator and then bake according to the directions.
- How to reheat: My personal preference is to pop the entire baking dish back into the oven and reheat at 300 degrees Fahrenheit for 15-20 minutes. However, if you want a speedier re-heat, you can always heat them up in the microwave.
Nutrition Information
Calories
555kcal
(28%)
Carbohydrates
34g
(11%)
Protein
50g
(100%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Cholesterol
131mg
(44%)
Sodium
1272mg
(53%)
Potassium
768mg
(22%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
1415IU
(28%)
Vitamin C
30mg
(33%)
Calcium
141mg
(14%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 555
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 34g | 11% |
| Protein | 50g | 100% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 131mg | 44% |
| Sodium | 1272mg | 53% |
| Potassium | 768mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1415IU | 28% |
| Vitamin C | 30mg | 33% |
| Calcium | 141mg | 14% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.