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Healthy Green Chile Chicken Enchiladas

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Healthy Green Chile Chicken Enchiladas combine shredded chicken with all the Mexican flavors, including salsa verde, green chiles, beans, Greek yogurt, cheese, and tortillas. A healthier Mexican enchilada recipe that will have you scraping the pan for more!

For other delicious Tex-Mex, try my Deconstructed Stuffed Peppers, some Crunchy Shrimp Tostadas with Avocado, and the best Chicken Tortilla Soup!

Overhead view of a white casserole dish with 8 green chili enchiladas with cheese and pico on top.

Best Healthier Enchiladas!

We are huge Tex-Mex fans, and I love it all. The enchiladas, burritos, quesadillas, fajitas…all of it. When we dine out, I almost always avoid the enchiladas because often times, they look unhealthy and are swimming in cheese sauce. But homemade enchiladas? That’s a whole different story.

These homemade green enchiladas are full of healthy protein and veggies, and are topped with a simple salsa verde and some pepper jack cheese. Very simple and filling. In fact, one enchilada was all I needed to fill up, along with a side of rice or a small salad.

When I have extra time, I like to bake my own chicken and make up some homemade salsa verde. BUT, for a quick option, feel free to use rotisserie chicken and store-bought salsa verde. Both options are SO good!

Side view of a green chili chicken enchilada casserole.

Ingredients Used:

After making these enchiladas a couple of times, I now make sure I have all these ingredients in my pantry at all times, so I can make them on a whim. 😀

  • Shredded Chicken: You can use rotisserie chicken or cook your own. I like to use my Best Ever Tex-Mex Marinade, and simply bake the chicken.
  • Salsa Verde: Here again, you can buy it in a jar or make my homemade version.
  • Green Chiles: Use store-bought, and simply strain.
  • Beans: Use any variety you like – pinto, black, cannelloni, etc. Just rinse and strain.
  • Diced Peppers and Onions: Sauté the veggies with all the seasonings.
  • Seasonings: Let’s go with the usuals here – cumin, chili powder, onion powder, and salt & pepper.
  • Greek Yogurt: Just use plain Greek yogurt, or if desired, substitute sour cream.
  • Shredded Cheese: You can use any variety you like best. I used pepper jack.
  • Tortillas: Flour tortillas hold up best in this dish. If watching the carbs, use a low-carb version!

What to top enchiladas with:

I added pico to our enchiladas and it’s the perfect topper. The following are some other great ideas!

Ingredients for the enchiladas, on a white background.

How to make Healthy Green Chile Chicken Enchiladas:

You will be surprised at how easy these are to make. AND you can make them up in advance and then bake at meal time.

Step 1
Prep the chicken. You can use store bought rotisserie chicken and simply shred it. Or you can bake your own (and then shred) using my Best Ever Tex-Mex Marinade. Both methods are very simple.

Step 2
Prep the veggies. Sauté the diced onions and jalapeño peppers, and add the seasonings – cumin, chili, powder, onion, powder, and s&p. Let cool.

A pan with the sautéed onions and jalapeños plus the seasonings.

Step 3
Combine the enchilada filling. In a large bowl, combine the shredded chicken, sautéed veggies, beans, green chiles, part of the salsa verde, the Greek yogurt, and half of the shredded cheese. Stir well.

Step 4
Assemble the enchiladas. Spread a few tablespoons of the salsa verde on the bottom of the casserole dish. Take one tortilla at a time, and spoon about one cup of the filling down the center. Roll up and place in casserole dish seam side down. Repeat until all ingredients are used.

Step 5
Finish the casserole. Pour the remaining salsa verde over the enchiladas, spreading to all edges. Then sprinkle the remaining cheese on top.

A casserole with 8 enchiladas on top, before baking.

Step 6
Bake and serve. Bake the enchiladas for 30 minutes at 350 degrees, or until piping hot. Top with pico de Gallo and/or sliced avocado (or other toppings).

Serve with sides of your choice (see below).

Bake and Share! This recipe makes 12 seven-inch enchiladas. I baked eight in one dish and four in another, and gifted the smaller dish to a friend.

Freezer Option: You can freeze these enchiladas but they are better fresh. Freezing them may make them a bit soggy.

Closeup on a casserole of green chili chicken enchiladas.

Recipe FAQs

Are enchiladas healthy?

Typically enchiladas are not all that healthy and swimming in cheese sauce. THESE, however, are quite healthy and full of lean protein, Greek yogurt, and low-carb tortillas.

Which kind of tortillas should I use for enchiladas?

While corn tortillas are more classic for enchiladas, I love using flour, especially these carb balance ones. Use whatever you prefer!

Which is better – green or red sauce?

We love using either green or red enchilada sauce. If you prefer red, try my homemade enchilada sauce! It’s so good!

What to serve with Green Chile Chicken Enchiladas:

A plate of rice with an enchilada on top.

Make this Tex-Mex dish next: Easy Taco Crunch Wraps

xoxo ~Sue

A dish of green chili chicken enchiladas made healthier.

