Healthy High Protein Chicken Enchiladas
Delightful and creamy enchiladas that are high in protein, perfect for weeknights and gatherings.
Ingredients
Base Ingredients
- 4 pieces boneless, skinless chicken breasts (about 2 pounds total) Serves as protein base
- 1 small shallot Adds mild sweetness
- 6 cloves garlic Provides robust flavor
Flavoring and Seasoning
- 1.5 teaspoons kosher salt, divided Enhances flavor
- 1/4 teaspoon freshly ground black pepper Adds warmth
- 2 tablespoons olive oil For sautéing
- 2 tablespoons unsalted butter Adds richness
Sauce Ingredients
- 1 cup half-and-half or whole milk For creamy sauce
- 1/2 cup low-sodium chicken broth Contributes moisture
- 1 ounce Parmesan cheese (about 1/2 cup grated) Offers salty richness
- a few sprigs fresh parsley Adds freshness and garnish
Instructions
Preparation
- Finely dice the shallot and mince the garlic.
- Grate the Parmesan cheese and chop the fresh parsley.
- Place the chicken breasts in a zip-top bag and pound them to 1/2-inch thickness.
- Season the chicken with 1 teaspoon of kosher salt and freshly ground black pepper.
Cooking
- Heat the olive oil in a skillet over medium heat and sear the seasoned chicken breasts until browned on each side.
- Transfer the chicken to a plate and let rest.
- In the same skillet, melt the butter and sauté the shallot and garlic until fragrant.
- Pour in the half-and-half and chicken broth, stirring to combine, and add the remaining kosher salt.
- Bring the sauce to a boil, then reduce the heat to let it simmer.
- Gradually stir in the grated Parmesan cheese until melted and smooth.
- Return the chicken to the skillet, ensuring it’s coated in the sauce, and simmer gently for about 5-7 minutes.
- Garnish with fresh parsley before serving.
Notes
Consider marinating chicken with herbs or spices for extra flavor. Use fresh parsley right before serving for vibrant color.