Easy Green Chicken Enchiladas

Load up on these Easy Green Chicken Enchiladas for a satisfying and protein-loaded meal. Made with salsa verde and Greek yogurt, these enchiladas put a healthy twist on the dish!

Meet your new favorite dish: green chicken enchiladas

Enchiladas… one of the yummiest meals for a number of reasons. From the green sauce to the delicious cheesy filling, what’s not to love?

This easy green chicken enchiladas recipe infuses protein with flavor for an uber satisfying meal. They’re made with veggies, herbs, and even Greek yogurt for a creamy filling in each bite!

Ingredients in easy green chicken enchiladas

To make these easy enchiladas, you’ll need a protein base (chicken), some veggies (onion and chiles), herbs, cheese, salsa, Greek yogurt, and of course, tortillas!

• Chicken: First up for this recipe, you will need 4 heaping cups of cooked and shredded chicken breasts. The recipe card includes chicken cooking instructions. I wouldn’t recommend using rotisserie chicken because they’re usually pre-seasoned, but if it makes it easier, go for it!
• Olive oil: 2 tbsp of olive oil will be used to cook the onion.
• Yellow onion: For the onion, use 1 small yellow, diced.
• Garlic: Next, add flavor by including 3 cloves of minced garlic.
• Green chiles: Bring on the heat with 1 4.5oz can of green chiles.
• Seasonings: Load up on seasonings by including 1 tsp of oregano, 1 tsp of cumin, 1 tsp of salt, and 1/2 tsp of black pepper.
• Salsa: Salsa is a must in enchiladas! This recipe uses salsa verde in the amount of 16oz.
• Cheese: Have to have the cheese! Use 3 cups of shredded cheddar or monterey jack cheese.
• Greek yogurt: Then, thicken up the filling with 3/4 cup of plain Green yogurt. If preferred, sour cream works too.
• Cilantro: 1/2 cup of chopped cilantro adds the perfect final touch to the filling.
• Tortillas: The filling is just the right amount for using in 8 8-inch flour tortillas.
• Toppings: Top with more Greek yogurt and/or cilantro.

Tools used to cook this recipe

You’ll need about 4 kitchen tools to make this chicken enchilada recipe, plus measuring cups. Below is a full list:

• Large mixing bowl
• 9×13 baking dish
• Small saute pan
• Stirring utensil
• Measuring cups: 1/2 tsp, 1 tsp, 1 tbsp, 1/2 cup, 3/4 cup, and 1 cup

How to make enchiladas with chicken

Ready to get started? You can expect these enchiladas to require around 20 minutes of prep time and 40 minutes of cook time. That brings total time to about an hour. The recipe creates 8 delicious servings.

First, add the shredded chicken to a large bowl and set it aside. See method for cooking the chicken in the notes.

Preheat the oven to 375°F and grease a 9×13 casserole dish. Add 1/4 cup of the salsa verde to the bottom of the dish.

Then, in a small sauté pan, heat the olive oil over medium-high. Add the onions and cook until they start to soften. Reduce the heat to medium and add the garlic, oregano, cumin, salt, pepper, and the can of green chiles. Let the mixture heat through for a minute and then turn off the heat.

Pour the green chile mixture into a bowl with the chicken, then add 1/2 cup of the salsa verde, 1.5 cups of the cheese, Greek yogurt, and cilantro. Mix until well combined.

To each tortilla, add about 3/4 cup of the chicken mixture. Roll up tightly and place seam side down in the casserole dish. Repeat until all of the tortillas are filled and rolled.

Add the remaining salsa verde over the top of the rolled tortillas, and then sprinkle with the remaining 1.5 cups of cheese.

Bake for 35 minutes at 375°F and then broil for the last 5 minutes. Watch closely to prevent burning.

Let the enchiladas cool for 15 minutes before topping with more Greek yogurt and cilantro, and then serve. Enjoy!

What to add to these salsa verde enchiladas

In the mood to add some more goodies to your enchiladas? Try some of these! You can bake some in with the enchiladas, add some on top, or enjoy some on the side!

• Avocado
• Cotija cheese
• Mexican rice
• Black beans
• Refried beans
• Bell pepper
• Jalapeno
• Green onion
• Red onions
• Cherry tomatoes
• Avocado

What is green enchilada sauce made of?

Green enchilada sauce is also called salsa verde. It is made with green chilies, garlic, lime juice, onion, and tomatillos. Some versions may vary a bit, but that’s typically the gist!

What is the secret to good enchiladas?

It’s all about the baking process! For this recipe, roll the filled tortillas tightly so that the filling doesn’t spill out. Then, avoid overbaking. You want the edges crispy, but not too crispy.

Are green or red enchiladas better?

Both taste delicious! Typically, the sauce used depends on the meat. Chicken is often made with green sauce, while beef is usually made with red. However, you can use them interchangeably! Green sauces tend to be hotter, but it depends on what was used to make them.

What temperature do you cook green chicken enchiladas?

This green chile chicken enchilada recipe is cooked at 375°F for 35 minutes, and then broiled for 5.

If you liked this recipe, you’ll want to try these!

Enjoy some similar recipes with these enchilada and taco ideas! From turkey tacos to soup and a skillet, there’s something for everyone. There’s even a hot taco dip!

• Oven Baked Turkey Tacos
• Hot Taco Dip Recipe
• Easy Taco Soup Recipe
• Chicken Enchilada Skillet

Recipe by Erin Morrissey and Photos by The Mindful Hapa

★★★★★ 5 from 12 reviews

Easy Green Chicken Enchiladas

Load up on these Easy Green Chicken Enchiladas for a satisfying and protein-loaded meal. Made with salsa verde and Greek yogurt, these enchiladas put a healthy twist on the dish!

Prep: 20Cook: 40Total: 1 hour

Yield 8 servings 1x

1x2x3x

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Ingredients

• 4 heaping cups cooked chicken, shredded* see note for cooking
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4.5oz can green chiles
• 1 tsp oregano
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp pepper
• 16oz salsa verde
• 3 cups shredded monterey jack or cheddar
• 3/4 cup plain greek yogurt (sub sour cream)
• 1/2 cup cilantro, chopped
• 8 – 8 inch tortillas
• toppings: more greek yogurt and cilantro

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Instructions

1. Add shredded chicken to a large bowl and set aside. See method for cooking chicken in notes.
2. Preheat oven to 375F and grease a 9×13 casserole dish. Add 1/4 cup salsa verde to bottom of dish.
3. In a small saute pan, heat olive oil over medium-high. Add onions and cook until starting to soften. Reduce heat to medium and add in garlic, oregano, cumin, salt, and pepper and then add in can of green chiles. Let heat through for a minute and then turn off heat.
4. Pour green chile mixture into bowl with chicken, then add 1/2 cup salsa verde, 1.5 cups cheese, greek yogurt, and cilantro. Mix until well combined.
5. To each tortilla, add about 3/4 cup chicken mixture. Roll up tightly and place seam side down in casserole dish. Repeat until all tortillas are filled and rolled.
6. Add remaining salsa verde over top of rolled tortillas, followed by adding the remaining 1.5 cups cheese sprinkled over top.
7. Bake for 35 minutes at 375 and broil for the last 5 minutes, watching closely not to burn.
8. Let enchiladas cool 15 minutes before topping with more greek yogurt and cilantro, and then serving. Enjoy!

Notes

* Bake chicken plain with salt & pepper at 400F for 20-25 minutes or until internal temp 165.

Author: ErinCategory: dinner, meal prep, casseroleMethod: OvenCuisine: MexicanDiet: Gluten Free