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    Pinch Me Good! » Main Dishes » Healthy Green Chicken Enchiladas -(Gluten Free)

    Healthy Green Chicken Enchiladas -(Gluten Free)

    February 10, 2022 by Amy Estes 2 Comments

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    These simple Green Chicken Enchiladas are a quick and easy healthy dinner that is full of flavor. They are made with only 5 ingredients and you can make them in 30 minutes or make them ahead. Gluten-free and kid-friendly!

    Green chicken enchiladas in a white baking dish topped with chopped cilantro and limes with a bowl of cilantro behind it and a stripped linen next to it.

    These Mexican-inspired Green Chicken Enchiladas are definitely a family favorite. Plus they are super easy to make and only require 5 ingredients. Yippee!

    Full disclosure, this healthy enchiladas recipe requires a little less cheese and no sour cream but TRUST ME it is still loaded with flavor and ooey gooey goodness.

    It goes great paired with some yummy tortilla chips and fresh tomato salsa for a fun family Mexican-themed dinner.

    tortillas filled with chicken and enchilada sauce and topped with green herbs and limes in a white pan.

    My husband ate so much of this and when I made it again days later, he still ate more, it is just that delicious. I love that you can make it ahead and bake it off when you are ready to serve it. See make-ahead tips below.

    You can also get the kids involved with the assembly, which is so fun!

    Shredded chicken in a round bowl with a bowl of green enchilada sauce next to it and a bowl of salsa verde, corn tortillas and a bowl of shredded cheese in front of it.

    What you need to make green chicken enchiladas

    • Cooked shredded chicken – I used my instant pot shredded chicken breast since you can make it quickly and it stores great for days ahead of time. Rotisserie chicken is also a great option or just cooked chicken breast that you shredded. Chicken thighs will also work great too!
    • Corn tortillas – I used store-bought corn tortiallas. You can also use 6-inch flour tortillas.
    • Green enchilada sauce – just store-bought mild enchilada sauce. It’s so convienient and delicious in this recipe.
    • Salsa verde – this is just green salsa that you an buy at most grocery stores.
    • Shredded cheddar cheese – you can use pre-shredded or shred your own.

    How to make Healthy Green Chicken Enchiladas

    1. Soften the tortillas by wrapping them in a damp paper towel and warming them up in the microwave for about 60 seconds. This will keep them from breaking apart when you fill and roll them.
    2. Mix the shredded chicken with ⅓ cup of cheese and 3 tablespoons of salsa verde. This will be your filling.
    3. Assemble the enchiladas by spreading ¼ cup of the green enchilada sauce into the bottom of a 9×13 pan. Pour the remaining enchilada sauce into a shallow dish and dip each tortilla all the way in the enchilada sauce. Then fill the tortilla with 1-2 tablespoons of the chicken and cheese filling and roll it up tightly. Place the enchilada seam-side down in the pan on top of the sauce and continue until you have used all of the filling. This recipe makes 10-12 chicken enchiladas.
    4. Pour the remaining salsa verde over the enchiladas and evenly sprinkle the remaining cheese over everything. Bake at 375 degrees F for 25 minutes, until the cheese is nice and melted and the edges of the enchiladas are golden brown.
    5. Top these green chicken enchiladas with fresh chopped cilantro and lime wedges.
    Yellow corn tortillas on top of a white, damp paper towel.
    Warm the tortillas
    Shredded chicken mixed with cheese and green salsa in a round serving bowl with a spoon in it.
    Mix up the filling
    Bowl of green enchilada sauce on a wooden board with a corn tortilla with chicken filling  on it in front of it.
    Assemble the enchiladas
    White baking dish filled with chicken enchiladas and topped with shredded cheese.
    Top with salsa verde and cheese
    White pan of green chicken enchiladas covered in melty cheese.
    Bake
    Wooden spoon lifting out a cheesy cooked enchilada from a white baking dish.
    Serve

    Can you use flour tortillas?

    Yes, you can use corn or flour tortillas in this green chicken enchiladas recipe. If you do decide to use flour tortillas, they will hold more filling than the corn tortillas, so you will likely only need to make 10 enchiladas.

    Also, you do not need to warm the flour tortillas before rolling them since they are more pliable than corn tortillas.

    Can you make this enchilada recipe ahead of time?

    You can make this green chicken enchiladas recipe the day before and bake it off when you are ready to serve it. To make it ahead, I recommend skipping the part where you dip the tortillas in the enchilada sauce since they will get soggy. Instead, warm and fill the tortillas (still pour the ¼ cup of enchilada sauce in the bottom of the pan), place the filled enchiladas in the pan in an even layer, and cover the pan with foil or plastic wrap. Keep it in the refrigerator for up to 24 hours.

    When you are ready to bake it, pour ½ cup of the enchilada sauce evenly over the enchiladas and then top with the salsa verde and cheese. Bake as directed in the recipe and enjoy!

    Half pan shot of a white baking dish of enchiladas covered in melted cheddar cheese and topped with green herbs with a wooden spoon on a stripped linen next to it.

