Chicken Enchiladas (with lentils)

These chicken enchiladas (with lentils)! are an easy and delicious dinner.  These enchiladas can be made ahead of time, and will store up to 3 days before baking.

Why Lentils?

Lentils are a fantastic addition to many dishes due to their versatility and health benefits. They are:

Nutrient-Rich: Packed with protein, fiber, vitamins, and minerals.
Affordable: One of the most cost-effective sources of plant-based protein.
No Need to Cook: Simply buy canned lentils found in the vegetable aisle of most grocery stores.

Bulking Up Your Enchiladas

Chicken enchiladas are a family favorite, known for their rich, savory flavors and satisfying textures. By incorporating lentils, you can:

Increase Protein and Fiber: Lentils complement the chicken by adding more protein and fiber, making the dish even more nutritious.
Enhance Texture: The mild flavor and slightly firm texture of lentils blend seamlessly with the tender chicken and creamy cheese, creating a delightful bite.
Stretch Your Ingredients: Adding lentils allows you to use less chicken without sacrificing the heartiness of the dish, making your meal budget-friendly.

Ingredients needed for chicken enchiladas:

• chicken breast (you could also use rotisserie chicken)
• canned lentils
• taco seasoning
• poblano peppers
• enchilada sauce
• low carb tortillas
• Mexican cheese
• tomato and cilantro for garnish

Are poblano peppers spicy?

Poblano peppers are generally mild in terms of heat, with a Scoville rating between 1,000 and 2,000 units, which is relatively low compared to other chili peppers. They have a rich, slightly smoky flavor.

As for the skin, you can eat the skin of poblano peppers. However, when they are roasted, the skin becomes tough and can be somewhat difficult to chew, which is why it’s often recommended to peel them after roasting. Roasting also enhances their flavor and makes peeling easier. If you don’t mind the texture, eating the skin is perfectly fine.

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Chicken Enchiladas (with lentils)

I gave lentils the stink eye for so long, but now that I buy them canned, I love adding them to dishes to bulk them up without adding additional WW points. These chicken, poblano and lentil enchiladas are super easy to put together and would make a great meal prep for lunches or dinner.

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Ingredients

• 1 pound chicken breast, cut into bite sized pieces
• 1 can lentils, drained
• 2 tablespoons taco seasoning
• 2 poblano peppers
• 1 can red enchilada sauce
• 8 low carb tortillas
• 4 ounces Mexican cheese
• 1 cup tomato, diced
• ¼ cup cilantro, chopped

Instructions

1.Prepare the Poblanos:
Preheat the oven to 400°F (200°C).
Place the poblano peppers on a baking sheet and roast them in the oven for about 20 minutes, or until the skin is charred and blistered. Turn them occasionally for even roasting.
Remove the peppers from the oven, place them in a bowl, and cover with plastic wrap. Let them steam for about 10 minutes.
Peel off the charred skin, remove the seeds, and dice the peppers.

Alternatively, you can char the peppers on top of a gas stove, turning often becore placing them in a bowl with plastic wrap or a ziplock bag.


2.Cook the Chicken:
In a large skillet, heat a bit of oil over medium-high heat.
Add the bite-sized chicken pieces to the skillet and cook until they are no longer pink in the center.
Sprinkle the taco seasoning over the chicken and stir to coat evenly.
Add the drained lentils and the diced poblano peppers to the skillet. Cook for an additional 2-3 minutes, mixing everything well.


3.Assemble the Enchiladas:
Preheat the oven to 375°F (190°C).
Spread a thin layer of red enchilada sauce over the bottom of a large baking dish.
Place a tortilla on a flat surface. Spoon a portion of the chicken and lentil mixture down the center of the tortilla. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.


4.Bake the Enchiladas:
Pour the remaining red enchilada sauce over the top of the rolled enchiladas.
Sprinkle the Mexican cheese evenly over the enchiladas.
Bake for 20 minutes.
Optional: broil for 2-3 minutes to melt the cheese
5.Garnish and Serve:
Remove the enchiladas from the oven and let them cool for a few minutes.
Sprinkle the diced tomatoes and chopped cilantro over the top.
Serve the enchiladas hot, and enjoy!

Notes

As of the date of this publication, each enchilad is 3 WW points. Click here for the WW tracker. Note: As of 4/30/24 - you can only use this link feature on your phone.

Did you make this recipe?

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What are side dish ideas for chicken enchiladas?

Chicken enchiladas pair well with a variety of side dishes that complement their flavors. Here are some popular options:

Mexican Rice: A classic side dish seasoned with tomatoes, garlic, and spices.
Refried Beans: Creamy and flavorful, they add a nice texture contrast.
Guacamole: Fresh and creamy avocado dip, perfect for adding a cool element.
Pico de Gallo: A fresh salsa made with tomatoes, onions, cilantro, and lime juice.
Elote (Mexican Street Corn): Grilled corn on the cob coated with mayo, cotija cheese, chili powder, and lime juice.
Mexican Slaw: A tangy and crunchy slaw made with cabbage, carrots, and a lime dressing.
Black Beans and Corn Salad: A colorful and nutritious salad with black beans, corn, bell peppers, and a zesty lime dressing.
Tortilla Chips and Salsa: A simple and classic accompaniment that adds a crunchy texture.
Queso Fundido: Melted cheese dip often served with tortillas or chips for dipping.
Spanish Rice and Beans: A combination of seasoned rice and beans for a hearty side.

These sides not only enhance the flavors of chicken enchiladas but also provide a well-rounded and satisfying meal.