Skinny Chicken Enchiladas with Roasted Verde Sauce
Try this Skinny Chicken Enchiladas with Roasted Verde Sauce recipe.
Try this Skinny Chicken Enchiladas with Roasted Verde Sauce recipe.
- 1 onion, chopped
- 1/2 tsp paprika
- 1 tsp salt
- 2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 tsp cumin
- 1/2 cup chopped cilantro
- 1 tbsp vegetable oil
- 1/2 tsp chili powder
- juice of 1/2 lemon
- 6 garlic cloves peeled
- cilantro for garnish
- 1 red onion quartered
- 1 cup shredded cheese (i used a mexican blend)
- for the enchiladas:
- 1 tomato, chopped
- 1 tsp chili powder (optional)
- for verde sauce:
- 8 tomatillos, husked and washed
- 2 tomatoes, with core removed
- 2 jalapeno peppers stems and seeds removed
- 1 lb ground chicken (breast or thigh meat)
- 12 corn tortillas heated until pliable
- 2 1/2 cups verde sauce (see recipe below)
- 1 bunch green onions finely chopped
- Carbohydrate 6.68639271995889 g
- Cholesterol 0 mg
- Fat 1.82546291739704 g
- Fiber 0.268662499502301 g
- Protein 0.35569625 g
- Saturated Fat 0.139790281303792 g
- Serving Size 1 1 Serving (91g)
- Sodium 2.67916666666667 mg
- Sugar 6.41773022045659 g
- Trans Fat 0.0419986145922218 g
- Calories 42 calories
Step-by-step
- 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 closest 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 ½ cup cheese. Coat a 9X13 pan with 1 cup of the verde sauce. Fill each tortilla with 2-3 tbsp of 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.
My Easy Weeknight Skinny Chicken Enchiladas
As a busy working mom, finding time to cook a healthy and delicious meal can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework help, and the never-ending cycle of laundry. So, when I discovered this recipe for Skinny Chicken Enchiladas with Roasted Verde Sauce, it was a game-changer. It’s flavorful, satisfying, and surprisingly easy to whip up even on the busiest of evenings. The best part? It feels indulgent without the guilt, making it the perfect weeknight dinner for my family.
The secret to this recipe lies in the roasted verde sauce. Roasting the tomatillos, onions, and peppers brings out a depth of flavor that you just can't achieve with raw ingredients. The slight char from the broiler adds a smoky complexity that elevates the entire dish. And don't even get me started on the ease of making the sauce – it's all done in the blender, leaving me with minimal cleanup. This is crucial on those nights when the last thing I want to do is spend hours scrubbing pots and pans.
The chicken filling is equally simple. I typically use ground chicken breast for a leaner option, but ground chicken thighs work just as well if you prefer a richer flavor. Seasoning the chicken with a blend of chili powder, cumin, and garlic powder creates a warm, savory profile that perfectly complements the vibrant verde sauce. A touch of cheese adds a creamy texture and extra richness without overpowering the other flavors. And because I use corn tortillas, this recipe also ticks the box for a healthy, gluten-free option.
This recipe is incredibly versatile, too. I often add black beans or corn to the chicken filling for extra protein and fiber. You can also adjust the spiciness level by adding more or fewer jalapeños to the sauce. If you want to make it a complete meal, a simple side salad with a light vinaigrette is the perfect accompaniment.
One of my favorite things about this recipe is the ease of preparation. While the roasting and cooking steps require some attention, the overall process is straightforward and doesn't demand complicated culinary skills. I often prep the sauce and the chicken filling earlier in the day and then assemble and bake the enchiladas just before dinner, making it incredibly efficient for my busy schedule. The aroma alone is enough to make my family impatient for dinnertime!
Beyond its ease and deliciousness, this recipe is also a great way to get my family to eat more vegetables. The vibrant verde sauce is packed with flavor and subtly incorporates healthy ingredients like tomatillos, onions, and peppers. This is a sneaky way to make sure my kids get their daily dose of nutrients without the fuss. Even my picky eaters gobble these enchiladas up.
For those moments when I'm feeling particularly rushed, I might even use pre-cooked chicken, which cuts down the cooking time even further. It still tastes great and it’s a fantastic option when I need a quick and easy meal on the table without sacrificing flavor. The key is to find shortcuts that don't compromise quality and taste. That's what makes this dish so perfect for the busy weeknight dinner rotation.
So, if you’re looking for a healthy, delicious, and easy weeknight dinner that won’t leave you stuck in the kitchen all evening, give these Skinny Chicken Enchiladas with Roasted Verde Sauce a try. It’s a recipe that’s become a staple in my household and I’m confident it will become one of your favorites, too. The taste and ease of preparation make it a winner, no matter how busy your day might be.
Ingredients I Used:
- 1 onion, chopped
- 1/2 tsp paprika
- 1 tsp salt
- 2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 tsp cumin
- 1/2 cup chopped cilantro
- 1 tbsp vegetable oil
- 1/2 tsp chili powder
- juice of 1/2 lemon
- 6 garlic cloves, peeled
- cilantro for garnish
- 1 red onion, quartered
- 1 cup shredded cheese (I used a Mexican blend)
- 1 tomato, chopped
- 1 tsp chili powder (optional)
- 8 tomatillos, husked and washed
- 2 tomatoes, with core removed
- 2 jalapeño peppers, stems and seeds removed
- 1 lb ground chicken (breast or thigh meat)
- 12 corn tortillas, heated until pliable
- 2 1/2 cups verde sauce
- 1 bunch green onions, finely chopped
