Quick Green Chili and Chicken Enchiladas


Fresh, fast, and better than takeout, these enchiladas are filled with tender chicken, spicy green chiles, and zesty green salsa.

Green Chili Chicken Enchiladas
Photo: Andy Lyons
Total Time:
28 mins


  • 1 ¼ pound chicken breast tenders

  • 1 ½ cup bottled green salsa

  • 1 4 ounce can diced green chiles

  • 1 ½ cup shredded Mexican-style four-cheese blend (6 oz.)

  • 8 6-7 inch flour tortillas

  • Refrigerated fresh salsa (optional)

  • Lime wedges (optional)


  1. Preheat broiler. Cut chicken into 1-inch pieces. In large microwave-safe bowl microcook on HIGH 7 minutes or until no pink remains, stirring twice. Drain liquid. Break up chicken slightly in bowl with back of wooden spoon. Add salsa and chiles. Cook 3 minutes more or until heated through, stirring once. Stir in 1 cup of the cheese.

  2. Spoon chicken mixture evenly down center of tortillas. Roll tortillas around filling and place in 13x9x2-inch baking pan. Sprinkle remaining cheese over enchiladas. Broil 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.

  3. To serve, top with salsa and pass lime wedges. Makes 4 servings.

Nutrition Facts (per serving)

569 Calories
24g Fat
33g Carbs
49g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 569
% Daily Value *
Total Fat 24g 31%
Saturated Fat 8g 40%
Cholesterol 120mg 40%
Sodium 1081mg 47%
Total Carbohydrate 33g 12%
Total Sugars 2g
Protein 49g
Vitamin C 19.5mg 98%
Calcium 454.4mg 35%
Iron 7.7mg 43%
Potassium 361mg 8%
Folate, total 4mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles