Lighter Enchiladas Verdes

Ingredients

For the salsa verde

• 1½ lb tomatillos, husks removed and rinsed

• 1–2 jalapeños, depending on desired heat

• ¼ medium white onion

• 2 garlic cloves

• ½ cup fresh cilantro

• ½ cup low-sodium chicken broth

• ½ teaspoon salt, or to taste

For the enchiladas

• 2 cups cooked, shredded boneless skinless chicken breast

• 10–12 corn tortillas

• 1 teaspoon olive or avocado oil

• ¾ cup shredded Monterey Jack or Oaxaca cheese

• ¼ cup crumbled queso fresco

For serving

• 1 avocado, sliced

• Shredded lettuce or cabbage

• Thinly sliced radishes

• Chopped cilantro

• Lime wedges

• Plain Greek yogurt, optional

How to Make Enchiladas Verdes

1. Make the salsa verde
Place the tomatillos and jalapeño in a saucepan and cover with water. Simmer for about 8–10 minutes, until the tomatillos soften and change to a muted green.

2. Blend the salsa
Drain the tomatillos and jalapeño and add them to a blender with the onion, garlic, cilantro, chicken broth and salt. Blend until smooth.

3. Simmer the sauce
Heat the olive or avocado oil in a skillet over medium heat. Carefully pour in the salsa verde and simmer for about 5–7 minutes. Taste and adjust the seasoning.

4. Warm the tortillas
Instead of frying the tortillas in oil, warm them briefly on a dry skillet or between damp paper towels in the microwave until they're soft and flexible. This makes them easier to roll without adding unnecessary oil.

5. Fill the enchiladas
Add shredded chicken to the center of each tortilla and roll gently. Place seam-side down in a baking dish.

6. Add the salsa
Spoon the warm salsa verde generously over the enchiladas. Sprinkle with the Monterey Jack or Oaxaca cheese.

7. Bake
Bake at 375°F for about 15–20 minutes, until heated through and the cheese has melted.

8. Add the fresh toppings
Finish with a light sprinkle of queso fresco, avocado, cilantro, lettuce or cabbage, radishes and fresh lime. For extra creaminess, add a small spoonful of plain Greek yogurt.

Healthy Swap. Same Sabor. ❤️

Warm instead of fried
Traditional enchilada preparation often softens tortillas in oil. Warming the corn tortillas instead reduces added oil while keeping them soft enough to roll.

Lean chicken, satisfying protein
Using skinless chicken breast gives you a lean source of protein while the homemade salsa verde provides most of the flavor.

A little cheese goes a long way
Instead of covering the enchiladas with a heavy layer of cheese and crema, we're using a moderate amount of cheese and plenty of fresh toppings.

A lighter creamy option
Plain Greek yogurt can replace crema when you want that cool, creamy finish with additional protein.

What we didn't swap: the sabor 💚
Tomatillos, chile, cilantro, onion, garlic and corn tortillas are still at the heart of these enchiladas. The goal isn't to take away what makes enchiladas verdes special—it's to make thoughtful swaps around those flavors.

From My Table to Yours

These enchiladas are a reminder that eating a little lighter doesn't have to mean making a completely different dinner for yourself. Make one pan, bring it to the table, add everyone's favorite toppings, and enjoy it together.

Comida real. Tradiciones reales. Bienestar real.