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.

Green Chile Chicken Enchiladas. Cheesy, creamy chicken enchiladas that are easy to make and healthy too!

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.

The BEST Green Chile Chicken Enchiladas. These are so creamy and cheesy, you'd never guess that they are healthy too!

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.

Creamy Green Chile Chicken Enchiladas. A simple and healthy recipe!

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!

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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

Ingredients:

  • 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

Directions:

  1. Preheat oven to 350 degrees F. Lightly coat a 9×13-inch casserole dish with baking spray and set aside.
  2.  Cook and shred chicken, following these easy steps.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition Facts

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

About Erin Clarke

I'm fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, lover of bourbon, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN...

29 comments

  1. Thank you Erin for this nice recipe.

  2. i love that these enchiladas were the first thing you made for Ben! i have a recipe for a sour cream version in my cookbook and my best friend’s brother claims that its been very “lucky” for him with the ladies. Chicken Enchiladas of love!! xoxo

  3. I am always on the hunt for new enchilada recipes. They are my fav! This my dear, I will be making very soon!

  4. hey girl These look amazing!!

  5. I made some green chile chicken enchiladas last week in an attempt to clean out the fridge, but mine were definitely missing some crunch. I’ll have to try your version with bell peppers next time! I’m sure that would have done the trick. 

  6. Awww…your post gave me that warm and mushy feeling inside! It’s amazing how a recipe can stir up so many memories and this one definitely has a few amazing memories tied to it! It’s posts like this that inspire me to keep sharing my recipes and stories on my own blog – you never know when one will inspire and leave a forever mark on someone’s life! I have never made enchiladas but these seem like THE recipe to try! PS – I too have switched my sour cream for Greek yogurt and can’t even tell the difference! Thanks for sharing such a special recipe and post Erin!

  7. Green chile chicken enchiladas, actually anything with green chile have a special place in my heart. This dish right here is what I crave when I want comfort food! It looks perfect Erin!

  8. Erin, I love the fact that you are still able to keep those great memories even with the ‘healthier’ version which by the way is something I’ve got to try! A crowd pleaser! xo

  9. These sound so good! They are also so beautiful! I make something similar, but not with the peppers and onions (great because I’ve always thought they needed some crunch!) I spread the tortillas with refried beans (or TJ’s Black Bean Dip) before adding the chicken mixture. Adds calories, of course, but makes rolling up easier! Thanks for this great recipe and cute story!

  10. These enchiladas look amazing! Love the green chiles and green enchilada sauce- that’s my favorite!

  11. Just made these. Totally amazing. The family LOVED them. 

  12. I love all things enchilada! My hubby likes all things chicken. This looks like a match made in heaven! 

  13. Wow!  These looks amazing!  Your photos always draw me in.  I can’t wait to make these.  And thank you for sharing your story about them.  It’s so neat to see how they’ve followed you through your life and evolved along the way!  :)

  14. I’m curious how you adapted the recipe in France. I’m in Paris and *desperately* crave mexican food—spoiled by living in San Francisco—but, I’m curious about a couple things:

    – what cheese, among the many, did you substitute?
    – where do you get : in Paris :  (sort of a joke, but not really)
         – canned green chili
         – whole wheat flour tortillas
         – canned green enchilada sauce

  15. Can these be made the night before???  Looking to serve these for company!

  16. Hello Erin! I was on the, what send line,  never ending hunt for simple healthy recipes, when I came across this! I am actually in the process of making them as I type. (Letting the veggies and chicken cool.) I’m sure I won’t receive a reply within the next hour or so, but I thought I’d give it a shot anyways.  (Any time I’ve ever made a comment on a recipe,  it usually takes a few days for them to get back to me. So, not making any rash judgment,  just going off of my experience. ) Anywoo, I was wondering if you could tell me if the Greek yogurt will be noticeable compared to sour cream.  I have just recently started to try and eat healthier, and so I personally can tell a major difference between the two when just trying them by themselves one right after another.  I’m wondering though,  if the coming process along with the other flavors,  will decrease the sour bite that’s in the Greek yogurt. Thanks for reading my never ending post. I hope to hear from you soon! 

    • Hi Shantel, I strive for 24 hour replies, even sooner if there’s a question, so how’s this for fast? :)
      I find that when Greek yogurt is mixed into things (like this filling) you can’t tell the difference vs. sour cream, and my husband (who NEVER tops things with plain Greek yogurt alone—he prefers sour cream) agrees. He can’t detect when I use Greek yogurt in cream sauces and fillings like these enchiladas. If you put a dollop on top the way you would sour cream, that does take a bit of getting used to, but I personally found the transition to be a pretty easy one. I hope that helps!

  17. Hi Erin!
    These look so good, thanks for the recipe! Two of my friends just had babies and I’m planning on dropping off a meal for them.  I was thinking about bringing this, but worried it might get too soggy.  If I assemble these a few hours before dropping off, do you think they’ll be ok? Or get too soggy?  Either way, I’ll be trying these for my family soon!
    Thanks again!

    • Hi Brooke—if you are only doing these a few hours ahead, I think they’ll be fine! I’d keep the sauce and cheese separate, then have your friends add them to the top just before baking. You are such a sweet friend :)

  18. I’m making these today!  I will be using my recipe for taco crockpot chicken, but adding in the veggies as well.  Once that’s all cooked, I’ll be merging it all with your recipe.  I can’t wait to try this.  It’s cool here today so this sounds like the perfect comfort food.
    Thanks

  19. Happy Labor Day! My boyfriend grilled the chicken breasts and then I shredded for your enchiladas! Thank you for inspiring our delicious dinner. 

  20. I just saw your recipe, looks delicious!! Have you ever made them ahead and put them in the freezer? Do they turn out okay and how would you adjust the cooking time. New at freezer meals but need options! Thanks 😊

    • Hi Debby, this recipe does freeze well! I recommend cooking the recipe completely, then letting it cool before freezing. Let it thaw overnight in the fridge before reheating, covered, in the oven until hot. I’d use the same temperature, 350F, when you’re reheating! I hope you love the recipe!

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