Green Chile Chicken Enchiladas
Green enchiladas with chicken have it all - melted cheesy goodness, seasoned tender chicken bites, soft tortillas, slight creamy filling, and some spicy heat that's just right. Yes, please!
Ingredients
- 2 pounds chicken breasts (boneless and skinless; cut into 1" pieces)
- 2 tablespoons olive oil
- 1 recipe taco seasoning mix (or 1 store-bought packet)
- ½ cup water
- 8 (8 to 10") flour tortillas (low carb or regular)
- 24 ounces shredded monterey jack cheese
- 16 ounces green enchilada sauce
- 8 ounces cottage cheese
- 1 (4-ounce) can diced green chiles
- salt and pepper to taste
- optional toppings: sour cream, green salsa, diced tomatoes, sliced olives, diced avocado.
Instructions
- Preheat oven to 375 degrees. Spray a 13 x 9" casserole dish with nonstick spray.
- In a large skillet, add olive oil and saute chicken over medium-high heat until done (no longer pink), about 8 to 10 minutes.
- Stir in taco seasoning mix and ½ cup water. Reduce heat to medium and continue cooking just until liquid is absorbed.
- Fill each tortilla with ¼ cup chicken, 2 tablespoons cottage cheese, 2 tablespoons green enchilada sauce, 1 tablespoon green chiles, and ¼ cup jack cheese.
- Roll up each enchilada and place it in a casserole dish. Pour the remaining green enchilada sauce over the top, and sprinkle with the remaining cheese.
- Cover with foil and bake for 45 minutes. Remove foil and continue baking another 15 to 20 minutes until the inside of enchiladas are hot and the cheese is bubbly.
Video
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!
- VARIATIONS: Make it spicy by using hot green chiles, and top with spicy salsa verde or another favorite green hot sauce, and some sliced jalapenos.
- SUBSTITUTIONS: Don't like cottage cheese? Substitute ricotta, sour cream, or softened cream cheese. Use taco or burrito-sized flour tortillas, or corn tortillas. Low carb and keto followers use low carb keto-friendly tortillas.
- TOP TIPS: Make up to 2 days ahead of time and store in the refrigerator. Remove about 30 minutes prior to baking and add approximately 15 to 25 to the baking time.
- SERVING SUGGESTION: Top with sour cream, salsa verde or roasted chili corn salsa, diced avocado, and fresh cilantro. Also good with a simple green salad.
Nutrition
Serving: 1enchiladaCalories: 616kcalCarbohydrates: 29gProtein: 56gFat: 36gCholesterol: 161mgSodium: 1970mgFiber: 18gSugar: 6g
DID YOU MAKE THIS RECIPE?Mention @seekinggoodeatsofficial or tag #seekinggoodeats! Be sure to subscribe to my newsletter to receive more healthy delicious recipes straight to your inbox.
© 2025 Seeking Good Eats™