Easy Green Chicken Enchiladas

Baked green chicken enchiladas topped with sliced jalapeño, avocado, and cilantro.

Easy Green Chicken Enchiladas

These easy green chicken enchiladas are filled with shredded chicken, green chiles, cheese, and Greek yogurt, then baked under salsa verde and melty cheese.

Course casserole, dinner, Main Course, meal-prep

Cuisine Mexican

Keyword easy green chicken enchiladas, green chicken enchiladas, healthy green chicken enchiladas, salsa verde enchiladas

Prep Time 20

Cook Time 40

Rest Time 15

Total Time 1 15

Servings servings

Calories 571kcal

Author Erin Antoniak

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!

Notes

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.

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