Salsa Verde Green Chili Chicken Enchiladas Recipe

Name: Salsa Verde Green Chili Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 jar 10 Oz Jar, Salsa Verde; 1/4 cups Low Sodium Chicken Stock; 2 whole Boneless, Skinless Chicken Breasts, Cooked And Shredded; 1 teaspoon Cumin; 1 can (4 Oz. Can) Diced Green Chilis; 1 whole Red Pepper, Stem And Seeds Removed, Chopped; 1 whole Onion, Chopped; 1/2 cups Nonfat Greek Yogurt; 1- 1/2 cup Pepper Jack Cheese, Shredded; 10 whole Whole Wheat And Corn Tortillas; 1 cup Pitted And Sliced Black Olives; 1/4 cups Mixture Of Cilantro And Green Onions, Chopped

Servings: persons

1 jar 10 Oz Jar, Salsa Verde
1/4 cups Low Sodium Chicken Stock
2 whole Boneless, Skinless Chicken Breasts, Cooked And Shredded
1 teaspoon Cumin
1 can (4 Oz. Can) Diced Green Chilis
1 whole Red Pepper, Stem And Seeds Removed, Chopped
1 whole Onion, Chopped
1/2 cups Nonfat Greek Yogurt
1- 1/2 cup Pepper Jack Cheese, Shredded
10 whole Whole Wheat And Corn Tortillas
1 cup Pitted And Sliced Black Olives
1/4 cups Mixture Of Cilantro And Green Onions, Chopped

1
Preheat oven to 425 F. Spray a 9 x 13 pan with cooking spray.
2
In a small saucepan combine salsa verde and chicken stock, and bring to a light simmer.
3
In a large mixing bowl add chicken breasts, cumin, diced green chilies, red pepper, and onions.
4
Mix well.
5
Add in yogurt and 1/2 cup pepper jack cheese.
6
Stir again to combine well.
7
Place a tortilla on a place, top it with 1 tablespoon salsa verde mix, then 1/2 cup chicken mixture.
8
Roll it up tightly, and place in prepared dish, seam side down.
9
Continue on with remaining tortillas until all the filling is used.
10
Once enchiladas are made, pour the remaining salsa verde evenly over tortillas.
11
Top with remaining 1 cup cheese.
12
Finish it off with some black olives.
13
Spray a sheet of foil with cooking spray, and cover dish tightly.
14
Bake for 25 minutes.
15
Remove foil and bake another 10-15 minutes, or until cheese is golden and bubbly and tortillas are crisping around the edges.
16
Garnish with cilantro and green onions if desired.
17
Enjoy!

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 jar 10 Oz Jar, Salsa Verde, 1/4 cups Low Sodium Chicken Stock, 2 whole Boneless, Skinless Chicken Breasts, Cooked And Shredded, 1 teaspoon Cumin, and more.

Yes, Salsa Verde Green Chili Chicken Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salsa Verde Green Chili Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions