Description
A comforting and nutritious dish combining tender chicken, flavorful vegetables, and creamy cheese wrapped in soft corn tortillas, perfect for a quick weeknight 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
- 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
- Preparation: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cooking Chicken: In a skillet, cook chicken breasts in olive oil over medium heat until no longer pink inside, about 12-15 minutes.
- Shredding: Remove chicken and shred it using two forks, placing it in a large mixing bowl.
- Sautéing: In the same skillet, sauté diced onion, minced garlic, and diced bell pepper in the remaining oil until softened, about 5-7 minutes.
- Adding Chiles: Add the diced green chiles to the sautéed vegetables and stir well.
- Mixing: Mix the shredded chicken with softened cream cheese, sour cream, and enchilada sauce in the bowl until well combined.
- First Layer: Layer 4 tortillas in the bottom of the baking dish.
- Filling: Spread half the chicken mixture over the tortillas, and then sprinkle with half the sautéed vegetables and chiles.
- Second Layer: Top with 10 corn tortillas to form a second layer and cover with the remaining chicken mixture.
- Topping: Spread enchilada sauce over the top and sprinkle with shredded cheddar cheese.
- Baking: Bake for 35-40 minutes until bubbly and golden brown.
Notes
Use a rotisserie chicken to save time on cooking the chicken. Add more vegetables like zucchini or spinach for additional nutrients. For a spicier flavor, consider adding jalapeños or a spicier enchilada sauce. Cover with foil while baking if you prefer softer enchiladas, and remove it in the last 10 minutes for a browned top.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg
Keywords: chicken enchiladas, healthy dinner, Mexican cuisine, quick meal, family dinner