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Quick & Healthy Chicken Enchiladas

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A quick and healthy take on classic chicken enchiladas, packed with protein and perfect for any day of the week.

Ingredients

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  • 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

  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 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.
  4. In a large mixing bowl, combine the shredded chicken, diced green chiles, cream cheese, sour cream, and 1 cup of enchilada sauce.
  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 to make them more pliable. 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

Use rotisserie chicken for quicker preparation. Feel free to personalize the ingredients or add toppings like fresh cilantro or avocado.

Nutrition

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