High Protein Creamy Chilli Chicken Enchiladas
Indulge in the comforting flavors of High Protein Creamy Chilli Chicken Enchiladas, a delightful dish that combines lean protein with creamy goodness wrapped in warm tortillas. Perfect for busy weeknights or meal prepping, this recipe is not only easy to make but also provides a nutritious option for the whole family. Each bite of these enchiladas delivers a cheesy and spicy kick, making them an instant favorite at your dinner table. Plus, they taste even better the next day, ensuring you’ll enjoy the leftovers just as much as the first serving!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cloves garlic, minced
- 4 oz reduced-fat cream cheese
- 1 tbsp chili powder
- 1 can (4 oz) diced green chiles
- 6 large whole wheat tortillas
- 1 cup shredded Mexican cheese blend
- 1/3 cup light sour cream (for topping)
- Chopped cilantro (for garnish)
- 1 cup low sodium chicken broth
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish with nonstick cooking spray.
- Cook chicken breasts in a skillet over medium heat for about 6–7 minutes per side until fully cooked. Let cool slightly and shred.
- In a bowl, mix shredded chicken, minced garlic, cream cheese, chili powder, and green chiles until creamy.
- Fill each tortilla with the chicken mixture, roll tightly and place seam-side down in the baking dish.
- Simmer chicken broth with additional chili powder and pour over enchiladas.
- Top with shredded cheese and cover with foil. Bake for 20–25 minutes; remove foil during the last five minutes to crisp up the edges.
- Serve topped with light sour cream and chopped cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 65mg