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October 8, 2020 Fall

Pumpkin Bisque

Pumpkin Bisque is creamy, flavorful, and perfect for fall! Made with only a few simple ingredients, this recipe is quick and easy to make but loaded with flavor and elegant enough for company. Easy to make vegetarian.

Overhead shot of two bowls of pumpkin bisque garnished with cream and chives

Fall means soup season in my kitchen, and Pumpkin Bisque is such a quick and easy dinner or side dish. Just a few pantry ingredients are needed for this simple recipe packed with pumpkin, garlic, onions, chicken broth, shredded cheese, and nutmeg. It’s hearty, filling, and the perfect comfort food!

What Makes This Recipe So Good

Butter: Healthy fats are important, and a little bit of grass-fed butter is the perfect way to get those fats! You can always substitute olive oil, avocado oil, or another neutral oil here.
Onion: Onion is in most recipes because it brings amazing flavor with it!
Garlic: Much like onions, garlic has a fantastic flavor that works in almost anything. No fresh garlic? Try garlic powder in a pinch.
Chicken broth: For a vegetarian diet, you can switch this to vegetable broth.
Canned pumpkin: I don’t often use canned ingredients, but pumpkin is perfect from a can! Check your can and get the option with the least additional ingredients. Fresh pumpkin also works here but is a LOT of work.
Salt: A little salt will help bring out the natural flavors of the pumpkin and help the other seasonings stand out!
Nutmeg: I don’t love nutmeg but a pinch can really bring out that fall flavor of the pumpkin in this soup. A little goes a long way here!
Pepper: Pepper brings a little background spice to this recipe, but not so much it overpowers the delicate pumpkin flavor.
Heavy whipping cream: This plus the pumpkin is what makes the soup so extra creamy! You can use an alternative milk or coconut cream for this, but you could also skip the cream completely!
Shredded cheese: I love a little creamy, melted cheese in my bisque, but it’s not required. Use a vegan cheese or no cheese if you’re trying to make this recipe dairy-free!

How to Make Pumpkin Bisque

Start by sautéing the onion in butter and add the garlic when it’s almost translucent.

Then, add the broth, pumpkin, and seasonings and simmer.

Once cooled slightly, transfer your ingredients to a blender and blend until smooth. Now back to the pan!

Add the heavy cream and heat through before adding the shredded cheese. Mix everything together and serve! It’s that easy!

Garnish with chives, more shredded cheese, or a drizzle of cream!

Close-up shot of pumpkin bisque in white bowls garnished with chives and cream

Top Tips for Making

  • Be sure to add the garlic about 30 seconds to a minute before adding the broth and pumpkin. You want it to get slightly roasted and fragrant but not burnt, which happens in a flash with garlic!
  • Once you add the cream, you only need to heat everything to serving temperature. No rapid boil here! Milk and cream are notorious for boiling over if not watched, and this is no exception. Once the soup is perfect temperature for eating and melting cheese, you’re done!
Two bowls of pumpkin bisque surrounded by spoons, glasses, and bread

More Delicious Pumpkin Recipes

  • Pumpkin Seed Butter
  • Healthy Pumpkin Muffins
  • Pumpkin Ice Cream
  • Vegan Pumpkin Pie
  • No-Bake Pumpkin Cookies
  • Vegan Pumpkin Cheesecake
Print Recipe

Pumpkin Bisque

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Soup
Cuisine: American
Servings: 4 people
Calories: 363kcal
Author: cherylmalik

Equipment

  • Dutch oven
  • Blender

Ingredients

  • 2 tablespoons butter
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 3 cups chicken broth
  • 2 14-ounce cans solid-pack pumpkin
  • ½ teaspoon salt
  • Pinch ground nutmeg
  • Pinch black pepper
  • 1 cup heavy cream
  • 1 cup shredded cheese Gouda, white cheddar, or gruyere
  • 2 tablespoons chives chopped, for garnish, optional

Instructions

  • In a dutch oven, sauté the onion in butter until tender and translucent. Add the garlic and cook another minute.
  • Stir in the broth, pumpkin, salt, nutmeg, and pepper. Bring to a boil and reduce heat to simmer uncovered for about 10 minutes. Cool slightly.
  • In a blender, process soup in batches until smooth. Return all soup to the pan. Stir in heavy cream and heat through.
  • Add shredded cheese and stir until melted.
  • Garnish each serving with chives, additional shredded cheese, or a drizzle of heavy cream.

Nutrition

Calories: 363kcal | Carbohydrates: 6g | Protein: 9g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 119mg | Sodium: 1185mg | Potassium: 256mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1382IU | Vitamin C: 16mg | Calcium: 201mg | Iron: 1mg | Net Carbs: 5g

September 30, 2020 Fall

Keto White Chicken Chili

This keto white chicken chili is the ultimate keto comfort food! Quick, easy, and packed full of flavor, it’s perfect on cold days or when you just need a filling, low carb meal.

A bowl of keto white chicken chili topped with jalapeno slices and bacon

What You’ll Need To Make This Recipe

Shredded chicken
Onion powder
Chili powder
Garlic powder
Cumin
Salt
Pepper
Butter
Chicken broth
Heavy cream
Cream cheese
– If you are on keto, use full-fat cream cheese
Sriracha
Monterey Jack cheese shredded
– You can use other shredded cheese if you’d like, like Colby Jack or cheddar
Diced green chilis
Garlic cloves
Green onions
– The white bases. You can use the green parts as garnish.

Ingredients for chili in bowls on a white counter

How To Make Keto Chicken White Chili

In a large bowl, combine the shredded chicken with the spices.

In a stock pot or thick-bottomed Dutch oven, melt the butter. Add the garlic cloves and green onion bases. Cook until the green onions become fragrant.

Add chicken broth, heavy cream, cream cheese, and Sriracha to the butter and green onions. Bring everything to a simmer and cook until the cream cheese melts.

Add the rest of the ingredients and stir. Reduce the heat and cook for about 20 minutes, stirring occasionally. Make to sure to keep an eye on the chili so it doesn’t burn! After cooking, season with a little salt and pepper.

Serve with garnishes like more cheese, bacon, green onion slices, or jalapeño slices.

Instructions for keto white chicken chili

Top Tips For Making

  • You can use any hot sauce you like if you don’t have Sriracha. The chili is also amazing with Frank’s Red Hot, Louisiana, or Tapatío.
  • You can cook your own chicken and shred it by hand or buy a rotisserie chicken and shred it. If you have an Instant Pot, this recipe for shredded chicken (plus a hack to shred it) is super easy!

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

A bowl full of keto chicken white chili topped with pieces of bacon and jalapeno slices next to lime wedges

More Keto Recipes

  • Keto Buffalo Chicken Dip
  • Keto Egg Drop Soup
  • Keto Chocolate Mousse
  • Keto Mug Brownie

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

A bowl of keto white chicken chili topped with jalapeno slices and bacon
Print Recipe

Keto White Chicken Chili

This low carb chili is creamy, cheesy, and packed full of flavor.
Prep Time5 mins
Cook Time28 mins
Total Time33 mins
Course: Main Course
Cuisine: American
Keyword: comfort food, cream cheese, low carb chili
Servings: 6 servings
Calories: 639kcal
Cost: $4

Ingredients

  • 4 cups chicken shredded
  • 1 1/2 teaspoon onion powder
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 tablespoon cumin
  • salt to taste
  • pepper to taste
  • 6 tablespoons butter
  • 3/4 cup chicken broth
  • 2 cups heavy cream
  • 4 ounces cream cheese
  • 1 teaspoon sriracha
  • 1 1/2 cup Monterey Jack cheese shredded
  • 2 (4-ounce) cans diced green chilis
  • 1-2 garlic cloves minced
  • 1/2 cup green onion white bases, sliced

Instructions

  • In a large bowl, combine shredded chicken with chili powder, onion powder, garlic powder, cumin, salt, and pepper.
  • In a stock pot or thick-bottomed Dutch oven, melt butter over medium heat. Add garlic and green onion bases. Cook until fragrant, about 3 minutes.
  • Add chicken broth, heavy cream, cream cheese, and sriracha to green onions. Bring to a simmer and cook until cream cheese is melted. Add the chicken, Monterey Jack cheese, and diced green chilis. Stir together. Reduce heat to low and cook, stirring occasionally for 20 minutes. Make to sure to keep an eye on the chili so it does not burn. Season with salt and pepper to taste.

