Green Chicken Cheesy Enchiladas
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 8 flour tortillas (10 inch)
  • 2.5-3 cups chicken breast (cooked & chopped) [or shredded if rotisserie chicken is used]
  • 1 cup quinoa (cooked)
  • ½ cup cilantro (chopped)
  • 6 green onions (chopped)
  • 1 green bell pepper (chopped)
  • 28 oz. can green enchilada sauce-divided
  • 1 cup frozen corn
  • 2 roma tomatoes (chopped)
  • 1 cup shredded cheddar
  1. Preheat oven to 350 degrees.
  2. Cook quinoa according to directions on package and sauté chopped chicken in a nonstick skillet for about 3 minutes, or until brown and cooked through and set aside.
  3. Chop all vegetables and add to a large bowl.
  4. Add chicken, half of the enchilada sauce and quinoa to the same bowl and stir until combined.
  5. Divide the mixture among 8 flour tortillas and fold the tortilla with the seam facing the bottom of the casserole dish.
  6. Pour remaining enchilada sauce over enchiladas and cover with aluminum foil.
  7. Bake in oven for 25 minutes and remove.
  8. Add cheese to the top of enchiladas and return to oven to bake until cheese is melted and bubbling (5-7 minutes).
  9. Allow to cool at least 10 minutes before serving.
Time Saver Tips:
Add veggies to the food processor and cut out the chopping time!
Cook a few cups of grains (quinoa in this instance) at the beginning of the week and have it accessible for recipes like this!
Recipe by Words Like Honeycomb at