Monday, January 16, 2012

Salsa Verde Chicken Enchiladas

Let me tell you a little story about a girl who didn't prepare her food for the day and got so hungry she thought she was going to die. No, I'm not dramatic at all.... 

Yesterday was a good friends baby shower and I had every intention of baking some protein bars in the morning before heading out, but a hectic morning did not allow for any baking. So, I grabbed some protein and a baggie of almonds on my way out the door. I had the shake and almonds as soon as I arrived, but about 2 hours later my body stomach was saying "WTF" that was not a meal. There was tons of food at the shower, unfortunately I couldn't eat anything because everything had some sort of dairy component, and although I was about to eat my arm the result of eating dairy would have been 100 times worse than the hunger. It's crazy how accustomed to eating every 3 hours my body is and how intense the hunger is when I don't stick to eating this way. Moral of the story: always have extra, extra food, especially if you are allergic to the world. I did have an awesome time at the shower though and nothing beats spending a day with your best friends :)

On another note, I've been doing my best to try out some new recipes and this past week I definitely found a winner. This recipe was based off of the one found here. Basically, it's salsa chicken but with homemade green salsa and then I made it into enchiladas! 

Ingredients for salsa:
1 cup chicken broth
5 medium tomatillos (husked and rinsed)
1 can diced green chili's, undrained
3 Tbsp yellow onion
1 green onion
1 clove garlic
3 Tbsp cilantro
1/2 Poblano pepper
1/2 lime juiced
2 tsp sugar
1/2 tsp cumin
Pepper to taste

1. Place all ingredients in a mixer and mix until liquid. 
2. Place chicken breasts in crock pot and pour salsa on top. Cook chicken on low for 5 1/2 hours. 
3. Once chicken is cooked, shred with a fork. 
4. At this point you can do anything you'd like with it, but if you want to make enchiladas, place a few ounces of chicken in a warmed corn tortilla, roll, and place in baking pan with crease facing downwards. Add shredded almond cheese on top and bake at 400 for 10 minutes or until cheese is melted. 

Since it was dinner time and I try to taper off my starchy carbs by about 3, I just had one enchilada and then a few more ounces of chicken on the side. 

The only thing I will do differently next time is make a little extra salsa and leave it out of the crock pot to pour on top of the enchiladas, otherwise this was pretty much to die for and one of those meals no one would ever know is clean! 


  1. Luvena said

    Oh my these look soooo yummy!! I LOVE enchiladas but never have them. SO trying this for dinner tonight! 1 many chicken breast for that amount of salsa?

  2. Looks delicious! Can't wait to try them!!

  3. Ok Little B...I am warming mine up and about to try now (made last night). Question for you though...I assume you are using the Food Life tortillas that you posted about before for tacos, as its what I bought. But...they are not rolling very well, lol. They just open right back up. So, mine didn't turn out as pretty. What's the trick?

    1. Trick is to heat them up first! They roll much more easily when warmed :)

  4. And btw..I am eating these, so good! These will def be a weekly staple for a while. Healthy, easy and yummy! thank you!

  5. I made this tonight for dinner and it was so good!!

  6. These sound great! Are they spicey? My wife doesn't do well with spicey food, but I'm sure we would both enjoy these. If so, any suggestions on how to cut the spice back?

    Thank you! :)

    1. Initially the salsa is a little spicy, but once it cooks it really loses most of the spice.

  7. If I totally forgot to grab chicken broth, is there a good sub for it or should I just run and grab the broth?


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