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–+ servings
Green Chicken Enchiladas in pan
Erin Antoniak

Easy Green Chicken Enchiladas

5 from 25 votes
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!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: casserole, dinner, Main Course, meal-prep
Cuisine: Mexican
Calories: 571
Ingredients Method Nutrition Notes

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

Method
 

  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 9x13 casserole dish. Add ¼ 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 ½ cup salsa verde, 1.5 cups cheese, greek yogurt, and cilantro. Mix until well combined.
  5. To each tortilla, add about ¾ 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!

Nutrition

Calories: 571kcalCarbohydrates: 42gProtein: 36gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.001gCholesterol: 91mgSodium: 1592mgPotassium: 481mgFiber: 3gSugar: 8gVitamin A: 806IUVitamin C: 9mgCalcium: 466mgIron: 4mg

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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