Green Chile Chicken Enchiladas Wellplated Com

These easy enchiladas were one of the first recipes I learned to make on my own and were one of the earliest dinners I made for Ben when we were dating. They are also my family’s Christmas dinner tradition (because, why not?), and were the FIRST recipe I ever posted on Well Plated. Yes, nostalgia is a big part of why I love these simple green chile chicken enchiladas. However, these cheesy, creamy chicken enchiladas serve up more than memories:

Made with whole wheat tortillas (which are also great with these Beef Fajitas), these hearty enchiladas provide a full serving of whole grains plus added fiber, iron, and other key nutrients.I tweaked my Grammy’s recipe opting for protein-rich nonfat Greek yogurt to make these green chile chicken enchiladas without sour cream.PLUS, these healthy enchiladas can be on your table in an hour (less if you use leftover cooked shredded chicken or rotisserie chicken from the deli).

These easy chicken enchiladas are not fancy. Still, no matter how many recipes I share, this pan of creamy, Mexican-inspired goodness will never lose its place in my heart. (This Chicken Tortilla Soup is also pretty special.)

How to Make Green Chile Chicken Enchiladas

These may not be authentic green chile chicken enchiladas, but they are simple enough for beginner cooks to master (as is this Taco Skillet) and taste spectacular. Even a chef as accomplished as my grammy makes them on a regular basis.

The Ingredients

Chicken. Lean and packed with protein, you can cook the chicken for these easy green chile chicken enchiladas as you prepare the recipe, or use leftover cooked shredded chicken from your fridge.

Onion + Bell Peppers. A classic combo of yellow onion and red bell peppers lends the recipe some zip, sweetness, and authentic flavors.Green Chiles. You’ll want not one but TWO cans of green chiles for this recipe. They give the dish (and this Chile Verde Pork) so much flavor and very subtle heat.

Greek Yogurt. My healthy swap for sour cream, which is used for the most traditional authentic green chile chicken enchiladas.Green Enchilada Sauce. Use your favorite storebought or homemade recipe.

Whole Wheat Tortillas. Whole grain goodness.

Cheese. Melty Monterey jack is my go-to cheese for these easy green chile chicken enchiladas (and Chicken Tortilla Casserole). You could also go for your favorite shredded Mexican cheese blend.Spices. A simple blend of chili powder, cumin, garlic, and black pepper contributes depth and plenty of spicy punch.

The Directions

Storage Tips

To Store. Leftover green chile chicken enchiladas may be kept in an airtight container in the refrigerator for up to 4 days.To Reheat. Warm leftover enchiladas in a preheated 350-degree F oven until heated through in a covered baking dish. You may also microwave them in a covered container until steaming.To Freeze. Baked enchiladas may be frozen and kept in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating as directed above.

Recommended Tools to Make this Recipe

Casserole Dish. The perfect size for making these enchiladas.Mixing Bowls. Ideal for prepping the filling.Skillet. For quickly sautéing the peppers and onions.

From my blog’s earliest days to today, these green chile chicken enchiladas have never let me down, and they’ll pick you right up too! You can also make this healthy enchilada recipe with rotisserie chicken from your local deli.