These easy green chicken enchiladas are filled with shredded chicken, green chiles, cheese, and Greek yogurt, then baked under salsa verde and more melty cheese. They make 8 servings and are ready in about 75 minutes, including resting time.
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Healthy Green Chicken Enchiladas with Salsa Verde
Enchiladas are one of the yummiest meals, and the tangy green sauce and cheesy filling are a big reason why.
This version stirs Greek yogurt into the filling with sautéed onion, garlic, green chiles, and cilantro, so every bite is creamy. Store-bought salsa verde keeps the sauce simple.
Why You’ll Love This Recipe
- Creamy filling made with Greek yogurt
- Store-bought salsa verde makes the sauce easy
- Melty cheese with crispy, bubbly edges from the broiler
- Makes 8 servings for dinner and leftovers
- Easy to customize with your favorite toppings
Erin's Expert Tips
From my kitchen to yours
- Cook the chicken plain. Bake chicken breasts with salt and pepper at 400°F for 20 to 25 minutes, until they reach 165°F. I wouldn't recommend rotisserie chicken since it's usually pre-seasoned, but if it makes things easier, go for it!
- Roll the tortillas tightly. Roll them snugly and place them seam side down so the filling stays inside.
- Don't skip the broil. Broiling for the last 5 minutes gives you crispy, bubbly cheese on top. Watch closely so it doesn't burn.
- Let them rest. Give the enchiladas 15 minutes to cool before serving so they hold together.
Ingredients for Green Chicken Enchiladas
The full amounts are in the recipe card below. Here's what to know about the key ingredients.
- Chicken: Cooked and shredded chicken breasts. The recipe card notes include how I cook mine.
- Onion and garlic: Sautéed in olive oil for the base of the filling.
- Green chiles: One small can adds a mild kick.
- Seasonings: Oregano, cumin, salt, and black pepper.
- Salsa verde: Used in the filling and poured over the top. It's made with tomatillos, green chiles, onion, garlic, and lime juice, though brands vary a bit.
- Cheese: Monterey Jack or cheddar both melt well.
- Greek yogurt: Makes the filling creamy. Sour cream works too.
- Cilantro: Stirred into the filling and sprinkled on top.
- Tortillas: Eight 8-inch flour tortillas.
How to Make Green Chicken Enchiladas
- Step 1: Add the shredded chicken to a large bowl and set it aside. Preheat the oven to 375°F, grease a 9x13 baking dish, and spread ¼ cup of salsa verde in the bottom.
- Step 2: Heat the olive oil in a small sauté pan over medium-high heat. Add the onion and cook until it starts to soften. Turn the heat to medium and add the garlic, oregano, cumin, salt, pepper, and green chiles. Heat through for about a minute, then turn off the heat.
- Step 3: Add the green chile mixture to the chicken along with ½ cup of salsa verde, half the cheese, the Greek yogurt, and the cilantro. Mix until combined.
- Step 4: Add about ¾ cup of the filling to each tortilla. Roll it up tightly and place it seam side down in the dish. Repeat with the rest of the tortillas.
- Step 5: Pour the remaining salsa verde over the enchiladas and sprinkle the rest of the cheese on top.
- Step 6: Bake for 35 minutes, then broil for the last 5 minutes, watching closely so the cheese doesn't burn.
- Step 7: Let the enchiladas cool for 15 minutes, then top with more Greek yogurt and cilantro and serve.
Toppings and Sides
Add avocado, cotija cheese, jalapeño, green onion, red onion, or cherry tomatoes on top. For sides, serve them with Mexican rice, black beans, or refried beans. You can also bake bell pepper or black beans right into the filling.
Storing, Freezing, and Making Ahead
Store leftover enchiladas covered tightly or in an airtight container in the fridge for up to 4 days. Reheat individual servings in the microwave, or cover the dish with foil and warm it in a 350°F oven for about 20 minutes, until heated through.
To freeze, let the baked enchiladas cool completely, then wrap the dish tightly in plastic wrap and foil (or move them to a freezer-safe container) and freeze for up to 3 months. Thaw overnight in the fridge, then reheat covered in a 350°F oven until hot in the center.
To make them ahead, assemble the enchiladas without the final layer of salsa verde and cheese, cover, and refrigerate for up to 24 hours. When you're ready, add the sauce and cheese on top and bake as directed, adding about 10 minutes since the dish will be cold.
Recipe by Erin Morrissey and photos by The Mindful Hapa.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Ingredients
- 4 heaping cups cooked chicken shredded* see note for cooking
- 2 tablespoon olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 4.5 oz can green chiles
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- 16 oz salsa verde
- 3 cups shredded monterey jack or cheddar
- ¾ cup plain greek yogurt sub sour cream
- ½ cup cilantro chopped
- 8 - 8 inch tortillas
- toppings: more greek yogurt and cilantro
Instructions
- Add shredded chicken (4 heaping cups) to a large bowl and set aside. See the notes for how to cook the chicken.
- Preheat oven to 375°F and grease a 9x13 baking dish. Add salsa verde (¼ cup) to the bottom of the dish.
- In a small sauté pan, heat olive oil (2 tbsp) over medium-high. Add onion (1 small, diced) and cook until it starts to soften. Reduce heat to medium and add garlic (3 cloves), oregano (1 tsp), cumin (1 tsp), salt (1 tsp), pepper (½ tsp), and green chiles (4.5 oz can). Heat through for 1 minute, then turn off the heat.
- Pour the green chile mixture into the bowl with the chicken, then add salsa verde (½ cup), cheese (1 ½ cups), Greek yogurt (¾ cup), and cilantro (½ cup). Mix until well combined.
- To each tortilla (8 total), add about ¾ cup of the chicken mixture. Roll up tightly and place seam side down in the dish. Repeat until all the tortillas are filled and rolled.
- Pour the remaining salsa verde (about 1 ¼ cups) over the rolled tortillas, then sprinkle with the remaining cheese (1 ½ cups).
- Bake for 35 minutes at 375°F and broil for the last 5 minutes, watching closely so it doesn't burn.
- Let the enchiladas cool for 15 minutes before topping with more Greek yogurt and cilantro, then serve. Enjoy!
- Cooking the Chicken: Bake chicken plain with salt & pepper at 400F for 20-25 minutes or until internal temp 165.
- Roll the Tortillas Tightly: For enchiladas that hold together beautifully, roll them snugly and place them seam-side down in the baking dish to keep the filling from spilling out.
- Don't Skip the Broil: After baking for 35 minutes, broil the enchiladas for the final 5 minutes. This is what gives you those irresistible crispy, bubbly cheese edges on top. Just watch closely so they don't burn!
- Let Them Cool Before Topping: Give the enchiladas a full 15 minutes to cool after they come out of the oven before adding your Greek yogurt and fresh cilantro. This keeps the toppings from melting into a pool and gives you that beautiful finishing touch.
Nutrition
Per serving. Nutrition is an estimate.
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Recipe by Erin Morrissey and Photos by The Mindful Hapa
Sam says
These are so good with the perfect amount of heat! Can’t wait to have them for an easy lunch all week.
Erin says
Hi Sam, so happy you loved them! 🙂
Tova says
Absolutely perfect every time! These are a staple in our house, and even our picky 12-year-old loves them 🙂
Erin says
Hi Tova, so happy you all loved it!! 🙂
Brittany says
These are so yummy! Easy to follow recipe. I added black beans for some extra fiber. Will def make again in the future!
Bri says
We’re part of a weekly dinner club & when it’s my turn to cook this is the most requested recipe! It is so easy to prep for a crowd and is always a huge hit!
Erin says
Hi Bri, so glad you all love them!
Michelle says
This is a huge hit with my family. We love it with Greek yogurt. Just throw chicken breasts in the crockpot earlier in the day. Then when that’s ready in the evening I have my kids help mix it all together and assemble into tortilla shells. Top 3 Erinliveswhole recipe at my house. 🙂
Erin says
Hi Michelle, so happy you all loved it so much!! 🙂
Katie says
Hi Erin! This was my first recipe of yours and wow, it tasted incredible! It was the best enchiladas I've ever made. Loved the flavors. Thanks for sharing and I look forward to trying more of your recipes.
Erin says
Hi Katie, so happy you loved them!! 🙂
Chelsea says
So good! Everyone loved these and will be making again!
Erin says
Hi Chelsea, so happy it was a hit! 🙂
Alexandra says
Made these last night and they are SO good! Will definitely be adding to our rotation!
Erin says
Hi Alexandra, so glad you loved them! 🙂
Krista Neubert says
I made these last night and they were phenomenal! I used the Siete brand green enchilada sauce in place of salsa verde. I’m not sure if it’s similar or not, but it was delicious!
Erin says
Hi Krista, so glad you liked them and made them your own! 🙂
Adrienne McKelvey says
Made it for the first time last night; husband and I both loved it and in the throes of newborn life, we can prep a double batch of shredded chicken on Sunday, which makes plenty for this and another dinner! All I had to do was assemble and cook. So flavorful and light, but also filling.
Erin says
Hi Adrienne, so happy you both loved them!! 🙂
Leah says
Corn or flour tortillas
Erin says
Hi Leah, I used flour but you can use either! Let me know how yours come out!
Kelly says
Love this recipe! Easy enough to make & prepare ahead of time!
Barry H says
How far in advance did you prep it? Thanks.
Erin says
Hi Kelly, so happy you loved them!!
Barry H says
Can these be prepared and put in the fridge and cooked the next day? Or they should they cooked after preparing and reheated the next day?
Erin says
Hi Barry, you can do either, but I would probably cook, refrigerate then broil for 5 mins before serving the day of!
Jennifer says
This takes a bit more work than anticipated but SO worth it! Yum.
Erin says
Hi Jennifer, so happy you liked them!!
Holly says
We love this recipe and make it about every other week! Freezes well, too!
Erin says
Hi Holly, so happy you love them so much!! 🙂
Jessica says
How long and at what temp for frozen?
Erin says
Hi Jessica, just bring them to defrosted in the fridge and then bake as instructed! 🙂