Chicken enchiladas are a comforting classic that never fail to impress. This recipe is a quick and healthy take on the traditional dish, perfect for any day of the week. Packed with protein thanks to the chicken and cream cheese, these enchiladas are not only nutritious but also satisfying. If you’re looking for a family-friendly, hearty meal, this is definitely one to try. For another delicious, protein-rich option, consider checking out this high-protein chicken ranch quesadilla recipe.
Why cook this at home
Making chicken enchiladas at home allows you to control the ingredients, ensuring a healthier dish that suits your taste. This recipe is quick to prepare, making it ideal for weeknight dinners or a casual family meal. It’s a great way to use up leftover chicken or even use a rotisserie chicken for added convenience. You may also find High Protein Chicken Ranch Quesadilla 2 useful.
Preparing Quick & Healthy Chicken Enchiladas High Protein
- Preheat your oven and prepare your baking dish.
- Sauté the vegetables until soft.
- Cook the chicken until browned.
- Mix the filling and assemble the enchiladas.
- Coat with sauce and cheese, then bake.
Gather these items
- 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
This recipe uses simple ingredients that you may already have on hand. If you want to switch things up, feel free to add beans or different types of cheese for the filling.
Cooking method
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion, bell pepper, and minced garlic, and sauté until softened, about 5 minutes.
- Add the boneless, skinless chicken breasts to the skillet and cook until browned and cooked through, about 7-10 minutes on each side. Shred the chicken once it’s cool enough to handle.
- In a large mixing bowl, combine the shredded chicken, diced green chiles, cream cheese, sour cream, and 1 cup of enchilada sauce.
- Spread a layer of enchilada sauce on the bottom of a baking dish.
- Warm the corn tortillas in the microwave for about 30 seconds to make them more pliable. Fill each tortilla with the chicken mixture, roll them up, and place seam side down in the baking dish.
- Once all tortillas are placed, pour the remaining enchilada sauce over the top and sprinkle with shredded cheddar cheese.
- Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
What to serve it with
These enchiladas pair beautifully with a fresh side salad, guacamole, or some homemade salsa. You can also serve them with rice or beans for a more filling meal. For a lighter option, a simple green salad with lime dressing can complement the rich flavors of the enchiladas.
How to store and freeze
To keep leftovers fresh, refrigerate them in an airtight container for up to 3-4 days. For longer storage, you can freeze the assembled but unbaked enchiladas for up to 2 months. Just make sure to wrap them tightly. When ready to enjoy, bake directly from frozen, adding a few extra minutes to the cooking time and ensuring the internal temperature reaches 165°F.
Tips for best results
- Use a rotisserie chicken to save time.
- Adjust the spice level by using different types of chiles or adding jalapeños.
- For a creamier filling, mix in some shredded Monterey Jack cheese.
- Top with fresh cilantro or avocado for added flavor and freshness.
Creative twists
Feel free to experiment with various fillings like shredded beef, beans, or even vegetables for a vegetarian option. You can also try different sauces, such as a verde sauce or a spicy chipotle sauce, for a flavor twist. Adding toppings like olives, green onions, or even a drizzle of avocado lime dressing can elevate your enchiladas.
Your questions answered
Can I use different types of tortillas?
Yes, you can use flour tortillas if you prefer, but corn tortillas give a more authentic flavor.
How long can I keep the leftovers?
In the refrigerator, leftovers can last for up to 4 days. In the freezer, they can last for about 2 months.
What is the best way to shred chicken?
Once the chicken is cooked, allow it to cool slightly and then use two forks to shred it easily.
Can I make these enchiladas vegetarian?
Absolutely! Simply replace the chicken with beans, lentils, or a mix of sautéed vegetables.
What can I serve with enchiladas?
Consider serving them with guacamole, a side salad, or rice and beans for a complete meal.
Trying out this recipe will undoubtedly lead to a satisfying meal that everyone will enjoy. Whether you stick to the traditional flavors or get creative with your ingredients, these enchiladas offer a delicious way to share a healthy meal at home. Don’t hesitate to adjust the recipe to suit your preferences and share your delicious results with others.
PrintQuick & Healthy Chicken Enchiladas
A quick and healthy take on classic chicken enchiladas, packed with protein and perfect for any day of the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: High Protein
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)
- 1 (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 your oven to 350°F (175°C).
- 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.
- Add the boneless, skinless chicken breasts to the skillet and cook until browned and cooked through, about 7-10 minutes on each side. Shred the chicken once it’s cool enough to handle.
- In a large mixing bowl, combine the shredded chicken, diced green chiles, cream cheese, sour cream, and 1 cup of enchilada sauce.
- Spread a layer of enchilada sauce on the bottom of a baking dish.
- Warm the corn tortillas in the microwave for about 30 seconds to make them more pliable. Fill each tortilla with the chicken mixture, roll them up, and place seam side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with shredded cheddar cheese.
- Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
Notes
Use rotisserie chicken for quicker preparation. Feel free to personalize the ingredients or add toppings like fresh cilantro or avocado.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
