Salsa Verde Chicken Enchiladas
Tender chicken and melted white Mexican cheese fill corn tortillas beneath a bright salsa verde made with tomatillos, serrano pepper, poblanos, garlic, cilantro, onion, and lime. The enchiladas are tangy, spicy, and creamy, with Mexican crema adding a cool finish. Serve them for a comforting family dinner or a festive Mexican-inspired meal.
- Prep30 mins
- Cook40 mins
- Serves12
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Salsa Verde Chicken Enchiladas, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 54 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 14 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 57 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 32
- Heart Health
- 67
- Metabolic
- 23
- Digestive
- 22
- Inflammatory
- 50
- Performance
- 36
- General Wellness
- 1
Preheat the oven to 400 degrees F (200 degrees C).
- 2
Fill a large pot with water and bring it to a boil. Add the chicken, then season with salt and black pepper. Cook until the chicken is no longer pink inside, about 15 minutes.
- 3
Meanwhile, bring water to a boil in a medium-sized pot. Add the tomatillos, serrano pepper, and garlic. Boil for 12 minutes.
- 4
Heat a cast-iron skillet over medium heat. Place the poblano peppers in a resealable plastic bag and add oil. Toss to coat. Transfer the peppers to the hot skillet and roast until dark brown on all sides, about 5 minutes. Return the roasted peppers to the resealable bag and seal it. Set aside to steam for 10 minutes. Remove the peppers from the bag, then remove and discard the skins and stems.
- 5
Use a slotted spoon to transfer the tomatillos, serrano pepper, garlic, and cooking liquid to a blender. Add the onion, cilantro, lime juice, roasted poblano peppers, salt, and pepper. Blend until smooth.
- 6
Remove the chicken from the pot and shred it with a fork.
- 7
Heat oil in a skillet over medium heat. Fry the tortillas in the hot oil until softened, about 5 seconds per side. Transfer them to a paper towel-lined plate to absorb excess oil.
- 8
Pour some of the sauce from the blender into the bottom of a long glass baking pan. Place some of the chicken mixture and shredded queso cheese on a tortilla, roll it up, and place it in the pan. Repeat with the remaining tortillas, chicken mixture, and queso cheese. Cover the enchiladas with the remaining sauce. Use a spoon to drizzle crema in a zigzag pattern over the top. Top with the remaining queso cheese.
- 9
Bake in the preheated oven until the cheese starts to brown, about 20 minutes.
- Calories 395.81 kcal Moderate 20%
- Protein 34.22 g Good Source 68%
- Carbohydrate 17.11 g 6%
- Total Fat 22.41 g High 29%
- Saturated Fat 7.74 g High 39%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 100.2 mg High 33%
- Sodium 248.9 mg Moderate 11%
- Dietary Fiber 2.3 g Low Source 8%
- Total Sugars 3.69 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 288.02 mg Good Source 22%
- Iron 1.25 mg Low Source 7%
- Potassium 230.84 mg Low Source 5%
- Vitamin A 32.64 mcg Low Source 4%
- Vitamin C 27.52 mg Good Source 31%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Milk 🥛
- Corn 🌽
- Garlic 🧄
- Onions 🧅
About This Recipe
Salsa Verde Chicken Enchiladas is made with 16 ingredients and serves 12. It takes about 1 hr 10 mins and is rated medium. Key ingredients include Black Pepper, Chicken Breast, Corn Tortilla, and Fresh Cilantro. Each serving provides about 395.81 kcal, and is a good source of protein.
Recipe Questions
- What is Salsa Verde Chicken Enchiladas made of?
- The main ingredients are Black Pepper, Chicken Breast, Corn Tortilla, Fresh Cilantro, Garlic. The full list of 16 is above.
- How long does it take to make Salsa Verde Chicken Enchiladas?
- About 1 hr 10 mins in total: 30 mins to prepare and 40 mins to cook.
- How many calories are in one serving?
- One serving provides about 395.81 kcal. The full nutrition breakdown is above.
- Is Salsa Verde Chicken Enchiladas easy to make?
- This recipe is rated medium, with 16 ingredients and 9 steps.
- Is Salsa Verde Chicken Enchiladas healthy?
- Salsa Verde Chicken Enchiladas has an easyChef Pro health score of 45/100. Per serving, it provides 395.81 calories and 34.22 g of protein, or 68% of the Daily Value. It is a good source of calcium and vitamin C. Worth noting per serving: sodium at 248.9 mg (11% of the Daily Value) and saturated fat at 7.74 g (39% of the Daily Value). It contains Citrus, Milk, Corn, Garlic and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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