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.

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

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.

The BEST Green Chile Chicken Enchiladas. These are so creamy and cheesy, you'd never guess that they are healthy too!

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?

Easy Green Chile Chicken Enchiladas. A healthy version of green chile chicken enchilada casserole that your whole family will love! Recipe at wellplated.com | @wellplatedThese 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.

Chile Verde Chicken Enchiladas. Easy, creamy, and delicious! Recipe at wellplated.com | @wellplated

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.

Creamy Green Chile Chicken Enchiladas. A simple and healthy recipe!

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

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

Green Chile Chicken Enchiladas

4.98 from 43 votes
A simple, delicious recipe for green chile chicken enchiladas. These creamy chicken enchiladas taste decadent but are healthy, thanks to a few simple swaps!

Cook: 35 mins
Total: 1 hr

Servings: 8 enchiladas


  • 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
  • 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 9x13-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, 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!



Serving: 1(without additional toppings)Calories: 356kcalCarbohydrates: 34gFat: 13gSaturated Fat: 5gCholesterol: 47mgSodium: 1100mgSugar: 4g

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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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  1. 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

  2. I am always on the hunt for new enchilada recipes. They are my fav! This my dear, I will be making very soon!

  3. 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. 

  4. 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!

  5. 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!

  6. 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

  7. 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!

  8. These enchiladas look amazing! Love the green chiles and green enchilada sauce- that’s my favorite!

  9. I love all things enchilada! My hubby likes all things chicken. This looks like a match made in heaven! 

  10. 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!  :)

  11. 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 :)

  12. 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!

  13. 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 :)

  14. 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.

    1. I hope you love it Jen! It’s actually pretty cool here today too, so comfort food sounds perfect :-)

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

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

  16. 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!

  17. Ooh I’m craving these so bad right now! They look amazing & I LOVE all the history behind them. 

  18. 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

    1. 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.

  19. 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.

    1. Hi Susan, I bet the recipe would be great with homemade enchilada sauce too. You’re right…some flavor combinations are just classic!

  20. 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!

  21. 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!

  22. 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!

  23. 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!

  24. 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.

  25. 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!

  26. 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!

  27. 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!

  28. 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!

  29. 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!

  30. 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

  31. 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!

  32. 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!

  33. 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!

  34. 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!

  35. 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!

  36. 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.

  37. 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!

  38. 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

  39. 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 :)

  40. 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!

  41. 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.?

  42. 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!

  43. 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.

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

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

  46. 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

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

  48. 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

  49. 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!

  50. 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!

  51. 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!

  52. 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!

  53. 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

  54. 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

  55. 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

  56. 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!

  57. 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

  58. 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

  59. 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

  60. 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