If you’re looking for a comforting, crowd-pleasing recipe that will never fail you, it’s this healthy enchiladas recipe! These Green Chile Chicken Enchiladas are a lightened-up version of my Grammy’s legendary recipe.

New Mexico Green Chile Chicken Enchiladas in a casserole dish with tomatoes and avocado

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These easy enchiladas were one of the first recipes I learned to make on my own and were one of the earliest dinners I made for Ben when we were dating.

They are also my family’s Christmas dinner tradition (because, why not?), and were the FIRST recipe I ever posted on Well Plated.

Yes, nostalgia is a big part of why I love these simple green chile chicken enchiladas.

However, these cheesy, creamy chicken enchiladas serve up more than memories:

  • Made with whole wheat tortillas (which are also great with these Beef Fajitas), these hearty enchiladas provide a full serving of whole grains plus added fiber, iron, and other key nutrients.
  • I tweaked my Grammy’s recipe opting for protein-rich nonfat Greek yogurt to make these green chile chicken enchiladas without sour cream.
  • PLUS, these healthy enchiladas can be on your table in an hour (less if you use leftover cooked shredded chicken or rotisserie chicken from the deli).

These easy chicken enchiladas are not fancy.

Still, no matter how many recipes I share, this pan of creamy, Mexican-inspired goodness will never lose its place in my heart. (This Chicken Tortilla Soup is also pretty special.)

Hatch Green Chile Chicken Enchilada casserole with Greek yogurt and whole wheat tortillas topped with fresh avocado

5 Star Review

“I made these last night and they were a hit! I live in TX and my husband and kids are native Texans and they loved it.”

— Zoe —

How to Make Green Chile Chicken Enchiladas

These may not be authentic green chile chicken enchiladas, but they are simple enough for beginner cooks to master (as is this Taco Skillet) and taste spectacular.

Even a chef as accomplished as my grammy makes them on a regular basis.

Dietary Note

Looking for something without meat? Try these Vegetarian Enchiladas or Vegan Enchiladas.


The Ingredients

  • Chicken. Lean and packed with protein, you can cook the chicken for these easy green chile chicken enchiladas as you prepare the recipe, or use leftover cooked shredded chicken from your fridge.

The BEST Shredded Chicken Recipes

I always like to keep some cooked shredded chicken on hand for recipes like this to speed up the prep time. See my How to Cook Shredded Chicken guide for all my best tips, or try this Crockpot Shredded Chicken or Instant Pot Chicken.

You can also make this healthy enchilada recipe with rotisserie chicken from your local deli.

  • Onion + Bell Peppers. A classic combo of yellow onion and red bell peppers lends the recipe some zip, sweetness, and authentic flavors.
  • Green Chiles. You’ll want not one but TWO cans of green chiles for this recipe. They give the dish (and this Chile Verde Pork) so much flavor and very subtle heat.

Substitution Tip

If you’re fortunate enough to live in an area that has ready access to homemade canned hatch green chiles, feel free to use them to turn this recipe into the best New Mexico green chile chicken enchiladas you’ve ever tasted. Roast, then dice them.

  • Greek Yogurt. My healthy swap for sour cream, which is used for the most traditional authentic green chile chicken enchiladas.
  • Green Enchilada Sauce. Use your favorite storebought or homemade recipe.

Tip!

Snag a copy of The Well Plated Cookbook for my all-time favorite homemade green enchilada sauce recipe.

  • Whole Wheat Tortillas. Whole grain goodness.

Substitution Tip

If your household prefers classic flour or corn tortillas, you can opt for those instead. For a low-carb and gluten free enchilada option, try these Zucchini Enchiladas.

  • Cheese. Melty Monterey jack is my go-to cheese for these easy green chile chicken enchiladas (and Chicken Tortilla Casserole). You could also go for your favorite shredded Mexican cheese blend.
  • Spices. A simple blend of chili powder, cumin, garlic, and black pepper contributes depth and plenty of spicy punch.
a baking dish filled with the BEST healthy enchiladas topped with green chile sauce and cheese

