When I think of Mexican comfort food, enchiladas definitely come to mind. Soft tortillas stuffed with meat, smothered in salsa, gooey cheese, and baked to perfection! Ordering enchiladas at a restaurant can be high on the calorie scale, but making them at home can be just as tasty with less calories and sodium. These enchiladas are made with a homemade Salsa Verde that’s super easy to whip up. It’s only 5 ingredients and doesn’t require any roasting. Just boil and blend!
Tomatillos are the main ingredient for a Salsa Verde, green salsa. You definitely don’t want to make the mistake I made by keeping them in a closed bag. Instead keep them in a cool dry place until you are ready to use them. Tomatillos look like a green tomato, but have a husk on the outside and when removed they have a waxy residue. Wash the tomatillos well after peeling the husk and place them in a pot with onion, and a jalapeno. I used the jalapeno whole and it was on the medium level of spice. If you or your kids can’t handle spice, then remove the seeds from jalapeno.
Another calorie and time saver is microwaving the tortillas instead of frying. Traditionally, tortillas are flash fried in oil to prevent cracking while rolling the enchilada. Microwaving a few at a time in between 2 moist paper towels will allow them to soften and prevent them from cracking. For the chicken you can either use store bough rotisserie chicken or cook the chicken breast in the crock pot for 4 hours on high. The chicken will be juicy and shred very easily. Place the enchiladas in a pan with about half of the salsa verde poured in, then top with more salsa, Mexican crema, or a mixture of yogurt and milk, and top with shredded cheese. Bake uncovered for 20 minutes at 375 degrees and then place under broiler for a minute or so to let the cheese brown and crisp. Serve with a salad, rice, or beans. Enjoy!