Enchiladas Suizas Verdes

The first time I made these, my husband was in the other room making all kinds of noise about his “head is sweating, they’re hot,” and “they’re good!!!”

Oh, yeah. Delicious!!! Can I have this every other day, please? 

Alternate Version: Fry 10 king-size corn tortillas in vegetable oil for 10 secs per side over medium-high heat on stovetop. Spoon 1/4 cup filling into each. Follow all other parts of recipe as is.

Enchiladas Suizas Verdes Recipe

Ingredients

• 8 tortillas
• 2 cups cooked shredded chicken, (see my Shredded Chicken recipe) – I start with about 12 oz boneless skinless chicken breast (raw) for this recipe
• 2 cups salsa verde (we use a *medium* flavor intensity)
• 1 cup shredded sharp Cheddar cheese, divided (1/2 cup for sauce + 1/2 cup for topping)
• 1/2 cup cilantro leaves, chopped, divided (1/4 cup for sauce + 1/4 cup for garnish)
• 1/2 cup sour cream
• 2 tsp minced garlic
• 1 tsp extra virgin olive oil
• extra virgin olive oil spray

Directions

1. Heat oven to 350^◦ F.
2. Spray 9′ x 13″ glass baking dish with extra virgin olive oil, then set aside.
3. Heat a large skillet over medium heat on stovetop.
4. Add 1 tsp extra virgin olive oil and heat.
5. Add 2 tsp minced garlic and sauté for 30 secs.
6. Add 2 cups salsa verde and cook until warm, then remove skillet from heat.
7. Add 1/4 cup chopped cilantro and 1/2 cup sour cream to skillet, stirring until well blended.
8. Scoop out 1 cup of salsa mixture and set aside.
9. Add 2 cups cooked shredded chicken and 1/2 cup shredded sharp Cheddar cheese to skillet, stirring until well combined.
10. Add 2 Tbsp of the set aside 1 cup of salsa mixture to the bottom of the baking dish and spread as evenly as possible (I use a rubber spatula). It’s not going to fully cover, by there should be some moisture on the bottom of your whole dish.
11. Place parchment paper over countertop and lay out as many of the tortillas as you can fit in the space you’re working with.
12. Add 1/3 cup of chicken mixture to the middle of each tortilla, then roll.
13. Transfer each enchilada to the baking dish, seam-side down, and touching each other – tightly – side by side.
14. Spread remaining 14 Tbsp of set aside salsa mixture over the enchiladas.
15. Top with remaining 1/2 cup shredded sharp Cheddar cheese.
16. Cover with aluminum foil.
17. Bake 15 mins, then remove foil and bake 10 mins more – until the cheese is melted.
18. Remove from oven and top with remaining 1/4 cup cilantro.

The below nutrition facts are a very rough estimate as your choice of tortillas, salsa, and sour cream will greatly impact the data.

Nutrition Facts
Serving size: Enchilada
Servings: 8
Amount per serving
Calories	282
% Daily Value*
Total Fat 12.5g	16%
Saturated Fat 6.7g	34%
Cholesterol 48mg	16%
Sodium 742mg	32%
Total Carbohydrate 22.6g	8%
Dietary Fiber 13.3g	47%
Total Sugars 1g
Protein 20g
Vitamin D 2mcg	9%
Calcium 194mg	15%
Iron 2mg	10%
Potassium 108mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LowCarb