These Green Enchiladas are an easy and delicious dinner option that will satisfy the whole family! Loaded with rotisserie chicken, plenty of healthy vegetables, low carb tortillas, and a lightened-up creamy green enchilada sauce, this Mexican-inspired recipe will have everyone coming back for seconds!
Enchiladas can be made in so many ways - from green enchiladas with chicken to seafood enchiladas, and carne enchiladas!
Why You'll ❤️ Green Enchiladas with Chicken
"Loaded with flavor, these easy-to-make green enchiladas will be a hit with your family and friends. Enjoy the cheesy goodness of chicken enchiladas with a healthier spin! It's the perfect way to use of leftover rotisserie chicken!"
Loaded With Flavor
Tantalizing Mexican flavors and creamy chicken wrapped in warm tortillas come together to make the perfect dinner - these green enchiladas! This classic casserole recipe is sure to be a hit with the whole family. With just a few simple steps, you can have a delicious, comforting dinner on the table in no time.
Healthy
Are you looking for a delicious and healthy dinner that's loaded with vegetables and low in carbs? Then our healthy chicken enchilada recipe is just what you need!
- We used fat-free sour cream, low-carb tortillas, and plenty of vegetables to create a flavorful and healthy meal that you'll want to make again and again.
- Less cheese may be used to reduce fat and calories.
- A combination of beans and chicken may also be used.
- See our keto-adaptation under the "Variations" section.
What You'll Need
Here are the ingredients you will need to make green enchiladas:
- Olive Oil: extra virgin olive oil was used, but avocado oil or other favorites can be substituted.
- Onion: use white or yellow onion.
- Mushrooms: fresh white button mushrooms or baby bellas can be used.
- Zucchini
- Fresh Spinach
- Rotisserie Chicken: rotisserie shredded chicken is lightly seasoned, but any cooked chicken will work. Frozen grilled chicken is also very flavorful - and convenient.
- Sour Cream: use fat-free, light, or regular.
- Green Enchilada Sauce: we used our homemade green enchilada sauce recipe, but any favorite canned variety will work. You can also use Tomatillo Enchilada Sauce.
- Salt and Pepper
- Cumin
- Queso Fresco
- Monterey Jack Cheese: shredded jack cheese is milder, but pepper jack can be used, or a combination. Cheddar or mozzarella will work as well.
- Flour Tortillas: we used low-carb tortillas, but regular may be used as well as corn tortillas. For corn, see our "Top Tips" section below.
For exact ingredient quantities, please see the recipe card below!
Be sure to save this pin to Pinterest for later! 😉
Substitutions and Variations
- Go extra spicy by sauteeing jalapeno pepper or other hot pepper with the vegetables. A can of green chiles can also be added for some spicy heat.
- A can of white beans (or any bean) can be added for more fiber and protein if desired.
- Pork and seafood may be used in place of the rotisserie shredded chicken.
- Flour or Corn tortillas may be used.
- Make this keto by using low carb tortillas or stuffing poblano peppers or bell peppers with the filling and then baking. It is helpful to cook the peppers in the microwave for a few minutes to start the cooking process.
How To Make It
This is just a brief overview, be sure to check out the recipe card for full details and images.
- Saute vegetables in a skillet until tender. Add spinach to the skillet and stir until wilted.
- Add the rotisserie shredded chicken, sour cream, 1 cup of green enchilada sauce, cumin, salt, and pepper.
- Fill each tortilla, roll it up and place seam side down into baking dish.
- Spread any remaining filling and remaining enchilada sauce over the top of the enchiladas, then sprinkle with the remaining shredded cheese.
- Cover the enchiladas with aluminum foil and bake for 30 minutes or until hot and bubbly.
How To Serve It
Here are a few ways to serve green chicken enchiladas:
- Serve with a side of sour cream, salsa verde, and fresh chopped cilantro.
- Top with Homemade Guacamole and additional queso fresco cheese.
- Any favorite taco topping works with these enchiladas - sliced black olives, diced tomato, green onion or red onion, and even thinly shredded lettuce (adds a nice freshness).
- Meal idea! Serve green chicken enchiladas with Authentic Refried Beans and a fresh green salad (more veggies!) with this fabulous Avocado Dressing
Top Tips
- Use (8) 8" regular or low carb flour tortillas, or (10) 6" corn tortillas. Working with a few corn tortillas at a time, wrap them in a slightly damp paper towel and warm in a microwave for a few seconds until they are pliable. Fill, roll, and place in baking dish. Repeat.
FAQs
No it is not. Simply put, salsa verde is an uncooked salsa while enchilada sauce is cooked. All enchilada sauce ingredients are cooked in a pot and reduced until thickened. The ingredients between the two may differ according to the recipe but many have tomatillos, green chiles, jalapeno peppers (or other hot pepper), vinegar, onion, seasoning, etc.
Refrigerator: to store leftover green chicken enchiladas, let the casserole cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days.
Freezer: transfer the casserole to a freezer-safe and airtight container. Freeze for up to 3 months. Thaw in the refrigerator and then warm in the oven.
Oven: cover with foil and reheat in the oven at 350 degrees F until warm.
Microwave: microwave individual portions in a microwave-safe dish, cover, and reheat using a medium setting until warmed through.
Can I ask you a favor?
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📖 The recipe.
Green Enchiladas
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion (diced)
- 8 ounces mushrooms (sliced)
- 1 cup zucchini (cut into ½" pieces)
- 4 ounces fresh baby spinach
- 1¼ pounds shredded rotisserie chicken (4 cups rotisserie chicken)
- 12 ounces fat-free or light sour cream (regular may be used)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon cumin
- 8 8" low carb flour tortillas (regular flour tortillas are fine too)
- 20 ounces green enchilada sauce (divided)
- 4 ounces queso fresco (crumbled)
- 12 ounces monterey jack cheese (grated, divided)
Instructions
- Preheat oven to 350-degrees F. Preheat a 12" skillet over medium-high heat with oil. Add onion, zucchini, and mushrooms to the skillet. Saute until the onions are translucent and the vegetables are tender, about 8 to 10 minutes. Add spinach to the skillet and stir until wilted, about 3 minutes.
- Add rotisserie shredded chicken to the skillet. Stir in sour cream, 1 cup of the enchilada sauce, salt, pepper, and cumin.
- For each tortilla, spread ¾ cup of filling in the center, then sprinkle 1 tablespoon of queso fresco and 1 tablespoon Monterey jack cheese. Roll each tortilla, leaving the ends open. Place each enchilada seam side down into a greased 13 x 9-inch baking dish.
- Spread any remaining filling and enchilada sauce over the enchiladas, then sprinkle with the remaining jack cheese.
- Cover the enchiladas with aluminum foil and bake for 30 minutes. Remove foil and bake for 15 more minutes, or until heated through and bubbly.
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- Substitutions: Add a 15-ounce can of white beans (rinsed and drained). All beans may be substituted for the chicken. Shredded chicken or pork can be used. Pepper jack cheese or cheddar cheese may be substituted. A can of green chiles may be added to increase spice, or saute fresh chopped jalapeno with the other vegetables.
- Top Tips: Use (8) 8" regular or low carb flour tortillas, or (10) 6" corn tortillas. Working with a few corn tortillas at a time, wrap them in a slightly damp paper towel and warm in a microwave for a few seconds until they are pliable. Fill, roll, and place in baking dish. Repeat.
- Serving Suggestions: Serve with sour cream, salsa verde, fresh cilantro.
Nutrition
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