I was browsing Pinterest one day and pinned a recipe for Salsa Verde Chicken Enchiladas. Better
yet, it turned out I had pulled chicken in the refrigerator that I had needed
to use up. So while at the grocery store I picked up some flour burrito
tortillas, salsa verde and some shredded Mexican cheese blend. Yes! This only
takes 4 ingredients!
I changed the recipe just a tad by adding in 2 tablespoons
of chunky medium salsa to the chicken mixture simply because it was a little
too dry. The combination of the chunky salsa and salsa verde was spectacular. It
was such a simple, easy dish to put together but it was loaded with flavor,
textures and deliciousness. After plating I served this to myself with a small
side salad … all together a perfectly delicious meal!
The original recipe can be found here.
I cut the serving down to a single serving using 3 ounces
shredded chicken breast, ¼ cup shredded 2% Mexican cheese blend, 3 tbsp salsa
verde, 2 low carb flour tortillas, and I opted to use an additional 2 tbsp
chunky mild salsa (optional but I used it).
I added a tablespoon of salsa verde to the bottom of a
non-stick casserole dish, rolled up my individual enchiladas (I mixed the
chicken, ½ the cheese and 1 tbsp salsa verde and 2 tbsp chunky salsa to a bowl,
mixed and layered into 2 flour tortillas). I topped with a tablespoon of salsa verde and
the remaining shredded cheese. I baked in a 350 degree oven for roughly 10
minutes (just enough for the cheese to melt). My 2 enchiladas came out to be 10 points plus values.