Notes

  • Hot sauce: You can use any hot sauce you like if you don’t have Sriracha. The chili is also amazing with Frank’s Red Hot, Louisiana, or Tapatío.
  • Shredded chicken: You can cook your own chicken and shred it by hand or buy a rotisserie chicken and shred it. If you have an Instant Pot, this recipe for shredded chicken is easy.

Nutrition

Calories: 639kcal | Carbohydrates: 7g | Protein: 17g | Fat: 61g | Saturated Fat: 36g | Cholesterol: 212mg | Sodium: 653mg | Potassium: 282mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2317IU | Vitamin C: 18mg | Calcium: 311mg | Iron: 1mg | Net Carbs: 6g

February 13, 2020 Appetizer

Loaded Baked Potato Dip

This dip is all your favorite parts of a loaded potato — crispy bacon, sour cream, cheese, and green onions. Super rich and packed with flavor, it will easily become your fave dip for parties!

Bowl of loaded baked potato dip surrounded by chips

Why This Dip is So Good

  • This recipe combines rich sour cream and cheese, salty bacon, and a ton of flavor to create a super tasty dip that is sure to be a fan favorite!
  • This dip is so incredibly simple and quick to make — literally 3 steps!
  • You can make it ahead of time and store it in the fridge.

How To Make This Recipe

  1. Heat a skillet over medium heat. Chop up the bacon into small pieces. Cook until crispy.
  2. Use a hand mixer to beat the cream cheese, sour cream, and milk in a large bowl. Mix until smooth.
  3. Add the rest of the ingredients, along with the bacon, to the bowl and stir until fully mixed.

Top Tips For Making

  • If you’ve refrigerated your dip, make sure to let it sit at room temperature for at least 30 minutes prior to serving, otherwise the cream cheese and sour cream will be too solidified for your chip to scoop.
  • Try a vegetable-based “bacon” like Morningstar or soy-based “bacon” pieces like McCormick Imitation Bac’n Bits to keep your dip vegetarian.
Chip being dipped into loaded baked potato dip

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

More Snack Recipes You’ll Love

  • Rosemary Roasted Potatoes
  • Sausage Stuffed Mushrooms
  • Crockpot Queso Dip
  • Carrot Fries

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Bowl of loaded baked potato dip surrounded by chips
Print Recipe

Loaded Baked Potato Dip

This dip is super simple and quick to make. Creamy and full of flavor, it's guaranteed to be a total crowd-pleaser!
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: dip, loaded potato, party food
Servings: 6
Calories: 526kcal
Author: cherylmalik
Cost: $5

Equipment

  • Hand mixer

Ingredients

  • 12 ounces bacon finely chopped
  • 8 ounces cream cheese
  • 8 ounces sour cream
  • 2 tablespoons milk
  • 1 cup shredded cheddar cheese
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • salt to taste
  • pepper to taste
  • 4 green onions thin sliced

Instructions

  • Chop the bacon into small pieces, then cook in a skillet over medium heat until crispy.
  • In a large bowl, use the hand mixer to beat the cream cheese, sour cream, and milk until smooth.
  • Fold in rest of ingredients until fully mixed.

Notes

  • Store in refrigerator; For serving remove from fridge and leave out at room temperature to soften cream cheese. 

