Healthy Green Chile Chicken & Spinach Enchiladas with a flavorful protein-packed filling, homemade salsa verde and topped with bubbly cheese. The perfect comfort food for a night in!

Did I want to make enchiladas? Yes. For about 4 months now.

Did I want to make enchiladas tonight? No. I have about 1200 photos from shoots I’ve done over the last 2 weeks that I still haven’t gone through.

So why did I bother baking the c? Because I had written down the recipe for these healthy chicken spinach enchiladas 2 days ago when the craving hit, and I knew that if I didn’t make it soon, I wasn’t going to for another 4 months!

And what are my thoughts now? OH MY! I now have an added 200-ish images to filter through, but they are so worth it!

Tortillas stuffed with a creamy and spicy chicken filling, drenched in another kinda-spicy sauce and topped with cheese. Do I really need to elaborate?

A recipe for easy homemade green chili enchilada sauce made with canned green chile used for creamy white chicken enchiladas.

Homemade Green Enchiliada Sauce with Canned Chile:

I used canned green chile for this green enchilada sauce recipe, but you can also experiment with fresh Anaheim or Poblano chili peppers.

The ingredients for this slightly spicy sauce:

A bit of Olive Oil for frying
Chopped Onion and mined Garlic
Chopped Jalapeño Peppers for some more heat; Leave them out if you prefer a less-spicy version.
Whole wheat flour or any other
Chicken Broth, or Vegetable Broth/Water, but make sure it’s low sodium
Canned Diced Green Chiles: Hot, mild, any will do!
Cumin, Oregano and Black Pepper for seasoning

To cook the sauce,

Fry the onions, garlic and jalapeño
Stir in the flour to coat the onion mix and let it cook for a couple of minutes until it’s toasty
Whisk in the broth and make sure you completely dissolve the flour if there were any lumps
Add in the green chiles and seasonings and stir.
Bring the mix to a boil, and then reduce the heat and let it simmer until it thickens. This should take about 10 minutes.
Let it cool and then blend it in a high speed blender for about 10 seconds to get a smooth sauce.

Make the creamy skinny greek yogurt enchilada filling for this green chicken enchilada bake.

Skinny Green Chile Chicken Spinach Enchiladas filling Ingredients:

This chicken enchiladas verde recipe is made healthy by adding spinach and using greek yogurt for a creamy filling so there’s no sour cream needed.

Fresh Spinach: You could try with frozen too, but I haven’t tested it out.
Cooked and Shredded Chicken Breast to reduce the unhealthy animal fats
Non-fat Greek Yogurt for extra protein, low fat, and added creaminess
Some of the Green Enchilada Sauce
Ground Cumin: For that Mexcan flavor
Garlic Powder
Cayenne Pepper: Be careful with the spice level here
Black Pepper

And them some corn tortillas, more green chile enchilada sauce and shredded cheese for assembling.

I used a cheddar, but Pepperjack or a mexican-blend cheese would be amazing as well.

Healthy and creamy chicken spinach enchiladas verde made with a homemade green sauce and greek yogurt, and has no red sauce, no sour cream, cream cheese, or sugar!

How to cook Creamy White Chicken Spinach Enchilas with Greek Yogurt

They may sound intimidating, but these enchiladas are actually way too easy to cook.

Make the homemade sauce
Cook the spinach on a pan with a bit of water until it wilts
Let the spinach cool, then squeeze out most of the liquid and chop it into rough chunks
Stur together the filling ingredients: spinach, shredded chicken, yogurt, ⅓ of thet sauce, cumin,caenne pepper and black pepper
Place about ½ cup of the filling on a tortilla and roll it up. Do this with all 6 tortillas
Pour ⅓ of the enchilada sauce into a baking dish
Place the tortilla rolls-ups in the dish, seam-side down
Pour remaining ⅓ sauce on top
Sprinkle on cheese
Bake! 25 minutes at 350°F

Bake the chicken spinach enchiladas casserole for about 20 minutes until the cheese is bubbly.

Tips for this Green Sauce Chicken Spinach Enchiladas

Be sure to let the cooked sauce cool before blending it in the blender.
Squeeze out most of the water from the spinach so your mixture isn’t too wet.
To keep the fat count a little lower, use shredded chicken breast for these green chili white enchiladas, but rotisserie chicken should be okay too.
For perfectly creamy and spicy enchiladas, add some of the green chile sauce to the spinach, chicken and greek yogurt mixture.
To make these enchiladas Paleo friendly, use a dairy free cheese, coconut yogurt, and paleo-friendly tortillas like something made with Almond flour.
For low carb enchiladas, again use Almond or Coconut flour tortillas, and be sure that your yogurt does not have too much sugar.

This white chicken and spinach enchiladas casserole uses green chile sauce, chicken breast or rotisserie, corn tortilla and shredded block or string cheese, and can easily be made into a paleo recipe with no cheese using grain free tortillas (no carb option too) and dairy free cheese.

Can you store or freeze White Chicken Enchilada Casserole with Spinach

If you’re cooking for one – like I am here – you’re probably going to have leftovers.

I wouldn’t be surprised if you did finish all 6 enchiladas in one go though – they really are quite amazing. But if you do have extras, these green enchiladas keep really well!

Transfer them to a large airtight container and keep the the fridge for up to 3-4 days – I tried this myself. You can even keep them in the baking dish itself, tightly covered with plastic wrap.

You can freeze these green chicken spinach enchiladas verde straight in the casserole dish – be sure to cover it with foil and crimple around the edges so they don’t get hit by freezer burn. They’ll keep for even 3 months.

More Mexican Inspired Recipes you might enjoy: