Chicken Enchilada Verde | Heather Hartman Health

Chicken Enchilada Verde

Heather Hartman

Learn how to make a lighter version of my family favorite: chicken enchilada verde! Grilled chicken, baby kale and a tomatillo salsa create a fresh foundation for enchiladas topped with lime crema, radishes, avocado and cotija cheese. 

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Chicken Enchilada Verde

Heather Hartman Health
Servings

6

Prep Time

20 minutes

Cook Time

30 minutes

Category

Dinner

Heather Hartman chicken enchilada verde

INGREDIENTS

    SALSA VERDE

    • 2 pounds tomatillos, husks removed and halved
    • 1 each white onion, quartered
    • 4 each jalapeños, sliced lengthwise and stem/seeds removed 
    • s/p
    • 1 - 2 tablespoons avocado oil
    • 1 bunch cilantro
    • 1-2 each limes, zested and juiced

    GRILLED CHICKEN FILLING

    • 4 each chicken breasts
    • s/p
    • avocado oil
    • 5 ounces baby kale
    • 1 teaspoon oregano
    • 1 teaspoon cumin
    • 1 teaspoon garlic puree
    • 1 each package of Siete tortillas, or corn tortillas

    LIME CREMA

    • 2 cups of Greek Yogurt or CocoYo Plain Yogurt. 
    • 1 teaspoon garlic paste
    • 1 each lime, zest and juiced
    • salt

    OTHER TOPPINGS

    • 3 each Easter egg radishes 
    • .5 bunch cilantro, leaves removed and roughly chopped
    • 1 each avocado, sliced
    • 1 wedge cotija cheese
    • 1 each lime, cut into wedges

    METHOD

      SALSA VERDE

      1. Add the tomatillos, onion, jalapeños, s/p, and avocado oil to a sheet pan. Broil until nice and charred. 
      2. Blend in a Vitamix with cilantro and lime zest/juice. Check the seasoning and add salt/pepper if needed.

      GRILLED CHICKEN FILLING

      1. Preheat a cast iron grill pan on medium. It's ready when it begins to smoke. 
      2. Dry the chicken pieces, then sprinkle with a little s/p and avocado oil. Grill for about five minutes per side. Do not touch until you are ready to flip!
      3. Add the baby kale, garlic puree, oregano and cumin to a large bowl. Top with the warm, grilled chicken.
      4. When the chicken is cool enough to handle, begin shredding it. The heat of the chicken will wilt the baby kale. 
      5. Add about a cup of the salsa verde to the chicken and greens. Mix well. 
      6. Heat the tortillas on a warm cast iron so they become pliable.
      7. Coat the bottom of a casserole pan with a quarter cup of salsa verde. Make sure it is evenly distributed!
      8. Take one tortilla, coat both sides with salsa verde by running it against the bottom of the casserole dish. This will keep the tortilla moist and pliable. Generously fill the tortilla with the chicken and green mixture. Roll, then store seam side down on one end of the casserole dish. Repeat until done! You may need to add more salsa verde as you go.
      9. When the casserole dish is full, top with the remaining salsa verde. Bake at 350F for 15-minutes. 

      LIME CREMA

      1. Combine all of the ingredients in a small bowl. This will make enough for the recipe and some to keep in the fridge.

      TOPPINGS

      1. Remove the chicken enchilada verde from the oven. 
      2. Dollop with the lime crema, then layer the radishes, cilantro, and avocado. Crumble the cotija cheese over everything. 
      3. Serve with a bowl of lime wedges on the side. Enjoy! 
      4. This also freezes extremely well. Freeze the enchilada salsa verde, bake when you're ready, then top with the toppings. 
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