Name: Green Chili Chicken Enchiladas
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 2 cups shredded chicken; 1½ teaspoons kosher salt, divided; 1 tablespoon extra-virgin olive oil; 2 small red, yellow, or orange bell peppers, diced; 1 medium yellow onion, diced; 1 teaspoon chili powder; ¾ teaspoon garlic powder; ½ teaspoon ground cumin; ½ teaspoon ground black pepper; 2 cups shredded Monterey Jack or Mexican blend cheese, divided; 1½ cups plain nonfat Greek yogurt; 2 (4‑oz) cans diced green chiles, drained; 8 whole‑wheat 7‑inch flour tortillas; 1 (15‑oz) can green enchilada sauce; Diced tomato (for serving); Chopped cilantro (for serving); Sliced avocado (for serving); Diced red onion (for serving)

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Table of Contents: Green Chili Chicken Enchiladas

Green Chili Chicken Enchiladas

There’s something magical about a bubbling baking dish of enchiladas fresh from the oven—the aroma of roasted green chiles, melted cheese, and tender chicken filling the kitchen with warmth and promise. If you’re looking for a dinner that delivers big on flavor without spending hours in the kitchen, these Creamy Green Chili Chicken Enchiladas are about to become your new favorite go-to recipe.

For home cooks aged 40 to 65+, finding meals that balance convenience with wholesome ingredients can feel like searching for treasure. You want dishes that satisfy hungry families, work for casual get-togethers with friends, and still leave you with leftovers for tomorrow’s lunch. These enchiladas check every box. They’re substantial enough for Sunday supper yet simple enough for a busy Tuesday night when everyone’s rushing in different directions.

What makes this recipe truly special is the unexpected creaminess from Greek yogurt—a smart swap that adds protein while keeping the filling luxuriously rich. Combined with tender shredded chicken, roasted bell peppers and onions, and just the right amount of heat from diced green chiles, each bite delivers layers of flavor that will have everyone asking for seconds.

Whether you’re planning a relaxed family dinner, need to bring something to a potluck, or want to surprise your bridge club with something beyond the usual casserole, these green chili chicken enchiladas rise to every occasion. They’re the kind of meal that makes people think you fussed all day—but our little secret is just how straightforward they really are.

What Are Green Enchiladas Called?

You might know this dish by different names depending on where you live or what you’re craving. Salsa verde enchiladas is perhaps the most common alternative, named for the tangy green sauce that gives the dish its signature color and brightness. Some recipes go by creamy chicken enchiladas when they feature that luscious, velvety texture like today’s version. In many Tex-Mex restaurants, you’ll find them listed as enchiladas verdes or simply “green chile chicken enchiladas.” No matter what you call them, the combination of tender tortillas wrapped around savory filling and smothered in green sauce remains universally beloved.

Ingredients for Creamy Green Chili Chicken Enchiladas

Gathering your ingredients before starting makes this easy chicken enchilada recipe come together effortlessly. Here’s everything you’ll need:

2 cups shredded cooked chicken (rotisserie chicken works beautifully here)
1½ teaspoons kosher salt, divided
1 tablespoon extra-virgin olive oil
2 small bell peppers (red, yellow, or orange), diced
1 medium yellow onion, diced
1 teaspoon chili powder
¾ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon ground black pepper
2 cups shredded Monterey Jack or Mexican blend cheese, divided
1½ cups plain nonfat Greek yogurt
2 (4-ounce) cans diced green chiles, drained
8 whole wheat 7-inch flour tortillas
1 (15-ounce) can green enchilada sauce

For serving: diced tomato, fresh cilantro, sliced avocado, and finely chopped red onion

How to Make Green Chili Chicken Enchiladas

Step 1: Prepare Your Chicken and Preheat

If you haven’t already cooked your chicken, now’s the time. You’ll need about 2 cups of shredded chicken—roughly the amount from two medium chicken breasts or one small rotisserie chicken. Shred it while still warm if possible; it absorbs the seasonings better. Preheat your oven to 375°F and lightly spray a 9×13-inch baking dish with cooking spray.

Step 2: Sauté the Vegetables

Heat the olive oil in a large skillet over medium heat. Add the diced bell peppers and onion along with ½ teaspoon of kosher salt. Sauté for 6-8 minutes until the vegetables have softened and the onions turn translucent. The aroma at this stage is absolutely wonderful—sweet peppers and onions mingling together, promising good things to come.

Step 3: Season and Combine Filling

Remove the skillet from heat. Stir in the chili powder, garlic powder, cumin, black pepper, and the remaining 1 teaspoon of salt. Add your shredded chicken, 1 cup of the shredded cheese, the Greek yogurt, and the drained diced green chiles. Mix everything thoroughly until the yogurt creates a creamy coating around all the ingredients. Take a moment to taste and adjust seasoning if needed—this filling should be flavorful enough to enjoy on its own.

Step 4: Warm the Tortillas

Here’s a chef tip that makes rolling much easier: warm your tortillas briefly so they become pliable and won’t crack. You can microwave them wrapped in damp paper towels for 30-45 seconds, or warm them individually in a dry skillet for about 10 seconds per side.

Step 5: Assemble the Enchiladas

Spread about ½ cup of the green enchilada sauce evenly across the bottom of your prepared baking dish. This prevents the tortillas from sticking and adds flavor from the very bottom layer.

