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    Home » Recipes » Casseroles

    Easy Green Chicken Enchiladas

    Published: Jan 31, 2022 by Cara Lanz · As an Amazon Associate I earn from qualifying purchases.

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    Pan of chicken enchiladas with green plate in the background

    Easy Green Chicken Enchiladas come together quickly and easily so you can get a delicious, wholesome dinner on the dinner table fast.

    white casserole dish with chicken enchiladas

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    Jump to:
    • You’re Going to Love These
    • Ingredients
    • Substitutions
    • Instructions
    • Expert Tips
    • Recipe FAQs
    • Hungry for More Easy Weeknight Dinners? 
    • Let's Stay in Touch
    • 📖 Recipe

    This is the easiest green chicken enchilada recipe ever. Just roll up chicken breast meat, beans, corn, spices, and cheese in flour tortillas, smother them in a super simple salsa verde Greek yogurt sauce and plenty of cheese. This is sure to become one of your new favorite recipes.

    You’re Going to Love These

    Easy chicken enchilada recipe. No need to brown meat, saute onions, or make a roux. 

    Leftover chicken. Great way to use leftover rotisserie chicken or leftover turkey.

    No sour cream, no cream cheese, no condensed soup. These enchiladas get their creaminess from Greek yogurt.

    2-ingredient green enchilada sauce. Salsa verde and Greek yogurt make a super flavorful green chile sauce.

    Classic comfort food. Enchiladas definitely qualify as casserole in my book. Which automatically means cozy and comforting.

    DIY taco seasoning. The taco seasoning comes from spices you probably already have .

    More than plain ol’ chicken enchiladas. The corn, black beans, and yummy toppings make these chicken enchiladas extra special.

    Ingredients

    chicken enchilada ingredients

    Salsa verde. Salsa verde gives you more options to customize the flavors -- spicy, mild, flame-roasted hatch chiles -- all yummy! 

    Greek yogurt. I recommend using whole milk Greek yogurt instead of low-fat or fat-free because the lower fat versions can curdle when cooked.

    Black beans. Black beans add flavor, color, texture, and a protein boost to these chicken enchiladas.

    Corn. Juicy corn adds brightness and freshness to creamy chicken enchiladas.

    Green onions. Green onions add mild onion flavor and bright color.

    Chili powder, garlic powder, onion powder, oregano, cumin, and cayenne. This combination of spices stands in for packaged taco seasoning.

    Green chilis. A small can of green chilis boosts the flavor of the chicken filling in these green enchiladas.

    Flour tortillas. I use the soft taco size flour tortillas. Flour tortillas are great for making these fast and easy enchiladas because they don’t have to be fried or warmed first like corn tortillas often are in some enchilada recipes.

    Substitutions

    Salsa verde. You can use canned green enchilada sauce.

    Greek yogurt. Sour cream can be used as a substitute for Greek yogurt.

    Shredded chicken. You can use freshly poached chicken, leftover rotisserie chicken, or leftover turkey. Some folks like to use canned chicken, too.

    Black beans. Any kind of bean will do, including refried beans -- just spread a little onto each tortilla before you add the filling. 

    Corn. Fresh, frozen, or canned corn will all work perfectly. Hominy could be fun, too! 

    Green onions. Chives would be a great substitution here — or finely minced raw red onion. 

    Spices. If you don’t have all of the spices, you could do a quick 3-ingredient taco seasoning with 2 teaspoons of chili powder, 1 teaspoon of cumin, and ½ teaspoon of garlic powder. Or use pre-made taco seasoning.

    Fresh parsley. If you love fresh cilantro, you could definitely make that switch. You can also use dried parsley or cilantro — one teaspoon dried for every tablespoon of fresh. 

    Green chilis. You can make these green chile enchiladas with fresh roasted chilis or jalapenos.  

    Monterey Jack cheese. Pepper jack cheese would be great too — or anything that melts really well. 

    Feta. Cotija or Parmesan cheese would also be delicious!

    Grape tomatoes. Chopped roma tomatoes or even a few tablespoons of a great fresh salsa would also work.

    Instructions

    Spray a 9x13 casserole dish with cooking spray. 

    Step 1

    Drain the green chilis. Drain and rinse the black beans. If you’re using frozen corn, rinse it under cold water until it is thawed. Reserve 2 tablespoons of the corn and the beans for topping the enchiladas before serving. 

    Step 2

    Make the green chile enchilada sauce by mixing the salsa verde and Greek yogurt together. Set aside. 

    Step 3

    In a large bowl, stir together the shredded chicken, black beans, corn, sliced green onions, green chilis, parsley (or cilantro), chili powder, garlic powder, onion powder, oregano, cumin, and cayenne. Add ¾ cup of the Greek yogurt enchilada sauce and 1 cup of Monterey jack cheese. 

    easy green chicken enchilada ingredients in a clear bowl

    Step 4

    Place ½ cup of the Greek yogurt sauce in the bottom of the baking dish. 

