Green Chile Enchiladas (Easy)

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I totally went through a Green Chile Enchiladas phase a few years ago. They just seemed like the best dinner. Warm, flavorful, and filling. I made them several times, but each time I dipped each tortilla, one by one, in the sauce mixture before rolling them up. This created a big mess and was more time consuming than I wished.

Tonight we made a much easier version of Green Chile Enchiladas. A no-dip-the-tortillas version.

green chili enchiladas recipe

Green Chile Enchiladas Recipe

Ingredients:

  • 10 soft taco tortillas
  • 2 C. cooked, cubed chicken (I just cut up some leftover Rotisserie chicken with kitchen scissors)
  • 2 C. Mexican Blend Cheese, divided
  • optional: about 3 C. fresh baby spinach, steamed and chopped
  • 1 C. plain Greek yogurt (I think I used nonfat this time)
  • 1 (10 oz) can Green Chile Enchilada Sauce
  • about 3 Tbsp. chicken broth

Instructions:

  1. Preheat oven to 350 degrees F. and grease a 9×13 inch baking dish.
  2. In a bowl, combine cubed chicken and 1 cup of the cheese. You can mix the spinach in with this mixture if you’re using spinach.             green chile enchilada chicken and cheese filling
  3. In another bowl, stir together the Greek yogurt, green enchilada sauce, and chicken broth.
  4. Roll about 2 or 2 1/2 Tbsp. chicken/cheese mixture into each tortilla and place the rolled tortilla seam-side down in the baking dish.
  5. Once all the tortillas are rolled up in the baking dish, pour and spread the enchilada sauce mixture on top and sprinkle the remaining 1 cup of cheese on top of that.
  6. Bake in preheated oven for 22 minutes. Then turn the heat to Broil and cook 1-2 minutes more (until cheese is bubbly, but be careful not to burn).
  7. Let cool 10-15 minutes before serving.

easy green chile enchiladas

*Inspired by THIS recipe.

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