Green Chicken Enchiladas

August 15, 2021

Enjoy all the flavors of Green Chicken Enchiladas without the digestive issues! This recipe is super simple and comes together pretty quickly, making it a great weeknight option. Plus, you get to repurpose leftover rotisserie chicken. It’s gluten-free, and uses cottage cheese and plain Greek yogurt, in place of sour cream and cheeses, creating a creaminess that’s the bomb! This deliciously healthy, high-protein, version of Green Chicken Enchiladas will please the whole family.

Oh-and the leftovers taste even better the next day.





American, Mexican


4 people


1.1 tablespoon olive oil
2.4 cups of coarsely shredded rotisserie chicken
3.Herbs: 1/2 tsp cumin, 1tsp dried oregano (could also use 1-2 tablespoons of fajita seasoning mix)
4.8-10 oz of frozen fajita pepper/onion mix
5.1/3 cup of cottage cheese
6.4oz plain Greek yogurt
7.1 16oz jar of Siete green enchilada sauce divided
8.12 Almond flour Siete tortillas



Prepare Baking Dish.

Preheat the oven to 350 degrees F. Spread 2 tbsp of the green enchilada sauce into the bottom of a 13×9 glass baking dish.



Cook Pepper/Onion Mix.

Heat olive oil in a large skillet over medium heat. Add frozen red & green pepper/onion mix, and cook according to package instructions.


Add Seasoning then add Shredded Chicken.

Stir in oregano and cumin or fajita seasoning. Before veggies are completely cooked, add shredded chicken and heat up. Remove from heat.


Combine in a Large Bowl.

In a large bowl, combine chicken, 1/3 cup cottage cheese, 4oz greek yogurt, 1/2 a jar of Siete green enchilada sauce.


Assemble the Enchiladas.

To assemble the enchiladas, heat 1-2 tortillas at a time on an oiled griddle for 15 seconds. Remove from heat and lay on a flat surface and spoon 1/2 cup or more of the chicken mixture in the center. Roll the tortilla and place seam side down into the prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining salsa verde.


Cook & Serve.

Place into oven and bake for about 20 minutes.
Serve with a sprinkle of cilantro.

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