The Directions

  1. Cook and shred chicken, if necessary.
  2. In a skillet, sauté the peppers and onions until soft and translucent.
Tossing cooked shredded chicken in a skillet of sauted bell peppers and onions for easy Green Chili Chicken Enchiladas
  1. Stir in the shredded chicken, spices, and some salt. Remove from the heat and let cool.
  2. In a large bowl, combine the yogurt and green chile mixture. Add the chicken and vegetables.
  3. Roll the enchiladas, top with green enchilada sauce, then cover the baking dish. Bake green chile chicken enchiladas at 350 degrees F for 30 minutes. Remove the pan from the oven, uncover, and top with the remaining shredded cheese.
  4. Return to the oven until the cheese is melted. Serve warm with desired toppings. ENJOY!
Creamy Green Chile Chicken Enchiladas topped with avocado, tomato, and cilantro

Storage Tips

  • To Store. Leftover green chile chicken enchiladas may be kept in an airtight container in the refrigerator for up to 4 days.
  • To Reheat. Warm leftover enchiladas in a preheated 350-degree F oven until heated through in a covered baking dish. You may also microwave them in a covered container until steaming.
  • To Freeze. Baked enchiladas may be frozen and kept in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating as directed above.

What to Serve with Green Chile Chicken Enchiladas

Recommended Tools to Make this Recipe

The Best Casserole Dish

I really enjoy Staub stoneware because it’s highly scratch resistant and retains heat exceptionally well.

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

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

From my blog’s earliest days to today, these green chile chicken enchiladas have never let me down, and they’ll pick you right up too!

Frequently Asked Questions

Is Salsa Verde the Same as Green Enchilada Sauce?

No. The main difference between traditional salsa verde and authentic green enchilada sauce is salsa verde is generally raw, whereas Enchilada Sauce is typically cooked (e.g., roasted or sautéed). Enchilada sauce also usually adds liquid to the recipe, such as broth, stock, or water.

Can You Make Ahead Green Chile Chicken Enchiladas?

Absolutely! You can freeze these fully baked, or unbaked. Let thaw overnight in the refrigerator, bring the pan to room temperature, then bake as directed. Be sure to use a freezer-safe baking dish.

Are Green Chiles the Same as Hatch Chiles?

Hatch chiles are a special variety of green chiles produced in Hatch, New Mexico. They are a little spicier than the California and Anaheim green chiles, which are usually the variety canned and sold in most grocery stores.

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

Green Chile Chicken Enchiladas

4.99 from 55 votes
The BEST healthy enchiladas! With whole wheat tortillas and Greek yogurt, these easy green chile chicken enchiladas will be an instant fav!

Prep: 25 mins
Cook: 35 mins
Total: 1 hr

Servings: 8 enchiladas

Ingredients
  

  • 1 pound boneless, skinless chicken breasts cooked and shredded (see cooking directions below if needed—or use storebought rotisserie chicken)
  • 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
  • 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

Instructions
 

  • 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, if necessary.*
  • Heat the oil in a large skillet or sauté pan on medium heat. Once the oil 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, green chilies, and remaining 1 teaspoon salt. 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!

Notes

  • *HOW TO COOK CHICKEN: Check out my ultimate guide on How to Cook Shredded Chicken. To cook the chicken in the Instant Pot, see this post for Instant Pot Chicken. For slow cooker instructions, see Crock Pot Shredded Chicken
  • TO STORE: Leftover green chile chicken enchiladas may be kept in an airtight container in the refrigerator for up to 4 days.
  • TO REHEAT: Warm leftover enchiladas in a preheated 350-degree F oven until heated through in a covered baking dish. You may also microwave them in a covered container until steaming.
  • TO FREEZE: Green chile chicken enchiladas are a great freezer meal. Baked enchiladas may be frozen and kept in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating as directed above.

Nutrition

Serving: 1enchilada (without additional toppings)Calories: 384kcalCarbohydrates: 33gProtein: 29gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 63mgPotassium: 404mgFiber: 5gSugar: 8gVitamin A: 1394IUVitamin C: 36mgCalcium: 359mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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154 Comments

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    1. 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!

  1. 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

    1. 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!

    1. 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 :)

  2. 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! 

    1. 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!

  3. 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!

    1. 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 :)

      1. Hello! I was wondering if these are spicy at all? I’m hoping my 3 year old will give this a try, but it can’t be spicy/hot at all.

        Thank you!

        1. Hi Theresa, the chili powder is spicy, so you might want to leave it out. Also for the enchilada sauce, that will depend on which brand you buy. You should taste test your sauce first to decided if you like the flavor or if it contains too much spice for you. Hope this helps!

  4. Happy Labor Day! My boyfriend grilled the chicken breasts and then I shredded for your enchiladas! Thank you for inspiring our delicious dinner. 5 stars

    1. Thank YOU for leaving this wonderful review! I am so happy that you enjoyed the recipe. Happy (belated) Labor Day!

  5. 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 ?

