Low Sodium Green Chili Enchiladas

Elevate your weeknight dinners with these irresistible Low Sodium Green Chili Enchiladas, a flavorful twist on a classic comfort food that’s perfect for health-conscious eaters. Packed with vibrant ingredients like roasted tomatillos, fresh jalapeños, and zesty lime juice, these enchiladas feature a homemade green chili sauce that’s bursting with authentic Southwestern flavor while keeping the sodium in check. Tender shredded chicken seasoned with cumin and black pepper is tucked inside warm corn tortillas, then topped with creamy Monterey Jack cheese for a perfectly gooey finish. This recipe combines quick prep with wholesome, fresh ingredients, making it an ideal choice for a healthier Mexican-inspired meal that doesn’t skimp on taste. Pair them with a side of cilantro lime rice or a crisp salad for a complete dinner that’s sure to impress.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium, diced Onion
• 3 minced Garlic cloves
• 2 medium, chopped Green bell peppers
• 2 small, seeded and chopped Jalapeños
• 8 medium, husked and chopped Tomatillos
• 2 cups Low-sodium chicken broth
• 0.5 cup, chopped Cilantro
• 2 tablespoons Lime juice
• 12 small Corn tortillas
• 2 cups, shredded Cooked chicken breast
• 1.5 cups, shredded Monterey Jack cheese
• 1 teaspoon Cumin
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat olive oil over medium heat.

Step 3

Add the diced onion and sauté for 5 minutes until translucent.

Step 4

Add the minced garlic, green bell peppers, and jalapeños, cooking for an additional 4-5 minutes until the peppers soften.

Step 5

Stir in the chopped tomatillos and cook for 5 minutes, allowing them to soften and release their juices.

Step 6

Pour in the low-sodium chicken broth, bringing the mixture to a simmer. Let it cook for about 10 minutes until the tomatillos break down and the sauce thickens slightly.

Step 7

Remove the skillet from heat, add chopped cilantro, and lime juice.

Step 8

Allow the mixture to cool slightly, then blend it in a blender or food processor until smooth to create the green chili sauce.

Step 9

Spread a thin layer of the green chili sauce on the bottom of a 9x13 inch baking dish.

Step 10

In a bowl, combine shredded chicken with cumin and black pepper.

Step 11

Warm the corn tortillas slightly in the microwave or on a dry skillet to make them pliable.

Step 12

Fill each tortilla with a portion of the chicken mixture and a tablespoon of shredded Monterey Jack cheese, rolling tightly before placing seam-side down in the baking dish.

Step 13

Pour the remaining green chili sauce over the rolled tortillas, ensuring they are well covered.

Step 14

Sprinkle the remaining Monterey Jack cheese evenly over the top.

Step 15

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 16

Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 17

Allow the enchiladas to cool for a few minutes before serving.

Nutrition Facts

Serving size	(2236.2g)

Amount per serving	% Daily Value*
Calories	2630.9

Total Fat 117.2g	0%
Saturated Fat 45.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 462.8mg	0%
Sodium 1776.0mg	0%
Total Carbohydrate 226.0g	0%
Dietary Fiber 37.5g	0%
Total Sugars 25.9g
Protein 187.4g	0%

Vitamin D 0IU	0%
Calcium 1606.3mg	0%
Iron 12.1mg	0%
Potassium 2436.8mg	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: 38.9%

Protein: 27.7%

Carbs: 33.4%