Inside Out Chicken Enchiladas (Layered & Cheesy)
This recipe for Spicy and Cheesy Inside Out Enchiladas is a mouthwatering twist on the traditional enchilada that’s both easy to prepare and packed with flavor. Layers of whole wheat tortillas, shredded chicken, green chilies, jalapeños, and salsa verde are sandwiched together with gooey cheddar cheese and creamy yogurt (a lighter alternative to sour cream). The dish bakes to perfection with a golden, crispy cheese topping that's simply irresistible. Perfect for a weeknight dinner or family feast, these enchiladas are customizable to your spice tolerance and pair beautifully with refried beans and chips for the ultimate Mexican-inspired meal!
Equipment
9x13 inch (33x23cm) baking pan
Large pot for boiling chicken
Instant-read thermometer
Aluminium foil
Rubber spatula
Two forks for shredding chicken
Ingredients
2 medium chicken breast - about 12 oz / 340g total
7 medium tortillas - (whole wheat)
1 can green chilis (green chilli in British English) - (diced) 4 oz / 113g- ¼ cup pickled jalapeño slices - drained and roughly chopped, 60g
- 1 jar salsa verde - 16 oz / 454g
1 ½ cups cheddar cheese - shredded, 170g (use up to 2 cups / 225g for extra cheesiness)
1 cup plain yogurt - 240g
1 teaspoon salt - adjust to taste
1 teaspoon garlic powder
½ teaspoon ground black pepper - adjust to taste- 1 teaspoon ground cumin
- 1 can cooking spray - for greasing the pan
Instructions
- Preheat oven to 400°F / 200°C (205°C fan-forced).
- Place the chicken breasts in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 12-15 minutes until the thickest part reaches 165°F / 74°C on an instant-read thermometer. Remove from the water and let rest for 5 minutes. Shred with two forks and toss with the salt, garlic powder, black pepper, and ground cumin. Set aside.2 medium chicken breast, 1 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon ground black pepper, 1 teaspoon ground cumin
- Stack the tortillas and cut them into roughly 2-inch (5cm) wide strips or rectangles — they do not need to be perfect, just roughly uniform so they layer evenly.7 medium tortillas
- Lightly grease a 9×13 inch (33×23cm) baking pan with cooking spray.1 can cooking spray
- Layer 1: Arrange half the tortilla strips in the bottom of the prepared pan, overlapping slightly. Spread half the shredded chicken evenly over the tortillas. Spoon half the salsa verde over the chicken, then dollop half the yogurt on top. Scatter half the green chiles and jalapeños over the sauce. Use a rubber spatula to gently spread everything into an even layer. Sprinkle with about a third of the shredded cheese.7 medium tortillas, 2 medium chicken breast, 1 jar salsa verde, 1 cup plain yogurt, 1 can green chilis (green chilli in British English), 1/4 cup pickled jalapeño slices, 1 1/2 cups cheddar cheese
- Layer 2: Repeat with the remaining tortilla strips, chicken, salsa verde, yogurt, green chiles, and jalapeños. Spread evenly and top with the remaining cheese.7 medium tortillas, 2 medium chicken breast, 1 jar salsa verde, 1 cup plain yogurt, 1 can green chilis (green chilli in British English), 1/4 cup pickled jalapeño slices, 1 1/2 cups cheddar cheese
- Cover the pan tightly with aluminium foil and bake at 400°F / 200°C for 40 minutes. Remove the foil and bake uncovered for an additional 10 minutes until the cheese is melted and bubbling. For a golden, crispy top, switch to the broiler on high for 2-3 minutes — watch it closely, as cheese can go from golden to burnt in seconds.
- Let the enchiladas rest for 5 minutes before slicing — this allows the layers to set and makes serving much easier.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. The layers firm up overnight, making slices cleaner the next day.
Freezing: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating — going from frozen to oven turns the tortilla layers mushy.
Reheating: Cover with a damp paper towel and microwave on medium power for 90 seconds, or cover with foil and reheat at 350°F / 175°C for 15 minutes.
Make-Ahead: Assemble the entire casserole up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. Add 5-10 minutes to the covered baking time since the dish will be cold.
Pro Tip: Pull chicken from the boiling water as soon as it reaches 165°F / 74°C at the thickest point and rest for 5 minutes before shredding — this keeps the meat moist so it absorbs the salsa verde and yogurt as it bakes.
Sodium Note: This dish is naturally high in sodium due to the salsa verde, canned chiles, and pickled jalapeños. Sodium-conscious cooks should use low-sodium salsa verde and rinse the canned chiles before adding.
Serving Suggestion: Serve with refried beans, Mexican rice, tortilla chips with fresh salsa, or sliced avocado.
Nutrition
Serving: 1servingCalories: 294kcalCarbohydrates: 23gProtein: 22gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 61mgSodium: 888mgPotassium: 308mgFiber: 3gSugar: 3gVitamin A: 354IUVitamin C: 6mgCalcium: 271mgIron: 2mg
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