Easy Green Chicken Enchiladas

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

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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.

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

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. 

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.

Step 5

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

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.

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.

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