Green Chicken Enchiladas
These are the enchiladas that taste like a real Mexican kitchen — tender shredded chicken rolled in soft tortillas, smothered in a bright, tangy tomatillo green sauce, and baked under a blanket of melted cheese. Every bite is savory, fresh, and just a little spicy, with creamy avocado and cool sour cream on top.
With ~34g of protein per serving and only ~8g net carbs — the enchiladas that beat any restaurant.
Why You'll Love This
Bright tomatillo sauce, tender chicken, melted cheese
~34g protein per serving, only ~8g net carbs
One baking dish, 40 minutes, feeds a crowd
The enchiladas that taste like a real Mexican kitchen
Amazing Protein Recipes
Green Chicken Enchiladas
- Prep20 min
- Cook25 min
- Total45 min
- Servings6 (12 enchiladas)
- Calories (est.)562 kcal
Ingredients
- For the green sauce
- For the enchiladas
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Boil the tomatillos, jalapeños, onion, and garlic in water for 8–10 minutes until soft.
- Drain and blend with the cilantro and chicken broth until smooth.
- Melt the butter in a skillet. Pour in the sauce and simmer 5 minutes. Season with salt.
- Spread 1/2 cup of sauce in the baking dish.
- Fill each tortilla with chicken and a sprinkle of cheese. Roll up and place seam-side down.
- Pour the remaining sauce over the top. Sprinkle with the rest of the cheese.
- Bake 20–25 minutes until bubbly and golden.
- Top with sour cream, queso fresco, avocado, onion, and cilantro. Serve hot.
Notes & Tips
- Warm the tortillas: Cold tortillas crack when rolled — warm them 10 seconds in the microwave first.
- Don't overfill: Two tablespoons of chicken per tortilla is plenty — overstuffed enchiladas burst open.
- Sauce both sides: Spread sauce in the dish first so the bottoms don't dry out — and pour generously on top.
- Rest before serving: 5 minutes lets the cheese set so the enchiladas hold together when plated.
- Per serving, 2 enchiladas (estimate): 420 calories, 34g protein, 8g net carbs, 26g fat.
- Fridge: Store airtight up to 4 days.
- Reheat: Warm in the oven at 350°F for 15 minutes — the microwave makes the tortillas soggy.
- Freezer: Freeze baked enchiladas (without fresh toppings) up to 2 months; thaw overnight in the fridge.
Variations & serving ideas
- Beef version: Swap chicken for shredded beef or ground beef.
- Cheese version: Skip the chicken and fill with extra cheese and sautéed vegetables.
- Spicier: Add a serrano pepper to the sauce or use hot salsa verde.
- Store-bought shortcut: Use 2 cups of jarred salsa verde instead of making the sauce.
Storage
- Assemble the enchiladas ahead and refrigerate; bake when ready to serve.
- The Secret to Enchiladas That Don't Fall Apart
- The secret is the warm tortillas and the sauce underneath. Warm tortillas roll without cracking, and a layer of sauce in the dish keeps the bottoms moist instead of drying out and tearing. Cold tortillas plus a dry dish is how you end up with a pile of broken enchiladas — warm them, sauce the dish, and they roll like silk.
Estimated nutrition
EstimatePer serving · recipe makes 6 (12 enchiladas)
| Nutrient | Amount per serving |
|---|---|
| Calories | 562 kcal |
| Total fat | 36 g |
| Saturated fat | 12 g |
| Cholesterol | 40 mg |
| Sodium | 433 mg |
| Total carbohydrate | 17 g |
| Fibre | 2.2 g |
| Sugars | 2.5 g |
| Protein | 43 g |
Estimated nutrition: calculated automatically from the ingredients, so treat it as a rough guide. Values vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Green Chicken Enchiladas?
About 45 minutes in total: 20 minutes of prep and 25 minutes of cooking.
What ingredients do I need for Green Chicken Enchiladas?
The key ingredients include chicken, monterey jack cheese, jalapeños, white onion, garlic and low-carb tortillas. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Store airtight up to 4 days. Freezer: Freeze baked enchiladas (without fresh toppings) up to 2 months; thaw overnight in the fridge.
What oven temperature does this recipe use?
Preheat oven to 375°F (190°C).
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