Sugar-Free Green Chili Enchiladas

Wholesome, flavorful, and guilt-free, these Sugar-Free Green Chili Enchiladas are a game-changer for your weeknight dinners. Packed with tender, shredded chicken, aromatic spices, and the zesty kick of diced green chilies, this recipe swaps out sugar-loaded sauces for a fresh and comforting alternative. Wrapped in warm corn tortillas, baked in a tangy green enchilada sauce, and topped with melted Monterey Jack cheese, every bite is a burst of Tex-Mex goodness. With a prep time of just 20 minutes, this dish is perfect for busy cooks seeking a satisfying, low-sugar meal. Serve these cheesy, saucy enchiladas with a dollop of sour cream and a sprinkle of fresh cilantro for a restaurant-worthy finish that the whole family will love.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 pieces Corn tortillas
• 1.5 pounds Boneless skinless chicken breasts
• 7 ounces Canned diced green chilies
• 2 cups Green enchilada sauce
• 2 cups Shredded Monterey Jack cheese
• 1 cup Sour cream
• 0.25 cup Chopped fresh cilantro
• 2 cloves Minced garlic
• 1 medium Chopped onion
• 1 tablespoon Olive oil
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 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. Add the chopped onion and minced garlic; sauté until the onion becomes translucent, about 5 minutes.

Step 3

Stir in the cumin, salt, and black pepper. Add the chicken breasts and cook until they're no longer pink in the center, about 10-12 minutes. Remove the chicken from the skillet and shred it using two forks.

Step 4

Return the shredded chicken to the skillet and add the canned diced green chilies. Mix thoroughly and remove the skillet from heat.

Step 5

Warm the corn tortillas in the microwave for about 30 seconds to make them pliable.

Step 6

Spread a small amount of the green enchilada sauce in the bottom of a 9x13-inch baking dish.

Step 7

Fill each tortilla with a portion of the chicken mixture and a sprinkle of shredded Monterey Jack cheese. Roll them tightly and place seam-side down into the prepared baking dish.

Step 8

Pour the remaining green enchilada sauce evenly over the rolled tortillas. Top with the rest of the shredded Monterey Jack cheese.

Step 9

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.

Step 10

Remove from the oven and allow to cool slightly. Serve with a dollop of sour cream and garnish with chopped fresh cilantro.

Nutrition Facts

Serving size	(2683.5g)

Amount per serving	% Daily Value*
Calories	4173.1

Total Fat 171.4g	0%
Saturated Fat 82.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 893.3mg	0%
Sodium 10155.5mg	0%
Total Carbohydrate 347.9g	0%
Dietary Fiber 56.0g	0%
Total Sugars 51.4g
Protein 320.8g	0%

Vitamin D 82.0IU	0%
Calcium 2492.1mg	0%
Iron 23.3mg	0%
Potassium 4928.9mg	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: 36.6%

Protein: 30.4%

Carbs: 33.0%