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+ servings

Green Enchiladas

Perfect enchiladas for weeknight meals
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 people
Calories 469kcal
Author Ana Frias


  • 4 oz. cream cheese softened
  • 1/4 cup Greek Yogurt non-fat, plain
  • 2 cups prepared green enchilada salsa
  • 2 cups grated Cheddar or Monterey Jack cheese
  • 2 cups shredded cooked chicken I use rotisserie chicken
  • 1 cup frozen corn kernels thawed
  • 1/2 teaspoon cumin
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne
  • Salt and pepper to taste
  • 12 to 14 soft round 6 to 8­inch flour or corn tortillas I use flour tortillas


  • Preheat oven to 325 degrees F.
  • In a medium bowl cream together the cream cheese and the Greek yogurt.
  • Stir in 1/2 cup of the salsa and 1 cup of the grated cheese.
  • In a second bowl toss together the chicken, the corn, cumin, cayenne, salt, and pepper.
  • Add the chicken mixture to the cheese mixture and stir to combine.
  • In a baking dish spread a 1/2 cup of the salsa over the bottom.
  • Place about a 1/3 cup of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas.
  • Pour remaining salsa over enchiladas, spreading to coat all of them.
  • Sprinkle remaining grated cheese over the top.
  • Enchiladas may be prepared up to this point 12 hours in advance.
  • Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be reheated, covered with aluminum foil.


Calories are based on 12 flour tortillas at 120 calories each. 


Serving: 2enchiladas | Calories: 469kcal | Carbohydrates: 42g | Protein: 20g | Fat: 25g | Saturated Fat: 12g | Monounsaturated Fat: 2g | Cholesterol: 50mg | Sodium: 1099mg | Potassium: 84mg | Fiber: 3g | Sugar: 3g