These Easy Chicken Enchiladas are sure to be a new favorite. It’s so easy to put together and perfect for a quick weeknight dinner or meal prep!
These easy chicken enchiladas came about during one of Houston’s “the sky was blue 5 minutes ago but now it’s pouring and I’m going to have to canoe home from work” type of rainstorms. I’m pretty sure enchiladas must have been invented on a dreary rainy day because they just feel like the ultimate comfort food. But they’re comfort food with a side of spice and kick which makes me a big fan.
I’ve put a healthier twist on a classic by using my favorite cashew tortillas and greek yogurt for the creaminess factor. You’re going to love this healthier twist!
For these Easy Chicken Enchiladas you will need:
- chicken breasts
- green chili salsa verde
- greek yogurt
- Mexican cheese blend
- salt and pepper to taste
- cumin
- chili powder
- corn tortillas (I used these ones)
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Easy Chicken Enchiladas
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6 1x
- Diet: Gluten Free
Description
These Easy Chicken Enchiladas are sure to be a new favorite. It’s so easy to put together and perfect for a quick weeknight dinner or meal prep!
Ingredients
- 1 lb chicken breasts, cooked and shredded
- 1 (16 oz) jar green chili salsa verde (if you like it extra saucy, use 2 jars)
- 1/2 cup plain Greek yogurt
- 1/2 cup shredded Mexican cheese blend (plus more for on top)
- 1 tsp cumin
- 1 tsp chili powder
- salt and pepper to taste
- Corn tortillas (about 10-12)
Instructions
- Preheat the oven to 350.
- In a large bowl combine the shredded chicken, 1/3 of the salsa, yogurt, 1/2 cup of cheese, cumin, chili powder, and salt and pepper to taste.
- Spread 1/3 of the salsa in the bottom of a 9×13 inch casserole dish.
- To build enchiladas, spoon chicken mixture down the center of a tortilla, roll tortilla, then place seam side down into casserole dish. Repeat until casserole dish is full with tortilla rolls snuggly packed together.
- Pour the remaining salsa on top, then sprinkle extra cheese on top to taste.
- Bake for 15 minutes then finish by broiling on high until the cheese is melted and golden, about 5 minutes. Keep an eye on it so that it doesn’t burn!
Notes
- For the chicken: you can cook it any way you want (stove top, bake, poach etc). You can also use a pre-marinated chicken for extra flavor. Or make it super easy and buy an already cooked rotisserie chicken.
- If you like really saucy enchiladas, I would recommend using two (16 oz) jars of green chili salsa verde. Or mix up the flavors by using 1 jar of green chili salsa verde + 1 jar of red enchilada sauce. The combo is also delicious!
- Category: entree
- Method: oven
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 295
- Sugar: 4.2g
- Fat: 9g
- Carbohydrates: 28.1g
- Protein: 25.4g
Keywords: easy chicken enchiladas, chicken enchiladas, healthy chicken enchiladas, gluten free chicken enchiladas
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