• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Eat Love Eat logo
  • Recipes
  • About
  • Work with Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Father's Day Inspiration
  • Recipes
  • About
  • Work with Me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Father's Day Inspiration
    • Recipes
    • About
    • Work with Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Eat Love Eat » Dinner » Chicken

    Easy Green Enchiladas

    Published: May 17, 2017, Last Modified: May 23, 2022, By Sasha Hooper · This post may contain affiliate links.

    • Facebook
    • Twitter
    • Flipboard
    • Yummly
    Jump to Recipe Print Recipe

    Easy Green Enchiladas | Quick Dinners | Chicken Enchiladas | Chicken Recipes | Simple Recipes

    I'm back! And I've got something incredibly delicious to share with you. Oh my word, these Easy Green Enchiladas are so good! To prove to you just how good they are, let me tell you, my husband has requested that they be on every week's meal plan until further notice. I'm pretty sure he would eat them every night of the week if he could. So. Good.

    Easy Green Enchiladas | Quick Dinners | Chicken Enchiladas | Chicken Recipes | Simple Recipes

    You guys, it's so good to be back! I'm gently easing myself back in after a few weeks away. I'd been feeling pretty burned out and I just needed a bit of time to rest and recuperate for a while. My creative flow was pretty stifled for a while there and forcing it wasn't doing me any good, so I took a much needed break and I'm thrilled to say that I'm feeling reinvigorated and so excited to share some new recipes with you!

    Easy Green Enchiladas | Quick Dinners | Chicken Enchiladas | Chicken Recipes | Simple Recipes

    So let's talk about these Easy Green Enchiladas! I'd never actually made green enchiladas before I made these, always favouring the red kind (like these Chicken Enchiladas with Brussels Sprouts and Kale) but I felt inspired to try something different. Plus, it had been far too long since I'd made any form of enchiladas so these just needed to happen. I wasn't sure if it would be a good move, but I had some broccoli in the fridge which needed using up and so I decided to fill the enchiladas with it, along with some simply spiced chicken. I don't know about you, but broccoli doesn't spring to mind when I think of enchiladas but trust me because it really worked! The broccoli just tastes incredible with the super simple green enchilada sauce. I could just eat a bowlful of steamed broccoli doused in this sauce! (But let's not be silly.)

    Easy Green Enchiladas | Quick Dinners | Chicken Enchiladas | Chicken Recipes | Simple Recipes

    Oh, the sauce! It's as simple as throwing four ingredients - plus some seasoning - into a blender and whizzing it up. Done. That's it! Sauté your chicken in some delicious spices, blanch some broccoli, roll it all together in some tortillas, top with an obnoxious amount of cheese and you are done. Pop it into the oven for about 20 minutes and dinner is on the table. You're welcome.

    (And as always - I'm not claiming this to be authentic Mexican fare! The ingredients just sounded in my brain like they would work - and they did! Easy peasy delicious food. What more could you want? Exactly. )

    Easy Green Enchiladas | Quick Dinners | Chicken Enchiladas | Chicken Recipes | Simple Recipes

    Easy Green Enchiladas | Quick Dinners | Chicken Enchiladas | Chicken Recipes | Simple Recipes

    Easy Green Enchiladas

    Easy Green Enchiladas

    Such a simple and delicious chicken and broccoli enchilada dish, perfect for the kids and the whole family.
    5 from 1 vote
    Print Recipe Pin Recipe ⭐️ Rate Recipe
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 4
    Author: Sasha Hooper

    Equipment

    • Blender
    • 9 x 13 baking dish

    Ingredients 

    • 2 chicken breasts, (450 g/1 lb)
    • 1 teaspoon smoked paprika
    • 1 teaspoon cumin
    • 1 teaspoon oregano
    • 1 head broccoli, (450 g/1 lb)
    • 8 tortillas, (I used wholemeal flour tortillas, use your favourite)
    • 1 cup extra mature cheddar, freshly grated (or use your favourite cheese)

    For the sauce

    • 3 spring onions
    • ½ cup fresh coriander, leaves and stalks
    • ¼ cup pickled jalapeños
    • 1 cup Greek yoghurt, (I used full fat, you could also use sour cream)

    Instructions

    • Preheat oven to 180°C (350°F). Cut the chicken breasts into bite-sized chunks. Sprinkle with the spices and season to taste with salt and pepper. Heat a tablespoon of oil in a frying pan and fry the chicken until it's golden on all sides. Remove to a medium mixing bowl.
      2 chicken breasts, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon oregano
    • Chop the broccoli into small florets, roughly the same size as the chicken. Bring a pan of salted water to the boil and add the florets to the water. Bring back to the boil and simmer for 1 minute. Drain and rinse until cold water. Leave to drain. 
      1 head broccoli

