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When I’m staring at leftover chicken in the refrigerator and wondering what to make for dinner, these 5-Ingredient Chicken Enchiladas Verde are one of my favorite solutions.
They’re quick, satisfying, and packed with flavor thanks to salsa verde, creamy sour cream, and melted cheese. Best of all, they require just a handful of simple ingredients and very little prep work.
Using rotisserie chicken makes them even easier, turning what feels like a comfort-food dinner into something that’s weeknight friendly.
Made with light sour cream, reduced-fat cheese, and high-fiber tortillas, they’re lighter than traditional enchiladas while still delivering all the flavors I crave when I’m in the mood for Mexican-inspired comfort food.
Table of Contents
- Why You’ll Love This Recipe
- Calories and WW Points
- Recipe Ingredients
- Ingredients & Substitutions
- How to Make Chicken Enchiladas Verde
- Recipe Notes
- Easy Variations
- What to Serve with Chicken Enchiladas Verde
- Ways to Use Leftovers
- 5-Ingredient Chicken Enchiladas Verde Recipe
- Frequently Asked Questions
- More Easy Mexican-Inspired Recipes You’ll Love
- Articles & Tips for WeightWatchers
Why You’ll Love This Recipe
- Just 5 simple ingredients
- Great use for leftover chicken
- Easy weeknight dinner
- Family friendly
- Freezer friendly
- Ready in about 30 minutes
- Easy to customize
- WW-friendly
Calories and WW Points
According to my calculations, each serving has 281 calories and 5 WW Points.
To see your WW Points for this recipe and track it in the WW app!
Recipe Ingredients
Ingredients & Substitutions
Cooked Chicken
Rotisserie chicken makes this recipe especially easy, but any cooked chicken works.
You can also substitute:
- Salsa chicken
- Grilled chicken
- Poached chicken
- Cooked turkey
- Cooked ground turkey
- Lean ground beef
- Black beans
- Pinto beans
- Cooked pork
Salsa Verde
Use your favorite store-bought salsa verde. Mild, medium, or hot all work well depending on your preference.
No salsa verde? Regular red salsa works beautifully too.
Light Sour Cream
Keeps the filling creamy while reducing fat and calories.
Plain nonfat Greek yogurt is an excellent substitute.
Reduced-Fat Cheese
Monterey Jack, Mexican blend, cheddar, or pepper jack all work well.
High-Fiber Tortillas
I often use Ole Xtreme Wellness tortillas.
Corn tortillas can be substituted for a more traditional enchilada and gluten-free option.
How to Make Chicken Enchiladas Verde
Step 1: Preheat the Oven
Heat oven to 375F degrees.
Lightly coat a baking dish with nonstick spray.
Step 2: Make the Filling
In a medium bowl, combine the cooked chicken, sour cream, part of the salsa verde, and a portion of the cheese.
Mix until well combined.
Step 3: Fill the Tortillas
Divide the filling evenly among the tortillas.
Roll tightly and place seam-side down in the prepared baking dish.
Step 4: Add Sauce
Pour the remaining salsa verde over the enchiladas.
Step 5: Bake
Bake for 20 to 25 minutes, until heated through and bubbly.
Sprinkle with the remaining cheese and return to the oven for 5 minutes, or until melted.
Step 6: Serve
Allow to rest for a few minutes before serving.
Recipe Notes
This recipe is extremely forgiving.
If you have extra vegetables in the refrigerator, feel free to add:
- Diced bell peppers
- Chopped onions
- Corn
- Green chiles
- Spinach
- Zucchini
The filling can also be assembled up to a day ahead and refrigerated until ready to bake.
Easy Variations
Bean and Chicken Enchiladas
Add a can of drained black beans to the filling.
Spicy Chicken Enchiladas
Stir diced jalapeños, hot sauce, or chipotle peppers into the chicken mixture.
Green Chile Chicken Enchiladas
Add a can of diced green chiles for even more flavor.
Vegetarian Enchiladas
Replace the chicken with black beans, pinto beans, roasted vegetables, or a combination of both.
