Name: Green Chile Chicken Enchiladas
Cook time: 35 min
Total time: 60 min
Ingredients: 1 pound boneless, skinless chicken breasts (cooked and shredded (see cooking directions below if needed)); 1 1/2 teaspoons kosher salt (divided); 1 tablespoon extra-virgin olive oil; 2 small red bell peppers ((or 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 Monterey jack cheese (or Mexican blend cheese, divided); 1 1/2 cups plain nonfat Greek yogurt; 2 cans diced green chiles ((4-ounce cans) , drained); 8 whole wheat flour tortillas ((7-inch)); 1 can green enchilada sauce ((15 ounces)); For serving: diced fresh tomato (fresh cilantro, diced avocado, diced red onion, as desired)

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.

About These Enchiladas

To date, Green Chile Chicken Enchiladas are one of nearly 800 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!

More Enchilada Recipes

Recommended Tools to Make This Recipe

Casserole Dish. The perfect size for making these enchiladas.
Mixing Bowls. Ideal for prepping the filling.

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