Easy Green Chicken Enchiladas

5 from 5 votes

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?

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Servings:

Calories: 334kcal

Author: Cara Lanz

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

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.

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