Salsa Verde Enchiladas

4 servings


35 minutes

total time


  • 4-6 Scallions/green onions

  • 2 Poblano Peppers

  • 2 Roma Tomato

  • 2-3 Serrano peppers

  • 15 ounce Black Beans (1 can)

  • 15 ounce Black Refried Beans (1 can)

  • 4 Tablespoon Southwest Spice Blend

  • 8-12 Flour Tortillas (low carb)

  • 16 oz Central Market Roasted Tomatillo Sauce (HEB sells it)

  • 1 cup Monterey Jack Cheese

  • 1/2 cup Sour Cream

  • Olive oil

  • Salt

  • Pepper

3 ingredient crock pot chicken (see separate recipe for this)

  • 1/2 Envelope Taco Seasoning

  • 2 Boneless, Skinless Chicken Breasts thawed

  • 8oz Salsa

Southwest Spice Blend:

  • 2 Tablespoon Garlic Powder

  • 1 Tablespoon Cumin

  • 1 Tablespoon Chili Powder


  1. Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. Core, deseed, and dice poblano. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Drain beans over a small bowl, reserving liquid. Thinly slice Serrano peppers.

  2. Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook until just softened, 3-4 minutes.

  • Once poblano is just softened, add tomato, scallion whites, 1 can black beans, 4 TBSP reserved bean liquid, and 2 TBS Southwest Spice to pan. Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper.

  1. In a separate pot, heat up one can of refried back beans

  2. Spread tortillas with refried black beans. Place a small amount of filling on one half of each tortilla. Add some crockpot shredded chicken. Roll up tortillas, starting with filled side, and place seam sides down in an 8-by-11-inch baking dish or ovenproof pan. Spoon enough salsa over to generously coat (you may have some left over). Sprinkle with Monterey Jack. Bake on top rack until salsa is bubbly and cheese melts, 3-5 minutes.

  3. Meanwhile, add sour cream to bowl with reserved 2 TBS Southwest Spice. Stir in warm water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Top baked enchiladas with crema, scallion greens, and as much Serrano peppers as you like. Divide between plates and serve.


Serving Size



800 kcal

Total Fat

31 g

Saturated Fat

14 g

Unsaturated Fat


Trans Fat



40 mg


1960 mg

Total Carbohydrate

101 g

Dietary Fiber

14 g

Total Sugars

8 g


22 g

4 servings


35 minutes

total time
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