Prepare to revolutionize your dinner routine with these mouthwatering Lightened Salsa Verde Chicken Enchiladas that prove healthy eating doesn't mean sacrificing flavor! Imagine tender, perfectly rolled corn tortillas packed with juicy shredded chicken, smothered in zesty salsa verde, and topped with a vibrant pineapple avocado salsa that will transport your senses straight to a Mexican culinary paradise. This recipe is not just a meal; it's a flavor explosion that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 3 cups cooked chicken, shredded
- 1 cup salsa verde
- 8 corn tortillas
- 1 cup cheese, shredded
- 1 cup pineapple, diced
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
- In a large mixing bowl, combine shredded chicken with 1/2 cup of salsa verde. Season with salt and pepper, mixing thoroughly to ensure even coating.
- Warm the corn tortillas briefly in the microwave or on a skillet to make them more pliable and prevent cracking when rolling.
- Place a portion of the seasoned chicken mixture down the center of each tortilla. Carefully roll the tortilla around the filling and place seam-side down in the prepared baking dish.
- Pour the remaining 1/2 cup of salsa verde evenly over the rolled enchiladas, ensuring complete coverage.
- Sprinkle shredded cheese over the top of the enchiladas, covering them completely.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and slightly golden and the edges of the tortillas are crisp.
- While enchiladas are baking, prepare the pineapple avocado salsa. In a medium bowl, gently combine diced pineapple, diced avocado, and chopped cilantro. Season with a pinch of salt.
- Once enchiladas are done, remove from oven and let rest for 5 minutes before serving.
- Plate the enchiladas and top with the fresh pineapple avocado salsa. Serve immediately.
Tips
- Warm tortillas are key! Always heat your corn tortillas briefly to prevent cracking when rolling.
- For extra flavor, season your chicken mixture generously with salt and pepper.
- Use fresh ingredients in your pineapple avocado salsa for maximum taste and nutrition.
- Let the enchiladas rest for 5 minutes after baking to allow the cheese to set and flavors to meld.
- For a lighter version, use low-fat cheese and lean chicken breast.
- Make sure to cover the enchiladas completely with salsa verde and cheese for maximum moisture and flavor.
- If you're meal prepping, these enchiladas can be assembled ahead of time and refrigerated before baking.
Nutrition Facts
Calories: 192kcal
Carbohydrates: 9g
Protein: 15g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 43mg
