Lighter Green Chili Chicken Enchiladas

Dee Stillwell


I don't care for red sauced enchiladas, so when the green chili recipes became popular in the 80's, I fell in love with them. Thru the years, I have made the recipe lighter and lower fat. This recipe makes alot but they are great for leftovers and freeze well....but feel free to cut the recipe in 1/2. Enjoy!


★★★★★ 1 vote

8-10, about 18-20 enchiladas
30 Min
1 Hr



  • 1 - 29 oz
    can green chili enchilada sauce (you will have some left)
  • 1
    can fat free cream of chicken soup
  • 1 c
    diced green chilis, have extra to add when you fill the enchiladas
  • 1
    soup can of water
  • 2 tsp
    each of chili powder & cumin (less if ur not a cumin fan)
  • 1/2 tsp
    each of garlic and onion powder
  • 1/4 tsp
    cayenne pepper
  • 1/2 tsp
    each of salt & black pepper
  • 2/3 c
    light sour cream

  • 1 Tbsp
    olive oil
  • 1 large
    onion, chopped fine
  • 4 c
    diced cooked chicken or turkey
  • 1 - 29 oz
    can diced green chilis ( use 1 cup in sce & have extra for assembly)
  • 1 1/2 c
    of sauce you made, or enough to make chicken mixture moist
  • 1/2 tsp
    each of salt, black pepper, cumin, chili powder, & garlic & onion powder
  • 3 - 4 c
    monterey jack cheese, shreaded
  • 1 - 4 oz can(s)
    sliced black olives
  • 20
    corn tortillas

How to Make Lighter Green Chili Chicken Enchiladas


  1. Start by making sauce first. In large wide saucepan mix 2 1/2 cups of the green enchilada sauce, chicken soup, water, 1 cup of diced green chilis(from large can) & spices. Whisk together and simmer for about 15 minutes so flavors marry. Meanwhile saute diced onion in the EVOO until opaque. Add cooked diced chicken,1-1 1/2 cups of sauce and spices. Simmer for about 10 minutes. Heat oven to 375 degrees.
  2. To assemble the enchiladas: Have the cheese, green chilis, chicken filling and olives ready to go in an assembly line. Spray a 12"x18" bun pan or sheet pan or 2 9"x13" pans with cooking spray. Warm corn tortillas in the microwave until hot. Working quickly so tortillas don't fall apart, dip one at a time briefly in sauce, don't saturate. place in pan and fill with a spoon of the chicken filling, some green chilis, and about 2 Tbl jack cheese. Roll up and line up next to each other. When all assembled, pour the remaining sauce over enchiladas. Top with Jack eheese and sliced olives. Spray a sheet of HD foil with cooking spray so cheese doesn't stick. Cover and bake for 35-40 minutes. Uncover and bake another 20-25 minutes until lightly browned.
  3. I serve these with light sour cream and pico de gallo with a side salad and Mexican rice. Enjoy!
    NOTE: I buy the large cans of sauce and chilis because it is more economical than several smaller cans..and you never know when you will need more. I freeze leftovers in sandwich bags. Then when I want some in another dish or in my eggs, I just grate off what I need while still frozen and return the rest to the freezer.

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