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Quick and Healthy Chicken Enchiladas

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A quick, nutritious, and hearty chicken enchilada recipe that’s 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 oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Cook chicken breasts in olive oil over medium heat until no longer pink inside, about 12-15 minutes.
  3. Remove chicken and shred it using two forks, placing it in a large mixing bowl.
  4. Sauté diced onion, minced garlic, and diced bell pepper in the remaining oil until softened, about 5-7 minutes.
  5. Add the diced green chiles to the sautéed vegetables and stir well.
  6. Mix the shredded chicken with softened cream cheese, sour cream, and enchilada sauce until well combined.
  7. Layer 4 tortillas in the bottom of the baking dish.
  8. Spread half the chicken mixture over the tortillas, then sprinkle with half the sautéed vegetables and chiles.
  9. Top with 10 more corn tortillas to form a second layer and cover with the remaining chicken mixture.
  10. Spread enchilada sauce over the top and sprinkle with shredded cheddar cheese.
  11. Bake for 35-40 minutes until bubbly and golden brown.

Notes

Use rotisserie chicken to save time. Adjust the spice level using different enchilada sauces.

Nutrition

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