Green Chicken Enchilada


These green chicken enchiladas are very easy to make! Flour tortillas are filled with chicken and Monterey Jack cheese, then topped with green enchilada sauce. I make Mexican rice to serve on the side.

Prep Time:
15 mins
Cook Time:
1 hrs
Additional Time:
10 mins
Total Time:
1 hrs 25 mins
12 enchiladas


  • 1 pound skinless, boneless chicken breast halves

  • 1 (8 ounce) package shredded Monterey Jack cheese

  • 12 (10 inch) flour tortillas

  • 1 (19 ounce) can green enchilada sauce


  1. Place chicken in a pot and cover with water. Boil until the juices run clear, about 25 minutes. Drain and let sit until cool enough to handle, about 10 minutes. Shred meat.

  2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

  3. Set aside 1/4 cup Monterey Jack for topping enchiladas. Fill each tortilla with equal amounts chicken and remaining cheese. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish, then cover with enchilada sauce.

  4. Bake in the preheated oven for 30 minutes. Sprinkle reserved cheese over top and continue to bake until melted, about 5 more minutes.

Nutrition Facts (per serving)

724 Calories
29g Fat
77g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 724
% Daily Value *
Total Fat 29g 37%
Saturated Fat 13g 67%
Cholesterol 89mg 30%
Sodium 1134mg 49%
Total Carbohydrate 77g 28%
Dietary Fiber 6g 21%
Total Sugars 3g
Protein 37g
Vitamin C 9mg 44%
Calcium 495mg 38%
Iron 6mg 32%
Potassium 547mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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