Eat Love Eat

A recipe for life

  • Recipes
  • About
  • Work with Me
  • Privacy

Chicken Comfort Food Mains

Easy Green Enchiladas

  • Facebook
  • Twitter
  • Flipboard
Jump to Recipe Print Recipe

Easy Green Enchiladas | Quick Dinners | Chicken Enchiladas | Chicken Recipes | Simple Recipes

I’m back! And I’ve got something incredibly delicious to share with you. Oh my word, these Easy Green Enchiladas are so good! To prove to you just how good they are, let me tell you, my husband has requested that they be on every week’s meal plan until further notice. I’m pretty sure he would eat them every night of the week if he could. So. Good.

Easy Green Enchiladas | Quick Dinners | Chicken Enchiladas | Chicken Recipes | Simple Recipes

You guys, it’s so good to be back! I’m gently easing myself back in after a few weeks away. I’d been feeling pretty burned out and I just needed a bit of time to rest and recuperate for a while. My creative flow was pretty stifled for a while there and forcing it wasn’t doing me any good, so I took a much needed break and I’m thrilled to say that I’m feeling reinvigorated and so excited to share some new recipes with you!

Easy Green Enchiladas | Quick Dinners | Chicken Enchiladas | Chicken Recipes | Simple Recipes

So let’s talk about these Easy Green Enchiladas! I’d never actually made green enchiladas before I made these, always favouring the red kind (like these Chicken Enchiladas with Brussels Sprouts and Kale) but I felt inspired to try something different. Plus, it had been far too long since I’d made any form of enchiladas so these just needed to happen. I wasn’t sure if it would be a good move, but I had some broccoli in the fridge which needed using up and so I decided to fill the enchiladas with it, along with some simply spiced chicken. I don’t know about you, but broccoli doesn’t spring to mind when I think of enchiladas but trust me because it really worked! The broccoli just tastes incredible with the super simple green enchilada sauce. I could just eat a bowlful of steamed broccoli doused in this sauce! (But let’s not be silly.)

Easy Green Enchiladas | Quick Dinners | Chicken Enchiladas | Chicken Recipes | Simple Recipes

Oh, the sauce! It’s as simple as throwing four ingredients – plus some seasoning – into a blender and whizzing it up. Done. That’s it! Sauté your chicken in some delicious spices, blanch some broccoli, roll it all together in some tortillas, top with an obnoxious amount of cheese and you are done. Pop it into the oven for about 20 minutes and dinner is on the table. You’re welcome.

(And as always – I’m not claiming this to be authentic Mexican fare! The ingredients just sounded in my brain like they would work – and they did! Easy peasy delicious food. What more could you want? Exactly. )

Easy Green Enchiladas | Quick Dinners | Chicken Enchiladas | Chicken Recipes | Simple Recipes

Easy Green Enchiladas | Quick Dinners | Chicken Enchiladas | Chicken Recipes | Simple Recipes

Print
5 from 1 vote

Easy Green Enchiladas

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 584kcal
Author Eat Love Eat

Ingredients

  • 2 chicken breasts (450 g/1 lb)
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 head broccoli (450 g/1 lb)
  • 8 tortillas (I used wholemeal flour tortillas, use your favourite)
  • 1 cup extra mature cheddar freshly grated (or use your favourite cheese)

For the sauce

  • 3 spring onions
  • 1/2 cup fresh coriander leaves and stalks
  • 1/4 cup pickled jalapeños
  • 1 cup Greek yoghurt (I used full fat, you could also use sour cream)

Instructions

  • Preheat oven to 180°C (350°F). Cut the chicken breasts into bite-sized chunks. Sprinkle with the spices and season to taste with salt and pepper. Heat a tablespoon of oil in a frying pan and fry the chicken until it's golden on all sides. Remove to a medium mixing bowl.
  • Chop the broccoli into small florets, roughly the same size as the chicken. Bring a pan of salted water to the boil and add the florets to the water. Bring back to the boil and simmer for 1 minute. Drain and rinse until cold water. Leave to drain. 

For the sauce

  • Place the spring onions, coriander, jalapeños and yoghurt into a blender. Add seasoning to taste (I used concentrated chicken stock but a good pinch of salt works too, just don't be shy). Blend until smooth. 

To assemble

  • Mix together the chicken and broccoli with 1/4 cup of the sauce. Cover the base of a large baking dish (about 9" x 13") with a thin layer of sauce. 
  • Divide the chicken mixture between the tortillas. Roll up the tortillas and place seam side down in the baking dish. You might have to squash them together a bit, but they'll fit. Pour the rest of the sauce over the enchiladas. Top with the grated cheese and bake for about 20 minutes or until golden brown on top. 

Notes

Pickled jalapeños can be quite spicy so adjust according to your preference.

 

  • Facebook
  • Twitter
  • Flipboard


6 Comments

« Blueberry Passionfruit Layer Cake
Rhubarb Pistachio Greek Yoghurt Cake »

Comments

  1. Sue says

    May 18, 2017 at 7:22 am

    5 stars
    These look gorgeous, can’t wait to give them a try – thank you

    Reply
    • Sasha says

      May 18, 2017 at 11:55 am

      Thanks Sue! I hope you love them!

      Reply
  2. Michelle | The Last Food Blog says

    May 29, 2017 at 4:11 pm

    Welcome back Sasha!! And what a lovely recipe to come back with, they sound delicious.

    Reply
    • Sasha says

      June 2, 2017 at 8:48 pm

      Thanks Michelle! It’s good to be back 🙂 x

      Reply
  3. Tim says

    September 13, 2017 at 8:59 pm

    Cant wait to try these!

    Reply
    • Sasha says

      September 15, 2017 at 4:27 pm

      Hope you enjoy them 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hey There!

Hi! My name is Sasha and I love food. Well, most of it. Blue cheese and I aren’t friends. But most other things? Yes please! I pretty much live from meal to meal. This blog is about expressing my love for cooking and flexing my creative muscles. Read More…

Copyright © 2021 · Divine theme by Restored 316

Copyright © 2021 · Divine Theme on Genesis Framework · WordPress · Log in