    For the sauce

    • Place the spring onions, coriander, jalapeños and yoghurt into a blender. Add seasoning to taste (I used concentrated chicken stock (comes as a paste) but a good pinch of salt works too, just don't be shy). Blend until smooth. 
      3 spring onions, ½ cup fresh coriander, ¼ cup pickled jalapeños, 1 cup Greek yoghurt

    To assemble

    • Mix together the chicken and broccoli with ¼ cup of the sauce. Cover the base of a large baking dish (about 9" x 13") with a thin layer of sauce. 
    • Divide the chicken mixture between the tortillas. Roll up the tortillas and place seam side down in the baking dish. You might have to squash them together a bit, but they'll fit. Pour the rest of the sauce over the enchiladas. Top with the grated cheese and bake for about 20 minutes or until golden brown on top. 
      8 tortillas, 1 cup extra mature cheddar
    Prevent your screen from going dark

    Notes

    Pickled jalapeños can be quite spicy so adjust according to your preference.

    Nutrition

    Calories: 509kcal | Carbohydrates: 38.7g | Protein: 46.2g | Fat: 19.8g | Saturated Fat: 8.9g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 5.8g | Cholesterol: 124.1mg | Sodium: 358mg | Potassium: 1043.5mg | Fiber: 7.4g | Sugar: 6g | Vitamin A: 184.5IU | Vitamin C: 109.7mg | Calcium: 430.4mg | Iron: 2.8mg
    Course Dinner, Main Course
    Cuisine Mexican
    Did you make this recipe?Leave a comment below with how you got on and don't forget to give the recipe a rating ⭐️⭐️⭐️⭐️⭐️. You can also tag @eatloveeats on Instagram - we love to see your creations!
    « Blueberry Passionfruit Layer Cake
    Rhubarb Pistachio Greek Yoghurt Cake »
    • Facebook
    • Twitter
    • Flipboard
    • Yummly

    Reader Interactions

    Comments

    1. Tim says

      September 13, 2017 at 8:59 pm

      Cant wait to try these!

      Reply
      • Sasha says

        September 15, 2017 at 4:27 pm

        Hope you enjoy them 🙂

        Reply
    2. Michelle | The Last Food Blog says

      May 29, 2017 at 4:11 pm

      Welcome back Sasha!! And what a lovely recipe to come back with, they sound delicious.

      Reply
      • Sasha says

        June 02, 2017 at 8:48 pm

        Thanks Michelle! It's good to be back 🙂 x

        Reply
    3. Sue says

      May 18, 2017 at 7:22 am

      5 stars
      These look gorgeous, can't wait to give them a try - thank you

      Reply
      • Sasha says

        May 18, 2017 at 11:55 am

        Thanks Sue! I hope you love them!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    sasha-profile

    Hi, I'm Sasha, the photographer and creative behind Eat Love Eat. I've always loved food and the memories created as you share it with others. I'm also a freelance food photographer and stylist, working with bloggers and brands!

    More about me →

    follow us

    trending right now

    • Creamy Broccoli Chicken Lasagna
    • Healthy Creamy Chicken Sausage Skillet
    • Roasted Butternut Squash and Red Pepper Soup
    • Double Chocolate Peanut Butter Baked Oatmeal

    Father's Day recipes

    • Cast Iron Chicken Thighs with Cherries
    • Smoky Pineapple Chicken Kebabs
    • Dark Chocolate Cherry S'mores Bars
    • No Churn Mocha Ice Cream with Hazelnut Swirl

    how to support eat love eat

    It takes a lot of time and energy to provide you with free recipes. There are a few ways you can help support us so that we can keep creating great new content for you to enjoy!

    1. Leave a comment and a rating on the recipe that you love! This means so much to us and we love hearing from you :)

    2. Share the Eat Love Eat blog with all your friends and family who you know would also love it!

    3. Follow us on Instagram and engage with the content on there :)

    Any form of support will be much appreciated as it keeps us growing and creating content to make this site a home for your recipes ❤️

    Footer

    ↑ back to top

    About

    • About Me
    • Work With Me

    Disclaimers

    • Privacy Policy
    • Accessibility Policy

    Contact

    • Contact Us

    Copyright © 2021 Eat Love Eat