Higher Protein Chicken Enchiladas Verdes

Higher protein suburban mom style enchiladas.

6–8 enchiladas (about 4 servings)
1 hour
Ethan Chlebowski

Ingredients

Upgraded enchilada sauce

  • Green enchilada sauce
    ~800 g28-30 oz
  • Poblano peppers
    1
  • Anaheim Peppers
    1
  • Red Onions
    1/4
  • Cilantro
    a handful
  • Cumin seeds
    a spoonful
  • Neutral oil
    a drizzle
  • Salt
    a sprinkle

The chicken

  • Chicken Breasts, thinly sliced
    700 g1.5 lb
  • Salt
    7 g1%
  • Cumin seeds
    8 ga spoonful
  • Granulated garlic
    8 ga spoonful
  • Neutral oil
    15 g

Tortillas, cheese, garnishes

  • Low-cal flour tortillas
    6-8
  • Monterrey jack cheese
    ~240 g30 g per enchilada
  • Low-fat sour cream, optional
    for garnish
  • Onions, diced
    for garnish
  • Cilantro
    for garnish

Method

Step 1: Char & peel the peppers

Coat the anaheim & poblano peppers in a drizzle of oil, then sprinkle with salt. Add to a sheet tray and slide under a broiler set to high. for a few minutes until the skin blisters and begins to . Flip the peppers and broil the other side until blistered & charred all over.

Remove from the oven & add the peppers to a sealed container for 5-10 minutes, which will trap & loosen the skin.

Once the peppers are softened, peel off any charred skin, then deseed & destem.

Step 2: Make the sauce

To a blender or food processor, add the green enchilada sauce, roasted peppers, cilantro, onion, and cumin, and blend until smooth. Taste and adjust with salt as needed.

Step 3: Season & sear the chicken

Thinly slice the breast against the grain into slivers. Combine with salt, cumin, dried garlic, and oil. Mix until evenly coated.

Preheat a griddle or pan over high heat until smoking. Add the seasoned chicken to the hot pan in a thin, even layer, and undisturbed on one side until well . Flip the chicken to finish cooking through.

Remove from the heat & set aside.

Step 4: Assemble enchiladas

To each tortilla, add ~80 g of cooked chicken and ~30 g cheese in a line down the center. Roll each one, then line up in a baking pan or sheet tray.

Cover with the enchilada sauce (using as much or as little as desired), and an optional extra sprinkle of cheese over top.

  • At this point, you can cook them right away, or cover & store in the fridge & bake them later.

Step 5: Bake & serve

Preheat an oven to 375°F/190°C, then uncovered for 10-20 minutes until warmed through and the cheese is melted & lightly browned.

Serve warm & optionally garnish with sour cream & onions.

“For busy weeks, this is a great dish to prep ahead of time, keep in the fridge, and bake or reheat when I need a meal.”

Ethan Chlebowski
Creator
Watch how it's made

Nutritional Information

2 enchiladas
Calories665
43g
32g
74g

FAQ

What’s a substitute for Anaheim peppers?

Hatch green chilies are a close substitute (fresh or canned will work), although slightly spicier. If you can’t find either, you could just use a second poblano pepper.

Do I have to use low cal tortillas and sour cream?

No, you can use standard versions, just know the macros will be different than show here. The goal with this recipe was to make a lower calorie, higher protein enchilada.