Lightened Up Salsa Verde Chicken Enchiladas
Lightened Up Salsa Verde Chicken Enchiladas recipe is an absolute family favorite but lower in calories than your traditional Mexican enchilada. It has the creaminess and decadence of queso fresco cheese along with the refreshing flavors of tomatillos and cilantro. Absolute comfort food with out the guilt.
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No More Guilt
Through out my years of counseling clients with weight loss I would often see the syndrome, “heck with it, I will start again on Monday.” When this hits, usually the days leading up to Monday would then be filled with all kinds of calorie laden goodies. A number of different factors could bring this syndrome on, such as a highly stressful day or a party with tons of tempting foods. Of all the different triggers to the “heck with it” syndrome, one of the more common ones was good old fashion GUILT.
Man oh man is guilt a powerful emotion. So often when someone is trying to lose weight or eat healthy, they have a set idea of what they “should” be eating. Usually, but not always, that falls in line with foods they may not always love. You know the ones, like sugar free jello with fruit suspended in it, or umpteen million baby carrots or anything tofu (no offense to the tofu eating crowd). Anyone with taste buds would grow weary of these after awhile. If they veer from what they feel they should be eating, major guilt sets in and it is a feeling of “I might as well eat what I want since I blew it.”
Anyone who loves Mexican food would more than likely classify enchiladas on the naughty list with their ooey gooey cheese. Eating two could be enough to send the health minded individual into the guilt induced, comfort food tail spin. That is where these Lightened Up Salsa Verde Chicken Enchiladas come to the rescue. All the flavor and fun without that nasty old guilt.Â
How to lighten up these authentic Mexican chicken enchiladas
So you’re probably asking yourself, how on earth can she call these enchiladas lightened up? They clearly have a decadent amount of cheese?
Traditionally when making enchiladas, the corn tortillas are lightly fried and then dipped into the sauce before stuffing and rolling. Rather than frying the tortillas for these Lightened Up Salsa Verde Chicken Enchiladas, we grilled them over an open flame and then dipped then into the salsa verde. This step alone is a major calorie saver.
Another way to lighten up these incredibly yummy enchiladas is to switch from whole milk queso fresco cheese to part skim milk queso fresco. If you decide to use skim cheese, garnish with nonfat plain greek yogurt mixed with extra salsa verde. Â Just remember to keep the pepper jack full fat otherwise taste starts to become compromised.
What is Salsa Verde?
Salsa Verde basically means green salsa and is made with tomatillos, garlic, onion, cilantro, jalapeño, salt and pepper. I am sure that if you have never cooked with a tomatillo that is probably your next question. Tomatillos are like little green Mexican tomatoes that come in a husk and have a fairly strong lime taste. The are AMAZING!!! I used my Homemade Salsa Verde recipe for these Lightened Up Salsa Verde Chicken Enchiladas and the recipe gives more details on tomatillos. Just remember to double the recipe, you will have enough for the enchiladas and some for dipping chips.
How many will this chicken enchilada recipe feed?
This recipe is enough for feeding a crowd but here is a secret. Even when there is only 2 or 3 of us eating, we will still make 24 enchiladas. Why you ask? Because these are so incredibly good that my family adores it as leftovers. We have had it for breakfast, lunch and dinner. I know, I know… that is a lot of cheese in one day. That is why we only make this about twice a year.
How to Store
- Refrigeration- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- Freezing- These enchiladas freeze well. Wrap them individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Reheat in the oven.
Variations of the Recipe
- Vegetarian Option- Replace chicken with sautéed vegetables like bell peppers, onions, and zucchini.
- Seafood Twist- Add cooked shrimp or crab to the filling for a seafood enchilada variation.
- Vegan Version- Omit the meat and cheese, and fill the tortillas with black beans, corn, and sautéed vegetables. Use vegan cheese if desired.
- Meat Alternative- Substitute chicken with shredded pork or beef
- Cheese Variation- Use Monterey jack instead of pepper jack cheese.
- Toppings- Top with sour cream, avocado, salsa, guacamole, chopped onions, or cilantro before serving.
What to Serve With the Chicken Enchiladas
- Side Salad- A fresh green salad with avocado, tomatoes, and a cilantro-lime dressing complements the flavors. Also consider cilantro lime cabbage slaw.
- Mexican Rice- Serve alongside classic Mexican rice for a complete and satisfying meal.
- Guacamole and Chips- Enhance the meal with simple healthy guacamole and tortilla chips for dipping.
- Refried Beans- Serve with refried beans to complement the meal.Â
Tips and Hints
- Char the Tortillas for Flavor- Grilling the tortillas imparts a smoky flavor. Don’t skip this step for an authentic touch.
- Control Spice Level- Adjust the heat by choosing a salsa verde with the desired spice level. For less heat, remove seeds from peppers before making salsa.
- Prevent Overfilling- Be mindful not to overfill the enchiladas to ensure they roll easily without breaking.
- Experiment with Salsa- Try different types of salsa verde or add diced green chilies for a unique flavor twist.
- Prevent drying out- Bake just until the cheese melts to avoid the enchiladas drying out.
Frequently Asked Questions
Can I use store-bought rotisserie chicken instead of cooking a whole chicken?
Absolutely! Using a store-bought rotisserie chicken can save time. Simply shred the chicken and proceed with the recipe.
Can I use a different type of cheese if I don’t have pepper jack or queso fresco?
Yes, feel free to experiment with cheeses you have on hand. Monterey Jack, cheddar, or a Mexican blend would work well.
What kind of tortillas work best?Â
We recommend using corn tortillas. Flour tortillas tend to get too soggy.
How do I prevent the tortillas from sticking to the casserole dish?
Make sure to spread a spoonful of salsa on the casserole dish before assembling the enchiladas. This creates a barrier and prevents sticking.
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas ahead of time and refrigerate. Bake them when ready to serve, adding a few extra minutes to the baking time.
 Is there a way to make the enchiladas less spicy?
If you prefer milder enchiladas, you can choose a mild salsa verde or mix it with a mild green sauce to tone down the heat.
Lightened Up Salsa Verde Chicken Enchiladas
Ingredients
- 1 precooked 4 1/2-5 lb whole chicken
- 16 oz shredded pepper jack cheese
- 20 oz whole milk queso fresco *crumbled
- 24 corn tortillas
- 4 cups salsa verde {green salsa}
Instructions
- Debone and shred chicken. Set aside.(It is much easier to debone a chicken after it is fully cooked and has cooled at room temperature for approximately 1 hour.)
- Shred pepper jack and crumble queso fresco. Set aside
- In 2 large casserole dishes spread 1 spoonful of salsa per pan, making sure to cover surface to prevent tortillas from sticking.
- In a small to med frying pan, heat about 1 cup of salsa verde until just warmed over med heat. Turn off heat.
- Meanwhile, using tongs grill a tortilla over med/high heat until slightly charred, about 30- 40 seconds per side. (see pictures above) Once tortilla is grilled dip into heated salsa. Turn tortilla to cover opposite side with salsa.
- Place salsa covered tortilla on a plate. Place about 1/4 cup of shredded chicken & a couple tbsp of each cheese down the center of the tortilla. Make sure to not overfill. Roll tortilla. Place in casserole pan with folded side down forming neat rows of enchiladas.
- Repeat with all tortillas. Once all enchiladas are rolled spoon additional salsa verde over the top and sprinkle with remaining cheese.
- Bake at 325℉ for 20 mins or until cheese is melted.
Notes
Nutrition
