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Green Chile Chicken Enchiladas

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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!

Overhead shot of part of a white casserole dish of Green Chile Chicken Enchiladas with avocado slices on top.

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!

Overhead shot of part of a white casserole dish of Green Chile Chicken Enchiladas with avocado slices on top.

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. 😀

  1. 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.
  2. Salsa Verde: Here again, you can buy it in a jar or make my homemade version.
  3. Green Chiles: Use store-bought, and simply strain.
  4. Beans: Use any variety you like – pinto, black, cannelloni, etc. Just rinse and strain.
  5. Diced Peppers and Onions: Sauté the veggies with all the seasonings.
  6. Seasonings: Let’s go with the usuals here – cumin, chili powder, onion powder, and salt & pepper.
  7. Greek Yogurt: Just use plain Greek yogurt, or if desired, substitute sour cream.
  8. Shredded Cheese: You can use any variety you like best. I used pepper jack.
  9. Tortillas: Flour tortillas hold up best in this dish.
  10. Toppings: Chopped cilantro and avocado slices are the perfect toppers.
Overhead process shots of 1) shredded chicken, and 2) salsa verde.
Overhead process shots of 1) the meat and bean mixture, and 2) the cheese mixture.

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.

  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.
  2. Prep the veggies. Sauté the diced onions and peppers, and add the seasonings – cumin, chili, powder, onion, powder, and s&p. Let cool.
  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.
  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.
  5. Finish the casserole. Pour the remaining salsa verde over the enchiladas, spreading to all edges. Then sprinkle the remaining cheese on top.
  6. 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.

Overhead shot of a portion of Green Chile Chicken Enchiladas, with a serving of cilantro lime rice, all on a white plate.

What to serve with Green Chile Chicken Enchiladas:

Side shot of Green Chile Chicken Enchiladas in a large white casserole dish, with avocado slices on top.

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.

xoxo ~Sue

Overhead shot of part of a white casserole dish of Green Chile Chicken Enchiladas with avocado slices on top.

Green Chile Chicken Enchiladas

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!
5 from 5 votes
Print Pin Rate
Course: Main Dish
Cuisine: American, Mexican
Keyword: green chile chicken enchiladas, green enchiladas, salsa verde enchiladas
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 enchiladas
Calories: 441kcal
Author: Sue Ringsdorf

Ingredients

  • 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

Instructions

  • 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, beans, 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 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 six 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 – 40 minutes. Top with avocado slices and chopped cilantro.

Nutrition

Calories: 441kcal | Carbohydrates: 52g | Protein: 41g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 85mg | Sodium: 1084mg | Potassium: 922mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1575IU | Vitamin C: 33.7mg | Calcium: 345mg | Iron: 5mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

18 Comments

  1. 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! 🙂

  2. 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!

  3. 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! 🙂

  4. 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!

  5. 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! 🙂

  6. STAHR FREEDLE says:

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

    1. Suebee Homemaker says:

      Thank you Stahr! 🙂

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

    1. Suebee Homemaker says:

      You betcha!

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