These healthy chicken enchiladas are creamy, cheesy, and packed with flavor. Best of all, they come together in about 35 minutes! They’re a quick and easy weeknight dinner the whole family will love, and they’re a smart way to use up leftover chicken. Grab a rotisserie chicken on your way home, and dinner is practically done.
The secret to these cream cheese chicken enchiladas is the filling. Reduced-fat cream cheese melts right into the shredded chicken, peppers, and onions, so every bite is rich and satisfying without being heavy. The best part? Each serving has 34 grams of protein and 16 grams of fiber. That combination keeps you full, satisfied, and energized long after dinner is over.
We love using Mission Carb Balance tortillas for this recipe because they add a big boost of fiber. Here’s a quick pro tip: this recipe calls for 6 tortillas, and the soft taco size fits perfectly in a standard baking dish. Also, don’t skip lining your pan with foil. Speaking from experience, baked-on enchilada sauce is no fun to scrub on a busy weeknight!
Ingredients in Healthy Chicken Enchiladas
1 lb cooked shredded chicken (rotisserie, canned, or leftovers work great!)
8 oz reduced-fat cream cheese
1 tbsp avocado oil
½ red pepper, diced
1 small yellow onion, diced
1 tsp garlic powder
1 tsp chili powder
6 Carb Balance tortillas
12 oz enchilada sauce
½ cup shredded Mexican blend cheese
How to make High Protein Chicken Enchiladas
1. Preheat oven to 400°F.
2. Dice the onions and peppers.
3. Heat avocado oil in a sauté pan over medium heat. Add and Cook onions and peppers for about 2 minutes.
4. Add shredded chicken, garlic powder, and chili powder.
5. Stir in the cream cheese and cook until melted and well combined. Remove from heat.
6. Line a baking dish with foil for easy cleanup.
7. Spread ½ cup of enchilada sauce on the bottom of the lined baking dish.
8. Divide the chicken mixture among the tortillas. Roll them up and place seam-side down in the baking dish.
9. Pour the remaining enchilada sauce over the top and sprinkle with the shredded cheese.
10. Bake for 15 minutes, until hot and bubbly.
Nutrition Facts: This recipe makes 6 Servings of Enchiladas: Calories: 380 Total Fat: 19 g Saturated Fat: 9 g Carb: 29 g Fiber: 16 g Sugar: 0 g Protein: 34 g Sodium: 613 mg
Variations of Healthy Chicken Enchiladas
One of the best things about these enchiladas is how easy they are to customize. Whether you want more heat, more veggies, or a gluten-free option, this recipe adapts to fit your family.
Make It Spicy: If you like a little kick, add a diced jalapeño with the peppers and onions. You can also use a hot enchilada sauce or sprinkle in a pinch of cayenne.
Add More Veggies: Stir in a handful of fresh spinach, a can of drained green chiles, or some black beans along with the chicken. It’s an easy way to add more color, nutrients, and fiber.
Swap the Protein: Not a fan of chicken? No problem. Shredded turkey or lean ground turkey work just as well.
Make It Gluten-Free: Carb Balance tortillas contain wheat, so simply swap in corn tortillas or a gluten-free tortilla. Warm corn tortillas for a few seconds first to keep them from cracking when you roll them.
Go Green: Swap the red enchilada sauce for salsa verde or green enchilada sauce for a fresh, tangy twist.
FAQ Healthy Chicken Enchiladas
Are chicken enchiladas healthy?
They can be! Traditional enchiladas are often loaded with full-fat cheese and heavy sauces. This version uses reduced-fat cream cheese, lean shredded chicken, and high-fiber tortillas, so you still get all the comfort-food flavor. As a dietitian, I love any meal that pairs protein with fiber, because that combination helps you stay full and supports steady energy.
Can I use rotisserie chicken for enchiladas?