    1. 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!

  6. 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!5 stars

  7. 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!!5 stars

    1. YAY! I’m so glad you enjoyed the recipe. Thank you so much for leaving this comment—I really appreciate it!

        1. Hi Grace! I haven’t tried the recipe this way, but you could certainly experiment with it. If you try it, I’d love to hear how it goes!

  8. 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! 5 stars

    1. You’re welcome, Charlotte! I’m glad you liked the recipe. Thanks so much for leaving this wonderful feedback!

  9. This recipe was perfect in every way! Wouldn’t change a thing. Great job, Erin, and thank you so much for sharing!5 stars

    1. I’m so glad you enjoyed the recipe, Camille! Thank YOU for taking the time to leave this wonderful review!

  10. 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!4 stars

    1. 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.

  11. 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!5 stars

    1. 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!

  12. 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!5 stars

    1. 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!

  13. 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!5 stars

    1. 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!

  14. 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! 5 stars

    1. I’m so glad to hear the recipe is a winner! Thank you so much for sharing your tweaks and feedback!

  15. YES. This is what healthy should taste like. So good. SO. GOOD. And easy! THANK YOU! My kids even cleaned their plates! Yay!5 stars

    1. HOORAY, I’m so glad to hear this recipe was a hit, Ann! Thanks so much for taking the time to report back!

  16. 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!5 stars

  17. Great recipe! Here are my tweaks:

    — Added Cilantro to the peppers and onions – used 1 poblano in the peppers too
    — used creme fraiche vs yogurt
    — sauteed shredded chicken for 7-10 minutes in a bit of olive oil and chicken broth for flavor – added to garlic and some rub to chicken before

    Phenomenal recipe!! My first time was a blast thanks to this one5 stars

    1. YAY Jacques! I am so happy to hear how much you loved it. Thanks for sharing your review, and these helpful tweaks too!

    1. Thanks so much for taking the time to leave this awesome review, Bri! I’m so glad to hear you enjoyed the enchiladas!

  18. Hi there.. Have you made this using corn tortillas? Do you think it would get too mushy? I plan on making this as written tomorrow, but with homemade roasted salsa verde. Looks awesome! Thanks! 

    1. Hi Lindsay, I haven’t tried this recipe with corn tortillas, so I’m not sure, but another reader did try it with corn tortillas and enjoyed the results. If you decide to experiment, I’d love to know what you think!

  19. I’ve made these many times for my family and we love them. I was going to make for a friend that just had a baby. Can I make ahead?5 stars

    1. Hi Shonda, yes, this recipe freezes well! I recommend cooking the recipe completely, then letting it cool before freezing. I’d include instructions to let it thaw overnight in the fridge before reheating, covered, in the oven at 350F until hot. I’m so glad you enjoy the recipe, and I hope your friend does too!

  20. Tried the recipe, was delicious. Kinda hard to find Monetary Jack cheese, so I went with Monterey Jack. I’m sure the change made no difference in the taste…LOL.5 stars

    1. Woohoo Kelly! Thanks so much for taking the time to leave this awesome review. I’m so glad you enjoyed the recipe!

  21. This is a family favorite and a good go to when having  friends over. I’ve added corn and black beans on occasion which was a yummy addition! Thanks for sharing!! 5 stars

    1. YAY Rebekah! I’m SO glad you enjoyed it. Thanks for sharing the recipe with others and for taking time to leave this wonderful review!

  22. This recipe looks delicious. Which Greek Yogurt do you
    use ? If I used sour cream instead of the yogurt, would I use same amount of sour cream as the yogurt? 
    Thank you. 

    1. Hi Mitzi, I switch between a few brands depending on what’s on sale, but Chobani, Fage, and Trader Joe’s are my go-tos. And yes, sour cream would be swapped in an equal amount to the yogurt if that’s what you decide to use.

  23. Excellent!  Only change was I used half nonfat Greek yogurt and half light sour cream.  Very flavorful….5 stars

        1. HOORAY! I’m so glad to hear it was a hit, Joanie. Thank you so much for taking the time to leave this great review!

    1. YAY Erica! I’m so happy to hear that! Thanks for taking time to come back and leave this great review too. It means a lot!

