Green Chile Chicken Enchiladas combine shredded chicken with all the Mexican flavors, including salsa verde, green chiles, beans, cheese, and tortillas. A healthier Mexican enchilada recipe that will have you scraping the pan for more!
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!
Ingredients needed for Green Chile Chicken Enchiladas:
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.
- Toppings: Chopped cilantro and avocado slices are the perfect toppers.
How to make 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.
- 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.
- Prep the veggies. Sauté the diced onions and peppers, and add the seasonings – cumin, chili, powder, onion, powder, and s&p. Let cool.
- 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.
- 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.
- Finish the casserole. Pour the remaining salsa verde over the enchiladas, spreading to all edges. Then sprinkle the remaining cheese on top.
- Bake and serve. Bake the enchiladas for 30 minutes at 350 degrees. Top with chopped cilantro and sliced avocado. Serve with cilantro lime rice, or sides of your choice.
Freezer Option: You can freeze these enchiladas either pre-baked or baked. Just wrap them up tightly and freeze. Often times, I make extra enchiladas. Some to eat and some to freeze. You can adjust ingredients easily in the recipe below.
What to serve with Green Chile Chicken Enchiladas:
- Mexican Quinoa Salad with Fresh Corn – I always have a quinoa salad handy, because we are OBSESSED.
- Cilantro Lime Rice – You can make this one in the Instant Pot too.
- Spanish Rice with Beans – An old favorite, and leftovers are great.
- Chunky Guacamole – This guac, along with some chips, is a great starter to Mexican night!
Make this Tex-Mex dish next: Easy Taco Crunch Wraps
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
- 1 Tablespoon olive oil
- 1 medium onion - diced
- 1 medium red bell pepper - diced
- salt and pepper - to taste
- 1 teaspoons cumin
- 1 teaspoons chili powder
- 1/2 teaspoon onion powder
- 8 ounces diced green chiles - strained
- 3 cups cooked chicken, shredded - can use rotisserie
- 15 oz. pinto beans - rinsed and strained
- 2 cups salsa verde, divided - can use homemade version
- 1/2 cup plain Greek yogurt - or sour cream
- 1.5 cups shredded pepper jack cheese, divided
- 6 7-inch tortillas
- avocado slices, cilantro - to serve
In a medium sauté pan, heat olive oil and add diced onion and pepper. Cook until soft. Add salt, pepper, cumin, chili powder, and onion powder. Cook another minute and remove from heat. Let cool to room temp.
In a large mixing bowl, combine shredded chicken, the cooled veggie mixture, the green chiles, 3/4 cup of the salsa verde, the Greek yogurt, and half of the shredded cheese. Mix until well combined.
Preheat oven to 350 degrees. Prepare a 9x13 casserole dish by adding a couple of tablespoons 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 six enchiladas in a 9x13 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 - 40 minutes. Top with avocado slices and chopped cilantro.