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–+ servings
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Chicken Enchiladas with Green Sauce

Indulge guilt-free in the vibrant flavors of Mexico with my Chicken Enchiladas with Green Sauce, a nutritious twist on a beloved classic. Delight in tender chicken, tangy green sauce, and melted cheese, all wrapped up in a warm tortilla, without compromising on taste!
Servings: 4
Author: Chef Allie's Kitchen

Equipment

  • Crockpot
  • Oven
  • Mixing bowl
  • Oven safe casserole dish
  • Foil

Ingredients

CROCKPOT CHICKEN

  • 1.5 pounds Chicken breast
  • 1/2 tsp Avocado oil
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper
  • 1 TBSP Dak's Spices Green Zest or seasoning of choice
  • 1/2 tsp Paprika
  • 1 tsp Dried oregano
  • 1/2 tsp Cumin
  • 1 Cup water
  • 2 tsp Chicken bouillon base

REMAINING INGREDIENTS

  • 5 Laughing cow light cheese wedges
  • 4 oz Canned diced green chiles
  • 16 oz Green salsa verde
  • 1 Cup Fat free cheddar cheese
  • 8 Xtreme Wellness tortilla wrap
  • 1/2 Cup Cilantro Chopped

Instructions

CROCKPOT CHICKEN

  • Pat the chicken dry with a paper towel
  • Place the chicken on the bottom of the crockpot
  • Spray the chicken with avocado oil
  • Season the chicken with salt, pepper, paprika, Dak's Spices Green Zest, cumin and oregano
  • In a small bowl combine the water (hot) and the chicken bouillon base
  • Pour around the chicken
  • Place the crockpot on low for 3-4 hours
  • One cooked shred with two forks
  • Let the chicken soak up the juices from the crockpot, do not leave that behind

INSTRUCTIONS

  • Preheat the oven to 350 degrees
  • In a bowl add the chicken and juice from the crockpot
  • Add the light cheese, 1/2 cup of the cheddar cheese and entire can of green chiles
  • Mix and season to taste with salt and pepper
  • In an oven safe casserole dish, pour half the jar of the salsa verde on the bottom of the casserole dish
  • In each of the tortillas, evenly add the chicken mixture
  • Roll up and place into the casserole dish
  • Once all 8 tortillas are filled, pour remaining salsa verde over the tortillas and remaining 1/2 cup of cheese
  • Cover dish with foil and place into the oven for 30-40 minutes
  • Remove and garnish with chopped cilantro

Notes

RECIPE SERVES 4 = 2 ENCHILADAS PER SERVING
5 WW & 470 calories
Full nutrition, MACROS, ability to track and more on the Chef Allie+ app
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