Green Chile Chicken Enchiladas
I didn’t realize it until I began writing this post, but these Green Chile Chicken Enchiladas have been a constant, even milestone recipe in my life. They are inspired by my grammy’s legendary green chile sour cream chicken enchiladas, which I devoured growing up, and which Grammy still serves for Christmas night dinner (don’t argue with tradition). These enchiladas followed me across the ocean to France, where I cooked them for my host parents. They are one of the first meals I ever made for Ben, remain a regular in our recipe rotation, and were 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 (hopefully) be pleased by my more wholesome version of her sour cream chicken enchiladas, even if she elected to stick with the original on Christmas night.
Little did I suspect that these easy green chile cheese enchiladas would turn out to be the recipe that would inspire me to publish another. Then another. A few days after I posted the recipe (along with a horrific photo taken with my flip phone), 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?
That was the moment I fell in love with sharing recipes online. To date, Green Chile Chicken Enchiladas are one of nearly 700 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. And aren’t we all?
These Green Chile Chicken Enchiladas are easy enough for beginner cooks (they were one of the first recipes I ever cooked on my own) but taste so flavorful, even a chef as accomplished as my grammy makes them on a regular basis.
I’ve updated my grammy’s original green chile chicken enchilada casserole recipe to be healthy by swapping the sour cream for Greek yogurt and using whole wheat tortillas in place of white or corn. They’re still creamy, saucy, and cheesy—everything a good-to-the-last-bite pan of chicken enchiladas can and should be.
From my hometown to France to my blog’s earliest days to today, 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
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 nonfat 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:
- Preheat the 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 the oil in a large skillet or sauté pan on medium heat. Once oil the is warm, add the peppers and onion. Cook, stirring occasionally, until the vegetables soften and the onions become translucent, about 8 to 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 the 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 with the remaining tortillas. 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
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
About Erin Clarke
I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…
Thank you Erin for this nice recipe.
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
I am always on the hunt for new enchilada recipes. They are my fav! This my dear, I will be making very soon!
hey girl These look amazing!!
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.
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!
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!
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
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!
These enchiladas look amazing! Love the green chiles and green enchilada sauce- that’s my favorite!
Totally divine!
Just made these. Totally amazing. The family LOVED them.
Hooray! I’m so happy to hear that Dita Thanks so much for trying the recipe and taking time to let me know how it turned out. It’s so appreciated and helpful for other readers too!
I love all things enchilada! My hubby likes all things chicken. This looks like a match made in heaven!
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! :)
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
Joseph, this is such a great question, and the truth is that I cheated a little. I have an aunt that lives in England who flies back copious amounts of green chilies and green enchilada sauce whenever she visits the US, and she gave me some so that I could make the enchiladas for my host family. It’s been so many years that I don’t remember what cheese I used, but I’m sure it was some kind of mild Gruyere. In place of the Greek yogurt in the recipe, I use crème fraîche. I must’ve found tortillas somewhere, but I couldn’t tell you now. I’m sorry I can’t be of more help!
Can these be made the night before??? Looking to serve these for company!
Nancy, I’m worried the tortillas would get a bit soggy, so my recommendation would be to make the filling completely in advance (up to a day or two) and store it separately, then assemble the enchiladas as close as you can prior to company arriving (maybe a few hours ahead or morning of). Then, pour the sauce on top just before baking. If you bake the enchiladas cold out of the fridge, you will need to extend the bake time a bit too. I hope that helps! If you try the dish, I’d love to hear how it turns out. I’m honored you’d serve it to guests :)
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!
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 :)
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
I hope you love it Jen! It’s actually pretty cool here today too, so comfort food sounds perfect :-)
Happy Labor Day! My boyfriend grilled the chicken breasts and then I shredded for your enchiladas! Thank you for inspiring our delicious dinner.
Thank YOU for leaving this wonderful review! I am so happy that you enjoyed the recipe. Happy (belated) Labor Day!
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!
Ooh I’m craving these so bad right now! They look amazing & I LOVE all the history behind them.
Thank you so much Allie! I hope you love them :)
I have made this recipe multiple times and my son (who is away at college) appreciates it greatly when I bring him an entire pan of them! Easy to make – easy to clean up. Thanks Erin!
Donna, I’m so glad this recipe is a winner for you and your son! Thanks so much for taking the time to leave this wonderful comment.
This recipe sounded wonderful – until I got to the canned enchilada sauce. I just can’t fathom buying canned enchilada sauce. Decades ago, possibly when I was in college, I was introduced to chicken enchilada casserole, which has always been one of my favorite dishes (if memory serves, it had chicken, cream of chicken soup, canned green chiles, corn tortillas and some kind of cheese). I would choose to put out the effort to make my own enchilada sauce for these, because I’m sure they are wonderful. Some flavor combinations never get old.
Hi Susan, I bet the recipe would be great with homemade enchilada sauce too. You’re right…some flavor combinations are just classic!
