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Quick & Healthy Chicken Enchiladas

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This recipe is a quick and healthy take on traditional chicken enchiladas, perfect for weeknight dinners.

Ingredients

Scale
  • 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

  1. Preheat your oven to 350°F (175°C).
  2. Heat the olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, and minced garlic, and sauté until softened, about 5 minutes.
  3. Add the boneless, skinless chicken breasts and cook until browned and cooked through, about 7-10 minutes on each side. Shred the chicken once it’s cool enough to handle.
  4. Combine the shredded chicken, diced green chiles, cream cheese, sour cream, and 1 cup of enchilada sauce in a large mixing bowl.
  5. Spread a layer of enchilada sauce on the bottom of a baking dish.
  6. Warm the corn tortillas in the microwave for about 30 seconds. Fill each tortilla with the chicken mixture, roll them up, and place seam side down in the baking dish.
  7. Pour the remaining enchilada sauce over the top and sprinkle with shredded cheddar cheese.
  8. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.

Notes

These enchiladas can be made ahead of time and stored in the refrigerator or freezer.

Nutrition

Find it online: https://www.simplefamilydishes.com/protein-packed-chicken-enchiladas-2/