Description
These Green Chili Chicken Enchiladas are a comforting, flavorful twist on a classic Mexican favorite. Shredded chicken is tossed in a creamy yogurt sauce with roasted bell peppers, onions, and green chiles, then rolled in whole‑wheat tortillas and baked to cheesy perfection. Perfect for family dinners or meal prep.
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13‑inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion and bell peppers; sauté until softened, about 5 minutes.
- Stir in chili powder, garlic powder, cumin, and black pepper; cook for 1 minute until fragrant.
- Add shredded chicken, 1 cup cheese, green chiles, and salt; mix well and remove from heat.
- Fold the mixture into the Greek yogurt until evenly coated.
- Spoon about ½ cup of the chicken mixture onto each tortilla, roll up, and place seam‑side down in the prepared baking dish.
- Pour green enchilada sauce evenly over the rolled tortillas and sprinkle the remaining cheese on top.
- Bake for 20‑25 minutes, or until the cheese is melted and bubbly.
- Garnish with diced tomato, cilantro, avocado, and red onion before serving.
Notes
For a lighter version, substitute low‑fat cheese and use turkey instead of chicken. These enchiladas can be refrigerated for up to 3 days or frozen for up to 2 months. Serve with lime wedges for extra brightness.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: B
- Method: Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 3
- Sodium: 620
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 20
- Cholesterol: 70
Keywords: enchilada, chicken, green chili, comfort food