Ingredients
- 1 16 ounce jar salsa verde (I used Trader Joes brand)
- 1-½ cups chopped or shredded cooked chicken breast
- ½ cup light sour cream
- ¾ cup shredded reduced fat Monterey Jack or Cheddar Cheese (I used a Mexican cheese blend)
- 4 8-inch low carb, high fiber tortillas (I used Ole Xtreme Wellness Brand)
Instructions
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Preheat the oven to 375 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray.
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Spread ½ cup of the salsa verde in the bottom of the baking dish.
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In a large bowl stir together ¼ cup of the salsa, the sour cream, chicken and ¼ cup of the cheese in a large bowl until well combined.
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Spoon about 3 tablespoons of the chicken mixture down the center of each tortilla. Roll up the tortillas and place seam-side down in the baking dish. Pour the remaining salsa over the filled tortillas.
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Bake for 20 minutes or until the enchiladas are hot and bubbling. Sprinkle with the remaining ½ cup of cheese. Bake 5 minutes more or until the cheese is melted.
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Recipe Notes
This recipe calls for 1-½ cups cooked chicken so it’s the kind of recipe I love to make when I have leftover chicken sitting in the fridge. This 2-ingredient salsa chicken would work well as would rotisserie chicken poached or grilled chicken. Cooked ground beef or ground turkey would also be good.
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No Light Sour Cream? Substitute plain Greek yogurt saving calories and W.W Points in the process.
No Salsa Verde? Substitute your favorite salsa. These are good with red salsa too?
No Low Carb Tortillas? To make these enchiladas more authentic and gluten free substitute 8 (4-inch) corn tortillas instead.
Spicier? Add chile powder and/or hot sauce to the chicken mixture.
Garnishes? These enchiladas would be lovely topped with a little chopped green or white onion and fresh cilantro.
Serving size: 1 enchilada verde
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6 *PointsPlus (Old plan)Nutrition FactsEasy Healthy Chicken Enchiladas VerdesAmount Per Serving (1 enchilada)Calories 248Calories from Fat 81% Daily Value*Fat 9g14%Carbohydrates 23g8%Fiber 11g44%Protein 25g50%* Percent Daily Values are based on a 2000 calorie diet.
