Dinner
Chicken Enchiladas Verdes
Tomatillo salsa verde thickens into a silky sauce that clings to tender tortillas, melting around juicy chicken, creamy beans, and tangy cream cheese. A golden cheese crust finishes each bite with bright tomato and cool sour cream.
- Total
- 45 min
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 12
Nutrition per Serving
- Calories
- 387
- Protein
- 33g
- Carbs
- 36g
- Fat
- 12g
- Fiber
- 7g
- Sugar
- 6g
- Sodium
- 716mg
Ingredients
- 1/4 cup all-purpose flour
- 1 cup unsalted chicken broth, divided
- 2 cup tomatillo salsa
- 1 tsp ground cumin
- 1/2 cup chopped fresh cilantro, divided
- 3 cup shredded cooked chicken breast
- 1 (15 ounce) can no-salt-added black beans, rinsed
- 3 oz reduced-fat cream cheese
- 12 (5 inch) corn tortillas
- 1/2 cup shredded Mexican cheese blend
- 1/2 cup chopped tomato
- 6 tbsp reduced-fat sour cream
Instructions
- Preheat oven to 425 degrees F.
- Whisk flour and 1/2 cup broth in a small bowl. Combine the remaining 1/2 cup broth, salsa and cumin in a medium saucepan. Bring to a boil and whisk in the flour mixture. Cook over medium heat, stirring occasionally, until reduced to about 2 1/2 cups, 6 to 8 minutes. Stir in 1/4 cup cilantro.
- Spread 1/2 cup of the salsa mixture in a 9-by-13-inch ovenproof baking dish. Combine chicken, beans, cream cheese and 1/2 cup of the salsa mixture in a large bowl. Spoon 1/4 cup of the chicken mixture onto the center of each tortilla and roll it up into a cigar shape. Arrange, seam-side down, in a single layer over the salsa mixture in the baking dish. Top the enchiladas with the remaining salsa mixture.
- Bake until bubbling, about 15 minutes.
- Remove from oven; increase oven temperature to broil. Sprinkle the enchiladas with cheese. Broil 8 inches from the heat source until the cheese is melted, 2 to 3 minutes. Top with tomato and the remaining 1/4 cup cilantro and serve with sour cream.