This easy Green Chile Chicken Enchiladas recipe is a low carb take on the traditional enchiladas. It is a great Mexican recipe to serve for themed nights and on Cinco de Mayo and one the whole family will love.
This will easily become one of your favorite enchilada recipes. It is a great Mexican recipe for those who don't like spicy food and these creamy green chile chicken enchiladas are packed with flavor.
Jump to:
- Why You'll Love This Recipe
- What Goes Into These Enchiladas
- Want to Make This Keto?
- Making Low Carb Green Chile Chicken Enchiladas
- My Best Tips for This Recipe
- Variations
- What I've Learned
- Storage and Freezer Tips
- What to Serve with Green Chicken Enchiladas
- More Enchilada Recipes to Try
- Recipe FAQ's
- 📖 Recipe
- 💬 Comments
Why You'll Love This Recipe
- It is a quick and easy chicken enchilada recipe that is packed with flavor, has 23 grams of protein and only 7 net carbs per serving!
- It is a great recipe to use any leftover chicken you may have, or you can just buy (or make!) a rotisserie chicken.
- It's easy to double the recipe and freeze the 2nd batch to have on hand.
What Goes Into These Enchiladas
- Low carb tortillas: These keep the carb count down while still holding the filling like a regular tortilla would.
- Green enchilada sauce: Homemade or store-bought. This is what makes them green instead of red and gives the dish its flavor base.
- Cooked chicken: The protein in the filling - using chicken that's already cooked keeps the recipe quick to put together.
- Mexican blend cheese: Melts over the top and holds the filling together once baked.
Want to Make This Keto?
This recipe as written is low carb, not keto, because it's made with a low carb tortilla rather than a keto one. If you want a keto version, swap the low carb tortilla for a keto-friendly wrap and the rest of the recipe stays exactly the same.
Making Low Carb Green Chile Chicken Enchiladas
You'll start by stirring the enchilada sauce and sour cream together, then mix a portion of that sauce into the shredded chicken along with cilantro and cheese for the filling. Roll the filling into your tortillas, line them up seam-side down on the casserole dish, then cover with the rest of the sauce and cheese. Bake until the sauce is bubbly and the filling is hot all the way through. Full amounts and timing are in the recipe card below.
My Best Tips for This Recipe
- f making the homemade the green enchilada sauce, do so ahead of time so it is ready when it is time to assemble the enchiladas.
- For a spicier enchilada, use 1-2 large diced jalapenos in place of the canned chiles according to your personal preference.
Variations
- Use these sturdy corn and flour tortillas in place of the low carb tortillas if you aren't watching carbs.
- Substitute salsa verde for the green enchilada sauce.
- Use pepper jack or Monterey jack cheese in place of the Mexican cheese blend.
- Sprinkle the baked green chicken enchilada casserole with chopped jalapeno or green chiles and diced tomato.
- Substitute red enchilada sauce for the green sauce. Stir a tablespoon of chili powder into the chicken mixture.
- Substitute Greek yogurt or softened cream cheese for the sour cream and sprinkle the top of the enchiladas with queso fresco.
What I've Learned
This recipe is super easy when there is leftover chicken or even leftover turkey. However, it is just as easy to cook a couple of large chicken breasts in the slow cooker with ½ cup of chicken broth, salt, and pepper on low for 6 hours. Shred the chicken, measure and use in this chicken enchilada recipe.
Storage and Freezer Tips
- Store any leftover chicken enchiladas in an airtight container in the refrigerator up to 4 days, or in the freezer up to 2 months.
- To freeze unbaked enchiladas, cover with plastic wrap and then place a the lid or aluminum foil on the container. Freeze for up to 2 months.
What to Serve with Green Chicken Enchiladas
These are delicious served with your favorite toppings and a side of Mexican rice, refried beans, or cauliflower rice to keep things lower carb. A scoop of guacamole or a squeeze of lime on top rounds it out nicely.
Recipe FAQ's
Salsa verde and green enchilada sauce are very similar, however green enchilada sauce is cooked where as salsa verde is not.
Yes, salsa verde is generally a good substitute for green enchilada sauce.
Yes, rotisserie chicken works great here and saves you a step. It's actually my favorite shortcut for this recipe.
Bake covered from frozen at 350 degrees for about 45 minutes, then uncover for the last few minutes so the cheese browns back up.
If you make these green chicken enchiladas, I'd love to hear how they turned out! Leave a comment and ⭐⭐⭐⭐⭐ rating below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Low Carb Green Chile Chicken Enchiladas
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Ingredients
- 12 low carb tortillas
- 2 cups green enchilada sauce , divided
- ½ cup sour cream
- 2 cups shredded chicken
- ¼ cup chopped cilantro
- 2 cups shredded Mexican blend cheese , divided
Instructions
- Preheat the oven to 350 degrees. Coat the bottom of the pan with cooking spray.
- In a large bowl, mix together the enchilada sauce and ½ cup of sour cream until well combined.
- In another bowl, mix together the chicken, cilantro, ½ cup of the enchilada cream sauce, and 1 cup of the shredded cheese. Stir to combine.
- Place one tortilla on a cutting board and spoon 2 tablespoons chicken filling on one side of the tortilla. Roll to enclose filling. Place tortilla seam side down in a casserole dish that has been coated with cooking spray. Repeat with remaining tortillas.
- Cover tortillas with remaining enchilada sauce. Sprinkle with remaining cheese. Cover the casserole dish with foil and bake for 30 minutes, or until sauce is bubbly and filling is hot.
Irene says
I’m eating low carb and made this sauce and cooked my own chicken breasts. I mixed them together and put them in the low carb tortilla with grated Muenster cheese, lettuce, tomato and avocado and made tacos. My son said it was the best he’d ever had and we live in Texas and eat plenty of Mexican food. He said don’t loose the recipe.😊I took the remaining and made 2 enchiladas for me to take to work tomorrow.
Shelby Law Ruttan says
Hi Irene, thank you so much for leaving a review and I'm so pleased to hear your son said it was the best! I believe I said in my post I could have eaten the sauce with a spoon. lol Yeah. It is darn good! Thanks again! Shelby