Now, working with one tortilla at a time, spoon approximately ⅓ cup of the chicken mixture down the center. Roll it up snugly and place it seam-side down in the dish. Repeat with the remaining tortillas, nestling them together—they can touch, which helps them hold their shape during baking.

Step 6: Top and Bake

Pour the remaining green enchilada sauce evenly over the rolled tortillas, making sure to cover the edges so they don’t dry out. Sprinkle the remaining 1 cup of shredded cheese over the top, creating that gorgeous golden crust we all love.

Bake uncovered for 20-25 minutes, until the sauce is bubbly around the edges and the cheese has melted into a beautiful, lightly browned blanket. Let the dish rest for 5-10 minutes before serving—this brief wait helps the enchiladas set so they slice neatly.

Step 7: Garnish and Serve

Just before bringing to the table, scatter fresh diced tomato, chopped cilantro, sliced avocado, and red onion over the top. The bright colors against the creamy green sauce make this dish as beautiful as it is delicious.

Green Chili Chicken Enchiladas Recipe

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 (2 enchiladas per serving)
Calories: Approximately 485 per serving

This creamy version of classic enchiladas uses Greek yogurt for protein-rich richness without heavy cream. Tender chicken, sautéed peppers and onions, and mild green chiles create a satisfying filling wrapped in whole wheat tortillas and baked under green enchilada sauce and melted Monterey Jack cheese. Perfect for family dinners or casual entertaining.

Why This Recipe Works

These green chili chicken enchiladas hit that sweet spot between indulgent and wholesome. The Greek yogurt trick is genius—it adds creaminess and tang while boosting protein and keeping the filling lighter than traditional versions loaded with sour cream or cream cheese. You get all the satisfaction of rich, comforting enchiladas without that heavy feeling afterward.

Using whole wheat tortillas brings nutty flavor and extra fiber, making this a dinner you can feel genuinely good about serving. The diced green chiles provide mild warmth that most palates enjoy—just enough character without overwhelming heat. For anyone who loves easy comfort food for family dinners, this recipe delivers every time.

The sautéed peppers and onions add sweetness and texture that contrasts beautifully with the creamy filling and tangy sauce. Each component plays its part: the tender tortillas, the savory chicken mixture, the bubbly cheese topping, and the fresh garnishes that brighten every bite.

Expert Tips for Perfect Enchiladas

Should I use corn or flour tortillas for enchiladas? This classic question comes up often. For this particular recipe, whole wheat flour tortillas work wonderfully because they’re pliable and hold up to the creamy filling without tearing. Corn tortillas offer authentic flavor but require a quick fry in hot oil to prevent cracking—a step many home cooks prefer to skip. Choose flour tortillas for ease and reliability, especially when feeding a crowd.

How do you keep enchiladas from getting soggy? Nobody wants sad, mushy enchiladas. The secret lies in two places: warming your tortillas before rolling and not oversaturating them with sauce. Spreading a thin layer of sauce in the dish bottom adds moisture without drowning the tortillas. When you pour sauce over the top, aim for even coverage without pooling excessively. Letting the finished dish rest before serving also helps the enchiladas absorb sauce properly while maintaining structure.

Are green enchiladas spicy? Great question for anyone new to this dish. The heat level depends entirely on your ingredients. This recipe uses mild diced green chiles, which add flavor with barely any heat—think warm and pleasant rather than spicy. If your family enjoys more kick, try adding a minced jalapeño to the vegetable sauté or choose a medium-spice enchilada sauce. For gentler palates, stick with mild green chiles and sauce.

Storage, Freezing, and Reheating Tips

These enchiladas are meal-prep friendly and taste even better the next day as flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes.

Freezing works beautifully for this easy chicken enchilada recipe. Assemble the dish completely but stop before baking. Cover tightly with plastic wrap and foil, then freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, then bake as directed, adding about 10 minutes to the cooking time since you’re starting from cold.

For smaller households, consider assembling half the recipe in two smaller dishes—bake one now and freeze the other for later. Future you will be so grateful on a busy evening when dinner is already prepared.<figure class=”wp-block-image size-large”> <img src=”https://crystalrecipes.com/wp-content/uploads/2026/02/Green-Chili-Chicken-Enchiladas-2.webp” alt=”Green Chili Chicken Enchiladas” title=”Green Chili Chicken Enchiladas” class=”wp-image-16927″/> <figcaption class=”wp-element-caption”>Fig.2 – Fresh garnishes of avocado, tomato, and cilantro add color and brightness.</figcaption> </figure>

Bring These Enchiladas to Your Table

There’s something deeply satisfying about pulling a golden, bubbling baking dish from the oven, knowing you’ve created a meal that brings people together. These creamy green chili chicken enchiladas offer everything we want in family dinner—comforting flavors, wholesome ingredients, and that wonderful moment when everyone takes their first bite and sighs with contentment.

I’d love to hear how these turn out in your kitchen. Do your grandchildren ask for seconds? Did you add extra spice for your Sunday supper crowd? Maybe you discovered that leftovers make the most amazing lunch the next day. Whatever your enchilada story, please share in the comments below. Your experiences inspire other home cooks and help build our wonderful community of folks who believe that good food shared with people we love is one of life’s greatest pleasures.

So preheat that oven, gather your ingredients, and treat your family to something truly special tonight. These enchilatas are waiting to become part of your regular rotation—and trust me, once you taste them, you’ll understand why.

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