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!
Servings 12 enchiladas
Calories 241kcal
Ingredients
Veggie mixture:
- 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
Chicken and other:
- 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.1 Tablespoon olive oil, 1 medium onion, 2 medium jalapeno peppers, salt and pepper, 1 teaspoons cumin, 1 teaspoons chili powder, 1 teaspoon onion powder
- 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.3 ½ cups cooked chicken, shredded, 15 oz. pinto beans, 8 ounces diced green chiles, 2 cups salsa verde, divided, 3/4 cup plain Greek yogurt, 8 ounces shredded pepper jack cheese, divided
- Preheat oven to 350 degrees. Prepare a 9x13 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 9x13 casserole dish.12 7-inch low carb whole wheat tortillas
- 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.pico de Gallo 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:
- 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!
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