Green Chile Chicken Enchiladas
I didn’t realize it until I sat down to write this post, but these Green Chile Chicken Enchiladas are a milestone recipe in my life. They are based off of my Grammy’s legendary sour cream chicken enchiladas, which I devoured growing up (and still do). The recipe then followed me across the ocean to France, where I cooked it for my host parents. Green Chile Chicken Enchiladas are one of the first meals I ever made for Ben, they remain a regular on our recipe rotation, and best of all: this is the first recipe I ever posted on my blog.
When I hit publish on that first recipe post, titled “Healthy Chicken Enchiladas,” I expected my Grammy would see it and get a kick out of my more wholesome version of her sour cream chicken enchiladas. Little did I suspect that they would turn out to be the recipe that would inspire me to publish another, then another. A few days after I posted it (along with a horrific photo taken with my flip phone—the horror), my high school pal Kathryn emailed to tell that she’d made my healthy chicken enchiladas and loved them. I was flabbergasted. Apparently if you post recipes online, people will actually cook them. Who knew?
From that point on, I fell in love with sharing my recipes online. To date, Green Chile Chicken Enchiladas are one of nearly 400 recipes I’ve posted here, but no matter how many new recipes I try, this pan of creamy, Mexican-inspired goodness will never lose its place in my heart.
Nostalgia-factor aside, these Green Chile Chicken Enchiladas are luscious, fully-flavored, and simple to make; I’d recommend them to anyone in the market for a satisfying meal.
This recipe is easy enough for beginner cooks (they were one of the first things I ever made on my own with excellent results), but the Green Chile Chicken Enchiladas taste so flavorful, even a chef as accomplished as my Grammy makes them on a regular basis. I’ve updated her original recipe to be healthy by swapping the sour cream for Greek yogurt and using whole wheat tortillas in place of white, but I suspect she would approve after just one bite. They’re still incredibly rich, saucy, and cheesy—everything a good-to-the-last-bite pan of chicken enchiladas should be.
From my hometown of Wichita, Kansas, to France, to my blog’s earliest days, to now, these Green Chile Chicken Enchiladas have been through the years and around the globe. Next stop: your dinner table!
Green Chile Chicken Enchiladas
A simple, delicious recipe for green chile chicken enchiladas. These creamy chicken enchiladas taste decadent but are healthy, thanks to a few simple swaps!
Yield: 8 enchiladas
Cook Time: 35 minutes
Total Time: 1 hour
- 1 pound boneless, skinless chicken breasts, cooked and shredded (see cooking directions below if needed)
- 1/2 – 1 teaspoon kosher salt, divided
- 1 tablespoon extra virgin olive oil
- 2 small red, yellow, or orange bell peppers, cored and diced
- 1 medium yellow onion, diced
- 1 teaspoon chili powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 2 cups reduced fat shredded Monetary jack or Mexican blend cheese, divided
- 1 1/2 cups plain non-fat Greek yogurt
- 2 (4-ounce) cans diced green chiles, drained
- 8 (7-inch) whole wheat flour tortillas
- 1 (15-ounce) can green enchilada sauce
- For serving: diced fresh tomato, fresh cilantro, diced avocado, diced red onion, as desired
- Preheat oven to 350 degrees F. Lightly coat a 9×13-inch casserole dish with baking spray and set aside.
- Cook and shred chicken, following these easy steps.
- To make the enchiladas: Heat oil in a large skillet or saute pan on medium heat. Once oil the is warm, add the peppers and onion. Cook, stirring occasionally, until vegetables soften and the onions become translucent, about 8-10 minutes.
- To the skillet, add the shredded chicken, 1/2 teaspoon salt, chili powder, garlic powder, cumin, and black pepper. Stir to coat evenly, then remove the skillet from the heat and let cool.
- In a large bowl, combine 1 cup of the cheese, Greek yogurt, and green chilies. Once chicken and veggie mixture has cooled to nearly room temperature, add it to the bowl with the yogurt mixture and stir to coat evenly.
- To assemble the enchiladas: Fill each tortilla with a slightly heaping 1/2 cup of the chicken-yogurt mixture. Roll closed and place in the prepared dish, seam side down. Repeat for the remaining enchiladas. Pour the green enchilada sauce evenly over the top, cover the pan, then bake for 30 minutes. Remove the pan from the oven, uncover, and sprinkle with the remaining 1 cup of shredded cheese. Bake uncovered for 5 additional minutes, until the cheese is melted. Sprinkle with desired toppings and enjoy!
Adapted from my Grammy’s classic sour cream chicken enchiladas// All images and text © /Well Plated.
Serving Size: 1 (without optional toppings)
- Amount Per Serving:
- Calories: 356
- Total Fat: 13g
- Saturated Fat: 5g
- Cholesterol: 47mg
- Sodium: 1100mg
- Carbohydrates: 34g
- Sugar: 4g
- Fiber: 5g
- Protein: 26g