If I go out for Mexican food, I don’t typically order enchiladas. I think it’s because If I’m gonna have Mexican food, I’m gonna go whole hog and get a fatty burrito. And enchiladas just don’t seem to have enough body for me. Probably makes sense then that my enchiladas ended up more like baked burritos… Unlike a lot of enchiladas, these salsa verde enchiladas with black beans are substantial, spicy and so good. AKA, just my vibe.
But perrrrrhaps I added a bit more cheese than necessary. These salsa verde chicken enchiladas ended up looking more like cheddar lasagna, but, if I’m being completely honest, that excites me more than anything. Plus, I’d like to
lie to myself believe it evens out since I used healthier alternatives like chicken breast and plain Greek yogurt. And, at the end of the day, it’s still more nutritious than a fatty burrito from my local Mexican food joint. Just don’t ask me how many enchiladas I actually ended up eating…
Admittedly, this recipe is not a quick one and requires more than a few steps. It’s not necessarily something I’d tackle on a weeknight. HOWEVER, it does make for a great make ahead meal! Plus, if you’re really in a bind, you could substitute the enchilada sauce for canned, and it’ll save you some time and effort.
Just make these during the weekend and wait to bake it. Then you can have salsa verde chicken enchiladas for dinner any day of the week in under half an hour of passive cooking! PLUS, depending on how many people you’re feeding, you’ll have enough leftovers for dinner the next night too!
If you’re looking for another easy dinner idea, check out this sausage brown rice pasta!
Prepare this filling dish during the weekend and store in the fridge for an easy weeknight meal ready in 25 minutes! Pair with a chopped side salad of romaine, corn, tomato, more avocado and cilantro dressing for a complete meal!
- 2 garlic cloves, minced
- 2-3 tbsp chipotle in adobo sauce
- 1 cup canned diced tomato (or tomato sauce)
- 1/2 tsp chipotle chili powder
- 1/2 tsp ground cumin
- 1/2 cup low sodium chicken broth
- salt & pepper, to taste
- 1 tablespoon vegetable or canola oil
- 3 (approx. 20 oz) chicken breasts, raw
- 1.5 cups (approx. 12 oz.) salsa verde
- 0.5 cup low sodium chicken broth (or water)
- 1 can (15 oz.) black beans, drained and rinsed
- 8 whole wheat flour tortillas
- 1 package (8 oz.) shredded cheddar cheese (or Mexican blend cheese)
- extra salsa verde
- plain Greek yogurt (or sour cream)
- pickled or fresh jalapeno slices
- pico de gallo
- chopped cilantro
- chopped scallions
- avocado or guacamole (of course)
- Add all ingredients to a medium saucepan and bring to boil over high heat. Reduce to low heat and simmer for approx. 5 minutes.
- With a stick blender, blend the mixture. Alternatively, carefully transfer the mixture to a high-powered blender (Vitamix!) and blend until smooth. If using a blender, leave the top of the blender partially open and cover with a kitchen towel. Just a precaution due to the heat! Transfer the blended mixture back into the saucepan.
- Simmer over low heat for another 5 minutes. Set aside until ready to use.
- Add oil to another medium saucepan. Add the chicken breasts, salsa verde and chicken broth to the saucepan. The chicken breasts should be completely covered with liquid. Add additional chicken broth or water, if necessary.
- Bring to a boil over high heat, lower to medium-low heat and simmer until opaque and cooked through.
- Shred the chicken breast.
- Mix the shredded chicken breast and black beans into the salsa verde mixture (cooking liquid).
- Preheat oven to 400 degrees F.
- Spray a 13in x 9in baking dish with oil.
- Put approx. 1/3 cup of the filling into a tortilla and roll it. Place the filled tortilla into the baking dish, seam side down. Continue until you have no more filling or no more room in your baking dish.
- Pour the enchilada sauce over the rolled tortillas.
- Top the tortillas with cheese and bake until the enchiladas are heated through and cheese is completely melted, approximately 25 minutes.
- Top with desired toppings and enjoy!
adapted from Skinny Taste