I made these tonight and they were delicious!!! I have two little guys at home and not a lot of time so I used a rotisserie chicken. I also used red enchilada sauce instead (the store didn’t have green!). I actually dropped two off at two different friends’ houses so they could sample and they devoured them. Thank you for sharing. I’ll definitely make them again!!
YAY! I’m so glad you enjoyed the recipe. Thank you so much for leaving this comment—I really appreciate it!
This sounds so good! I love how bright the picture is!
hey girl- I would love these! SO yummy!
Thanks, Shawnna! I hope you enjoy them if you make the recipe!
These are a new family favorite. Thanks for the recipe!
I’m so happy to hear that, Ellen. Thanks for leaving this wonderful review!
Thanks for sharing your green chili chicken enchiladas! I’m making this today for a training potluck. I’m sure it will be a success. You have trusting eyes so I wish you the very best of God’s blessings as he moves you forward into yourfull life calling! Seize this day!
THANK YOU so much for these kind words Randi. I hope the enchiladas were a hit!
They were a complete hit!!! 💜❤️💜❤️
Awesome, Randi! Thank you so much for letting me know you enjoyed the recipe. :)
So yummy! Second recipe I have tried and it was great. Everyone in my family loved dinner tonight.
I’m happy to hear you enjoyed the enchiladas, Mollie! Thanks so much for reporting back. :)
Made your enchiladas tonight!! It was my first time making enchiladas and this recipe won’t be my last! Thank you for sharing this healthier version of my favorite kind of food- Mexican!
You’re welcome, Charlotte! I’m glad you liked the recipe. Thanks so much for leaving this wonderful feedback!
This recipe was perfect in every way! Wouldn’t change a thing. Great job, Erin, and thank you so much for sharing!
I’m so glad you enjoyed the recipe, Camille! Thank YOU for taking the time to leave this wonderful review!
These were very good. I added black beans to the filling. I find canned green enchilada sauce a bit bland so I mixed it with tomatillo salsa, and then it was too tangy. Still good though! I wrapped the tortillas in a dish towel and microwaved for one minute. A snap to roll!
I’m so glad you enjoyed the recipe, Julie! Thank you for taking the time to share this nice review and the tweaks you made to the recipe! Black beans are a great idea.
Erin, this is the second recipe of yours I’ve tried. Both have been perfect. I think this will become a regular on our menu along with the Slow Cooker Buffalo Chicken! Thanks for taking the time to get it just right!
Thank you so much for taking the time to report back, Karen! I’m happy to hear you enjoyed this recipe. I really appreciate your kind words!
This was absolutely delicious!
YAY!!! I’m so happy to hear that Peggy. Thanks for taking time to leave this lovely review!
Made these last night snd they were sooo good! Very easy recipe for this non cook. My husband loved them! Its just hard not to eat them all!
YAY Christy! I’m so excited to hear that the recipe was a winner! You’re right that it’s hard to not eat it all in one sitting. ;) Thank you so much for taking the time to report back!
Delicious!!! And it was my first time making enchiladas! Very easy recipe to follow. A few of my own tips, if I may humbly add (because every little bit helps) 😊: 1) I substituted corn tortillas for the wheat ones because my husband and I eat (mostly) gluten-free, and it still turned out great! 2) I will probably add black beans next time, because it sounds like a yummy addition. But it was certainly delicious without as well! 3) I used aluminum foil to cover the dish while cooking – I would advise spraying the foil with non-stick spray. I didn’t do this and the foil stuck to the top a bit – slightly ripping the tops of some of the tortillas. Not a huge deal, but if you’re going for presentation, then this is a must-do. Also…I probably used more chicken than what was called for (I used the meat from a whole rotisserie chicken from my nearby grocery store. Worked great, but I didn’t measure it. Because I figured too much chicken is better than not enough chicken. Fair assumption, right? 🤷🏻♀️)This is also why my foil was touching the top of the enchiladas – they were quite full as I squished them tightly into the casserole Pyrex dish. Lol. Leftovers anyone?? 😉
Also…thank you for mentioning that you can freeze these. What a great idea! I needed a good one to bring to my friend with a new baby. This will be perfect!!! Thank you!
Hi Flower, thanks so much for sharing this great review and tips! Black beans definitely would be delicious here. I’m so glad to hear you enjoyed the recipe. Thanks again!
I made these a few months ago and we loved them. Making them again today using low carb tortillas and the Weight Watchers point value is only 6 each! Love love love this recipe!
Also I use a can of black beans and about 1.5 cups shredded chicken breast.
I’m so glad to hear the recipe is a winner! Thank you so much for sharing your tweaks and feedback!
YES. This is what healthy should taste like. So good. SO. GOOD. And easy! THANK YOU! My kids even cleaned their plates! Yay!
HOORAY, I’m so glad to hear this recipe was a hit, Ann! Thanks so much for taking the time to report back!
Amazing! Super easy, healthy, delicious. I added coated the inside of each tortilla in refried beans to make it easier to roll up. Highly recommend!
Great tip, Tiffany! Thanks so much for giving this recipe a try and reporting back. :)