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HEALTHY CHICKEN ENCHILADAS

Author: Nicole Modic of @KALEJUNKIE

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Ingredients

  • 2-3 cooked chicken breasts (1.5 - 2 lbs)
  • 2 jars salsa verde (I buy mine from Trader Joe's)
  • 2 onion, diced
  • 3 garlic cloves, mashed
  • 1 tbsp tablespoon ghee or avocado oil or olive oil
  • one package of 6-8 burrito size tortillas
  • salt & pepper to taste

FOR THE TOPPINGS:

  • Diced tomatoes
  • Jalapeños
  • Avocado
  • Mexican cheese, sea salt and pepper to taste

Instructions

  • Sauté the diced onion in a large pan.
  • After a few minutes, add the mashed garlic, a pinch of s&p, and remove from heat after 3-4 minutes.
  • Add the cooked shredded chicken to the pan with the onions and mix everything together well.
  • Next, assemble the enchiladas.
  • Lay out tortillas on the counter and spray both sides with oil.
  • That step is optional, but it’s a great way for the tortillas to get crispy— I’d do it if I was you.
  • Pour some salsa into the bottom of an 8x8 baking dish (about 1/4 jar).
  • Next, fill each tortilla with some chicken mixture and roll them up tightly.
  • Place folds side down into an 8x8 baking dish.
  • Repeat until tortillas are gone. pour remaining salsa on top.
  • Sprinkle on some Mexican cheese, if using.
  • Bake for 20 minutes at 350 degrees. you can turn on the broiler for a minute or two at the end to brown the cheese.
  • Remove from oven and garnish with diced tomatoes, sliced jalapeños, and avocado.
    Enjoy!

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