Heart-Healthy Enchiladas Verdes

Brighten up your dinner table with these Heart-Healthy Enchiladas Verdes, a guilt-free twist on a classic Mexican favorite. Packed with lean shredded chicken, wrapped in nutritious whole wheat tortillas, and smothered in a vibrant, homemade tomatillo and jalapeño green sauce, this dish is as delicious as it is wholesome. The creamy topping of Greek yogurt and reduced-fat cheese adds just the right touch of indulgence without compromising your health goals. This recipe keeps sodium levels low and flavor levels high, thanks to fresh cilantro, lime zest, and a touch of ground cumin. Perfect for a family dinner or meal prep, these enchiladas are baked to golden, bubbly perfection in under an hour, making them a satisfying and heart-smart choice for any night of the week.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 8 pieces whole wheat tortillas
• 8 pieces tomatillos
• 0.5 cups fresh cilantro
• 2 pieces jalapeño peppers
• 1 cup low-sodium chicken broth
• 1 tablespoon avocado oil
• 1 teaspoon ground cumin
• 1 small, chopped onion
• 3 pieces, minced garlic cloves
• 1 cup reduced-fat shredded cheese
• 0.5 cup Greek yogurt
• 1 piece, juice and zest lime
• 0.5 teaspoon black pepper
• 0.25 teaspoon salt

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Place the chicken breasts in a pot, cover with water, and bring to a boil. Reduce the heat and simmer for 15-20 minutes until fully cooked. Shred the chicken with two forks and set aside.

Step 3

In a large skillet over medium heat, add the avocado oil and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic, cumin, and cook for an additional minute.

Step 4

Remove the husks from the tomatillos and rinse them. Add the tomatillos and jalapeños to the skillet and sauté until they are slightly softened, about 7-8 minutes.

Step 5

Transfer the tomatillo mixture to a blender. Add the low-sodium chicken broth, cilantro, lime juice and zest, salt, and black pepper. Blend until smooth.

Step 6

In a large bowl, combine the shredded chicken with 1/4 cup of the green sauce and 1/2 cup of the reduced-fat cheese.

Step 7

Grease a 9x13-inch baking dish. Place a heaping spoonful of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in the dish.

Step 8

Pour the remaining green sauce over the enchiladas and sprinkle the top with the remaining cheese.

Step 9

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 10

Remove from the oven and let cool slightly before serving. Garnish with Greek yogurt and any remaining cilantro. Serve immediately.

Nutrition Facts

Serving size	1715.7 grams (1715.7g)

Amount per serving	% Daily Value*
Calories	2414

Total Fat 72.40g	93%
Saturated Fat 21.80g	109%
Polyunsaturated Fat 0.00g
Cholesterol 360mg	120%
Sodium 4255mg	185%
Total Carbohydrate 244.70g	89%
Dietary Fiber 33.90g	121%
Total Sugars 24.10g
Protein 187.90g	376%

Vitamin D 4IU	18%
Calcium 1354mg	104%
Iron 19mg	108%
Potassium 3228mg	69%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.4%

Protein: 31.6%

Carbs: 41.1%