    Now it’s time to roll the enchiladas. Place about ⅓ cup of the chicken mixture onto the lower half of a tortilla — the part that is nearest you. Roll up the tortilla away from you. Place seam side down in the pan. Continue with the rest of the tortillas and filling.

    Chicken Enchilada filling on a flat tortilla

    Step 5

    Pour the remaining enchilada sauce over the rolled tortillas and cover with the remaining cheese. 

    Rolled up Chicken Enchiladas in a white casserole dish covered in sauce and cheese

    Step 6

    Cover the pan with foil and bake for 25 minutes. Uncover and bake for another 15-18 minutes or until the cheese is melted and beginning to turn golden brown. 

    Baked Chicken Enchiladas covered in melted cheese

    Step 7

    Top the enchiladas with the reserved black beans and corn, halved grape tomatoes, 1 sliced green onion, and parsley or cilantro -- or whatever your favorite toppings are.

    Chicken enchiladas in a white casserole dish garnished with tomatoes, corn, beans, feta, green onions, parsley

    Expert Tips

    Use whole milk, full-fat Greek yogurt. Lower fat yogurts tend to separate when cooked.

    You can use rotisserie chicken or leftover turkey in these enchiladas.

    If you're using frozen corn, rinse it under cool water to thaw before adding to the chicken mixture.

    Don't forget to set aside a few tablespoons of the black beans and corn for topping. We eat with our eyes and your family may be more likely to dig in if it looks fresh and festive. Plus, the toppings give everyone a clue as to what's rolled up inside.

    Recipe FAQs

    How do you store enchiladas?

    Store leftovers in an airtight container or tightly wrapped in plastic in the refrigerator for up to 3 days.

    What is the best way to reheat enchiladas?

    The best way to reheat enchiladas is in the oven. You can add more sauce or cheese, if they look a little dry from their time in the refrigerator, then cover them in foil and bake at 350 for about 20-30 minutes.

    You can also warm enchiladas in the microwave, but the tortillas will be soft and not the same texture as when they were fresh from the oven.

    Can you freeze enchiladas?

    Enchiladas are best eaten fresh from the oven. However, if you would like to freeze them, I recommend baking them first. Just know that the tortillas will be softer the second time around. Before freezing, cool them completely, then cover with plastic wrap and again in foil. Keep them in the freezer for up to three months. 

    To reheat the enchiladas, let them thaw in the refrigerator, then cover them with foil and bake at 350 for 20-30 minutes.

    Hungry for More Easy Weeknight Dinners? 

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    📖 Recipe

    Easy Green Chicken Enchiladas

    Easy Green Chicken Enchiladas

    Cara Lanz
    Easy Green Chicken Enchiladas is a super easy recipe filled with shortcuts to help you get a delicious, wholesome dinner on the table fast. Chicken breast meat, beans, corn, spices, and cheese are rolled up in a flour tortilla, smothered in a time-saving salsa verde Greek yogurt sauce and covered in Monterey Jack cheese. What could be easier?
    5 from 5 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Main Course
    Cuisine American
    Servings 8
    Calories 334 kcal

    Ingredients
      

    • 16 ounces salsa verde
    • 1 cup whole milk Greek yogurt
    • 1 cup shredded chicken
    • 1 can black beans, rinsed and drained, divided
    • ⅔ cup corn, divided
    • 2 sliced green onions
    • 1 can green chilis
    • 2 teaspoons chili powder
    • ½ teaspoon cumin
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • ½ teaspoon oregano
    • 1 dash cayenne pepper
    • ¼ cup chopped parsley or cilantro
    • 2 cups Monterey jack cheese, divided
    • 8-10 soft flour tortillas (taco size, 7-8 inch)

    For Serving

    • black beans, corn, sliced cherry tomatoes, sliced green onions, parsley or cilantro, and feta
    Prevent your screen from going dark

