Healthy Salsa Verde Chicken Enchiladas (Gluten Free)
The easiest, healthiest and tastiest enchiladas you will find!
Healthy Salsa Verde Chicken Enchiladas (Gluten Free!)
If you don't already know, enchiladas are a traditional Mexican dish which consists of corn tacos filled with meat, rolled up and topped with sauce. They are filled with flavor which is how they got their name. Enchilar means to add chili pepper too aka to season the heck out of it. While the traditional recipe is extremely greasy, I came up with this super light version which is very friendly for any sensitive tummies out there. It's literally so healthy you can easily have this on your weekly rotation. It's part of my meal prep and makes me so happy to have it for lunch mid day. Ole baby.
Ingredients
- 1.5 lbs Chicken use a rotisserie chicken to save time
- 1 cup Greek Yogurt 2%
- 16 oz Salsa Verde
- 1 tsp Cumin
- 1 White Onion
- 10 Corn Tortillas
- 1 cup Reduced Fat Mexican Shredded Cheese
- Cilantro, for garnish
Instructions
- Prepare the filling: Add the chicken, cumin and onion to the slow cooker. Cook on low for 4 hours.
- Once your chicken is done, let it cool down and shred it.
- Prepare the sauce: Mix 1 cup of greek yogurt and salsa verde until well combined. Set Aside.
- Assemble the tortillas: It's time to soak the tortillas. Pour some of the sauce mixture onto a plate(NOT a bowl!) and place the tortilla in the sauce to wet it. Flip sides to make sure it gets evenly soaked. Go slowly through this process to prevent the tortilla from breaking.
- Place the wet tortilla in a casserole dish and fill with about 2 tbs of chicken. Roll the tortilla shut. Continue doing this until your dish is full. If your tortilla starts to break, its ok but the goal is to avoid breaking!
- Once your dish is full, pour the remaining sauce mixture evenly over the dish.
- Sprinkle with your shredded cheese and bake at 350 for 15-20 min or until your cheese is bubbling.
- Serve with dollops of greek yogurt and cilantro