High Protein Creamy Chilli Chicken Enchiladas
If you’re craving a dish that combines comfort with nutrition, look no further than these High Protein Creamy Chilli Chicken Enchiladas. Packed with tender shredded chicken and a creamy filling, this recipe delivers a delightful blend of cheesy goodness and zesty flavors. Perfect for busy weeknights or family gatherings, they are easy to prepare and sure to become a favorite in your meal rotation. Plus, you can customize them to fit your taste! Whether enjoyed fresh from the oven or as satisfying leftovers, these enchiladas will leave everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
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) and lightly grease a baking dish.
- Cook chicken in a skillet over medium heat for about 6–7 minutes on each side until fully cooked. Shred the chicken.
- In a bowl, mix shredded chicken, garlic, cream cheese, chili powder, and green chiles until creamy.
- Fill each tortilla with the mixture, roll tightly, and place seam-side down in the baking dish.
- Simmer chicken broth with remaining chili powder in a saucepan; pour over enchiladas.
- Top with cheese and cover with foil. Bake for 20–25 minutes, removing foil for the last 5 minutes.
- Serve topped with sour cream and cilantro.
Nutrition
- Serving Size: 1 enchilada (200g)
- Calories: 290
- Sugar: 2g
- Sodium: 490mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg