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

Yield: 8 enchiladas
Cook Time:
35 mins
Total Time:
1 hr
A simple, delicious recipe for green chile chicken enchiladas. These creamy chicken enchiladas taste decadent but are healthy, thanks to a few simple swaps!


  • 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


  1. Preheat the oven to 350 degrees F. Lightly coat a 9x13-inch casserole dish with baking spray and set aside.
  2.  Cook and shred chicken, following these easy steps*.
  3. 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.
  4. 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.
  5. 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.

  6. 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!

Recipe Notes

Course: Main Course
Cuisine: Mexican
Keyword: Green Chile Chicken Enchiladas, Healthy Mexican Food Recipe

Nutrition Information

Amount per serving (1 (without additional toppings)) — Calories: 356, Fat: 13g, Saturated Fat: 5g, Cholesterol: 47mg, Sodium: 1100mg, Carbohydrates: 34g, Sugar: 4g

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