Are green chicken enchiladas healthy?

I certainly think so! They offer a balanced mix of protein, carbs, and fats, plus vitamins and antioxidants from the peppers, onions, garlic, and cilantro. As with any dish, the final nutrition depends on the amount of cheese and sour cream used, but homemade versions like this one are generally lighter and more wholesome than restaurant enchiladas.

What is the best cheese for green chicken enchiladas?

I personally love Monterrey Jack cheese, but pepperjack, cheddar, Oaxaca, quesadilla, colby, or low-moisture mozzarella all work too!

What chiles are used in green enchilada sauce?

It depends on the recipe. For my green chile chicken enchiladas, I use both serranos and jalapeños.

How do you make salsa verde sauce for green enchiladas creamy?

You can make salsa verde creamy by blending in a small amount of sour cream, Greek yogurt, or even cream cheese after the tomatillos and peppers are cooked and blended.

Green Chili Chicken Enchiladas

Name: Green Chili Chicken Enchiladas
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 pound tomatillos, husks removed & washed; 2 serrano peppers, stem and seeds removed; 1 jalapeno peppers, stem and seeds removed; ½ medium white onion, cut into quarters; 3 cloves garlic, skins removed; ⅓ Cup cilantro, plus more for garnish; 1 Tablespoon lime juice; 1 teaspoon kosher salt; ½ teaspoon cumin; ¼ teaspoon oregano; ¼ Cup sour cream; 8 corn tortillas, 8-inch size; Spray olive oil; 2 Cups cooked chicken; 2 Cups monterrey jack cheese, shredded; Avocado & red onion for garnish

Description

My deliciously simple, slightly spicy, delightfully creamy Green Chicken Enchiladas recipe is the perfect cozy weeknight meal. The dreamy homemade green chile sauce is made with just 10 simple ingredients, active prep time is just 25 minutes, and dinner will be on the table in under an hour!

Ingredients

Scale

For the green sauce:

1 pound tomatillos, husks removed & washed
2 serrano peppers, stem and seeds removed
1 jalapeno peppers, stem and seeds removed
½ medium white onion, cut into quarters
3 cloves garlic, skins removed
⅓ Cup cilantro, plus more for garnish
1 Tablespoon lime juice
1 teaspoon kosher salt
½ teaspoon cumin
¼ teaspoon oregano
¼ Cup sour cream

For the enchiladas:

8 corn tortillas, 8-inch size
Spray olive oil
2 Cups cooked chicken
2 Cups monterrey jack cheese, shredded
Avocado & red onion for garnish

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Instructions

Bring a large pot of water to a boil. Add the tomatillos and peppers to the boiling water. Allow to cook for 10 minutes or until the color of the tomatillos changes from bright green to dull green.
Drain all but ½ cup of the water. Allow the tomatillos to cool for a few minutes.
Transfer the tomatillos and peppers to a blender. Add in the onion, garlic, cilantro, lime juice, salt, cumin, oregano and sour cream. Add ¼ of the reserved pot water. Blend until smooth. If you want the sauce to be thinner, add more of the reserved water and blend again.
Preheat the oven to 350F.
Spray a 9×13 baking dish with nonstick cooking spray. Spread ½ cup of the green sauce in the bottom of the pan.
Place a skillet over medium heat. Once it’s warm, spray a corn tortilla on both sides with olive oil spray. Fry it in the pan for about 5 seconds on each side to warm it through. Wrap the warmed tortillas in a towel until they are all ready.
Working one at a time, add ¼ cup of chicken to each tortilla with some shredded cheese and roll it up. Place the rolls in the prepared pan with the seam side down. Repeat until all tortillas and chicken are used.
Pour the green sauce over the enchiladas and top with the remaining shredded cheese.
Bake in the preheated oven for 10-15 minutes until the cheese is melted.
Garnish with thinly sliced onion and avocado for serving.

Notes

For a milder green sauce, omit the jalapeno.

For a spicier green sauce, omit the sour cream.