    Instructions
     

    • Spray a 9x13 casserole dish with cooking spray. Preheat the oven to 375.
    • Make the green chile enchilada sauce by mixing the salsa verde and Greek yogurt together. Set aside.
    • Drain the green chilis. Drain and rinse the black beans. If you’re using frozen corn, rinse it under cold water until it is thawed. Reserve 2 tablespoons of the corn and the beans for topping the enchiladas before serving.
    • In a large bowl, stir together the shredded chicken, black beans, corn, sliced green onions, green chilis, parsley (or cilantro), chili powder, garlic powder, onion powder, oregano, cumin, and cayenne.
    • Add ¾ cup enchilada sauce and 1 cup of Monterey jack cheese to the chicken mixture.
    • Place ½ cup of the green sauce in the bottom of the baking dish.
    • Now it’s time to roll the enchiladas. Place about ⅓ cup of the chicken mixture onto the lower half of a tortilla — the part that is nearest you. Roll up the tortilla away from you. Place seam side down in the pan. Continue with the rest of the tortillas and filling.
    • Pour the remaining enchilada sauce over the rolled tortillas and cover with the remaining cheese.
    • Cover the pan with foil and bake for 25 minutes. Uncover and bake for another 15-18 minutes or until the cheese is melted and beginning to turn golden brown.
    • Top the enchiladas with the reserved black beans and corn, halved grape tomatoes, 1 sliced green onion, parsley or cilantro, and feta -- or whatever your favorite toppings are.

    Video

    Nutrition

    Calories: 334kcalCarbohydrates: 33gProtein: 20gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 40mgSodium: 922mgPotassium: 432mgFiber: 5gSugar: 8gVitamin A: 960IUVitamin C: 10mgCalcium: 291mgIron: 3mg
    Tried this recipe?Let us know how it was!

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    Comments

    1. Lupita says

      February 25, 2022 at 6:05 pm

      Corn tortillas are already cooked also & in my opinion taste much better. Authentic green enchiladas are made with corn tortillas.

      Reply
      • Cara Lanz says

        February 25, 2022 at 7:51 pm

        Hi, Lupita, Thank you so much for sharing your feedback! Yes, of course, you're absolutely right that corn tortillas are already cooked -- I was referring to the enchilada recipes that fry or warm the corn tortillas before rolling them ... but I didn't really say that, so thank you so much for pointing that out so I can tweak that verbiage :). And yes, I totally get that corn tortillas are soooo delicious in an authentic enchilada recipe! This is definitely a fast and easy shortcut recipe -- and not authentic -- so I chose flour tortillas. Thank you, again, Lupita, for stopping by my blog to share your opinions, it really means a lot! Thank you, again! Cara

        Reply
    2. Sara Welch says

      February 24, 2022 at 8:35 pm

      5 stars
      Enjoyed these for dinner last night and they did not disappoint! Bold, delicious and hearty; easily, a new favorite recipe!

      Reply
      • Cara Lanz says

        February 25, 2022 at 8:07 pm

        Hi, Sara, that makes me so happy that you found a new favorite recipe :). Thank you for stopping by to share your kind comments! Cara

        Reply
    3. Heather Johnson says

      February 24, 2022 at 7:28 pm

      5 stars
      i used cotija instead of feta but so delicious!!!! i love this recipe! thanks so much!

      Reply
      • Cara Lanz says

        February 25, 2022 at 8:06 pm

        Hi, Heather, yes, cotija is an awesome swap, I bet it was absolutely delicious! I'm so glad that you love this recipe, thank you so much for your nice note :). Cara

        Reply
    4. Eliza says

      February 24, 2022 at 5:49 pm

      5 stars
      What a great recipe! My family loves enchiladas, and these ingredients and flavors are so flavorful and colorful. The combination of salsa verde and Greek yogurt for enchilada sauce is genius! Thanks for another winner from Midwestern HomeLife.

      Reply
      • Cara Lanz says

        February 25, 2022 at 8:04 pm

        Hi, Eliza, thank you for your nice note, you are very kind! I'm so glad that you and your family enjoyed this recipe :). The salsa verde and Greek yogurt is just one of the many shortcuts that makes this recipe so fast and easy. Thank you, again, for your thoughtful comments. It means so much to me! Cara

        Reply
    5. Liz C says

      February 24, 2022 at 5:10 pm

      5 stars
      Wow these turned out great! I used leftover rotisserie chicken and it was perfect. My picky eating toddlers gobbled them right up! This one is going to be on rotation in our house!

      Reply
      • Cara Lanz says

        February 25, 2022 at 7:55 pm

        Hi, Liz, I'm so glad that these enchiladas turned out great for you... and how fun to hear that your little ones enjoyed them :). Thank you for your note! Cara

        Reply
    6. Shadi Hasanzadenemati says

      February 24, 2022 at 4:22 pm

      I Just tried this recipe and my family loved it.

      Reply
      • Cara Lanz says

        February 25, 2022 at 7:52 pm

        Hi, Shadi, thank you so much, I'm thrilled that your family loved it!

        Reply
    7. Kathy Stafford says

      February 22, 2022 at 5:25 pm

      Tortilla's are not listed in recipe ingredients.

      Reply
      • Cara Lanz says

        February 22, 2022 at 5:49 pm

        Kathy, I am so sorry, thank you for pointing this out! I have added tortillas to the recipe card. Thanks again, I owe you one!! Cara

        Reply
    5 from 5 votes (1 rating without comment)

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    Hi, I'm Cara!

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