    Storing and Reheating enchiladas

    You can store these chicken enchiladas in the refrigerator for up to 3 days after you have cooked them and let them cool completely. Easily reheat portions in the microwave or let the entire dish come to room temperature then place it into the oven at 350 degrees F for 20-25 minutes or until the enchiladas are fully warmed through. 

    What to serve with cheesy chicken enchiladas

    Here are a few other healthy side dishes you can serve with this recipe that would really pair well with it.

    • Enjoy it with a Lime Grapefruit Margarita Mocktail, that even the kids will love!
    • Serve it with some delicious Mango Salsa.
    • Pair it with a bowl of Low-Carb Turkey Chili, yum!

    More healthy dinner ideas

    • Sausage and apple stuffed butternut squash
    • 20 Minute Instant Pot Chicken Parmesan
    • Sheet Pan Salmon with Green Beans and Potatoes
    • Sweet Potato Buddha Bowl with Black Beans
    • Easy Oven Baked Chicken Cutlets
    • Air Fryer Chicken Fajitas

    Did you make this recipe? If you did, then please leave a rating and comment below. You can also tag me on Instagram @pinchmegoodfood so I can see your creation.

    Print
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    Wooden spoon lifting out a cheesy cooked enchilada from a white baking dish.

    Healthy Green Chicken Enchiladas – Gluten Free


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    • Author: Amy
    • Total Time: 35 minutes
    • Yield: 10 enchiladas 1x
    • Diet: Gluten Free
    Print Recipe
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    Description

    These simple Green Chicken Enchiladas are a quick and easy healthy dinner that is full of flavor. They are made with only 5 ingredients and you can make them in 30 minutes or make it ahead. Gluten free and kid-friendly!


    Ingredients

    Scale
    • 3 cups cooked, shredded chicken
    • 1 cup + 3 tablespoons salsa verde
    • 1.5 cups shredded cheddar cheese
    • 10–12 corn tortillas – or flour tortillas
    • 2 (10 ounce) cans green enchilada sauce

    Instructions

    1. Preheat the oven to 375 degree F. 
    2. Soften the tortillas by wrapping them in a damp paper towel and warming them up in the microwave for about 60 seconds. This will keep them from breaking apart when you fill and roll them.
    3. In a large mixing bowl mix the shredded chicken with ⅓ cup of the cheese and 3 tablespoons of salsa verde. This will be your filling.
    4. Assemble the enchiladas by spreading ¼ cup of the green enchilada sauce into the bottom of a 9×13 pan. Pour the remaining enchilada sauce into a shallow dish and dip each tortilla all the way in the enchilada sauce. Then fill the tortilla with 1-2 tablespoons of the chicken and cheese filling and roll it up tightly like a cigar. Place the enchilada seam-side down in the pan on top of the sauce and continue until you have used all of the filling. This recipe makes 10-12 chicken enchiladas.
    5. Pour the remaining salsa verde over the enchiladas and evenly sprinkle the remaining cheese over everything. Bake at 375 degrees F for 25 minutes, until the cheese is nice and melted and the edges of the enchiladas are golden brown.
    6. Top these green chicken enchiladas with fresh chopped cilantro and lime wedges.

    Equipment

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    Notes

    1. You can store these chicken enchiladas in the refrigerator for up to 3 days after you have cooked them and let them cool completely. Easily reheat portions in the microwave or let the entire dish come to room temperature then place it into the oven at 350 degrees F for 20-25 minutes or until the enchiladas are fully warmed through. 
    2. You can make this green chicken enchiladas recipe the day before and bake it off when you are ready to serve it. To make it ahead, I recommend skipping the part where you dip the tortillas in the enchilada sauce since they will get soggy. Instead, warm and fill the tortillas (still pour the ¼ cup of enchilada sauce in the bottom of the pan), place the filled enchiladas in the pan in an even layer and cover the pan with foil or plastic wrap. Keep it in the refrigerator for up to 24 hours.
    3. When you are ready to bake it, pour ½ cup of the enchilada sauce evenly over the enchiladas and then top with the salsa verde and cheese. Bake as directed in the recipe and enjoy!
    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Category: Healthy Dinner Ideas
    • Method: Baked
    • Cuisine: Mexican

    Did you make this recipe?

    Tag @pinchmegoodfood on Instagram and hashtag it #pinchmegoodfood

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    Filed Under: 30 Minute Meals, Favorite Winter Recipes, Gluten-Free, Kid-Friendly, Main Dishes, Oven, Uncategorized

    Reader Interactions

    Comments

    1. Lauren

      July 1, 2025 at 7:52 pm

      Ya’ll!!! This recipe was so easy and delicious! Perfect for a quick, weeknight meal! This one will definitely be on repeat!

      Reply
      • Amy Estes

        July 2, 2025 at 2:30 pm

        Thank you Lauren! I am so glad you liked it!

        Reply

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    Wooden spoon lifting out a cheesy cooked enchilada from a white baking dish.
    White pan of green chicken enchiladas covered in melty cheese.
    White baking dish filled with chicken enchiladas and topped with shredded cheese.