How to make green chile chicken enchiladas healthy and delicious! These shredded chicken enchiladas Verdes are simple to make and well frozen.
- 4 cups salsa verde
- 1/2 cup plain greek yogurt
- 1 lb. boneless, skinless chicken breasts
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 1 tbsp. olive oil
- 10-12 7-inch corn tortillas
- 1 1/3 cups jack cheese, shredded, divided
- 1/3 cup cilantro, chopped
- 1/4 red onion, diced
Preheat oven to 400 degrees F and grease a 9×13 baking dish with olive oil. Set aside.
Combine the greek yogurt with my 10-minute salsa verde recipe in a kitchen blender and blend until smooth. Set aside.
Heat olive oil in a large pan over medium-high heat and add the chicken. Season with sea salt and pepper. Brown on both sides, cooking about 2-3 minutes per side.
Pour the salsa verde from the blender over and around the browned chicken in a large pan and heat over medium-high heat, until boiling.
Reduce the heat to low, cover and cook until the chicken is cooked through about 10-12 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.
Using two forks, shred the chicken breasts by holding one fork steady and slowly scraping the other fork, prongs faced backward, away from the other fork.
Transfer the shredded chicken to a large bowl. Add 1 cup of the jack, the cilantro, and half the chile Verde enchilada sauce (from the pan) to the shredded chicken. Stir to combine.
Place filling in the center of the tortillas, roll them up gently, and then arrange in pan, seam-side down. You can lightly coat with olive oil to help keep them from cracking in the oven.
Cover with remaining sauce and remaining cheese.
Place into the oven and bake for 12-15 minutes, until bubbly.
Top with fresh cilantro and diced red onion.