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.
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.)
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.
- 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.
- 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.
- 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.
Snag a copy of The Well Plated Cookbook for my all-time favorite homemade green enchilada sauce recipe.
- Whole Wheat Tortillas. Whole grain goodness.
- 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.
- Cook and shred chicken, if necessary.
- In a skillet, sauté the peppers and onions until soft and translucent.
- Stir in the shredded chicken, spices, and some salt. Remove from the heat and let cool.
- In a large bowl, combine the yogurt and green chile mixture. Add the chicken and vegetables.
- 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.
- Return to the oven until the cheese is melted. Serve warm with desired toppings. ENJOY!
- 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.
Recommended Tools to Make this Recipe
- Casserole Dish. The perfect size for making these enchiladas.
- Mixing Bowls. Ideal for prepping the filling.
- Skillet. For quickly sautéing the peppers and onions.
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
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.
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.
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
- 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
- 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
- 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!
- *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.
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