Nutrition

Calories: 526kcal | Carbohydrates: 6g | Protein: 15g | Fat: 49g | Saturated Fat: 23g | Cholesterol: 119mg | Sodium: 648mg | Potassium: 282mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1033IU | Vitamin C: 2mg | Calcium: 233mg | Iron: 1mg | Net Carbs: 5g

February 12, 2020 Appetizer

Crockpot Queso Dip

This slow cooker cheese dip is unbelievably creamy and highly addictive, and is super simple to throw together for get-togethers or just snacking!

chip being dipped into a bowl of white queso

Why This Queso is So Good

  • Our version of queso is thick, flavorful, and is perfect for scooping with chips, veggies, or even bacon chips.
  • Unlike some other cheese dips, this recipe uses real cheese and cream cheese.
  • This queso is so easy to put together — just throw a few ingredients in the Crockpot, and let it cook until it’s reached melty, cheesy perfection.

How To Make This Crockpot Queso Dip

  1. Cut the monterey jack cheese and the cream cheese into cubes. Add both to the slow cooker.
  2. In a bowl, whisk together evaporated milk and cornstarch. Pour the mixture into the slow cooker.
  3. Add the chiles, garlic powder, salt, and jalapeños to the slow cooker. For a milder queso, leave out the jalapeños’ juice.
  4. Cook on low in the slow cooker for about 2 hours, stirring occasionally. You want to make sure to check your queso fairly frequently and make sure not to cook it longer than 2 hours, as the cheese will burn and ruin your dip!
  • Jalapenos and cubes of cheese in a Crockpot
  • Melted Crockpot queso dip

Top Tips for Making This Recipe

  • Be sure to watch your slow cooker! This dip can burn easily (we learned from personal experience), so check your queso and stir fairly frequently!
  • Use the juice from a jar of jalapeños to kick up the spiciness a notch. You can add as much or as little heat as you’d like!
  • We love our cheesy Crockpot queso dip with real dairy, but you can swap out the cheese and evaporated milk for plant-based substitutes to fit a vegan diet. Try it and let us know what you think!

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Bowl of Crockpot queso dip

More Easy Recipes You’ll Love

  • Peanut Butter Energy Bites (two ways)
  • Rosemary Roasted Potatoes
  • Glazed Pecans
  • Carrot Fries

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

chip being dipped into a bowl of white queso
Print Recipe
5 from 1 vote

Crockpot Queso Dip

A creamy and delicious cheese dip made with real ingredients in a slow cooker.
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Keyword: cheese, queso, slowcooker recipe
Servings: 8
Calories: 379kcal
Author: Jenny Hurley
Cost: $5

Equipment

  • Slow cooker

Ingredients

  • 1 pound monterey jack cheese
  • 8 ounces cream cheese
  • 12 ounces evaporated milk 1 can
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 4 ounces green chiles 1 can
  • 4 ounces jalapeños 1 can, including juice

Instructions

  • Cut monterey jack cheese and cream cheese into cubes and add both to the slow cooker.
  • Whisk together evaporated milk and cornstarch in a bowl. Pour the mixture into the slow cooker.
  • Add the chiles, garlic powder, salt, and jalapeños to the slow cooker. Add the jalapenos' juice for a spicier taste.
  • Cook on low in slow cooker for about 2 hours, stirring occasionally. Check fairly frequently and do not leave cooking longer as cheese may burn.

Nutrition

Calories: 379kcal | Carbohydrates: 9g | Protein: 19g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 94mg | Sodium: 779mg | Potassium: 254mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1071IU | Vitamin C: 19mg | Calcium: 563mg | Iron: 1mg | Net Carbs: 8g

August 30, 2019 Easy

Turkey Stuffed Peppers

This recipe for Turkey Stuffed Peppers is really going to wow you. These peppers are super healthy and filled with delicious ingredients such as turkey, rice, and a savory tomato sauce. Perfect for weeknight dinners because this recipe is extremely simple, too!

Turkey stuffed peppers in white casserole dish topped with melted cheese and parsley.

Why These Turkey Stuffed Peppers Work & Are So Delicious

  • These stuffed peppers are insanely delicious because of the classic notes of tomato sauce, bell peppers, salt, onion, and garlic mixed with ground turkey.
  • This recipe is super minimal, and the ingredients truly speak for themselves.
  • These turkey stuffed peppers are extremely easy to put together and throw in the oven for a busy weeknight.
  • With such short prep and cook times, your whole house will be dancing and celebrating the irresistible flavors of bell peppers.

