Irresistible Chicken Curry Green Enchiladas You’ll Make on Repeat

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admin

Reading time

5 min

Ever have one of those nights where you’re staring into your fridge, hungry but completely uninspired? That’s exactly how these chicken curry green enchiladas came to life. I had some leftover rotisserie chicken, a lonely can of green enchilada sauce, and no intention of cooking anything elaborate. But with a little curry powder magic and some improvisation, dinner went from “meh” to mind-blowing.

This recipe is now a legit favorite in our house. It’s bold, cozy, and the perfect fusion of two cuisines I love: Indian and Mexican. You get the warmth and spice of a good chicken curry wrapped in a soft tortilla, drenched in tangy green enchilada sauce, and baked until melty and bubbling. Basically, it’s comfort food with a kick.

Why You’ll Be Making These on Repeat ?

These chicken curry green enchiladas are more than just another mash-up recipe. They’re creamy without being heavy, spicy without being overwhelming, and they hit that perfect balance of familiar + surprising. Plus, they’re a genius way to turn leftover chicken into something exciting. Whether you’re cooking for picky eaters or trying to impress friends, this dish has serious flavor game—and it couldn’t be easier to throw together.

Ingredients You’ll Need

2 cups shredded rotisserie chicken
1 tablespoon olive oil or ghee
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon garam masala
½ teaspoon turmeric
½ teaspoon cumin
Salt to taste
½ cup plain Greek yogurt (or sour cream)
1 (10 oz) can green enchilada sauce
6–8 small flour or corn tortillas
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
Optional toppings: chopped cilantro, sliced jalapeños, lime wedges

How to Make Chicken Curry Green Enchiladas

Start by sautéing the onion in olive oil or ghee until soft. Add the garlic and let it sizzle for a minute before stirring in your spices—garam masala, turmeric, cumin, and salt. Once your kitchen smells amazing, toss in the shredded rotisserie chicken and give it a good mix. Off the heat, fold in the Greek yogurt to make everything creamy and curry-like.

Now for the fun part: roll it up. Warm your tortillas slightly so they don’t crack. Fill each one with that delicious chicken mixture, roll them tightly, and line them up in a baking dish. Pour green enchilada sauce all over the top, sprinkle on the cheese, and bake until everything is bubbling and golden.

How We Serve It?

This dish is a whole mood. My husband adds extra jalapeños and loads his plate. The kids love theirs plain with a side of rice or tortilla chips. I top mine with cilantro, a squeeze of lime, and maybe a little extra Greek yogurt on the side. These enchiladas are amazing fresh out of the oven, but somehow even better the next day for lunch.

Make It Your Own

There are so many ways to switch this up depending on what you have in your kitchen:

Want it vegetarian? Use chickpeas or roasted cauliflower instead of chicken.
Add a handful of spinach or kale for bonus greens.
Prefer more heat? Stir in chopped green chilies or a bit of hot sauce.
Need to keep it dairy-free? Use coconut yogurt or skip the creamy base entirely and just go full spice.

Nutrition Info (Per Serving – 2 Enchiladas)

Calories: ~410
Protein: 29g
Fat: 18g
Carbs: 28g
Sodium: ~670mg
Fiber: 3g
Sugar: 4g

FAQs

Can I make these enchiladas ahead of time?
Absolutely. You can assemble them in the morning and pop them in the oven just before dinner. They reheat beautifully too.

What’s the best kind of enchilada sauce to use?
I like green enchilada sauce for that tangy, bright flavor—it balances the warm curry spices really well. But if you only have red, it’ll still taste amazing.

Can I freeze them?
Yes! Assemble, cover tightly, and freeze before baking. When ready to eat, bake from frozen at 375°F until hot all the way through (you may need to add a little extra sauce or cheese).

Final Thoughts

These chicken curry green enchiladas are comfort food with a twist—the kind of recipe that feels special without any fancy effort. They’re spicy, creamy, cheesy, and totally crave-worthy. Whether you’re a busy parent like me or just someone who loves experimenting with flavors, this recipe is one to keep on repeat.

Tried It? Let’s Chat!

If you make these, I’d love to see how they turn out! Tag me on Instagram with your version of these chicken curry green enchiladas, or leave a comment and tell me your favorite twist. Recipes like this are meant to be shared, loved, and passed around. Let’s make dinnertime delicious again.

Recipe Card: Chicken Curry Green Enchiladas

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings (makes about 6–8 enchiladas)
Cuisine: Indian-Mexican Fusion
Course: Main Dish
Keywords: chicken curry green enchiladas, rotisserie chicken enchiladas, Indian Mexican fusion recipe, enchiladas with curry

Ingredients:

2 cups shredded rotisserie chicken
1 tbsp olive oil or ghee
1 small onion, chopped
2 garlic cloves, minced
1 tsp garam masala
½ tsp turmeric
½ tsp cumin
Salt, to taste
½ cup plain Greek yogurt (or sour cream)
1 (10 oz) can green enchilada sauce
6–8 small flour or corn tortillas
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Optional toppings: chopped cilantro, sliced jalapeños, lime wedges

Instructions:

Preheat oven to 375°F (190°C).
Heat oil or ghee in a skillet over medium heat. Add chopped onion and cook until soft, about 3–4 minutes.
Add garlic and cook for 1 minute. Stir in garam masala, turmeric, cumin, and salt.
Add shredded chicken and mix well. Remove from heat and stir in Greek yogurt until creamy.
Warm tortillas slightly to make them pliable.
Spread a small amount of enchilada sauce in the bottom of a baking dish.
Spoon chicken curry mixture into each tortilla, roll, and place seam-side down in the dish.
Pour remaining enchilada sauce over the top and sprinkle with shredded cheese.
Bake for 20–25 minutes, or until bubbly and golden.
Garnish with cilantro, jalapeños, and lime wedges if desired. Serve hot.

Notes:

You can substitute cooked lentils or roasted cauliflower for a vegetarian version.
Add chopped spinach or kale for extra greens.
These reheat and freeze well—great for meal prep!