These Low Calorie Green Chicken Enchiladas are just 334 calories and packed with 30.5g of protein! For healthy green enchilada recipe, I supplied you with a homemade salsa verde, homemade shredded chicken, and homemade taco sauce recipe. But you could easily get store-bought and pick up a rotisserie chicken from the store too.
Ingredients You’ll Need:
- Olive oil spray
- 1 sweet onion
- 3 cloves garlic
- 2 teaspoons Taco Seasoning
- 2 4-ounce cans diced green chiles
- 4 cups Shredded Chicken
- 2 cups Salsa Verde
- ½ cup chopped fresh cilantro
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup shredded Monterey Jack cheese
- 8 8-inch flour tortillas
- ¼ cup Greek Yogurt
Low Calorie Green Chicken Enchiladas
Healthy Green Chicken Enchiladas Meal Prep and Storage
Meal Prep: These make wonderful meal prep lunches and dinners. Make ahead of time and add single servings to meal prep containers for later. You can also make the casserole and cover, refrigerate and bake later.
Storage: Will hold in the fridge for 5 days and the freezer for a month.
Reheating: Reheat in the microwave for 1-3 minutes, or in a 350 degree oven for 10-15 minutes, until warmed through. 
Low Calorie Green Chicken Enchiladas
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Low Calorie Green Chicken Enchiladas
Ingredients
- Olive oil spray
- 1 sweet onion diced
- 3 cloves garlic minced
- 2 teaspoons Taco Seasoning
- 2 4-ounce cans diced green chiles
- 4 cups Shredded Chicken
- 2 cups Salsa Verde divided
- ½ cup chopped fresh cilantro
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup shredded Monterey Jack cheese divided
- 8 8-inch flour tortillas
- ¼ cup Greek Yogurt
Instructions
- Preheat oven to 375 degrees, and spray a 9×13 casserole dish with olive oil and set aside.
- Heat a large skillet over medium heat, and spray with olive oil.
- Add onion, and cook for 3-5 minutes until translucent.
- Stir in garlic, and taco seasoning, cook for about 1 minute until fragrant. Then remove the skillet from the burner and stir in green chiles.
- Add the onions and green chilis to a large bowl. Add the chicken, 1/3 cup salsa verde, cilantro, salt, pepper, and 1/4 cup of Monterey Jack cheese.
- To assemble the enchiladas: Lay one tortilla on a flat surface and spoon 3/4 cup of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Once all the enchiladas are assembled, top with remaining salsa verde and remaining 1/2 cup Monterey Jack cheese.
- Bake in the oven for 35-40 minutes, until the cheese is melted and the sauce is bubbling.
- Serve hot, topped with dollops of Greek Yogurt.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Green Enchiladas
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Article History:
- Originally written and published October 8, 2022 by Audrey Johns
- Updated on June 12, 2023 by Audrey Johns
- Updated on September 27, 2023 by Audrey Johns