Best Easiest Low Fat Chicken Verde Enchiladas Recette

Craving delicious, healthy enchiladas? This recipe delivers! Forget heavy cream – these unbelievably creamy and addictive chicken verde enchiladas are surprisingly low-fat. My husband and I always go back for seconds! Get ready for a flavor explosion that's easy enough for a weeknight dinner yet impressive enough for a party. Share your variations in the comments!

Préparation 20 min

Cuisson 50 min

Calories 1236.2 kcal

Protéines 185g

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Best Easiest Low Fat Chicken Verde Enchiladas

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Best Easiest Low Fat Chicken Verde Enchiladas

2 lbs boneless skinless chicken breasts
10 corn tortillas (fajita size)
Not used in this recipe (homemade verde sauce is prepared)
Not used in this recipe
1 cup Mexican blend cheese, shredded
1 tbsp olive oil (plus more for coating dish)
1 cup chicken broth
1 medium onion, chopped
3 cloves garlic, minced
1 1/2 lbs tomatillos, husked and rinsed
2 poblano peppers, roasted, peeled, seeded and chopped (about 1 cup)
1 jalapeño, seeded and minced
1/4 cup fresh cilantro (plus more for garnish)
1 tsp ground cumin
1/2 tsp dried oregano
Greek yogurt or sour cream (optional, for garnish)

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Comment préparer Best Easiest Low Fat Chicken Verde Enchiladas

Preheat oven to 375°F (190°C).
Cook chicken breasts: In a large pot, bring chicken broth to a boil. Add chicken breasts, reduce heat and simmer for 15-20 minutes, or until cooked through. Shred chicken and set aside.
Make the verde sauce: Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in tomatillos, poblano peppers, jalapeño, cilantro, cumin, and oregano. Cook for 10-15 minutes, or until tomatillos are tender. Blend until smooth using an immersion blender or regular blender (in batches if necessary).
Assemble the enchiladas: Lightly coat the bottom of a 9x13 inch baking dish with olive oil. Spread about 1 cup of the verde sauce on the bottom of the baking dish.
Fill each corn tortilla with shredded chicken and a small amount of cheese. Roll up tightly and place seam-down in the baking dish.
Pour the remaining verde sauce over the enchiladas, ensuring they are mostly covered.
Top with remaining cheese.
Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly.
Let rest for 5-10 minutes before serving. Garnish with extra cilantro and a dollop of Greek yogurt or sour cream (optional).

Nutrition Information (Approximate per serving)

Sodium

117 g

Sugar

45g

Fat

149g

Carbs

22g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes The Americas Mexican Healthy

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Questions fréquentes

Combien de temps faut-il pour préparer Best Easiest Low Fat Chicken Verde Enchiladas ?

Best Easiest Low Fat Chicken Verde Enchiladas prend environ 70 minutes du début à la fin — environ 20 minutes de préparation et 50 minutes de cuisson.

Combien de calories contient Best Easiest Low Fat Chicken Verde Enchiladas ?

Best Easiest Low Fat Chicken Verde Enchiladas contient environ 1236.2 calories par portion, avec environ 185 g de protéines, 22 g de glucides et 103 g de lipides.

De quels ingrédients ai-je besoin pour Best Easiest Low Fat Chicken Verde Enchiladas ?

Les principaux ingrédients de Best Easiest Low Fat Chicken Verde Enchiladas sont Chicken Breasts, Corn Tortillas, Enchilada Sauce, Sweet Corn, Mexican Blend Cheese, Oil. Consultez la liste complète avec les quantités ci-dessus.