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Salsa verde chicken enchiladas

I love Mexican food! From the big bold flavors to the abundance of guac, this cuisine is something I can't live without. So, I've decided to embrace my cravings with a lightened up version of salsa verde chicken enchiladas! These babies are flavorful, satisfying, and manage to keep me on track towards my 2021 health goals. Get the recipe below:


Ingredients:


1 package of boneless, skinless chicken thighs

1 large purple onion

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon cumin

1/2 teaspoon chili powder

2 jars of salsa verde (16 ounces each) -- I love using the hatch chili salsa verde!

1 package of tortillas ( For this recipe, I use Siete Foods cassava flour tortillas to keep this dish paleo, gluten-free, and grain-free, but any tortilla will work great! About 8 or so come in the pack I use.)

1 can of sliced black olives (2.25 ounces)

1 bunch fresh cilantro

1 - 2 avocados


Step 1:


In a crockpot, combine:


1 thinly sliced purple onion

1 pack of boneless, skinless chicken thighs

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon cumin

1/2 teaspoon chili powder

1 jar of salsa verde (16 ounces)


Cook on low for 5 hours or until the chicken is extremely tender and easy to shred. I love using a handheld mixer to shred my chicken directly in the crockpot, it works wonders! Also, you can definitely sub the thighs for chicken breasts, but I find the thighs bring a lot more flavor.


Once the chicken is shredded, drain the chicken and onions and place them in a bowl. Be sure to save the excess liquid in a separate dish, you'll be using it in the assembly of the enchiladas!


Step 2:


Preheat your oven to 350 degrees.


Step 3:


Let's get all of our ingredients together!


Drain your sliced olives and place them in a bowl.

Chop a 1/2 cup of cilantro and place it in a bowl.

Open your other can of salsa verde.

Place the leftover chicken liquid a pourable measuring cup.

Place your tortillas on a plate, and make sure they're at room temperature.

Have your bowl of drained shredded chicken and onions at the ready.

Have an 8 x 8 glass casserole dish ready as your vessel for the enchiladas.


Step 4:


Make the enchiladas!


First, coat the bottom of your casserole dish with a thin layer of salsa verde.


Then, place 1/4 cup of the shredded chicken at the base of a tortilla, with a tablespoon of sliced olives, and a sprinkling of cilantro. Roll the tortilla up, and lay it in the baking dish seam-side down. (Vertically!) Repeat until all of the enchiladas are snug!


Once all of the enchiladas are made, pour some of the leftover chicken liquid and some of the salsa verde on top of your dish! You can use any combo of these liquids, I go for about half and half. You're looking for the enchiladas to be submerged in the sauce with the tops peaking out. I also add more chopped cilantro on top!


Step 5:


Cover the enchiladas in foil and bake for 45 minutes at 350 degrees. Then, take the foil off, and bake for another 15 minutes uncovered. Top with sliced avocado and cilantro and serve warm! Enjoy!


Health benefits:


If you can believe it, these scrumptious salsa verde enchiladas are paleo, gluten-free, grain-free, and dairy-free. The chicken packs a punch of delicious protein, and helps keep your body feel full longer. All of the chilis, onions, and garlic in the salsa provide a total immune boost. Onions also help detoxify the body, which is perfect after an indulgent holiday season! Opting for grain-free tortillas also makes this meal low-carb, which is great if you're following a keto, paleo, or even Whole30-ish lifestyle in the new year. I hope you enjoy this spicy dish just as much as I do! While it tastes rich and indulgent, know you're fueling your body with wholesome feel-good ingredients!




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