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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!
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 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.
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!
Ingredients needed for 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
Here is a summary of the steps for making this healthy green chicken enchiladas recipe with step-by-step photos. Get the complete recipe with detailed ingredients, instructions, and nutrition in the recipe card at the bottom of this post.
- Wrap the tortillas in a damp paper towel and microwave for 1 minute to prevent tearing.
- Mix the shredded chicken with ⅓ cup cheese and some salsa verde for the filling.
- Spread ¼ cup enchilada sauce in a 9×13 pan. Pour the remaining sauce into a shallow dish, dip each tortilla in the sauce, fill each one with 1–2 tablespoons of the chicken mixture, roll tightly, and place seam-side down in the pan. Repeat until all the filling is used (makes 10–12 enchiladas).
- Top the chicken enchiladas with the remaining salsa verde and cheese. Bake at 375°F for 25 minutes, until the cheese is melted and the edges are golden.
- Garnish with cilantro and lime wedges and a drizzle of sour cream or plain Greek yogurt, if desired.
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 chicken 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!
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.
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Healthy Green Chicken Enchiladas
- Total Time: 35 minutes
- Yield: 10 enchiladas 1x
- Diet: Gluten Free
Description
These simple green chicken enchiladas are made with a few simple ingredients and make the best healthy weeknight meal ever! They come together quickly, are loaded with protein and are gluten free.
Ingredients
- 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
- Preheat the oven to 375 °F and spray a 9×13 baking pan with cooking spray.
- 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.
- 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.
- Assemble the enchiladas by spreading ¼ cup of the green enchilada sauce into the bottom of the 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.
- Pour the remaining salsa verde over the enchiladas and evenly sprinkle the remaining cheese over everything. Bake at 375°F for 25 minutes, until the cheese is nice and melted and the edges of the enchiladas are golden brown.
- Top these green chicken enchiladas with fresh chopped cilantro, sour cream, and lime wedges.
Notes
- 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.
- 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!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Healthy Main Dishes
- Method: Oven
- Cuisine: Mexican
Ya’ll!!! This recipe was so easy and delicious! Perfect for a quick, weeknight meal! This one will definitely be on repeat!
Thank you Lauren! I am so glad you liked it!