why make this recipe
Quick & Healthy Chicken Enchiladas are a perfect weeknight meal that combines comfort and nutrition. Packed with protein from lean chicken and cheese, they’re not only delicious but also satisfying. This dish is quick to assemble and can easily feed a family or provide leftovers for lunch. Whether you’re trying to eat healthier or simply looking for a comforting dinner option, these enchiladas are a great choice.
how to make Quick & Healthy Chicken Enchiladas
Ingredients:
- 3 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 4 oz can diced green chiles
- 8 oz cream cheese, softened
- 1 cup plain sour cream
- 24 oz enchilada sauce
- 12 corn tortillas (10-inch or smaller)
- 2 cups shredded sharp cheddar cheese
Directions:
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the chicken breasts in 2 tablespoons of olive oil in a skillet over medium heat until no longer pink inside (about 12-15 minutes).
- Remove the chicken, shred it using two forks, and place it in a large mixing bowl.
- Sauté 1 diced onion, 3 minced garlic cloves, and 1 diced bell pepper in the same skillet with the remaining oil until softened (5-7 minutes).
- Add the diced green chiles to the sautéed vegetables and stir.
- Mix the shredded chicken with the softened cream cheese, sour cream, and enchilada sauce in the bowl.
- Layer 4 tortillas in the bottom of the baking dish. Spread half the chicken mixture over the tortillas, then sprinkle with half the sautéed vegetables and chiles.
- Top with 10 corn tortillas to form a second layer and cover with the remaining chicken mixture.
- Spread enchilada sauce over the top and sprinkle with shredded cheddar cheese.
- Bake for 35-40 minutes until bubbly and golden brown, then let rest for 10 minutes before serving.
how to serve Quick & Healthy Chicken Enchiladas
Serve these enchiladas warm, directly from the oven. They pair well with a fresh salad or some guacamole and tortilla chips. For an extra kick, you can add some jalapeños or a dollop of salsa on top before serving.
how to store Quick & Healthy Chicken Enchiladas
Store any leftovers in an airtight container in the refrigerator. They will keep for about 3-4 days. To reheat, warm them in the oven at 350°F (175°C) until heated through or microwave individual portions.
tips to make Quick & Healthy Chicken Enchiladas
- Use leftover chicken or rotisserie chicken to save time.
- Feel free to customize the peppers or add other vegetables like zucchini or corn.
- For extra flavor, add some spices such as cumin or chili powder to the chicken mixture.
variation
For a vegetarian version, swap the chicken for black beans or lentils and include more vegetables like spinach, mushrooms, or squash.
FAQs
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas, but corn tortillas are lower in calories and offer a different texture.
Can I freeze the enchiladas?
Yes, you can freeze them before baking. Just cover tightly and store for up to 3 months. When ready to eat, bake them directly from the freezer, adding extra time.
How can I make these enchiladas spicier?
To add spice, use hot enchilada sauce, add sliced jalapeños, or include diced peppers in the chicken mixture.
Print
Quick & Healthy Chicken Enchiladas
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Description
A perfect weeknight meal combining comfort and nutrition, packed with protein from lean chicken and cheese.
Ingredients
- 3 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 4 oz can diced green chiles
- 8 oz cream cheese, softened
- 1 cup plain sour cream
- 24 oz enchilada sauce
- 12 corn tortillas (10-inch or smaller)
- 2 cups shredded sharp cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the chicken breasts in 2 tablespoons of olive oil in a skillet over medium heat until no longer pink inside (about 12-15 minutes).
- Remove the chicken, shred it using two forks, and place it in a large mixing bowl.
- Sauté 1 diced onion, 3 minced garlic cloves, and 1 diced bell pepper in the same skillet with the remaining oil until softened (5-7 minutes).
- Add the diced green chiles to the sautéed vegetables and stir.
- Mix the shredded chicken with the softened cream cheese, sour cream, and enchilada sauce in the bowl.
- Layer 4 tortillas in the bottom of the baking dish. Spread half the chicken mixture over the tortillas, then sprinkle with half the sautéed vegetables and chiles.
- Top with 10 corn tortillas to form a second layer and cover with the remaining chicken mixture.
- Spread enchilada sauce over the top and sprinkle with shredded cheddar cheese.
- Bake for 35-40 minutes until bubbly and golden brown, then let rest for 10 minutes before serving.
Notes
Serve warm with fresh salad or guacamole. Customize with jalapeños or salsa for extra flavor.
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
