Go Back
+ servings
Green Chile Chicken Enchiladas - Square Recipe Preview Image

Green Chile Chicken Enchiladas

When you are in the mood for a Mexican dish, make a batch of Green Chile Chicken Enchiladas. Shredded chicken, savory salsa verde, and Monterey Jack cheese is a delicious combination sure to become a clean-eating favorite.

Categories casserole, Dinner, Easy Weeknight Dinner
Difficulty Easy
Keyword enchiladas chicken, green chile chicken enchiladas, green chile enchiladas
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 417 kcal
Author Lacey Baier


For the Salsa Verde: (yield 4 cups)

For the Chicken:

  • 1 lb. boneless, skinless chicken breasts
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1 tbsp. olive oil

For the Enchiladas:

  • 10-12 7-inch corn tortillas
  • 1 1/3 cups jack cheese, shredded, divided
  • 1/3 cup cilantro, chopped
  • 1/4 red onion, diced


  1. Preheat oven to 400 degrees F and grease a 9×13 baking dish with olive oil. Set aside.

  2. Combine the greek yogurt with my 10 minute salsa verde recipe in a kitchen blender and blend until smooth.  Set aside.

  3. Heat olive oil in large pan over medium-high heat and add the chicken. Season with sea salt and pepper. Brown on both sides, cooking about 2-3 minutes per side.

  4. Pour the salsa verde from the blender over and around the browned chicken in a large pan and heat over medium-high heat, until boiling.

  5. Reduce the heat to low, cover and cook until the chicken is cooked through, about 10-12 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.

  6. Using two forks, shred the chicken breasts by holding one fork steady and slowly scraping the other fork, prongs faced backwards, away from the other fork.
  7. Transfer the shredded chicken to a large bowl. Add 1 cup of the jack, the cilantro, and half the chile verde enchilada sauce (from the pan) to the shredded chicken. Stir to combine.

  8. Place filling in the center of the tortillas, roll then up gently, and then arrange in pan, seam-side down. You can lightly coat with olive oil to help keep them from cracking in the oven.
  9. Cover with remaining sauce and remaining cheese.
  10. Place into the oven and bake for 12-15 minutes, until bubbly.
  11. Top with fresh cilantro and diced red onion.

Recipe Video

Recipe Notes

You can use any salsa verde, but I highly recommend using my 10 minute salsa verde because it's super yummy and only take 10 minutes to make.

Nutrition Facts
Green Chile Chicken Enchiladas
Amount Per Serving (2 enchiladas)
Calories 417 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7.9g40%
Cholesterol 96.2mg32%
Sodium 566.2mg24%
Carbohydrates 31.2g10%
Fiber 5.1g20%
Sugar 5.1g6%
Protein 34g68%
* Percent Daily Values are based on a 2000 calorie diet.