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!
It’s easy to use this healthy chicken enchilada filling in traditional enchiladas or as a salad topping or casserole–they’re perfect 21 Day Fix Chicken Enchiladas when you use this filling.
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.
Chicken Enchiladas have become a family favorite that I get requests for almost weekly.
Chicken Enchilada Bake
This recipe calls for some delicious homemade salsa. Healthy Chicken Enchiladas can be as spicy and flavorful as your family prefers, and this versatile enchilada filling makes for an easy weeknight meal.
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!
Can this recipe make traditional chicken enchiladas?
Yes! If you’re craving enchiladas, instead of following this Enchilada Bake recipe exactly, 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!
Are these 21 Day Fix Chicken Enchiladas?
This is a great recipe for the 21 Day Fix. I love making 21 Day Fix chicken enchiladas 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).
Special Diet Information
21 Day Fix Container Counts:
Entire recipe: 5R, 5G, 3B
Serves 4: Each serving is 1 1/4 red container, 1 1/4 green container, 3/4 blue container
Weight Watchers: 2 Blue Plan Points | 7 Green Plan Points | 4 Purple Plan Points when using low fat cheese and lowfat greek yogurt.
Is this enchilada bake good for Trim Healthy Mama?
Yes! You don’t have to make any alterations in order to enjoy this enchilada bake on Trim Healthy Mama. It’s a Crossover recipe.
How to make this chicken enchilada recipe:
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 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–whatever you have time for. Natural release is always good for chicken but you do you ;)
5. Remove the lid and shred the chicken in the green chili sauce. I love to put it in my stand mixer to shred. If you’re using this as a dip, you might want to put it in the food processor instead.
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:
Chicken 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 cups green chili salsa or make your own!
- 1 cup cheddar cheese shredded
- 2 cups lettuce shredded
- ½ cup salsa
- 3/4 cup Greek yogurt plain, 2%
- 1 tomato 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.
For the oven version, you say to add shredded chicken.
I’m assuming you want us to boil the chicken, shred it, then allow it to cook longer in the oven? For us novice chefs, you’ve left one really confused by the direction. Still trying to get the hang of it all. :) Thanks!
I’m rewriting all of my recipes for this exact reason, A. I’m sorry about the confusion–Yes, you want to cook the chicken and shred it–boiling it is easiest, for sure. After you shred it, add it to the pan and when you “cook” it, you’ll essentially just be melting the cheese and warming the sauce. Are you making enchiladas or just the bake?
If my instructions here aren’t clear, please let me know here or email me at [email protected] and i’ll walk you through this step by step.
Thank you for calling this my attention, please know we are crazy busy rewriting each recipe for this exact reason–lots of details for newer chefs :)