These Enchiladas Verde are creamy, tangy, and loaded with protein thanks to tender rotisserie chicken, bright spinach, and Greek yogurt. They hit that perfect comfort-food balance - cozy yet nourishing. My family absolutely crushes these every single time, and I love them because they help me hit my protein goals without feeling heavy. Plus, if you happen to have any extra filling, it doubles as the most satisfying high-protein snack the next day - no tortilla required.
These are best if you use homemade Sourdough Tortillas. Top these with a generous spoonful of sour cream, guacamole, fresh shredded lettuce, and a scoop of Homemade Pico de Gallo - a guilt-free weeknight meal!
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Why You'll Love These Enchiladas Verde
- Creamy and flavorful, yet surprisingly light thanks to Greek yogurt.
- Packed with lean protein - perfect for meal prep or weeknight dinners.
- Cozy Mexican-inspired comfort food that reheats beautifully.
Ingredients
Making these Enchiladas Verde doesn't require anything fancy - just a few flavorful staples that layer together beautifully. The Greek yogurt brings a creamy tang, the spinach adds a nutrient boost, and the salsa verde ties everything together with that irresistible zip.
- Olive oil
- Onion
- Garlic
- Shredded rotisserie chicken
- Dried oregano
- Cumin
- Ground pepper
- Salt
- Baby spinach
- Greek yogurt - I use full-fat
- Salsa verde
- Shredded Mexican cheese
- Tortillas
See recipe card for quantities.
Quick Hint: Wilt your spinach with the lid slightly ajar to trap just enough steam - it speeds things up and keeps the greens bright.
How to Make Enchiladas Verde
Homemade Enchiladas Verde are simpler than they look - just a quick sauté, a creamy chicken filling, and a golden bake. Here's how I make them step-by-step.
Sautee the aromatics
Heat olive oil in a skillet over medium heat. Add onion and cook for 8 minutes, stirring occasionally.
Add garlic and spices
Stir in garlic, oregano, cumin, pepper, and salt; cook for 30 seconds until fragrant.
Incorporate chicken, green sauce and greek yogurt
Stir in shredded chicken, green sauce and greek yogurt. Mix until yogurt coats entire mixture.
Mix-in spinach
Stir in the spinach and let it wilt gently into the filling.
Incorporate cheese
Take the pan off the heat, then add 4 oz of shredded cheese; stir until melted and creamy.
Assemble the Enchiladas Verde
Spread ½ cup salsa verde on the bottom of a baking dish. Fill each tortilla with ~⅓ cup filling, roll, and place seam-side down.
Top and bake.
Pour remaining salsa verde on top and sprinkle with the last 2 oz cheese. Bake uncovered for 30 minutes. Let cool slightly before serving. Top with Pico, Guac and Sour Cream.
Bonus Tip - Let It Set: Once your enchiladas come out of the oven, give them at least 10 minutes to rest before serving. This lets the creamy filling thicken and hold together, so every slice stays intact and the flavors fully develop.
Substitutions for Enchiladas Verde
Want to mix it up? These swaps keep your Enchiladas Verde just as delicious
- Use sour cream or cream cheese instead of Greek yogurt for a richer version.
- Use fat-free Greek Yogurt to reduce total fat
- Swap Mexican cheese for Monterey Jack or dairy-free shreds.
- Choose corn or flour tortillas depending on your texture preference.
Even if your reader doesn't follow a specific diet (eg. gluten free), they may have friends or family that they're cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.
Variations
You can take these high-protein enchiladas in a few fun directions:
- Add roasted poblanos or jalapeños for extra spice.
- Fold in black beans or charred corn for a fiber boost.
- Swap the spinach for sautéed kale or Swiss chard for a deeper, earthy flavor.
- Top with fresh cilantro, crumbled queso fresco, or a squeeze of lime, along with sour cream, guacamole, pico de gallo, and shredded lettuce for that perfect fresh finish.
Equipment to Make Enchiladas Verde
A few reliable tools make these Enchiladas Verde come together easily:
- I love these GreenPan ceramic non-stick skillets
- This Deep Baking Dish is great budget option
- Staub Ceramic Rectangular Dish - premium aesthetic and heat retention
How to Store and Reheat High-Protein Enchiladas Verde
- Storage: Keep leftovers in an airtight container up to 4 days in the fridge.
- Freeze: Store enchiladas in the freezer and thaw overnight before you are ready to use. You can package them individually to use for easy and health lunches during the week.
- Reheat: Warm in the oven at 325°F until heated through, or microwave in 30-second bursts. Reheat the toppings fresh (sour cream, guacamole, Homemade Pico de Gallo and lettuce) right before serving for best texture.
Top Tip
Your Greek yogurt is the secret weapon here. It creates that luscious creamy texture while keeping the filling high in protein and low in heaviness. Adjust the amount slightly based on your filling consistency - it should be thick enough to scoop, not soupy.
FAQ
Yes! Assemble, cover tightly, and refrigerate up to 24 hours before baking.
Add diced jalapeños to the filling or drizzle with hot salsa verde after baking.
Definitely - they hold up beautifully for weekday lunches or freezer meals. Add the fresh toppings right before serving for that just-made taste.
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📖 Recipe
Enchiladas Verde - High-Protein Version
- Total Time: 60
- Yield: 10 Enchiladas 1x
Description
Creamy, tangy, and packed with protein, these Enchiladas Verde use Greek yogurt, rotisserie chicken, and spinach for a light yet satisfying twist on a classic.
Ingredients
2 tbsp olive oil
1 medium onion, chopped
2 tbsp minced garlic
3-4 cups shredded chicken, about 1 medium rotisserie chicken
1 tsp dried oregano
1 tbsp cumin
½ tsp pepper
½ tsp salt
8 oz baby spinach
¾ cup Greek yogurt (adjust for consistency)
1 ½ cups salsa verde, divided
6 oz shredded Mexican cheese, divided
8-10 tortillas
Get Recipe Ingredients
Instructions
-
Preheat oven to 350°F.
-
Heat oil in skillet; cook onion 8 minutes. Add garlic and spices; cook 30 seconds.
-
Add chicken, Greek yogurt, and ½ cup salsa verde. Mix until creamy.
- Add spinach and cover pan for 3 to 5 minutes, when spinach wilts. Incorporate into enchilada filling.
-
Stir in 4 oz cheese; melt and remove from heat.
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Spread ½ cup salsa verde in baking dish.
-
Fill tortillas with ½ cup filling, roll, and place seam-side down.
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Top with remaining salsa verde and cheese.
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Bake 30 minutes, until golden brown; rest before serving.
Notes
Greek yogurt gives creaminess without heaviness. Extra filling makes a great high-protein snack.
- Prep Time: 30
- Cook Time: 30
- Category: Dinner
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 Enchilada
- Calories: 270
- Sugar: 2
- Sodium: 420
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 55mg
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