What to Serve with Chicken Enchiladas Verde
For a lighter meal, serve with:
For a more traditional Mexican-inspired meal, add:
- Spanish rice
- Cilantro lime rice
- Cauliflower rice
- Black beans
- Refried 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.
If you liked this lightened up chicken enchiladas recipe check out more of our favorite lighter healthier recipes for WeightWatchers including: Easy Lightened Up Chicken Fajitas, Easy Taco Salad for One, Impossibly Easy Turkey Taco Pie, 4-Ingredient Easy Healthy Turkey Taco Cauliflower Rice Skillet, Easy Healthy Chicken Enchilada Tacos, Easy Slow Cooker Chicken & Pinto Bean Tostadas, Cheese & Black Bean Nachos, as well as this winning WW meal plan featuring these lightened up chicken enchiladas.
If you’ve made this Easy Healthy Recipe for Chicken Enchiladas, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
5-Ingredient Chicken Enchiladas Verde
Equipment
Ingredients
- 1 16 ounce jar salsa verde (I used Trader Joes brand)
- 1-1/2 cups chopped or shredded cooked chicken breast
- 1/2 cup light sour cream
- 3/4 cup shredded reduced fat Monterey Jack or Cheddar Cheese (I used a Mexican cheese blend)
- 4 8-inch low carb, high fiber tortillas (I used Ole Xtreme Wellness Brand)
Instructions
- Preheat the oven to 375 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray.
- Spread 1/2 cup of the salsa verde in the bottom of the baking dish.
- In a large bowl stir together 1/4 cup of the salsa, the sour cream, chicken and 1/4 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 1/2 cup of cheese. Bake 5 minutes more or until the cheese is melted.
Notes
Easy Variations
Bean and Chicken Enchiladas
Add a can of drained black beans to the filling.Spicy Chicken Enchiladas
Stir diced jalapeños, hot sauce, or chipotle peppers into the chicken mixture.Green Chile Chicken Enchiladas
Add a can of diced green chiles for even more flavor.Vegetarian Enchiladas
Replace the chicken with black beans, pinto beans, roasted vegetables, or a combination of both.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Adapted from this Campbell’s Pace recipe.
Frequently Asked Questions
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is my favorite shortcut for this recipe.
Can I freeze these enchiladas?
Yes. Freeze before or after baking for up to 3 months.
Can I make them ahead?
Yes. Assemble the enchiladas, cover, and refrigerate up to 24 hours before baking.
Can I use corn tortillas?
Yes. Corn tortillas create a more traditional enchilada and are naturally gluten free.
How do I reheat leftovers?
Microwave (affiliate link) individual portions or reheat covered in the oven until warmed through.
More Easy Mexican-Inspired Recipes You’ll Love
- Easy Stacked Chicken Enchiladas
- Healthy Ground Beef Enchilada Casserole
- Easy Healthy Chicken Enchilada Tacos
- WW Turkey Spinach Goat Cheese Enchiladas
Articles & Tips for WeightWatchers
- A Comprehensive Guide to Understanding the WeightWatchers Program
- A Comprehensive List of Articles & Tips for WeightWatchers
- What Foods Should I Eat in a Day on WeightWatchers
- WeightWatchers Zero Points Foods List
- WeightWatchers Friendly Meal Plans
- Why We Are More Motivated the Closer We Get to Our Goals – Another powerful WW Weekly Workshop Topic.
I just made these last night for the first time. I used rotisserie chicken, which made it super easy. After filling 4 tortillas, I had enough filling left for a 5th. I thought it needed a bit more flavor, so I added some cumin to the filling mixture (I used mild salsa). Topped them with fresh cilantro. My picky husband liked them, so I will definitely be making them again. Thank you!
Hi Ellen, Thanks for taking the time to let me know. I appreciate it very much! ~Martha
This was so easy to throw together and it is so tasty. I am a wimp when it comes to heat in these kind of dishes, but that was controllable with my choice of salsa verde.