30-Minute Green Chicken Enchiladas (with Greek yogurt!)

Oven-baked chicken enchiladas with the most flavorful (never dry) filling are a life-saver weeknight dinner! This quick recipe uses jarred enchilada sauce and pre-cooked chicken for ease, plus fiber-rich pinto beans, fresh cilantro, canned chiles, spices, shredded cheese, and Greek yogurt for next level creaminess. Talk about flavor and texture! This enchilada recipe has got it all.

I’m having an enchilada party and you’re all invited!

Legit, enchiladas are always my go-to meal when we’re having friends over for dinner. Sometimes I make vegan enchiladas with black beans and sometimes I make chicken enchilada casserole. And now it’s this beyond scrumptious chicken rendition!

I live for shortcuts like a good store-bought sauce and rotisserie chicken because hello, it makes this recipe totally doable on a Tuesday at 5pm. Plus you can make the filling ahead of time!

Serve with a mountain of chips and guac (maybe even a spicy marg situation?!) and everyone’s peachy. These are a cinch to make, guests rave about them, and if all else fails the kiddos can eat tortilla chips and cheese for dinner, am I right?

The low down on star ingredients

Chicken: Leftover or rotisserie or shredded chicken breast is my jam here. See the recipe card for details on how to cook chicken for shredding if you’re starting from raw.
Green enchilada sauce: There’s something magical about roasted tomatillos and lime juice that makes me go crazy; and I’m all about the jarred kind for time’s sake. Luckily there are tons of good ones out there. I look for a solid ingredient list, like Siete, Somo, or Frontera brand. Just make sure you have about 15oz!
Spices: Cumin and garlic powder add extra flavor and Tex-Mex vibes to the filling.
Canned green chiles: Mild chiles that add tons of brightness and flavor. I never make enchiladas without them!
Greek yogurt: For unparalleled creaminess in the filling without the need for cups on cups of cheese.
Cheese: The ideal amount to make these satisfying but not *drenched* in cheese to the point of them being heavy. Cheddar, Colby Jack, Monterey Jack, or a Mexican blend work great here since they melt easily.
Cilantro: A little fresh herby oomph for the filling.
Tortillas: I love whole wheat ones but any flour tortilla you love works well! They rock because they won’t fall apart. (Corn ones tend to be smaller and easily fall apart.) Eight inches is the perfect size for these. No need to dip each one in sauce, either.

Let’s make it!

chicken, cilantro beams, cheese in bowl. — Place chicken, spices, yogurt, beans, chiles, sauce, cheese, and cilantro in a mixing bowl.

chicken, yogurt and bean mixture in mixing bowl. — Stir to combine and marvel at the creaminess.

uncooked enchiladas in pan — Spoon filling into tortillas and place them snugly in the baking dish. Top with lot of cheese. No need to cover with foil!

cooked enchiladas near bowl of cilantro. — Bake and behold the bubbly deliciousness of steamy enchiladas. No burnt edges here!

Storage

Refrigerate any leftovers for up to 5 days. To reheat them without drying out, I simply microwave them covered on a plate for a minute or until hot.
You can totally make the filling ahead or assemble the whole thing ahead of time up to a day in advance. Just cover them with foil, let sit at room temp for 30 minutes before baking, and bake uncovered per the recipe when you’re ready to eat.
Freeze ’em fully cooked or uncooked, as well! Just let them thaw overnight then bake per the recipe. Stellar for meal prep!

I hope you’re as obsessed with these zesty enchiladas recipe as I am!

I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave!