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Healthy Green Chile Chicken Enchiladas

The BEST healthy enchiladas! With whole wheat tortillas and Greek yogurt, these easy green chile chicken enchiladas will be an instant fave!

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 8 enchiladas
Calories: 384 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 pound boneless, skinless chicken breasts cooked and shredded (see cooking directions below if needed—or use storebought rotisserie chicken)
  • 1 ½ teaspoons kosher salt divided
  • 1 tablespoon extra-virgin olive oil
  • 2 small red bell peppers (or yellow, or orange bell peppers), cored and diced
  • 1 medium yellow onion diced
  • 1  teaspoon  chili powder
  • ¾ teaspoon  garlic powder
  • ½ teaspoon  cumin
  • ½ teaspoon  ground black pepper
  • 2 cups reduced-fat shredded Monterey jack cheese or Mexican blend cheese, divided
  • 1 ½ cups plain nonfat Greek yogurt
  • 2 cans diced green chiles (4-ounce cans) , drained
  • 8 whole wheat flour tortillas (7-inch)
  • 1 can Green enchilada sauce (15 ounces)
  • For serving: diced fresh tomato fresh cilantro, diced avocado, diced red onion, as desired

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Lightly coat a 9x13-inch casserole dish with baking spray and set aside.
  2.  Cook and shred chicken, if necessary.*
  3. Heat the oil in a large skillet or sauté pan on medium heat. Once the oil is warm, add the peppers and onion. Cook, stirring occasionally, until the vegetables soften and the onions become translucent, about 8 to 10 minutes.
  4. To the skillet, add the shredded chicken, ½ teaspoon salt, chili powder, garlic powder, cumin, and black pepper. Stir to coat evenly, then remove the skillet from the heat and let cool.
  5. In a large bowl, combine 1 cup of the cheese, Greek yogurt, green chilies, and remaining 1 teaspoon salt. Once the chicken and veggie mixture has cooled to nearly room temperature, add it to the bowl with the yogurt mixture and stir to coat evenly.
  6. To assemble the enchiladas, fill each tortilla with a slightly heaping 1/2 cup of the chicken-yogurt mixture. Roll closed and place in the prepared dish, seam side down. Repeat with the remaining tortillas.
  7. Pour the green enchilada sauce evenly over the top, cover the pan, then bake for 30 minutes.
  8. Remove the pan from the oven, uncover, and sprinkle with the remaining 1 cup of shredded cheese. Bake uncovered for 5 additional minutes, until the cheese is melted. Sprinkle with desired toppings and enjoy!

Notes

  • *HOW TO COOK CHICKEN: Check out my ultimate guide on How to Cook Shredded Chicken. To cook the chicken in the Instant Pot, see this post for Instant Pot Chicken. For slow cooker instructions, see Crock Pot Shredded Chicken. 
  • 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: Green chile chicken enchiladas are a great freezer meal. 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.

Nutrition Information

Serving 1enchilada (without additional toppings) Calories 384kcal (19%) Carbohydrates 33g (11%) Protein 29g (58%) Fat 15g (23%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.01g Cholesterol 63mg (21%) Potassium 404mg (12%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 1394IU (28%) Vitamin C 36mg (40%) Calcium 359mg (36%) Iron 3mg (17%)

Nutrition Facts

Serving: 8enchiladas

Amount Per Serving

Calories 384

% Daily Value*

Serving 1enchilada (without additional toppings)
Calories 384kcal 19%
Carbohydrates 33g 11%
Protein 29g 58%
Fat 15g 23%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.01g 1%
Cholesterol 63mg 21%
Potassium 404mg 9%
Fiber 5g 20%
Sugar 8g 16%
Vitamin A 1394IU 28%
Vitamin C 36mg 40%
Calcium 359mg 36%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.