Low Sodium Enchiladas Verdes

Brighten up your dinner table with these Low Sodium Enchiladas Verdes, a healthier take on a comforting Mexican classic. Bursting with zesty flavor and vibrant color, this recipe swaps high-sodium ingredients for fresh tomatillos, juicy chicken breast, and aromatic cilantro. A homemade green sauce, made from scratch with roasted tomatillos and jalapeño, creates a tangy and slightly spicy base without relying on canned products, while low sodium chicken broth keeps it heart-friendly. Tucked into soft, pliable corn tortillas and layered with reduced-fat cheese, these enchiladas are baked to golden perfection and topped with creamy Greek yogurt and sliced avocado. Ready in just one hour, this easy, wholesome meal strikes the perfect balance between indulgence and mindful eating. Perfect for weeknight dinners or crowd-pleasing gatherings!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 3 pieces Garlic cloves, minced
• 10 pieces Tomatillos, husked and quartered
• 1 piece Jalapeño, seeded and chopped
• 1 cup Cilantro, chopped
• 1 cup Low sodium chicken broth
• 2 tablespoons Lime juice
• 1 teaspoon Ground cumin
• 12 pieces Corn tortillas
• 2 cups Reduced fat shredded cheese (like Monterey Jack or a Mexican blend)
• 1 piece Avocado, sliced
• 0.5 cup Plain Greek yogurt

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet over medium heat, add 1 tablespoon of olive oil. Once heated, add the chicken breasts. Cook for about 7 minutes on each side or until fully cooked through. Remove from heat and let the chicken rest, then shred with two forks.

Step 3

In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onion until it becomes translucent, about 5 minutes.

Step 4

Add the minced garlic, tomatillos, and jalapeño to the skillet. Cook for about 5 minutes until the tomatillos have softened.

Step 5

Transfer the mixture to a blender, adding in the cilantro, low sodium chicken broth, lime juice, and ground cumin. Blend until smooth to form the green sauce.

Step 6

Pour half of the sauce into the bottom of a large baking dish.

Step 7

Warm the corn tortillas in a microwave with a damp cloth to make them pliable.

Step 8

Fill each tortilla with a portion of the shredded chicken and a sprinkle of cheese. Roll up and place seam-side down in the baking dish.

Step 9

Once all tortillas are filled and placed in the dish, top with the remaining sauce and sprinkle the rest of the cheese evenly over the top.

Step 10

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil for the last 5 minutes to allow the cheese to brown slightly.

Step 11

Serve the enchiladas topped with sliced avocado and a dollop of Greek yogurt for a creamy finish.

Nutrition Facts

Serving size	(3256.4g)

Amount per serving	% Daily Value*
Calories	3746.3

Total Fat 137.7g	0%
Saturated Fat 44.0g	0%
Polyunsaturated Fat 2.8g
Cholesterol 517.8mg	0%
Sodium 2574.9mg	0%
Total Carbohydrate 382.9g	0%
Dietary Fiber 77.9g	0%
Total Sugars 57.8g
Protein 267.3g	0%

Vitamin D 4.5IU	0%
Calcium 2380.3mg	0%
Iron 27.0mg	0%
Potassium 6821.9mg	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: 32.3%

Protein: 27.8%

Carbs: 39.9%