Description
Delicious and nutrient-dense chicken enchiladas, perfect for a healthy dinner.
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)
- 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
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook chicken breasts in 2 tablespoons of olive oil in a skillet over medium heat until no longer pink inside (about 12-15 minutes).
- Remove the chicken, shred using two forks, and place it in a large mixing bowl.
- Sauté 1 diced onion, 3 minced garlic cloves, and 1 diced bell pepper in the same skillet with remaining oil until softened (5-7 minutes).
- Add diced green chiles to the sautéed vegetables and stir.
- Mix shredded chicken with softened cream cheese, sour cream, and enchilada sauce in the bowl.
- Layer 4 tortillas in the bottom of the baking dish.
- Spread half the chicken mixture over the tortillas, then sprinkle with half the sautéed vegetables and chiles.
- Top with 10 corn tortillas to form a second layer and cover with the remaining chicken mixture.
- Spread enchilada sauce over the top and sprinkle with shredded cheddar cheese.
- Bake for 35-40 minutes until bubbly and golden brown, then let rest for 10 minutes before serving.
Notes
Don’t overcook the chicken and make sure the cream cheese is softened. Layering the tortillas correctly ensures even distribution of flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg