Salsa Verde Enchiladas
Enchiladas deliver big flavor with minimal effort, making them an easy win on any busy shift. Light but satisfying, this dish reheats beautifully throughout the week.
Ingredients
- 2 large chicken breasts, cooked and shredded
- 1 Tbsp olive oil
- 1 large onion, diced
- 5 cloves garlic, minced
- 2 (16 oz) jars salsa verde
- 1 cup light sour cream
- ¼ tsp salt
- 2 cups shredded Mexican cheese
- 12 whole-grain or carb balance tortillas
- 1 bunch fresh cilantro, minced
Directions
- Preheat oven to 375°F. In a large skillet, sauté onions in olive oil over medium heat for 5 minutes until translucent.
- Add garlic and sauté for 2 minutes. Add salsa verde, sour cream, and salt; mix well and heat until simmering.
- Remove 2 cups of sauce and set aside. Add shredded chicken and 1 cup of cheese to the skillet with the remaining sauce.
- Divide the chicken mixture among 12 tortillas, roll tightly, and place seam-side down in a 9x13 pan.
- Cover with reserved sauce and remaining cheese. Bake for 15 minutes until simmering and cheese is melted. Top with cilantro and serve.
Nutrition Facts Per serving
Per 2 enchiladas: 416 calories, 28g protein, 26g carbohydrates, 20g fat, 2g fiber
Serving Suggestions
Serve with Mexican rice, refried beans, or a simple green salad.