Easy Healthy Chicken Enchiladas Verde

Here’s an updated version of an easy family favorite. I love this recipe. With just 5 ingredients, these healthy chicken enchiladas verdes are easy yet flavorful and satisfying.

Made with low carb tortillas, light sour cream and reduced fat cheese they are low in calories and Weight Watchers Points too. Perfect when you are craving the flavors of Mexican food, but not all the fat and calories!

Chicken enchiladas verde in a baking dish.

Chicken enchiladas verde in a baking dish.

How Many Calories and WW Points in Easy Healthy Chicken Enchiladas Verdes?

According to my calculations, each serving has 281 calories.

To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!

How to Make Chicken Enchiladas Verdes

Step 1: Gather and prepare your ingredients:

  • 16 ounces salsa verde (or your favorite salsa)
  • 1-½ cups cooked shredded or chopped chicken
  • ½ cup light sour cream
  • ¾ cup reduced fat shredded Monterey Jack or Cheddar Cheese or a Mexican cheese blend
  • 4 8-inch high fiber, low carb tortillas such as Xtreme Ole Wellness brand

Ingredients for making enchiladas verde including low carb tortillas, cooked chicken, shredded cheese, salsa verde and light sour cream.

Ingredients for making enchiladas verde including low carb tortillas, cooked chicken, shredded cheese, salsa verde and light sour cream.

Step 2: Preheat the oven to 375 degrees F. Prepare your baking dish.

Baking dish with salsa verde spread in the bottom.

Baking dish with salsa verde spread in the bottom.

Step 3: Prepare your enchilada filling.

Preparing chicken enchilada filling in mixing bowl.

Preparing chicken enchilada filling in mixing bowl.

Step 4: Fill the enchiladas and place in the pan. Top with more salsa.

Baking dish with enchiladas verde ready to go in oven.

Baking dish with enchiladas verde ready to go in oven.

Step 5: Bake until bubbly. Top with remaining cheese and bake until melted.

Fresh baked chicken enchiladas verde topped with melted cheese in baking dish.

Fresh baked chicken enchiladas verde topped with melted cheese in baking dish.

Recipe Notes, Variations and Substitutions

This recipe calls for 1-½ cups cooked chicken, so it’s the kind of recipe I love to make when I have leftover chicken sitting in the fridge.

This 2-ingredient salsa chicken would work well as would rotisserie chicken poached or grilled chicken.

Cooked ground beef or ground turkey would also be good.

No Light Sour Cream?
Substitute plain Greek yogurt saving calories and WW Points in the process.

No Salsa Verde?
Substitute your favorite salsa. These are good with red salsa too.

No Low Carb Tortillas?
To make these enchiladas more authentic and gluten-free, substitute 8 (4-inch) corn tortillas instead.

Spicier?
Add chile powder and/or hot sauce to the chicken mixture.

Garnishes?
These enchiladas would be lovely topped with a little chopped green or white onion and fresh cilantro.

Serving Suggestions

For a light yet satisfying dinner I like to serve these enchiladas alongside a green salad such as:

For a more substantial traditional meal you can add rice or cauliflower rice and/or beans.

Ways to Use Leftovers

These enchiladas are just as delicious reheated in the microwave (affiliate link). You can also freeze them in individual portions for future quick and easy meals.

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5 from 1 vote

Easy Healthy Chicken Enchiladas Verdes

Here’s an updated version of an easy 5-Ingredient family favorite that is a huge hit every time I make it. 

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Servings (adjustable): 4

Calories: 248

Ingredients

Instructions

  • Preheat the oven to 375 degrees F.  Spray a 9-inch square baking dish with nonstick cooking spray.

  • Spread ½ cup of the salsa verde in the bottom of the baking dish. 

  • In a large bowl stir together ¼ cup of the salsa, the sour cream, chicken and ¼ cup of the cheese in a large bowl until well combined.

  • Spoon about 3 tablespoons of the chicken mixture down the center of each tortilla. Roll up the tortillas and place seam-side down in the baking dish. Pour the remaining salsa over the filled tortillas. 

  • Bake for 20 minutes or until the enchiladas are hot and bubbling. Sprinkle with the remaining ½ cup of cheese. Bake 5 minutes more or until the cheese is melted.

Recipe Notes

This recipe calls for 1-½ cups cooked chicken so it’s the kind of recipe I love to make when I have leftover chicken sitting in the fridge. This 2-ingredient salsa chicken would work well as would rotisserie chicken poached or grilled chicken. Cooked ground beef or ground turkey would also be good.
No Light Sour Cream?  Substitute plain Greek yogurt saving calories and WW Points in the process.
No Salsa Verde? Substitute your favorite salsa. These are good with red salsa too?
No Low Carb Tortillas? To make these enchiladas more authentic and gluten free substitute 8 (4-inch) corn tortillas instead.
Spicier?  Add chile powder and/or hot sauce to the chicken mixture.
Garnishes?  These enchiladas would be lovely topped with a little chopped green or white onion and fresh cilantro.
Serving size: 1 enchilada verde
Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.
6 *PointsPlus (Old plan)

Nutrition Facts

Easy Healthy Chicken Enchiladas Verdes

Amount Per Serving (1 enchilada)

Calories 248 Calories from Fat 81

% Daily Value*

Fat 9g14%

Carbohydrates 23g8%

Fiber 11g44%

Protein 25g50%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Main Dish

Cuisine: American

Keyword: chicken enchiladas verde, easy chicken enchiladas, healthy enchiladas

Recipe source: Adapted from this Campbell’s Pace recipe.

*PersonalPoints® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan’s ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

If you like these 5-Ingredient Chicken Enchiladas, you might also like

Martha McKinnon

Martha McKinnonMartha is the founder and main content writer for Simple-Nourished-Living.

A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.

She is the author of the Smart Start 28-Day Weight Loss Challenge.

A huge fan of the slow cooker and confessed cookbook addict, when she’s not experimenting in the kitchen, you’re likely to find Martha on her yoga mat.

More about Martha McKinnon

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