Enchiladas Verdes Recipe

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  Chicken Breast, Grilled(142g)
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  Tortilla, Corn, 6-Inch
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  Salsa Verde, Prepared, Store-Bought(300g)
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  Cheese, Manchego(60g)
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  Sour Cream(15g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Yellow Onion
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  Cilantro, Fresh

Instructions

1. 1Mince the onion finely and chop the cilantro; set aside. Shred the cooked chicken breast into bite-sized pieces and season with salt and pepper.
2. 2Heat 1 tsp oil in a skillet over medium heat. Add the minced onion and cook for 2–3 minutes, stirring occasionally, until softened and fragrant. Stir in the shredded chicken and cook for 1–2 minutes until heated through and combined. Transfer to a bowl.
3. 3Warm the corn tortillas over medium heat in a dry skillet for 15–20 seconds per side until soft and pliable (they should bend without cracking).
4. 4Lay each warm tortilla flat, spoon 2–3 tbsp of the chicken mixture down the center, and roll tightly into a cylinder. Place seam-side down as you fill them.
5. 5Heat 1 tbsp oil in a large skillet over medium-high heat. Carefully arrange the rolled enchiladas seam-side down in the skillet and cook for 2–3 minutes per side until lightly golden and crispy.
6. 6Pour the salsa verde evenly over the enchiladas to coat them fully. Sprinkle the manchego cheese over the top, cover the skillet, and reduce heat to medium-low. Simmer for 7–8 minutes until the cheese melts and the salsa bubbles gently at the edges.
7. 7Divide the enchiladas evenly into 4 serving plates while hot. Top each portion with a dollop of sour cream, the reserved fresh cilantro, and any remaining salsa verde from the skillet.