This easy Green Chicken Enchilada 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 the perfect Mexican recipe for those who don't like spicy food and these creamy green chile chicken enchiladas are packed with flavor.
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❤️ Why I Love This Recipe
✔️ It is a quick and easy chicken enchilada recipe recipe that is packed with flavor, has 23 grams of protein and and only 7 net carbs per serving!
✔️It is a great recipe to use any leftover chicken you may have, or you can just buying a rotisserie chicken is a great way to make it easier.
✔️ It's easy to double the recipe and freeze the 2nd batch to have on hand.
🥘 Ingredients
Low carb tortillas or homemade tortillas recipe (if low carb is not necessary)
Homemade green enchilada sauce, or store bought
Sour cream
Leftover cooked chicken, I like to use leftover rotisserie chicken
Mexican blend cheese
Cilantro
🔪 Instructions
- Preheat the oven to 350 degrees. Coat the bottom of the pan with cooking spray
- In a large mixing 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.
- 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.
🙋 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.
💭 Tips
- If 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 study corn tortillas in place of the flour tortillas.
- 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
🍽 Equipment
🍽 Equipment
9 x 13 casserole dish
Cutting board
Measuring cups and spoons
Chef knife
🏫 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.
Serving Suggestions
These Easy Green Chicken Enchiladas are delicious served your favorite toppings and a side of Mexican rice, refried beans, or cauliflower rice (to keep it lower carb).
Storage
- 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.
Related Recipes
Chicken Enchilada Casserole - low carb recipe
Cheese Enchiladas with Red Sauce
Roasted Shrimp Enchiladas with Cheesy Jalapeno Sauce
Chipotle Butternut Squash Enchiladas
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📖 Recipe
Easy Green Chicken Enchilada Recipe - Low Carb
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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