Are these turkey stuffed peppers healthy?

Yes, we consider these stuffed peppers healthy. Bell peppers are rich in Vitamin C and carotenoids, and we can feel good knowing our skin and eyesight are improving while ingesting these peppers.

This recipe is gluten-free, and the consumption of turkey meat can help lower cholesterol levels as it is low in fat. Not only is turkey a great source of protein, but it also contains a variety of nutrients.

Turkey Stuffed Peppers in white casserole dish topped with melted cheese and fresh parsley.

How To Make Turkey Stuffed Peppers – step by step

Step by step tutorial of Turkey Stuffed Peppers.
  1. Dice the onion and mince the garlic. In a skillet and with medium heat, sauté the onion and garlic in a neutral oil such as avocado or grapeseed oil. Preheat oven to 350 Fahrenheit (176 Celsius).
  2. Add the ground turkey with a pinch of salt and some freshly cracked pepper. Make sure to really break down the turkey meat with your spatula as it likes to clump together under heat.
  3. While the turkey is cooking, grab a dutch oven or saucepan and fill with water about 1/4 of the way. With a knife, cut off 1/8 of the bell peppers at the very top to allow the centers and seeds to be removed and flatten the bottoms. Repeat until all bell peppers have flat tops, empty cavities, and can easily stand up on their own.
  4. Place prepared bell peppers in the shallow pan of water, and boil for roughly 5 minutes so the skins can soften up a bit. Remove from pan once finished.
  5. Once the turkey is evenly browned, turn down the heat and add the cooked rice and stir with a spoon or spatula until thoroughly combined. Add the tomato sauce and some more salt and pepper.
  6. Turn heat off. Grab an 8-inch square glass baking dish and stand the bell peppers upright inside dish. With a spoon, fill each bell pepper all the way up to the top with the cooked turkey and rice mixture.
  7. Once all peppers have been filled, top each stuffed bell pepper with shredded mozzarella cheese. Cover with aluminium foil and place in the oven. Bake for 10 minutes. Remove foil and cook for an addition 15 minutes until cheese has browned.
  8. Garnish with fresh parsley or cilantro if you would like!
Turkey Stuffed Peppers in white casserole dish topped with melted cheese and fresh parsley.

Chef’s Tips

  • These Stuffed Turkey Peppers will last in the refrigerator for 3-4 days. Perfect for that weekday lunch.
  • We suggest lightly boiling the bell peppers prior to baking to reduce the amount of cook time.
  • Use rice that is already cooked.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

I would love to hear if you have tried this Crockpot spinach artichoke recipe – do leave me a star rating and comment down below!

Be sure to share your photos of your creations on Instagram too!

Turkey Stuffed Peppers with melted cheese and fresh parsley. Served in white dish.
Print Recipe
5 from 9 votes

Turkey Stuffed Peppers

These peppers are super healthy and filled with delicious ingredients such as turkey, rice, and a savory tomato sauce. Perfect for weeknight dinners because this recipe is extremely simple, too!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: easy recipe, gluten-free, healthy, quick, stuffed bell peppers, turkey stuffed peppers
Servings: 4 people
Calories: 424kcal
Author: cherylmalik
Cost: $7

Ingredients

  • 4 bell peppers
  • 1 pound ground turkey
  • 2 tablespoons chopped onion
  • 1 cup rice cooked
  • salt
  • pepper
  • 1 clove garlic
  • 15 ounces tomato sauce
  • 3/4 cup mozzarella cheese shredded

