Description
These Quick & Healthy Chicken Enchiladas are packed with protein and flavor, making for a comforting dinner that’s easy to prepare.
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
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add diced onion, garlic, and bell pepper, sautéing until softened.
- Add the chicken breasts to the skillet and cook until no longer pink in the center. Remove from heat and shred the chicken.
- In a large bowl, mix the shredded chicken, diced green chiles, cream cheese, sour cream, half of the enchilada sauce, and half of the cheddar cheese.
- Fill each corn tortilla with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Notes
For a spicier kick, add jalapeños or a dash of cayenne pepper to the filling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 125 mg
Keywords: Quick Chicken Enchiladas, Healthy Dinner, High Protein, Comfort Food