This recipe is something I make whenever we need a special meal: officially being moved in to a new place, an anniversary, my hormones deciding I need something gooey and fattening… Whatever calls for something to be deceptively nutritious and comforting. I make this with hearts of palm and plain low fat yogurt for a vegetarian/plant-based version, but you can easily make it with chicken and a plain low fat yogurt. (If you want a little more fat, use sour cream or coconut cream from the can, only using the cream and not the water that is at the bottom of the can.) I have the nutrition information for both versions below.
- Aids in Digestion
- Aids in Detoxing
- Normalizes Blood Sugar Levels
- Helps Lower Cholesterol
- Aids in Weight Maintenance
If you are watching the amount of fat you intake or just want a lighter dish than your regular creamy enchilada recipe, using the plain low-fat yogurt is a great swap!
- Dairy-free yogurt: I’ve used the Kite Hill unsweetened almond yogurt
- Nut-free and Dairy-free: A plain unsweetened soy yogurt should work
- Already Soy-Free
- Already Dairy-Free
- Already Plant Based
- More Plant Based Protein: Use soy or seitan products instead of hearts of palm
- Gluten Free: Use corn tortillas instead of whole wheat
Green Chili Enchiladas
- 1-2 tbsp oil, optional if using a non-stick skillet
- 1/2 onion, chopped
- 1 can hearts of palm, pulled into shreds OR 2 cups shredded cooked chicken
- 1 cup water
- 1 “chicken” bouillon cube OR use veggie broth instead of water
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1 can low fat vegetarian re-fried beans
- salt to taste
- 12+ whole wheat OR corn tortillas Low Fat Green Chili Sauce
- 1/2 cup plain unsweetened low-fat yogurt
- 1 15 oz can green chili sauce
- 2 cloves garlic
- 1 tbsp apple cider vinegar, if using the coconut cream Toppings
- Green Onions
- Preheat oven to 350 and grease a 9-by-13 pan.
- Heat oil in skillet, if using. Add onion and sautee until translucent. Add pulled hearts of palm or shredded cooked chicken and sautee for a few minutes more until the onions and hearts of palm/chicken start to brown.
- Add water, “chicken” bouillon or 1 cup vegetable broth, chili powder, and garlic powder and simmer with the hearts of palm/chicken mixture. Simmer 20-25 minutes making sure most of the liquid is gone and the bouillon cube is dissolved.
- Add the re-fried beans and mix together. Taste and add salt if necessary. Sauce
- Add all sauce ingredients into a blender and blend until smooth. Assembly
- Add a few tbsp of the hearts of palm/re-fried bean mixture on one tortilla and a small bit of the sauce. If using corn tortillas, you will need to make sure they are not cold and that they are dipped into the sauce, otherwise they might crack. Repeat until your 9-by-13 pan is full. You want to make sure it’s tight and completely full if possible so the enchiladas don’t dry out in the oven.
- Cover the enchiladas with the rest of the sauce, making sure all corners are covered.
- Bake for 20 minutes. Let stand 10 minutes before eating.
With Hearts of Palm Per Serving:
387 calories | 12.6 g fat | 1.5 g polyunsaturated | 5.2 g monounsaturated | 4.8 g saturated | 0 g trans fats | 0 g cholesterol | 784 mg sodium | 56 g carbohydrates | 13 g fiber | 6 g total sugar | 14 g protein | 71% vitamin C | 31% calcium | 38% magnesium | 26% iron
With Chicken Per Serving:
445 calories | 14 g fat | 1.8 g polyunsaturated | 5.9 g monounsaturated | 5.2 g saturated | 0 g trans fats | 36 mg cholesterol | 601 mg sodium | 54 g carbohydrates | 12 g fiber | 6 g total sugar | 25.8 g protein | 66% vitamin C | 29% calcium | 35% magnesium | 21% iron
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