Instructions

  • Dice the onion and mince the garlic. In a skillet and with medium heat, sauté the onion and garlic in a neutral oil such as avocado or grapeseed oil. Preheat oven to 350 Fahrenheit (176 Celsius).
  • Add the ground turkey to the skillet with a pinch of salt and some freshly cracked pepper. Make sure to really break down the turkey meat with your spatula as it likes to clump together under heat.While the turkey is cooking, grab a dutch oven or saucepan and bring water about 1/4 of the way to a low boil.
  • With a knife, cut off 1/8 of the bell peppers at the very top to allow the centers and seeds to be removed and flatten the bottoms. Repeat until all bell peppers have flat tops, empty cavities, and can easily stand up on their own.
  • Place prepared bell peppers in the shallow pan of water, and boil for roughly 5 minutes so the skins can soften up a bit. Remove from pan once finished.Once the turkey is evenly browned, turn down the heat and add the cooked rice and stir with a spoon or spatula until thoroughly combined.
  • Add the tomato sauce and some more salt and pepper and bring to a simmer. Turn heat off. Grab an 8-inch square glass baking dish and stand the bell peppers upright inside dish. With a spoon, fill each bell pepper all the way up to the top with the cooked turkey and rice mixture.
  • Once all peppers have been filled, top each stuffed bell pepper with shredded mozzarella cheese. Cover with aluminium foil and place in the oven.
  • Bake for 10 minutes. Remove foil and cook for an addition 15 minutes until cheese has browned. Garnish with fresh parsley or cilantro if you would like!

Nutrition

Calories: 424kcal | Carbohydrates: 51g | Protein: 37g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 79mg | Sodium: 754mg | Potassium: 1007mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4357IU | Vitamin C: 160mg | Calcium: 145mg | Iron: 3mg | Net Carbs: 46g

August 20, 2019 Family Friendly

Creamy Chicken Enchiladas

These creamy chicken enchiladas are super easy and quick to make for a delicious weeknight Mexican dinner. Made with sour cream, salsa, green chiles, a chipotle pepper, chicken, corn, and cheese, the whole family will love these enchiladas.

Two creamy chicken enchiladas on a plate with cilantro on top

Why These Creamy Chicken Enchiladas are So Good!

  • They are quick and easy to make so perfect for a weeknight meal.
  • The enchilada sauce is made from scratch with no added sugar.
  • You can use grain free tortillas for a gluten free dinner.
  • The chicken is creamy and full of flavor!

How to Make Creamy Chicken Enchiladas – Step by Step

  • Preheat oven to 350F degrees.
  • Spray a 9 x 13 baking dish with nonstick cooking spray.
  • In blender, blend together salsa, chipotle, sour cream, some salt (be aware of it, if it’s in taco seasoning), taco seasoning, and blend until smooth.
  • Stir in the green chilies after blended.
  • Take 1 1/2 cups and set aside. Pour remaining sauce over the shredded chicken and corn and stir. Stir in 1 cup of cheese.
  • Roll the mixture into the tortillas – about 1/3-1/2 cup per tortilla, and place the tortillas in the baking dish. Pour over the rest of the sauce and sprinkle with remaining cheese
  • Bake for about 20-25 minutes until bubbly and cheese is melted.
Process shots of how to make the dish

What are enchiladas?

Enchiladas have their origins in Mexico. A tortilla is filled and rolled and then covered in a chili sauce and baked. The fillings can contain meats, cheeses, vegetables and beans. The sauce can be tomato based, or cream based like this recipe.

Can you make these creamy chicken enchiladas ahead of time?

You can prep the enchiladas and keep them covered in the fridge for a few hours before you are ready to bake them. Cooked enchiladas will keep covered in the fridge for around 3 days and can be reheated once in the oven or microwave.

Top shot of creay chicken enchiladas in a white oven dish

What are the best tortillas to use for enchiladas?

Traditionally, corn tortillas are used for this Mexican dinner, but I prefer flour as they are much easier to roll. You can use your favorite tortilla wraps in this recipe; whole wheat, low carb, coconut flour or paleo cassava.

Top Tips to Make Creamy Chicken Enchiladas

  • Use a store bought rotisserie chicken for speed and convinience.
  • You can use frozen or canned corn in this recipe.
  • If you wish to reduce fat and calorie content, you can use low fat sour cream and cheese.
Close up of chicken enchiladas served on a white plate

Be sure to check out these other tasty chicken recipes!

