These green chile chicken enchiladas have been a fan favorite with my clients for years. If this recipe is new to you, it will NOT disappoint!


  • 1 lb Chicken Breast, Cooked (shredded)
  • 1 1/2 tsp Sea Salt (divided)
  • 1 tbsp Extra Virgin Olive Oil
  • 2 Red Bell Pepper (or yellow or orange bell peppers, cored and diced)
  • 1 Yellow Onion (diced)
  • 1 tsp Chili Powder
  • 3/4 tsp Garlic Powder
  • 1/2 tsp Cumin
  • 1/2 tsp Black Pepper
  • 2 cups Shredded Monterey Jack Cheese (or Mexican blend cheese, divided)
  • 1 1/2 cups Plain Greek Yogurt
  • 2 cans Diced Green Chiles (4-ounce cans, drained)
  • 10 Almond Flour Tortillas (Siete Foods)
  • 1 can Green Enchilada Sauce (15 ounces)


  1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch casserole dish and set aside.
  2. Cook and shred chicken.
  3. Heat the oil in a large skillet or sauté pan on medium heat. Once the oil is warm, add the peppers and onion. Cook, stirring occasionally, until the vegetables soften and the onions become translucent, about 8 to 10 minutes.
  4. To the skillet, add the shredded chicken, 1/2 teaspoon salt, chili powder, garlic powder, cumin, and black pepper. Stir to coat evenly, then remove the skillet from the heat and let cool.
  5. In a large bowl, combine 1 cup of the cheese, Greek yogurt, green chilies, and remaining 1 teaspoon salt. Once the chicken and veggie mixture has cooled to nearly room temperature, add it to the bowl with the yogurt mixture and stir to coat evenly.
  6. To assemble the enchiladas, fill each tortilla with a slightly heaping 1/2 cup of the chicken-yogurt mixture. Roll closed and place in the prepared dish, seam side down. Repeat with the remaining tortillas.
  7. Pour the green enchilada sauce evenly over the top, cover the pan, then bake for 30 minutes.
  8. Remove the pan from the oven, uncover, and sprinkle with the remaining 1 cup of shredded cheese. Bake uncovered for 5 additional minutes, until the cheese is melted. Sprinkle with desired toppings and enjoy!


  • For Serving: Top with diced fresh tomato, fresh cilantro, diced avocado, diced red onion, as desired.
  • To Store: Leftover green chile chicken enchiladas may be kept in an airtight container in the refrigerator for up to 4 days.
  • To Reheat: Warm leftover enchiladas in a preheated 350-degree F oven until heated through in a covered baking dish. You may also microwave them in a covered container until steaming.
  • To Freeze: Green chile chicken enchiladas are a great freezer meal. Baked enchiladas may be frozen and kept in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating as directed above.