Chicken Enchiladas Verde Stack
 
Prep time
Cook time
Total time
 
I was looking for a great Mexican dish instead of the obligatory tacos or taco salad that didn’t have lots of carbs. That is a tall order. I found a few recipes that I thought would work flavor wise but just needed some tweaking to make it easy, healthy, low carb, diabetic friendly and of course … delicious.
Author:
Cuisine: Southwest
Serves: 8
INGREDIENTS
  • 1 rotisserie chicken, deboned and diced/shredded
  • 1 can (4.5oz.) chopped green chilies
  • 3-4 handmade style corn tortillas
  • 2 cups shredded Mexican Cheese Blend
  • 2 avocados, peeled and diced
  • Greek Yogurt for serving
  • Cilantro for garnish
  • SAUCE:
  • 2 TBL butter
  • 3 garlic cloves, minced
  • 1 TBL flour
  • 1 ¼ cup chicken stock, low sodium
  • 2 tsp. of cumin
  • ½ cup cilantro, chopped
  • 1 cup mild Salsa Verde
  • ½ cup Greek yogurt (full fat)
METHOD
  1. Preheat oven to 375 degrees. Gather your ingredients.
  2. In a medium saucepan, melt butter. Add garlic and sauté for l minute on medium heat. Wisk in the flour and cook for about 1 minute more. This is making your roux. Add the chicken broth and cumin. Bring to a simmer. Remove from heat and stir in the Greek yogurt, Salsa Verde and cilantro. Stir until all incorporated and somewhat smooth.
  3. Prepare a 7x9-baking dish with oil. Add about ½ cup sauce to the bottom of the pan. Spread out until bottom of the baking dish is evenly coated.
  4. Cut one tortilla in half. Place 1 tortilla in the bottom of the baker and place the half tortilla with the cut side to the edge of the pan. If the pan is bigger you will need another tortilla. Use your judgment. Also if you are splitting the recipe into 2 freezable containers you will need the extra tortilla.
  5. Over the tortillas make a layer of half the chicken. Then place 1 cup of the grated cheese and another ½ cup of the sauce.
  6. Take the remaining 1½ tortilla in the pan placing the half tortilla at the opposite end of the pan thus switching the next layer on top.
  7. Next take the green chilies sprinkle them evenly over the top of the tortillas. Spreading them out to go across the pan.
  8. Now put the remaining chicken on top of the green chilies. Pour the remaining sauce over the chicken. Top with remaining cheese.
  9. Bake for 25-30 minutes until cheese melted and brown on top.
  10. Remove from oven. Let sit for 5 minutes before cutting.
  11. Prepare avocado. Dice.
  12. Serve and top with diced avocado and dollops of Greek yogurt. Garnish with cilantro
DK NOTES
If you are using a larger pan or you are splitting into 2 freezable containers you will need the extra tortilla. Also there are two of us in my household, so I make it and split the recipe into two freezable containers. I make 50% more sauce when I do that.

NUTRITIONAL INFO
Calories 303 |Fat 13g |Carbs 7g |Fiber 1g |Sugar 3g |Protein 37g
Recipe by Diabetic Kitchen at https://diabetickitchen.com/chicken-enchiladas-verde-stack/