High Protein Creamy Chilli Chicken Enchiladas
Indulge in the rich, spicy goodness of High Protein Creamy Chilli Chicken Enchiladas, a comforting dish that balances cheesy flavors and zesty heat. Perfect for quick weeknight dinners or meal prep, these enchiladas are packed with lean protein from tender shredded chicken and creamy filling. With just 20 minutes of prep time, you can whip up this delicious, nutritious dish that is sure to please everyone at the table. Customize the spice level to suit your taste and enjoy leftovers that taste even better the next day!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 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) and grease a baking dish with nonstick spray.
- Cook chicken in a nonstick skillet over medium heat for about 6–7 minutes per side until cooked through. Let cool slightly before shredding.
- In a mixing bowl, combine shredded chicken, 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 for flavor; pour over enchiladas.
- Top with shredded cheese and cover with foil. Bake for 20–25 minutes, removing foil during the last 5 minutes for crispy edges.
- Serve topped with light sour cream and chopped cilantro.
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 360
- Sugar: 2g
- Sodium: 430mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 85mg