Enchiladas Verdes

Low Sodium and Kidney Friendly Diet

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Blend onions, garlic, jalapeno, and cilantro with ½ cup of water

Step 2

Add olive oil to a saucepan and saute chicken until golden on both sides at medium-high heat.

Step 3

Turn down the heat to medium and add the green blend. Cover with a lid or aluminum foil until tender. Takes approximately 20 minutes.

Step 4

Remove chicken from the pan (save the juices) and place it in a bowl. You could use a mixer to shred your chicken or use two forks. Once shredded add the remaining juices and combine.

Step 5

Let’s make the salsa verde. Cut the tomatoes in half, onions into big chunks, and peppers by half (do not remove seeds). Roast them in a pan with olive oil and garlic at medium-high heat until golden.

Step 6

Transfer all veggies to a blender, add cilantro, ½ cup of water, and blend. Add cumin and salt and set aside.

Step 7

Let’s prepare the tortillas. Add olive oil to a saucepan, and heat it up until the oil is hot around 270 F. Introduce 1 tortilla at a time and coat them with oil on both sides. You don’t need to fully fry them. Use tongs and have a plate next to you to place the oil-coated tortillas.

Step 8

Preheat the oven at 375 Grab 1 tortilla, and 41 g of shredded green chicken, and roll them. Place them in a baking sheet.

Step 9

Bake them for 15 minutes or until golden. Coat them with salsa verde and cheese. Bake for another 10-15 minutes.