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.
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Why You’ll Love This Healthy Green Chile Chicken Enchiladas Recipe
- A Tried-and-True Favorite. These enchiladas were one of the first recipes I learned to make on my own and 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 the FIRST recipe I ever posted on Well Plated. (You’ll find them in The Well Plated Cookbook too!)
- Lightened Up. Made with whole wheat tortillas (which are also great with Beef Fajitas), these green chile chicken enchiladas provide a full serving of whole grains. I tweaked my Grammy’s recipe opting for protein-rich nonfat Greek yogurt to make these green chile chicken enchiladas without sour cream.
- Quick and Easy to Make. While enchiladas seem like they’re going to be a hassle, 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).
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
The Ingredients
- Chicken. You can cook the chicken as you prepare the recipe, use rotisserie chicken, or use leftover cooked shredded chicken from your fridge. See my How to Cook Shredded Chicken guide for all my best tips, or try this Crockpot Shredded Chicken or Instant Pot Chicken.
- 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 so much flavor and very subtle heat.
- 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.
- Whole Wheat Tortillas. 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.
Tip!
Snag a copy of The Well Plated Cookbook for my all-time favorite homemade green enchilada sauce recipe.
The Directions
- Prep the Chicken. Cook and shred chicken, if necessary.
- Cook the Veggies. In a skillet, sauté the peppers and onions until soft and translucent.
- Add the Chicken. Stir in the shredded chicken, spices, and some salt. Remove from the heat and let cool.
- Finish the Filling. In a large bowl, combine the yogurt and green chile mixture. Add the chicken and vegetables.
- Assemble and Bake. 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.
- Finish. Return to the oven until the cheese is melted. Serve warm with desired toppings. ENJOY!
What to Serve with Green Chile Chicken Enchiladas
- Margaritas. Keep it light with this Skinny Margarita recipe.
- Tex-Mex Toppers. Add Guacamole or Corn Salsa for garnish.
- Rice. Instant Pot Brown Rice with a squeeze of lime juice and chopped cilantro has Chipotle vibes.
- Beans. For an extra-satisfying side, pair your enchiladas with Instant Pot Refried Beans or Crock Pot Pinto Beans.
Recipe Tips and Tricks
- Enchilada Sauce, Not Salsa Verde! 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. Don’t sub in salsa verde!
- Make Them for Meal Prep Dinners. 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.
- Swap in Hatch Chiles if You’d Like. 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.
Healthy Green Chile Chicken Enchiladas
Prep: 25 minutes
Cook: 35 minutes
Total: 1 hour
Servings: 8 enchiladas
The BEST healthy enchiladas! With whole wheat tortillas and Greek yogurt, these easy green chile chicken enchiladas will be an instant fave!
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Ingredients
- 1 pound boneless, skinless chicken breasts cooked and shredded (see cooking directions below if needed—or use storebought rotisserie chicken)
- 1 ½ 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
- ¾ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon ground black pepper
- 2 cups reduced-fat shredded Monterey jack cheese or Mexican blend cheese, divided
- 1 ½ 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, ½ 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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