Absolutely. Rotisserie chicken is my favorite shortcut for this recipe. One store-bought rotisserie chicken gives you about 3 to 4 cups of shredded meat, which is more than enough. Canned chicken or leftover grilled chicken also work great.
Can I make chicken enchiladas ahead of time?
Yes! Assemble the enchiladas, cover the dish tightly, and refrigerate for up to 24 hours. When you’re ready, add the remaining sauce and cheese, then bake. Add 5 to 10 extra minutes since the dish will be going in cold.
Can you freeze chicken enchiladas?
Yes, these enchiladas freeze well. See the storage section below for details.
Why did my enchiladas get soggy?
Too much sauce is usually the culprit. Stick to the ½ cup on the bottom of the pan and pour the rest over the top. Also, place the enchiladas seam-side down so they hold their shape while baking.
How to Store and Reheat Chicken Enchiladas
Store: Let the enchiladas cool completely before storing. Then transfer them to an airtight container and refrigerate for up to 3 days.
Reheat: Warm individual portions in the microwave for 1 to 2 minutes, or until heated through. For a whole pan, cover with foil and reheat in a 350°F oven for 15 to 20 minutes.
Freeze: Wrap cooled enchiladas tightly, or store them in a freezer-safe container, for up to 3 months. Thaw overnight in the refrigerator, then reheat as directed above. This makes them a great option for meal prep or busy weeks!
What to Serve with Chicken Enchiladas
These enchiladas are filling on their own, but a simple side dish turns them into a complete, balanced meal. Here are a few of our family’s favorites.
- A crunchy side salad: Shredded lettuce, tomatoes, cucumbers, and a squeeze of lime add freshness to balance the creamy filling.
- Black beans or pinto beans: Beans add even more fiber and protein to your plate.
- Cilantro lime cauliflower rice: It’s a lighter swap for traditional Mexican rice.
- Roasted veggies: Zucchini, peppers, and corn roast beautifully while the enchiladas bake.
- Toppings bar: Let everyone make their own with plain Greek yogurt (a high-protein swap for sour cream), salsa, avocado, fresh cilantro, or shredded lettuce.
Looking for more easy Mexican-inspired dinners? Try our Easy Chicken Tortilla Soup, Crunchy Chicken Wraps, or Street Corn Chicken Rice Bowl.
Chicken Enchiladas
Ingredients
- 1 lb Cooked chicken shredded rotisserie, canned, or leftovers
- 8 oz Reduced-fat cream cheese
- 1 tbsp avocado oil
- 1/2 red pepper diced
- 1 small yellow onion diced
- 1 tsp garlic powder
- 1 tsp chili powder
- 6 Carb balance tortilla wraps
- 12 oz Enchilada sauce (my favorite is one is from Trader Joe's)
- 1/2 cup Mexican cheese blend shredded
Instructions
- Preheat oven to 400°F
- Dice the onions and peppers
- Heat avocado oil in a sauté pan over medium heat. Add and cook onions and peppers for about 2 minutes
- Add shredded chicken, garlic powder, and chili powder
- Stir in cream cheese and cook until melted and well combined. Remove from heat
- Line baking dish with foil for easy cleanup
- Spread 1/2 cup of enchilada sauce on the bottom of the baking dish
- Divide the chicken mixture among the tortillas. Roll them up and place seam-side down in the baking dish
- Pour the remaining enchilada sauce over the top and sprinkle with the shredded cheese
- Bake for 15 minutes, until hot and bubbly
Nutrition
About the Author: Rachel Roberts Registered Dietitian and Nutritionist
About the Author: Rachel Roberts Registered Dietitian and NutritionistRachel Roberts is a Registered Dietitian and Nutritionist in Rhode Island, a Certified Personal Trainer, business owner, mom, wife, and self-proclaimed foodie with over 20 years of experience in the field of health and wellness. She believes that healthy eating should not be complicated or time-consuming. Follow her on YouTube, Facebook, or Instagram for more Dietitian approved recipes and healthy lifestyle tips to improve your health.
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