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Green Chile Chicken Enchiladas

Corn tortillas stuffed with chicken, sour cream, green chiles and cheese, make one of the best Mexican dishes a healthy and delicious dish ideal for any holiday or event.

Course Dinner
Cuisine American
Keyword enchiladas chicken, green chile chicken enchiladas
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 417 kcal


The Salsa Verde

  • 4 cups of Salsa Verde
  • ½ cup of plain greek yoghurt

The Chicken

  • 1 lb of chicken breasts - Boneless, Skinless.
  • ¼ tablespoon of Black pepper
  • 1 tablespoon of olive oil
  • ½ tablespoon of sea salt

The Enchiladas

  • 1 ⅓ cup of jack cheese, divided and shredded
  • 10-12 7-inch of corn tortillas
  • ⅓ cup of cilantro, chopped
  • ¼ red onions, diced


  1. Set the oven to 400 degrees F, and grease a 9x13 baking dish with olive oil.

  2. Mix the greek yoghurt with the salsa verde in a kitchen blender until smooth.

  3. In a large pan, heat olive oil over medium to high heat and add the chicken. Season with pepper and sea salt, and brown the chicken on both sides for 6 minutes total.

  4. Over and around the browned chicken, pour the salsa verde until the chicken is cooked, it takes 10 minutes, and remove the chicken from the sauce.

  5. Shred the chicken breasts with two forks, and transfer it to a large bowl.

  6. Add 1 cup of cilantro, jack cheese and half of the chilli Verde enchilada sauce to the shredded chicken.

  7. Stir and combine, then place filling in the centre of the tortillas. Roll up softly and arrange in a pan while the seam side down. To keep them from cracking, coat with olive oil lightly.

  8. Cover the tortillas with the remaining sauce and cheese. And put it into the oven to bake for 15 minutes, until bubbly.

  9. Top with diced red onion and fresh cilantro.