dinner · tex mex
Creamy Green Chicken Enchiladas
Silky green sauce, zero heavy cream. 62g protein.
The chicken poaches right in the green enchilada sauce, so the meat tastes like tomatillo all the way through and the sauce picks up real chicken flavor. Light cream cheese and Greek yogurt get whisked in off the heat for a sauce that is silky and tangy, never grainy, and high-fiber tortillas roll without cracking.
11.7 g protein per 100 kcal · USDA FoodData Central
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Join the waitlistIngredients
Chicken and sauce
- 1 tsp olive oil1 tsp olive oil
- ½ medium yellow onion, finely diced½ medium yellow onion, finely diced
- 2 cloves garlic, minced2 cloves garlic, minced
- 1 tsp ground cumin1 tsp ground cumin
- 1 can green enchilada sauce, 10 oz1 can green enchilada sauce, 10 oz
- 1 can diced green chiles, 4 oz, undrained1 can diced green chiles, 4 oz, undrained
- 1½ lb boneless skinless chicken breasts680 g boneless skinless chicken breasts
- 3 cups baby spinach90 g baby spinach
- 2 oz light cream cheese, softened57 g light cream cheese, softened
- ¾ cup nonfat plain Greek yogurt, divided170 g nonfat plain Greek yogurt, divided
- ½ tsp kosher salt½ tsp kosher salt
Assembly
- 8 tortillas high-fiber low-carb tortillas (8-inch)8 tortillas high-fiber low-carb tortillas (8-inch)
- 1 cup shredded reduced-fat Mexican cheese blend, divided110 g shredded reduced-fat Mexican cheese blend, divided
To serve
- 1 tbsp lime juice1 tbsp lime juice
- ¼ cup fresh cilantro, chopped4 g fresh cilantro, chopped
- 1 piece jalapeño, thinly sliced1 piece jalapeño, thinly sliced
Method
- Heat the oven to 375°F (190°C). Warm the oil in a large deep skillet over medium heat and cook the onion with a pinch of the salt until soft and translucent, 4 minutes. Add the garlic and cumin and stir 30 seconds.
- Pour in the enchilada sauce and green chiles, nestle in the chicken, and bring to a simmer. Cover, lower the heat to medium-low and cook 15 to 18 minutes, flipping once, until the thickest part reads 165°F (74°C).
- Move the chicken to a board and shred it with two forks. Stir the spinach into the hot sauce until just wilted, 1 minute, then take the pan off the heat and let it cool 5 minutes. Whisk in the cream cheese and ½ cup of the yogurt until smooth and pale green.
- In a bowl, toss the shredded chicken with half the creamy sauce, ½ cup of the cheese and the remaining salt.
- Spread ½ cup of the sauce over the bottom of the baking dish. Divide the filling among the tortillas, roll them up snugly and lay them seam side down. Spoon the rest of the sauce over the top, leaving the tortilla ends exposed so they toast, and scatter with the remaining cheese.
- Bake uncovered 20 to 25 minutes, until the sauce bubbles at the edges and the cheese has browned in spots. For more color, broil 2 minutes.
- Rest 5 minutes. Stir the lime juice into the remaining ¼ cup yogurt, drizzle it over the enchiladas, and finish with cilantro and jalapeño.
- Let the sauce cool before the yogurt goes in. Boiling Greek yogurt splits and turns grainy.
- Freeze the dish unbaked, wrapped tight, for up to 3 months. Bake from frozen, covered, for 45 minutes, then uncovered 15 minutes more.
Keeping it: Keeps 4 days covered in the fridge. Reheat portions covered at 350°F (175°C) for 15 minutes, or microwave 2 minutes with a splash of water.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
