Salsa Verde Enchiladas

Looking for a healthy, macro friendly, and high protein dinner recipe? Try out this Salsa Verde Enchiladas recipe that is easy to make, packed with protein, and even reheats well if you're looking to meal prep!

Makes 6 enchiladas

Ingredients: 

• 2-3 tbsp olive oil

• 1 tbsp butter

• 1 - 15oz can of black beans 

• 1 poblano pepper 

• 1 jalapeño pepper 

• 1/2 cup chopped green onion 

• 1 Roma tomato 

• 1- 16oz jar salsa verde ( i usually end up using the whole jar, but you can adjust to preference)

• 1/2 cup plain non fat Greek yogurt 

• 20oz boneless skinless chicken breasts (or thighs) 

• 8oz shredded Monterey Jack cheese

• 6 low carb flour tortillas (taco or fajita size, I like the mission carb balance brand. We use the carb balance ones to be more macro friendly but can use regular too).

• 1-2 tbsp Taco sauce (or to preference)

• 2 pkg Taco seasoning 

• Cilantro for topping (optional)

Instructions:

1. Marinate chicken in soy sauce, olive oil, taco seasoning (use one pack on chicken, save other for rest). While chicken marinates:

2. Chop peppers, onion, and tomato (peppers I would chop very fine to cook faster ) 

3. Drain black beans and rinse 

4. Preheat oven to 475 

5. Cook the chicken however you prefer. We usually grill it on our blackstone. Drain excess marinade, cook on med -high heat for around 10-15 min, flipping half way, until done. You’ll want a good char on the outside. Once done, let it rest for a few min and then cut into small diced pieces. While chicken is cooking: 

6. Sauté peppers in olive oil on med high heat. Cook for a few minutes until they start to soften 

7. Add in onion and tomato, sauté for a min or two, stirring periodically 

   

   
   

8. Add in half the can of black beans to the mixture and the other packet of taco seasoning. Stir, turn heat to low-med and let it simmer for a few minutes. 

9. While that simmers, take a small pot and add other half of black beans, a Tbs of water, and a tbs of butter. Cook over low med heat. Once they start to bubble up, mash them down with fork or spatula to make refried black beans. Can also save time and just buy a can of refried black beans.

10. Add chicken to the pan with peppers, onion, tomato, beans mix and stir/mix in well. 

11. Coat a 9x13 glass baking dish with non stick spray. 

12. Prep enchiladas: take refried bean mixture and spread 1/6 of mixture on tortilla, top with 1/6 of chicken, pepper mix. Roll the tortilla up to form enchilada, and lay seam side down in the pan. Repeat for rest of tortillas/mix 

13. Once in the pan, pour salsa verde over the top of enchiladas, then sprinkle shredded cheese on top. 
    

    

14. Bake in oven for 5-10 min or until cheese melts/starts to brown. Watch to make sure it doesn’t burn. You can turn it to broil at the very end if you want a good brown crisp but watch it closely and would not recommend broil for more than a minute or two.
    

    

15. While those are in the oven, mix the Greek yogurt with 1-2 tbs taco sauce for desired consistency. You can sprinkle in extra taco seasoning if you have it/want to, but not necessary. May need to add tiny amount of water to thin out. 

16. Once enchiladas are done and melty, they are ready to serve! Can dip in Greek yogurt sauce or pour on top.