  • Instant Pot Burito Chicken Bowls
  • Pecan Crusted Chicken
  • Chicken Cobb Salad

What do we mean by “healthy”?

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options, like a commercial, deep-friend tostada, for an easy homemade version.

Have you made this recipe? We would love to hear your feedback! Please leave a rating and comment so we can chat.

Two creamy chicken enchiladas on a plate with cilantro on top
Print Recipe

Creamy Chicken Enchiladas

These creamy chicken enchiladas are super easy and quick to make for a delicious weeknight Mexican dinner.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken enchilada recipe, easy enchilada recipe, mexican enchiladas
Servings: 6
Calories: 429kcal
Author: Cheryl Malik

Ingredients

  • 2 cups shredded cooked chicken can use a store-bought rotisserie chicken
  • 1 cup corn frozen or canned
  • 6-8 flour tortillas taco size. You can use all different types but we prefer flour or flour-like (cassava flour, coconut flour, whole wheat, low carb etc).
  • 2 cups shredded Monterey Jack cheese or mozzarella
  • 1 cup salsa
  • 1 chipotle pepper
  • 1 cup sour cream or yogurt
  • 1 tbsp taco seasoning
  • 4 ounces canned diced green chiles

Instructions

  • Preheat oven to 350F degrees.
  • Spray a 9 x 13 baking dish with nonstick cooking spray.
  • In blender, blend together salsa, chipotle, sour cream, some salt (be aware of it, if it’s in taco seasoning), taco seasoning, and blend until smooth.
  • Stir in the green chilies after blended.
  • Take 1 1/2 cups and set aside. Pour remaining sauce over the shredded chicken and corn and stir. Stir in 1 cup of cheese.
  • Roll the mixture into the tortillas – about 1/3-1/2 cup per tortilla, and place the tortillas in the baking dish. Pour over the rest of the sauce and sprinkle with remaining cheese
  • Bake for about 20-25 minutes until bubbly and cheese is melted.

Nutrition

Calories: 429kcal | Carbohydrates: 27g | Protein: 26g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 88mg | Sodium: 891mg | Potassium: 438mg | Fiber: 3g | Sugar: 6g | Vitamin A: 888IU | Vitamin C: 9mg | Calcium: 380mg | Iron: 2mg | Net Carbs: 24g

August 12, 2019 Family Friendly

Healthy Chicken Tostadas

Healthy baked chicken tostadas are a simple Mexican recipe packed full of authentic flavors. The tasty chicken tinga is quick to make and is a great easy weeknight meal.

Chicken tostadas served on a white plate with small bowls of toppings around it

Why this Chicken Tostada recipe is so good!

This chicken tostada recipe is a great option when you are craving Mexican, but you are short on time. Chicken tinga is the basis of these tostadas and it comes to together so quickly and easily for a punch of flavor. You are going to love this delicious and healthy weeknight meal!

How to make Chicken Tostadas – step by step

Preheat the oven to 400º. Brush both sides of tortillas with a little avocado oil or spray with spray oil and sprinkle with salt. Place on baking sheet. bake 10-16 minutes total until lightly browned on edges and tortilla feels stiff, flipping every 5 minutes

Blend all tinga sauce ingredients until hot or combine with chicken in saucepan and heat over medium low heat. if sauce is hot, just Toss with chicken

step by step collage of how to make chicken tostadas

Microwave beans until warm and stir well. Spread 1-2 tbsp refried beans on tostada and top with chicken

To make the guac, mash together lime, guacamole, and salt to taste.

Chicken Tostadas Assembly Order

Start with the tostada.

Top with beans, about 1/4 cup. Sprinkle with salt.

Next, place some chicken tinga, about 1/3 cup.

Then sprinkle on some lettuce.

Spoon some guacamole over the lettuce.

Top with a bit of shredded or crumbled cheese and fresh salsa.

Collage of how to build the tostadas

And there we have it! Delicious and healthy chicken tostadas made in no time at all!

