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Green enchiladas in a casserole dish with melted cheeese and garnished with fresh cilantro.

Green Enchiladas

Creamy and cheesy and full of rotisserie chicken, vegetables, and a delicious green sauce - a seriously good enchilada recipe! We lightened this casserole up using lower fat and lower carb ingredients - with no sacrifice on flavor!
5 from 1 vote
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Author Kori Butler
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Chicken
Cuisine Mexican
Servings 8
Calories 428 kcal

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.
    Sauteeing vegetables in a cast iron skillet.
  • Add rotisserie shredded chicken to the skillet.  Stir in sour cream, 1 cup of the enchilada sauce, salt, pepper, and cumin.
    Stirring all the ingredients together for the green enchilada filling.
  • 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.
    Rolling the filling and flour tortillas together
  • Spread any remaining filling and enchilada sauce over the enchiladas, then sprinkle with the remaining jack cheese.
    sprinkling the green enchiladas with 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

Serving: 1enchiladaCalories: 428kcalCarbohydrates: 17gProtein: 39gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 112mgSodium: 1394mgPotassium: 525mgFiber: 2gSugar: 7gVitamin A: 2402IUVitamin C: 10mgCalcium: 485mgIron: 2mg
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