Chicken Enchiladas with Salsa Verde for 2

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Red sauces, especially jarred varieties, are loaded with sodium. This verde sauce packs in flavor and health with tomatillos, poblano, and spinach.

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  • 2

Ingredients

  • FOR THE SALSA VERDE, BROIL:
  • 2 tomatillos, husked, stemmed, and halved
  • 1 poblano chile, halved, seeded
  • 1 clove garlic, wrapped in foil
  • 2 cups packed fresh spinach
  • 2 Tbsp. fat-free plain Greek yogurt
  • 1 Tbsp. fresh lime juice
  • 1/8 tsp. kosher salt
  • FOR THE ENCHILADAS, BROWN:
  • 4 oz. boneless, skinless chicken breast
  • 2 tsp. canola oil
  • 1/4 cup diced onion
  • 1 Tbsp. minced fresh garlic
  • 1/3 cup fat-free plain Greek yogurt
  • 1/4 cup frozen corn kernels
  • 4 Tbsp. shredded pepper Jack cheese, divided
  • 1/2 tsp. ground cumin
  • 1/4 tsp. each dried oregano and ground coriander
  • 1/8 tsp. kosher salt
  • 4 corn tortillas (6-inch)
  • 1 Tbsp. chopped scallions

Preparation

Step 1

Preheat broiler to high with racks in top and middle thirds.

For the salsa verde, broil tomatillos and poblano, skin sides up, and garlic clove on a baking sheet on top rack until poblano is charred, 6–8 minutes; remove from oven. When cool enough to handle, peel skin from poblano and garlic.

Purée tomatillos, poblano, garlic, spinach, yogurt, lime juice, and salt in a food processor.

Preheat oven to 400°. Coat an 8-inch square baking dish with nonstick spray; spread 1/4 cup salsa verde on bottom.

For the enchiladas, brown chicken in oil in a nonstick skillet over medium-high heat, 4 minutes per side; transfer to a plate. When cool enough to handle, shred chicken.

Sauté onion and garlic in same skillet over medium heat until softened, 3 minutes. Combine chicken, onion mixture, yogurt, corn, 3 Tbsp. cheese, cumin,
oregano, coriander, and salt. Spoon mixture evenly among tortillas. Roll
tortillas and place, seam side down, in prepared dish; top with remaining
salsa verde and remaining 1 Tbsp. cheese. Bake enchiladas on middle
rack, 15 minutes; garnish with scallions before serving.

Per serving: 391 cal; 13g total fat (4g sat); 49mg chol;
511mg sodium; 45g carb; 6g fiber; 24g protein

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