Low Fat Enchiladas Verdes

Low Fat Enchiladas Verdes is a healthier twist on the classic Mexican favorite, offering vibrant flavors with a lighter nutritional profile. These enchiladas are filled with tender, shredded chicken breast, sautéed onions, and a creamy tomatillo-cilantro sauce, all wrapped in warm corn tortillas. By using low-fat sour cream and cheese, this recipe keeps the dish rich and satisfying without the extra calories. The sauce, made from fresh tomatillos and a hint of jalapeño, adds a tangy, zesty kick that perfectly complements the bold filling. With just 25 minutes of prep time and a bubbling, cheesy finish from the oven, this easy-to-make dish is perfect for family dinners or meal prep. Serve with a sprinkle of fresh cilantro and a dollop of sour cream for a guilt-free, flavor-packed experience.

Nutriscore Rating: 77/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 pound Chicken breast
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 12 Corn tortillas
• 1 pound Tomatillos, husked and washed
• 1 medium Jalapeño pepper, seeded and chopped
• 0.5 cup Cilantro, chopped
• 0.5 cup Low-fat sour cream
• 1 cup Chicken broth, low sodium
• 1 cup Low-fat cheese, shredded (e.g., Monterey Jack)
• 1 Lime, juiced

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

Step 2

Season the chicken breast with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper.

Step 3

In a skillet, heat olive oil over medium-high heat. Add the chicken breast and cook for about 5-6 minutes on each side until fully cooked. Remove and let cool slightly, then shred it using two forks.

Step 4

In the same skillet, add the chopped onion and cook until translucent, about 3 minutes. Stir in minced garlic and cook for another 30 seconds. Set aside.

Step 5

For the sauce, in a medium saucepan, bring water to a boil. Add tomatillos and jalapeño; simmer until tomatillos are tender, about 5 minutes.

Step 6

Transfer cooked tomatillos and jalapeño to a blender. Add cilantro, lime juice, 0.5 teaspoon salt, and chicken broth. Blend until smooth. Stir in sour cream.

Step 7

Mix the shredded chicken with half the cheese, the sautéed onion, and some of the sauce until moistened.

Step 8

Warm the corn tortillas in a dry skillet until flexible.

Step 9

Place some chicken mixture in the center of each tortilla, roll them up, and lay seam-side down in the prepared baking dish.

Step 10

Pour the tomatillo sauce over the enchiladas, making sure they are fully covered.

Step 11

Sprinkle the remaining cheese over the top.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 13

Allow to cool slightly before serving. Optionally, garnish with additional fresh cilantro or low-fat sour cream.

Nutrition Facts

Serving size	(2276.3g)

Amount per serving	% Daily Value*
Calories	2790.9

Total Fat 72.1g	0%
Saturated Fat 22.2g	0%
Polyunsaturated Fat 3.5g
Cholesterol 462.1mg	0%
Sodium 4929.2mg	0%
Total Carbohydrate 324.3g	0%
Dietary Fiber 53.6g	0%
Total Sugars 30.7g
Protein 210.3g	0%

Vitamin D 24IU	0%
Calcium 1502.9mg	0%
Iron 16.1mg	0%
Potassium 4362.0mg	0%

*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: 23.3%

Protein: 30.2%

Carbs: 46.5%