Servings: 12
Skill Level: Easy

Replace sour cream with Greek yogurt in this delicious Creamy Green Chile Chicken Enchiladas recipe for a healthier version. You’ll never notice the difference!

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Creamy Green Chile Enchiladas


3 cups of green chile sauce (you can purchase it premade or make it homemade)

1 cup Greek yogurt

4 cups shredded chicken

3 cups grated cheese, mix of cheddar and Monterey Jack (hold aside 1 cup)

1 15.5 oz can of black beans, drained and rinsed

12 soft taco size flour tortillas

Olive oil spray

Crumbled cotija cheese, avocado slices, chopped cilantro, toasted pumpkin seeds for garnish


  1. Make your green chile sauce (if homemade).
  2. Preheat oven to 350 degrees.
  3. Whisk together cooled green chile enchilada sauce with Greek yogurt.
  4. Mix together shredded chicken, 2 cups of the cheese, b1ack beans and a cup of the green chile yogurt mixture.
  5. Spray baking dish(es) with olive oil spray.
  6. Add a little enchilada sauce to the bottom of the baking dish.
  7. Add chicken mixture to each tortilla, roll.
  8. Pour remainder of green chile yogurt mixture over the top of the enchiladas.
  9. Cover with foil and cook for 20 minutes.
  10. Uncover, top with the reminder of the cheese and cook another 10 minutes.
  11. Top with crumbled cotija cheese, toasted pumpkin seeds, chopped cilantro and avocado slices.

Recipe by Michelle Nahom A Dish of Daily Life

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