Tostadas vs Tacos

There are definitely similarities between these two Mexican dishes, but the main difference is, is that tacos are folded and easy to eat with your hands, where as tostadas are built on a flat tortilla. A taco is a traditionally a snack food. The tortillas for the base of a tostada are traditionally fried.

Are these chicken tostadas healthy?

The main thing that makes these tostadas healthier than other versions, is that the tortillas are baked rather than fried. They are still crunchy, but don’t contain the oil and fat of the fried variety. The tinga sauce doesn’t have any added sugar in and there is not a processed ingredient in sight! Each loaded tostada comes in under 300 calories.

Top shot of our tortillas loaded with toppings

What do you eat with tostadas?

These tostadas are loaded with healthy toppings and they are well balanced, so you can serve a couple of these and you will have a hearty meal. I like serving them alongside a fresh salad for some added goodness.

How do you eat chicken tostadas?

Tostadas are a traditional Mexican street food and are meant to be eaten with your hands – they are messy and fun to eat! I won’t blame you if you reach for a knife and fork though!

A chicken tostada on a white plate with lettuce, cheese, guacamole and salsa

Chefs tips

  • Be sure to use corn tortillas, not flour for this recipe.
  • All of the ingredients are gluten-free, just be sure if you or someone in your family is sensitive to gluten you get a GF tortilla.
  • If you have any leftover chicken, keep it covered in the fridge for 2 – 3 days, it’s great to serve on a salad for lunch the next day!

Be sure to check out these other healthy Mexican chicken recipes!

Mexican Chicken Stuffed Sweet Potatoes

Healthy Mexican Chicken Meal Prep

Crockpot Chicken Tacos

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

I would love to hear if you have tried this chicken tostada recipe – do leave me a star rating and comment down below!

Be sure to share your photos of your creations on Instagram too!

Print Recipe
5 from 11 votes

Healthy Chicken Tostadas

These healthy chicken tostadas are perfect for any night of the week!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Main Course, Snack
Cuisine: Mexican
Keyword: chicken tinga recipe, chicken tostadas, healthy mexicana
Servings: 8 tostadas
Calories: 296kcal
Author: cherylmalik

Ingredients

TINGA SAUCE

  • 1 1/2 cups salsa
  • 1 chipotle pepper
  • 1/2 tbsp adobo sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon Mexican oregano
  • 1 tablespoon olive oil

CHICKEN

  • 1 1/2 cups cooked shredded chicken

TOSTADAS

  • Can refried beans
  • 8 corn tortillas
  • oil to brush tortillas
  • 2 avocados
  • 1 Lime juiced
  • Salt

TOPPINGS

  • Fresh salsa to top
  • Shredded lettuce to top
  • shredded cheese or crumbled queso fresco to top

Instructions

  • Preheat the oven to 400º. Brush both sides of tortillas with a little avocado oil or spray with spray oil and sprinkle with salt. Place on baking sheet. bake 10-16 minutes total until lightly browned on edges and tortilla feels stiff, flipping every 5 minutes
  • Blend all tinga sauce ingredients until hot or combine with chicken in saucepan and heat over medium low heat. if sauce is hot, just Toss with chicken
  • Microwave beans until warm and stir well. Spread 1-2 tbsp refried beans on tostada and top with chicken
  • Guac: mash together lime, guacamole, and salt to taste.

Assemble: (bottom to top)

  • TOSTADA
    BEANS 1/4 cup. Sprinkle top with salt
    CHICKEN about 1/3 cup
    LETTUCE sprinkle
    GUAC 2 tbsp
    CHEESE sprinkle
    SALSA sprinkle

Nutrition

Calories: 296kcal | Carbohydrates: 30g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 1146mg | Potassium: 598mg | Fiber: 10g | Sugar: 6g | Vitamin A: 660IU | Vitamin C: 9.7mg | Calcium: 115mg | Iron: 2.1mg | Net Carbs: 20g

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Hey y’all!

I'm Cheryl Malik, blogger at 40 Aprons. I started Easy Healthy Recipes to share delicious recipes that are quick, simple, and easy, making it easier than ever to feed your family healthy meals without the fuss! Privacy Policy

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