This Chicken Enchilada recipe is one that is asked for over and over in my home and I’ve made it so much now that I pretty much know it by heart. There are a few variations you could try and of course change up the ingredients to fit your taste buds for mild vs hot. One of the things that I like most about this recipe is that I can start with frozen chicken and work on the other parts of the recipe while the chicken cooks. ***This meal freezes extremely well so don’t be afraid to make extra for later!
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To feed 4 adults
Healthy Chicken Enchiladas
Ingredients
- 2 large chicken breasts
- 16 oz fat free sour cream
- 10 oz Enchilada Sauce I like Old El Paso in Mild or Medium
- 1 medium onion
- 2-3 C Colby Jack Cheese
- 1 tsp salt if preferred
- 4 oz green chilies
- 10 tortillas you can do fresh, corn or flour
Toppings
- guacamole
- cilantro
- shredded lettuce
- chopped tomato/pico de gallo
- sour cream
Instructions
- **Preheat oven to 350 F
**If you are starting with frozen chicken pull out the ol' handy george foreman and grill up the chicken while you are working on the assembly of the rest of the meal. You could also cook the chicken in the crockpot in chicken broth for 4-6 hours on low and shred when through cooking. Shred or cut chicken to bite size pieces. If you are grilling the chicken as you go simply cut it up and add it to your mixing bowl as you go along.**Chop onion into small pieces and sautee on medium low until golden brown.**While onion is carmelizing start making your fresh tortillas in another pan.**In large mixing bowl combine (cooked/cut) chicken, salt, green chilies, 1 1/2-2 cups of cheese, onion, and sour cream.**spoon three spoonfuls of mixture into cooked tortilla, roll up and place in cooking dish/pan. Depending on the size of pan you can fit 4-8 enchiladas. If working with 13x8 you can fit all 8. Remember this recipe can be doubled/tripled if you have a larger group to feed. Remember to spray the pan with cooking spray so your enchiladas wont stick.**Once you have the tortillas rolled and lined up in the pan pour small amount of enchilada sauce all over the enchiladas. I think less is more you don't want them to be too soggy, but make sure they are covered. If you prefer you can also dip your tortillas in the sauce before you roll them. I used to do it this way and it was WAY messier but tasted the same.
Ingredients:
2 large chicken breasts
16 oz fat free sour cream
10 Oz Enchilada Sauce (I like old El pason in mild or medium)
1 medium onion
3 cups colby jack cheese (you may not need this much it depends on your cheese preference)
1 tsp salt (if preferred)
4 oz green chilies
tortillas (I like the kind you can cook up quick from Costco)
Toppings:
guacamole
cilantro
lettuce
tomato/pico de gallo
sour cream
Directions:
**Preheat oven to 350 F
**If you are starting with frozen chicken pull out the ol’ handy george foreman and grill up the chicken while you are working on the assembly of the rest of the meal. You could also cook the chicken in the crockpot in chicken broth for 4-6 hours on low and shred when through cooking. Shred or cut chicken to bite size pieces. If you are grilling the chicken as you go simply cut it up and add it to your mixing bowl as you go along.
**Chop onion into small pieces and sautee on medium low until golden brown.
**While onion is carmelizing start making your fresh tortillas in another pan.
**In large mixing bowl combine (cooked/cut) chicken, salt, green chilies, 1 1/2-2 cups of cheese, onion, and sour cream.
**spoon three spoonfuls of mixture into cooked tortilla, roll up and place in cooking dish/pan. Depending on the size of pan you can fit 4-8 enchiladas. If working with 13×8 you can fit all 8. Remember this recipe can be doubled/tripled if you have a larger group to feed. Remember to spray the pan with cooking spray so your enchiladas wont stick.
**Once you have the tortillas rolled and lined up in the pan pour small amount of enchilada sauce all over the enchiladas. I think less is more you don’t want them to be too soggy, but make sure they are covered. If you prefer you can also dip your tortillas in the sauce before you roll them. I used to do it this way and it was WAY messier but tasted the same.
**Sprinkle enchiladas with cheese (preference) and place in the oven at 350 F for 25 minutes.
**Top with fresh vegetables and enjoy!
Hello! I am Camille, a wife, mother of four, Disney obsessed, certified teacher, and believer in creating your best momlife the way you see fit. Motherhood comes with its ups and downs, my hope is you’ll find something here to make your life a little better/easier. Let’s be friends on social!
