Skinny Chicken Enchiladas with Roasted Verde Sauce

skinny chicken enchiladas with roasted verde sauce|


  • 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


  1. To make sauce:
  2. Preheat oven to 400 degrees.
  3. 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.
  4. 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.
  5. *Note: the recipe yields 4-5 cups of verde sauce
  6. To make the enchiladas:
  7. Preheat oven to 375 degrees.
  8. 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.
  9. 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.
  10. Stir in 1/2 cup cheese.
  11. Coat a 9X13 pan with 1 cup of the verde sauce.
  12. 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.
  13. Top with the remaining sauce, coating the enchiladas evenly. Top with remaining cheese and chopped green onions.
  14. 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.