Skinny Chicken Enchiladas with Roasted Verde Sauce
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 mins
- Yield: 6 1x
Ingredients
Scale
- For verde sauce:
- 8 tomatillos, husked and washed
- 2 tomatoes, with core removed
- 2 jalapeno peppers, stems and seeds removed
- 1 red onion, quartered
- 6 garlic cloves, peeled
- 1/2 cup chopped cilantro
- juice of 1/2 lemon
- 1/2 tsp cumin
- 2 tsp salt
- 1 tsp chili powder (optional)
- for the enchiladas:
- 1 lb ground chicken (breast or thigh meat)
- 12 corn tortillas, heated until pliable
- 2 1/2 cups verde sauce (see recipe below)
- 1 onion, chopped
- 1 tomato, chopped
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1 tsp cumin
- 1 tbsp vegetable oil
- 1 cup shredded cheese (I used a Mexican blend)
- 1 bunch green onions, finely chopped
- cilantro for garnish
Instructions
- To make sauce:
- Preheat oven to 400 degrees.
- Place all the vegetables on a baking sheet, on the middle rack, and roast for 30 minutes, or until soft. Move to the closet rack to the broiler and broil for 5 minutes, until the skin is charred but not burnt. Set aside until cool enough to handle.
- Place the roasted vegetables and liquid released into a blender or food processor. Add salt, chili powder, cumin, and lemon juice and process into a sauce. Add water, 1 tbsp at a time if the sauce is too thick (The consistency should be as thick as marinara sauce). Set Aside.
- *Note: the recipe yields 4-5 cups of verde sauce
- To make the enchiladas:
- Preheat oven to 375 degrees.
- In a large skillet, heat vegetable oil on medium heat and add onion. Cook until onion is translucent, about 3 minutes. Add salt and tomatoes and cook for another 3-4 minutes until the water from the tomatoes evaporates.
- Add garlic powder, cumin and chili powder and incorporate well. Cook for 1 more minute and add chicken. Cook for 5 minutes, until chicken is completely cooked. Remove from heat.
- Stir in 1/2 cup cheese.
- Coat a 9X13 pan with 1 cup of the verde sauce.
- Fill each tortilla with 2-3 tbsp on the chicken mixture , roll both sides so there is overlap and place seam side down in the pan. Repeat with the remaining tortillas and chicken mixture.
- Top with the remaining sauce, coating the enchiladas evenly. Top with remaining cheese and chopped green onions.
- Cover with aluminum foil and bake for 20 minutes. Uncover and bake for 5 more minutes, until cheese is melted. Garnish with cilantro and serve hot.