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Quick & Healthy Chicken Enchiladas High Protein

Quick & Healthy Chicken Enchiladas High Protein for Busy Nights

Delicious, high-protein chicken enchiladas perfect for busy nights, delivering warmth and nourishment with over 35 grams of protein per serving.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 pound Boneless, Skinless Chicken Breast Essential for protein and flavor
  • 8 ounces Cream Cheese Can use low-fat or Greek yogurt as a substitution
  • 1/2 cup Sour Cream Greek yogurt serves as a healthier substitute
  • 1 can Diced Green Chiles Substitute with jalapeños for more spice
For the Veggies
  • 1 medium Yellow Onion Red or white onions can work as alternatives
  • 1 medium Bell Pepper Any variety (red, green, yellow) can work
  • 2 cloves Garlic Fresh garlic is preferred
For Assembly
  • 8 small Corn Tortillas Whole wheat tortillas are a healthy option
  • 2 cups Enchilada Sauce For a homemade option, blend tomatoes, chili powder, and spices
  • 1 cup Shredded Sharp Cheddar Cheese Substitute with Monterey Jack or a dairy-free cheese

Equipment

  • Oven
  • 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.
  2. Heat olive oil in a skillet. Cook the chicken breasts for 12-15 minutes until fully cooked. Shred the chicken and set aside.
  3. Sauté diced onion, garlic, and bell pepper in the skillet for about 5-7 minutes until soft.
  4. Combine shredded chicken, cream cheese, sour cream, and half of the enchilada sauce in a bowl.
  5. Layer four corn tortillas in the baking dish and spread half of the chicken mixture and half of the sautéed veggies over them.
  6. Place another layer of tortillas, spread remaining chicken mixture and sautéed veggies over them, then pour the remaining enchilada sauce on top.
  7. Sprinkle cheddar cheese on top and bake for 35-40 minutes until cheese is melted and golden.
  8. Let cool for 10 minutes before slicing and serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 36gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

For best results, ensure chicken is cooled before shredding. Use quality enchilada sauce for the best flavor. If you plan to refrigerate assembled enchiladas, add 5-10 minutes to the baking time.

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