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Mexican
Green Chile Chicken Enchiladas
Corn tortillas, tangy green sauce, shredded chicken, and a bean layer that keeps every roll intact.
395Calories
35.7gProtein
33.7gNet carbs
8.1gFiber
9.3gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
3–4 chicken breasts (500 g)
500 g
8 corn tortillas
208 g
1½ cups (350 g) green chile enchilada sauce (check GF)
350 g
¾ cup (200 g) fat-free refried beans
200 g
1 can (100 g) diced green chiles
100 g
1 small onion (100 g), diced
100 g
⅓ cup (40 g) dairy-free cheddar-style shreds
40 g
1 Tbsp (15 g) lime juice
15 g
handful cilantro, chopped
15 g
1 tsp cumin + ½ tsp garlic powder + ½ tsp salt
6 g
oil spray
3 g
Method
- Poach the chicken in salted water 16–18 minutes, shred, and toss with the green chiles, onion, spices, lime, and a third of the sauce.
- Warm the tortillas until floppy (10 seconds each over a flame or stacked in the microwave under a damp towel). Cold corn tortillas crack; warm ones roll.
- Smear each tortilla with a spoon of refried beans — flavor glue that also doubles the fiber — then fill with chicken and roll.
- Nestle seam-down in a sauced baking dish, pour the remaining sauce over, and scatter the shreds.
- Bake at 400°F (205°C) for 18–20 minutes until bubbling and browned at the edges. Finish with cilantro.
Nutrition facts
Per serving.
Calories395
Total fat9.3 g
Total carbohydrate41.8 g
Dietary fiber8.1 g
Net carbs33.7 g
Protein35.7 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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