These 8 point chicken enchiladas are made with carefully selected ingredients to keep the point count low. The recipe uses whole grain corn tortillas, which are a healthier option compared to refined white tortillas, and are filled with meat from a boneless skinless chicken breast.
INGREDIENTS
Salsa Verde Ingredients
- 440 g tomatillos (aiming for twice as much tomatillo as zucchini)
- 200 g zucchini about half of a zucchini
- 40 g chili pepper use favorite (poblano for milder flavor, jalapeno for medium, serrano for hotter)
- 40 g cilantro
- 1 teaspoon vegetable oil
- 1 clove peeled garlic
- salt to taste
Ingredients for Chicken Enchilada
- 8 whole wheat tortillas
- 10 oz cooked boneless shredded chicken breast
- ⅓ cup no fat sour cream
- ½ cup shredded part skim mozzarella cheese
- 1 white onion
- 1 garlic clove
- 1 teaspoon vegetable oil
- salt and pepper to taste
INSTRUCTIONS
Instructions for making Salsa Verde
- Wash the green tomatoes or tomatillos, zucchini, chili peppers, and garlic.
- Cut the tomatillos into quarters and the zucchini into large pieces.
- Heat a pan over medium heat and add the oil.
- Add tomatillos, zucchini, chili peppers, and garlic to the pan. Sauté the vegetables for about 10 minutes, stirring occasionally, until they are soft and slightly golden. Add water to help loosen any vegetables stuck to the bottom of the pan. Remove the pan from the heat and let the vegetables cool for a few minutes.
- Transfer the vegetables to a blender or food processor. Add the cilantro and a pinch of salt to the blender or food processor. Blend until you have a smooth and homogeneous sauce. Taste the sauce and adjust the salt as necessary.
- Serve the Mexican green sauce immediately or store it in an airtight container in the refrigerator for up to 3 days.
Instructions for making Chicken Enchiladas
- Preheat the oven to 350
- Heat oil in a pan over medium heat. Add chopped onion and garlic and cook until soft and fragrant. Add the salsa verde and sour cream to the pan. Stir until both sauces are well mixed. Remove half of the mixture from the pan and reserve the rest for the filling.
- Add the shredded chicken to the pan and season with salt and pepper to taste. Cook for another five minutes and turn off the heat.
- Place one whole wheat tortilla on a clean, flat surface. Add approximately 2 tablespoons of the chicken mixture and sprinkle with some cheese. Roll up the tortilla and place it in a baking dish. Repeat with the remaining tortillas and chicken mixture.
- Cover the enchiladas with the reserved salsa verde and sour cream mixture. Sprinkle the remaining shredded mozzarella cheese over the enchiladas.
- Bake for 20-25 minutes or until the cheese is golden and bubbly. Serve hot and enjoy!
NUTRITION
Serving: 260gCalories: 407kcalCarbohydrates: 39gProtein: 30gFat: 15gSaturated Fat: 6.5gCholesterol: 79mgSodium: 1221mgPotassium: 698mgFiber: 8.2gSugar: 4.5gCalcium: 284mgIron: 2.3mg
