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Quick & Healthy Chicken Enchiladas High Protein

Quick & Healthy Chicken Enchiladas High Protein for Cozy Nights

This Quick & Healthy Chicken Enchiladas High Protein recipe offers a nutritious, comforting meal that is easy to prepare and packed with flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups shredded chicken Rotisserie chicken can expedite prep.
  • 8 oz cream cheese Greek yogurt is a lighter alternative.
  • 1 cup sour cream Plain Greek yogurt can be substituted.
  • 1 can diced green chiles Use jalapeños for a spicier kick.
For the Vegetables
  • 1 tbsp olive oil Avocado oil or butter can be used.
  • 1 large onion
  • 3 cloves garlic Pre-minced garlic is an option.
  • 1 large bell pepper Any color bell pepper can be used.
For Assembly
  • 12 pieces corn tortillas Flour tortillas are an alternative.
  • 24 oz enchilada sauce Homemade or low-sodium versions are healthier.
  • 2 cups shredded sharp cheddar cheese Monterey Jack is a substitute.

Equipment

  • Skillet
  • baking dish
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or olive oil.
  2. In a skillet, heat a tablespoon of olive oil over medium heat and add the chicken breasts. Cook for 12-15 minutes until the chicken is no longer pink. Shred the chicken.
  3. Add a bit more olive oil to the skillet and sauté diced onion, minced garlic, and sliced bell pepper for 5-7 minutes until softened.
  4. Fold the shredded chicken back into the bowl and mix in cream cheese, sour cream, and half of the enchilada sauce.
  5. Take four corn tortillas and layer them across the bottom of the baking dish. Spread half of the chicken mixture and half of the sautéed vegetables over them.
  6. Layer the remaining tortillas, pour the remaining chicken mixture, drizzle with enchilada sauce, and top with shredded cheddar cheese.
  7. Bake in the preheated oven for 35-40 minutes until edges are bubbling and cheese is golden.
  8. Let the dish rest for about 10 minutes before serving.

Nutrition

Serving: 1enchiladaCalories: 420kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 20mgIron: 10mg

Notes

These enchiladas can also be prepared in advance for easy weeknight dinners and are easily customizable.

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