Green Enchiladas
Dec 06, 2020Prepping chicken on the weekend makes my life a whole lot easier in the week. And Green Enchiladas is a prime example!
I like to have each of these ingredients on-hand at ALL times. I can whip Green Enchiladas up in a snap, and it's a meal the whole family is guaranteed to eat.
You'll never notice that they're low on cheese because the beans add a perfect balance of creaminess. The cheese could also be completely omitted, if preferred.
Plus, they're packed with protein and fiber, which both can be a struggle getting into the mouths of the little ladies in our household.
You can also skip the tortillas and use the chicken mixture with roasted sweet potatoes, zucchini or cauliflower. The options are endless with this one.
Green Enchiladas
1 - 12oz jar of salsa verde, divided
1 - 12 oz can of white beans
1 - 4 oz can of green chiles
2 cups of diced or shredded cooked chicken (breast or thighs)
8 tortillas (I prefer almond flour or whole wheat)
1 cup shredded cheddar or Monterey jack cheese (I prefer goat milk cheese)
Instructions:
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Preheat oven to 350F.
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Spray 9x13 baking dish with non-stick oil spray. Pour 1/2 cup of salsa verde in the bottom of the dish, and spread evenly.
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Drain and rinse white beans, and pour into a large bowl. Using a potato masher or back of a wooden spoon, mash the beans into a paste.
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Add green chiles and chicken to the bowl, and stir until combined.
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Measure about 1/4 cup of the chicken mixture, place in the center of the tortilla, and roll up (warm tortillas if they're breaking). Place enchilada seam side down in the baking dish. Repeat with remaining tortillas.
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Pour remaining salsa verde evenly over the top of the tortillas, and top with shredded cheese.
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Bake for 25 minutes, or until cheese is bubbly perfection.
Enjoy!
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