Healthy Green Chile Chicken Enchiladas

Healthy Green Chile Chicken Enchiladas combine shredded chicken with all the Mexican flavors, including salsa verde, green chiles, beans, Greek yogurt, cheese, and tortillas. A healthier Mexican enchilada recipe that will have you scraping the pan for more!
4.86 from 7 votes
Print Pin Rate
Course: Main Dish
Cuisine: American, Mexican
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12 enchiladas
Calories: 241kcal
Author: Sue Ringsdorf

Ingredients

  • 1 Tablespoon olive oil
  • 1 medium onion – diced
  • 2 medium jalapeno peppers – diced
  • salt and pepper – to taste
  • 1 teaspoons cumin
  • 1 teaspoons chili powder
  • 1 teaspoon onion powder
  • 8 ounces diced green chiles – drained
  • 3 ½ cups cooked chicken, shredded – can use rotisserie
  • 15 oz. pinto beans – rinsed and strained
  • 2 cups salsa verde, divided – can use homemade version
  • 3/4 cup plain Greek yogurt – or sour cream
  • 8 ounces shredded pepper jack cheese, divided
  • 12 7-inch low carb whole wheat tortillas
  • pico de Gallo or sliced avocado – to serve

Instructions

  • In a medium sauté pan, heat olive oil and add diced onion and peppers. Cook until soft. Add salt, pepper, cumin, chili powder, and onion powder. Cook another minute and remove from heat. Let cool slightly
  • In a large mixing bowl, combine shredded chicken, beans, the veggie mixture, the green chiles, 3/4 cup of the salsa verde, the Greek yogurt, and half of the cheese. Mix until well combined.
  • Preheat oven to 350 degrees. Prepare a 9×13 casserole dish by adding a couple of tablespoons of salsa verde to the bottom of the dish, smoothing it to all edges.
  • Spoon about one cup of the chicken mixture down the middle of each tortilla, folding over and placing into the casserole dish seam side down. You should fit eight enchiladas in a 9×13 casserole dish.
  • Top the enchiladas with the remaining salsa verde, smoothing it all over to make sure tortillas are completely covered. Add the remaining shredded cheese. 
  • Bake enchiladas for 30 minutes. Top with pico de Gallo and/or sliced avocado.
  • Serve over rice of your choice.

Notes

Bake and Share! This recipe makes 12 seven-inch enchiladas. I baked eight in one dish and four in another, and gifted the smaller dish to a friend.

What to serve with Green Chile Chicken Enchiladas:

Nutrition

Calories: 241kcal | Carbohydrates: 15g | Protein: 22g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 499mg | Potassium: 450mg | Fiber: 4g | Sugar: 5g | Vitamin A: 548IU | Vitamin C: 7mg | Calcium: 190mg | Iron: 2mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

22 Comments

  1. Cathy Hanson says:

    I just made this for lunch and it was a BIG hit with whole family!

    1. Suebee Homemaker says:

      So great to hear, Cathy!

  2. Can I replace the tortillas with corn tortillas? With this change the prep?

    1. Suebee Homemaker says:

      I think you could definitely use corn tortillas in this!

  3. A couple of clarifications are needed. You did not say when to add the pinto beans and you did not say what to smooth into the bottom of the baking dish.

    1. Suebee Homemaker says:

      Just fixed it! Thanks for the feedback!

      1. Thanks! I just made it with my interpretation of what to add and when and it was delicious! I accidentally added all of the salsa to the filling and it worked out well. I added half tsp hot chili and half tsp regular chili powder and it gave it a good kick. Definitely keeping the recipe!

        1. Suebee Homemaker says:

          Yay! I’m so glad you enjoyed it, Heather! Thanks for letting me know how it turned out! 🙂

  4. Mexican food is a big favorite in my home, so this is definitely a keeper. Plus, I love how just one batch of this is enough to feed a crowd. And the prep is almost no fuss, a major bonus point. Thanks for sharing.

    1. Suebee Homemaker says:

      We are huge Tex-Mex people, so this is on our regular rotation! Thanks for your feedback, Anita!

    1. Suebee Homemaker says:

      Ahhh, I’m so glad. I hope you enjoy it, Caitlyn!

  5. Your post is making me so hungry and I just had my dinner! They look so good, will try them for dinner tomorrow.

    1. Suebee Homemaker says:

      Let me know how you like them! 🙂

  6. What a great “healthified” version of this dish! Thanks for all the good tips.

    1. Suebee Homemaker says:

      Yes, it’s pretty healthy, and so so good!

  7. I am a huge Mexican fan so these enchiladas are right up my alley. Yum, the combination of ingredients sounds delicious and original. I will have to try them. Cheers!

    1. Suebee Homemaker says:

      Happy Cinco de Mayo! 🙂

  8. STAHR FREEDLE says:

    So fun to read your recipes and pieces of your life. ?

    1. Suebee Homemaker says:

      Thank you Stahr! 🙂

  9. You. Had. Me. At. Homemade. This dish is awesome! More please!

    1. Suebee Homemaker says:

      You betcha!

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