As far as I’m concerned there is never a bad time to make enchiladas. This chicken enchilada bake is so tasty and it’s easy to make with the Instant Pot, the Crockpot, or in the oven!
If you are looking for a quick and easy weeknight dinner, add this to your meal plan. Chicken breasts give this recipe a protein punch while still keeping it light and healthy. It’s become a family favorite that I get requests for almost weekly.
Chicken Enchilada Bake
This recipe calls for some salsa, and I have a delicious easy and clean salsa recipe that you use that for these 21 Day Fix chicken enchiladas if you’d like. The recipe is right here.
Another helpful tip is that you can make this delicious recipe three ways. If you have an Instant Pot or a Crockpot you can use those, otherwise you can make it in the oven!
21 Day Fix Chicken Enchiladas
If you’re craving enchiladas instead of a Enchilada Bake recipe, you can wrap these in tortillas, sprinkle a bit of cheese on them, and bake them for a bit in the oven. You could even reserve some of the sauce for the top of the tortillas if you’d like!
21 Day Fix Chicken Enchiladas:
This is a great recipe for the 21 Day Fix. I love making 21 Day Fix chicken enchilada bake for the whole family. They love it and I don’t have to make two different meals!
As always I recommend you calculate your recipes for yourself based on the ingredients you use (especially if you change anything). These are the calculations for the recipe as listed below (the way I made it at home).
21 Day Fix Container Counts:
Entire recipe: 5R, 5G, 3B
Serves 4: 1 1/4R, 1 1/4G, 3/4B
How to make this chicken enchilada bake:
Like I mentioned above, you have three cooking options for this chicken enchilada bake. You can make it in the Instant Pot, in the Crockpot, or in the oven. The directions are listed for each…my favorite is the Instant Pot!
Anything that allows me to set it and walk away is the best choice in my book!
Instant Pot Directions:
1. Heat oil using the sauté mode in the Instant Pot. When oil is hot slightly sauté the green onions and cilantro.
2. Add the chicken to the Instant Pot and slightly brown. Cover with the can of green chilies, and green salsa.
3. Close the lid and turn the pressure valve to sealing. Cook on high pressure using manual for 15 minutes.
4. Let the pressure release naturally or do a quick release.
5. Remove the lid and shred the chicken in the green chili sauce.
6. Add the cheese and mix until melted. The sauce will thicken as it cools and mixes with the cheese.
7. Serve over a bed of lettuce. Garnish with tomatoes, olives, salsa, and plain Greek yogurt.
Oven:
- Preheat oven to 350.
- Lightly coat a 9×13 baking dish with olive oil cooking spray
- Lightly coat a large skillet with cooking spray and place over medium-high heat.
- Add green onion, cilantro, and green chilies; saute for 2 minutes.
- Add shredded chicken and green salsa until mixture is saturated but not swimming in salsa.
- Cook, stirring occasionally, until heated through, about 5 minutes.
- Spoon the enchilada mix into the baking dish and top with cheese.
- Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
- Serve over a bed of lettuce. Garnish with tomatoes, olives, salsa, and plain Greek yogurt.
Slow cooker:
- Add the chicken to your slower cooker insert.
- Cover with green chilies, green salsa, cilantro, and green onions.
- Cover and let cook on high heat for 3-4 hour or low heat for 5-6 hours.
- Shred the chicken. Add the cheese and mix it until it melts.
- Serve over a bed of lettuce. Garnish with tomatoes, olives, and plain Greek yogurt.
More recipes like this enchilada bake:
Recipe for this chicken enchilada bake:
Enchilada Bake | 21 Day Fix Enchiladas
Ingredients
Ingredients:
- 1 lb chicken breasts
- 4 green onions sliced
- 2 TBSP cilantro chopped
- 1 can diced green chiles
- 2 C clean green salsa or make your own!
- 1 cup cheddar cheese shredded
- 2 cups lettuce shredded
- ½ cup salsa
- 3/4 cup greek yogurt
- 1 to mato diced
Optional:
- 10 ripe black olives sliced
- 1/4 Avocado
Instructions
Instant Pot:
- Heat oil using the saute mode in the Instant Pot. When oil is hot slightly saute the green onions and cilantro.
- Add the chicken to the Instant Pot and slightly brown. Cover with the can of green chilies, and green salsa.
- Close the lid and turn the pressure valve to sealing. Cook on high pressure using manual for 15 minutes. Let the pressure release naturally or do a quick release.
- Remove the lid and shred the chicken in the green chili sauce. Add the cheese and mix until melted. The sauce will thicken as it cools and mixes with the cheese.
- Serve over a bed of lettuce. Garnish with tomatoes, olives, salsa, and plain Greek yogurt.
Oven:
- Preheat oven to 350.
- Lightly coat a 9x13 baking dish with olive oil cooking spray
- Lightly coat a large skillet with cooking spray and place over medium-high heat.
- Add green onion, cilantro, and green chilies; saute for 2 minutes.
- Add shredded chicken and green salsa until mixture is saturated but not swimming in salsa.
- Cook, stirring occasionally, until heated through, about 5 minutes.
- Spoon the enchilada mix into the baking dish and top with cheese.
- Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
- Serve over a bed of lettuce. Garnish with tomatoes, olives, salsa, and plain Greek yogurt.
Slow cooker:
- Add the chicken to your slower cooker insert. Cover with green chilies, green salsa, cilantro, and green onions.
- Cover and let cook on high heat for 3-4 hour or low heat for 5-6 hours.
- Shred the chicken. Add the cheese and mix it until it melts.
- Serve over a bed of lettuce. Garnish with tomatoes, olives, and plain Greek yogurt.
Notes
*nutrition calculations are approximate
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