The Best Lightened Up Green Chile Chicken Enchiladas

These are the best lightened up green chile chicken enchiladas, perfect for a quick weeknight meal! Tender shredded chicken combined with AE Dairy plain low-fat yogurt, green chiles, shredded cheese, cilantro, and salsa verde. This mixture is rolled in four or corn tortillas and placed in a baking dish. Then topped with more shredded cheese and salsa verde and baked until warm and bubbly!

Highlights of the chicken enchiladas and why you’ll love it:

• One pan meal: these enchiladas bake up easily in one casserole dish making for easy service and easy clean up! I like to serve my enchiladas directly out of the pan loaded with toppings like avocado, cilantro, crumbled feta, or shredded lettuce.
• Lighter option: Using plain low fat yogurt instead of cream cheese makes for a lighter filling that is still flavorful and delicious. These are not loaded with as much cheese as regular enchiladas and the green sauce is an easy way to add lots of flavor while still staying on the light side.
• Protein packed: loaded with shredded chicken, cheese, and AE Dairy plain low fat yogurt, these have more protein than traditional enchiladas. Making these a great, filling weeknight dinner for the whoel family!
• Freezer friendly: want to make a double batch? These enchiladas can be assembled in a baking dish, covered, and kept in the freezer for 1-2 months or until ready to serve. They can be baked from frozen at 350 degrees F for 35-40 minutes or until warmed through.

These chicken enchiladas come together quickly making them a great weeknight meal for the whole family. But if you don’t want to bake the chicken ahead of time, you can place the chicken breasts in a crockpot with chicken broth and seasonings and let it cook that way. It can be easier to shred with that method as well. This is also great for any leftover chicken or rotisserie chicken.

Ingredient List & Ingredient Notes:

• Chicken breast: boneless skinless chicken breasts, boneless skinless chicken thighs, chicken tenders, or leftover rotisserie chicken will work. Ground beef could also be used if you want to make these into beef enchiladas.
• Olive oil: extra virgin olive oil, avocado oil, or vegetable oil can all be used in substitute.
• Spices: chili powder, garlic powder, cumin, paprika, salt, and pepper are all used to season the chicken.
• AE Dairy plain low-fat yogurt: plain Greek yogurt or cream cheese can be used as a substitute. This is a lighter, protein packed option.
• Shredded cheese: shredded cheddar cheese, pepper jack cheese, or a Mexican cheese blend pair well.
• Can diced green chiles: canned diced green chiles are quick and easy to use but you can also roast your own green chiles or poblano peppers and chop them up.
• Salsa verde: canned salsa verde, homemade salsa verde, or green chile sauce all work for this recipe. Or make homemade green chile enchilada sauce
• Fresh cilantro: loads of fresh cilantro go so well in this dish as well as on top. Green onions, avocados, crumbled cheese, jalapenos, black olives or shredded lettuce are also great topping ideas.
• Corn tortilla or flour tortillas: either will work, a low-carb tortilla could be used as well. If using corn, warm tortillas before rolling.

Tools I used for The Best Lightened Up Green Chile Chicken Enchiladas:

• Casserole dish: I like this size and shape for 2-3 people, plus the design is beautiful. This casserole dish is dishwasher safe and has held up for years!
• Rubber Spatula – a must have! Easily combine the enchilada mixture with a rubber spatula. I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
• Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!

How to make The Best Lightened Up Green Chile Chicken Enchiladas (with step by step instructions):

Let’s talk a little about how to make these chicken enchiladas (The printable instructions are in the recipe card below.)

Quick Overview:

• Season, bake, and shred chicken.
• Combine enchilada filling.
• Fill tortillas, roll, and place in a baking dish.
• Top with salsa verde and cheese.
• Bake and enjoy.

1: Season raw chicken breasts with olive oil, chili powder, garlic powder, cumin, paprika, salt, and pepper. Bake until cooked through and shred using two forks.

2. In a mixing bowl combine shredded chicken, plain yogurt, cheese, salsa verde, green chiles, and cilantro.

3. Mix evenly to combine.

4. Fill and roll each tortilla, place seam side down in a casserole dish. Repeat with remaining tortillas and chicken mixture.

5. Top with remaining cheese and salsa.

6. Bake at 350 for 15-20 minutes or until warm and bubbly. Serve immediately with favorite toppings!

If you liked The Best Lightened Up Green Chile Chicken Enchiladas , try these other easy recipes…

Creamy Hatch Green Chile Dip

One Pan Low Carb Green Chile Chicken Bake Recipe

How to Make Torchy’s Green Chile Queso Dip Recipe

Crispy Nashville Hot Chicken Taquitos

These are also great serve with Mexican rice, Perfect Steamed Rice (without a rice cooker), a lettuce salad, street corn dip, Alexia Frozen Sweet Potato Fries in the Air Fryer, or check out my What to Serve with Chicken Enchiladas (35 Easy Sides) to find the perfect side dish!

Made with simple ingredients this easy chicken enchilada recipe is great for any dinner! All ingredients can be found in the grocery store and they can be made in a short time.

Tips for making the best chicken enchiladas:

• Don’t overfill tortillas this will cause the tortillas to tear if using corn tortillas, you also want to make sure all tortillas are evenly filled.
• If using corn tortillas, soften them to stop the tortillas from tearing, warm them in the microwave or in a low temp oven before rolling.
• Enjoy immediately these are best serve straight out of the oven so they do not get soggy.
• Don’t skimp on the sauce or cheese this helps add flavor and also keep the enchiladas from drying out.
• Load with extra toppings such as sliced avocado, cilantro, crumbled queso fresco, shredded lettuce, pickled red onions, or jalapenos!

Recipe FAQs:

Is it better to make enchiladas with corn or flour tortillas?

While corn tortillas are more traditional, flour will also work. This is more of a personal preference. If using corn tortillas, warm slightly before rolling so they don’t tear.

What is green enchilada sauce made of?

Green enchilada sauce consists of tomatillos, green chilies, onions, garlic and lime juice. Sometimes spices such as cumin are included, as well as cilantro. It’s very simple to make yourself.

What is the difference between green enchilada sauce and verde sauce?

There are two main differences between green enchilada sauce and salsa verde. Enchilada sauce is cooked, while salsa verde is raw. Enchilada sauce is thinned with water or stock while verde is blended aromatics and peppers.