Salsa Verde Enchiladas

Macros (makes 6 servings):

Protein: 56
Carbs: 94
Fat: 33
Calories: 897

Grocery List:

  • Chicken (30 oz)
  • Jasmine rice (1.5 cups = 6 servings)
  • Lime (2)
  • Olive oil (4 TBSP)
  • Canned corn (two 15 oz cans)
  • Mayo (6 TBSP)
  • Red onion (1)
  • Jalapeño (1)
  • Minced garlic (2 TBSP)
  • Feta (one 4 oz container)
  • Cilantro
  • Salsa verde (one 24 oz jar)
  • Diced green chiles (one 7 oz can)
  • Sour cream (one 16 oz container)
  • Shredded cheese (one 8 oz package)
  • Seasonings: salt, pepper, garlic powder, onion powder, cayenne, chili powder, oregano, Flavor God Taco Tuesday


  1. Add 1.5 cups of white rice to a rice cooker and 3 cups of water. Cook on the white rice setting.
  2. Once it’s done cooking, add the juice of one lime, 2 TBSP olive oil, and cilantro. Mix thoroughly & set aside.
  3. Drain the canned corn and add it to a large bowl
  4. Dice the red onion. Add half of the red onion to the bowl with the corn (save the other half for enchilada garnish)
  5. Dice your jalapeño. Add to the corn and red onion mixture
  6. Add mayo, juice of one lime, chili powder, salt, pepper, minced garlic, feta, and cilantro. Mix thoroughly & set aside.
  7. Pre-heat the oven to 400 ºF
  8. Trim the fat off of your chicken breast
  9. Season heavily with all seasonings
  10. Add 2 TBSP olive oil to a large pan/wok and set the heat to high.
  11. Sear the chicken breast on each side for a few minutes until golden brown
  12. Add the seared chicken breast to a baking sheet lined with foil
  13. Bake the chicken breasts at 400 ºF for ~10 minutes (internal temperature of 165 ºF)
  14. Let the chicken cool and then dice it into small cubes
  15. Add the chicken cubes to a large bowl along with sour cream (1 cup), green chiles, and salsa verde (1 cup)
  16. Fill tortillas with the enchilada mixture and then roll them up
  17. Add the rolled up enchiladas to a 9×13 baking dish
  18. Top the enchiladas with salsa verde (1 cup), shredded cheese, cilantro, and remaining red onion.
  19. Bake the enchiladas at 400 ºF for 20 minutes or until cheese is melted
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