  24. Just made these for a 2nd time and made a double batch so I can share with a new momma. They were just as yummy as we remembered! Definitely a favorite in our house!!5 stars

  25. i made this recipe and it was delicious and easy. I am a beginner at cooking and this was very east to do. Everything came out wonderful. This recipe is a keeper and received five stars from me.5 stars

    1. Mike, I am so so happy to hear this! THANK YOU and enjoy! Sounds like you are already cooking like a pro :)

  26. These were 100% amazing!!!! Made for my large family and they were devoured. Love that the healthy swaps didn’t take away from the taste in the slightest! I’m totally happy I took a chance and doubled the recipe and now have another pan waiting in the freezer!5 stars

    1. YAY Lucy, thank you so much for taking the time to report back. I’m happy to hear this recipe was a winner for the whole family!

  27. My husband and I are always competing in the kitchen. I’m to make green chili chicken enchiladas, and he’s to make tacos foot everyone at the gas plant. I really wanted to wow them, so I searched and searched for the perfect recipe. Thank you Erin!! I won.?5 stars

  28. This recipe was a grand slam!
    Everyone devoured their enchiladas and there were no left overs!
    Couldn’t find green enchilada sauce anywhere where I live so I made mine from scratch and it was delicious as well.
    Thanks for this!5 stars

    1. YAY Chantel! I’m so glad to hear the recipe was a hit. And thank you for taking the time to leave a review too!

  29. How spicy is this with the green chiles (for a heat sensitive person)? I love enchiladas but tend to make them more mild. Would you suggest any modifications? 

    1. Beth, green chilis are actually super mild, as is this recipe. I think you’ll enjoy it as is! If you are really worried, you could cut the cumin and chili powder in half, but you’d lose some flavor. You can always top it with avocado or Greek yogurt if you need to cool it down at the end too.

  30. Second time making these this month!! Thank you for an amazing enchilada recipe, and for an awesome food blog! 5 stars

  31. These are a family favorite! I always add beans- either black or pinto and it’s always delicious. Thanks!! 5 stars

  32. Just rolled mine up and stuck them in the fridge in preparation for dinner. I subbed one of the red peppers for a poblano and added a jalapeño for a little spice. Fortunately, there was about half a tortilla’s worth of filling leftover at the end which I’m enjoying on its own. Delicious and super simple recipe! Thanks for sharing!5 stars

  33. We made them last night, used a whole milk yogurt as. Tomatillo salsa. It was fantastic! Great recipe!5 stars

  34. These are just soooooooo good. I used two green bell peppers instead of red and added a can of rinsed & drained pinto beans, and turned on the broiler for 2-3 minutes on a whim at the end. SO GOOD.5 stars

  35. Could I make these and then freeze them or refrigerate them (fully cooked) and then microwave them?  Trying to find dishes that I can make ahead of time and just need reheated. Thanks 

    1. Hi Diane! I recommend cooking the recipe completely, then letting it cool before freezing. Let it thaw overnight in the fridge before reheating. I hope you love the recipe!

  36. I stumbled upon this and I am amazed because my family (no Mexican heritage to speak of) also ate green chili chicken enchiladas on Christmas for years! Still my favorite meal after all these years!

  37. These were amazing!!! I Loved them. My sauce separated and curdled a bit though. I let it bubble quite aggressively because I love the browned cheese and crispy enchilada edges, is that why? I used Fage 2% yogurt.5 stars

    1. I’m so happy that you enjoyed this dish, Marci! I haven’t had my sauce curdle before, so it could certainly be due to the extra time/heat in the oven. Thank you for sharing this kind review!

  38. Excellent recipe ! I served them with black beans and mexican rice. My husband said it was the best Mexican dinner he’s ever had . Thank you !!!5 stars

    1. Hi Cathy! I’ve never tried this swap myself, but you could experiment with it. If you decide to try it, I’d love to hear how it goes!

  39. I’ve made these enchiladas twice now, so good!!! Thank you for the wonderful recipe(s)!

    Also, I halved the recipe but forgot to half the spices and I’m not great with spicy so for anyone fearful of these being too spicy, don’t worry, they’re mild!5 stars

  40. I make these with shredded chicken but just add a can of rotel and cook until sauce reduces and follow the remainder of you recipe5 stars

  41. This has become a favorite of our family and friends who have tried them! They are absolutely delicious, and feels so much healthier than my typical enchiladas. The greek yogurt is a GREAT idea, and gives them such creamy richness. They are a #1 request for anytime we have friends or family come and stay with us. I have started to make larger and larger batches because having leftovers is a MUST! And, the leftovers are even delicious for breakfast with a fried egg on top!

    Thanks Erin!5 stars

  42. Hi! I’m wondering if this recipes calls for green enchilada sauce where GREEN CHILES are the main ingredient or TOMATILLOS are the main ingredient. I’m seeing two different kinds and want to make sure I make it as intended! Thanks!

    1. Hi Larissa! I used a canned green chile enchilada sauce, but other readers have used different varieties of green enchilada sauce with success (including homemade). I hope you enjoy the recipe!

        1. I hope you love it Larissa! And I have stellar recipe for homemade green enchilada sauce in my cookbook if you don’t have a copy already: https://amzn.to/2SAd7JF

  43. This is a great way to use up leftover chicken! I liked that the filling includes some added veggies, as well. Great as leftovers!5 stars

  44. I made these yesterday. They sounded so good and the pics looked so good that I made a double batch! Glad I did. I’m hoping they will freeze ok for dinner during the week!5 stars

  45. Made these exactly as the recipe was written and they were amazing! Full of flavor and I liked them so much more than traditional enchiladas.5 stars

  46. Wow, these enchiladas were amazing! I’ve tried to prepare one new recipe a week during C-19 and have found several good ones, but this recipe is simply delicious, a true winner. I messed up and added the green chilis to the first step with the red peppers and onions but it didn’t matter. The flavor is simply divine. I found the directions for cooking chicken breasts in the Instant Pot, for quick reference my 8 cup pot used 1½ cups water, pressure cooked 10 minutes and quick release. Next time I’ll do 9 -9½ minutes. Easy Peasy. I’d never done enchiladas before but found the recipe easy to follow, other than my inattention at the start that turned out to be no issue. I used half Mexican shredded with half Monterey Jack. My avocados were not ripe enough so omitted them but even without, it was absolutely delicious. This is a keeper!5 stars

  47. These are so yummy! Everyone loved these, and I love that there is no condensed soup in this! Thank you!!5 stars

  48. Erin, I enjoy alot of your recipes, thank you for sharing them! I was wondering what the sodium content is per serving in this Green Chile Chicken Enchiladas recipe?

    1. Hi Brenda! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!

      1. Thank you, I did find it online…I ended up using kosher salt and just kept it to 1/2 teaspoon…ended up being very good.5 stars

  49. Hi Erin: I love your blog, and this recipe has been a staple for our house for years!! Thank you so much for sharing. I was wondering, does this freeze well? I was thinking to freeze in the pan but without the enchilada sauce. I apologize if you’ve stated this elsewhere; I didn’t see it in the post.

    Thank you very much in advance!!5 stars

    1. I’m SO happy that you’ve enjoyed it, Sarah! 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, 350 degrees F, when you’re reheating.

  50. These are so delicious! I made my own green chile enchilada sauce, but otherwise I followed the recipe. The fat-free Greek yoghurt works so well in this recipe; none of my family could tell it wasn’t sour cream 😂5 stars

  51. Hi!
    A friend of mine made these and they were delicious!
    I was just wondering if anyone ever used shrimp instead of chicken.5 stars

  52. I made these last night and they were a hit! But – the standout is the tomatillo sauce from your cookbook, which is not included on the blog? For those readers who do not yet have Erin’s cookbook, buy it and make these with the green enchilada sauce in the book. It’s really easy and tastes great. I live in TX and my husband and kids are native Texans and they loved it.

    I forgot to buy canned green chilis, but I had half a leftover poblano chili from the tomatillo sauce and a can of Ro-tel (because, um, Texas), so I substituted those. Slightly different flavor, but still great.5 stars

  53. Yummy!!!! I substituted beef for the chicken when preparing the Green Chile Chicken Enchiladas. Can you freeze the beef-yogurt mixture to use later? Also could you freeze leftover enchilada sauce?
    Thanks,
    Billy

    1. Hi Billy! I have never tried freezing the beef-yogurt mixture, but I have frozen the enchilada sauce. You would freeze it up to 3 months then thaw overnight in the refrigerator. Hope this helps!

  54. Was gifted this dish to heat up and serve at home by a friend. I was very surprised that you use flour tortillas. The flavor of the dish was outstanding, but the tortillas were mushy and made the dish really heavy. I suggest that corn tortillas be used to lighten it up.

    BTW, these were made from your cookbook, which I gifted to my friend last Christmas.5 stars