High Protein Creamy Chilli Chicken Enchiladas
Indulge in the flavors of High Protein Creamy Chilli Chicken Enchiladas, a comforting dish that combines cheesy goodness with a spicy kick. Perfect for busy weeknights or meal prepping, these enchiladas are quick to make and even tastier as leftovers. Packed with lean chicken and a creamy filling, they provide a satisfying meal that aligns with your fitness goals while delivering an explosion of flavor. Customize them with your favorite toppings and enjoy a wholesome dinner that the whole family will love!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 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 (adjust to taste)
- 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
- Nonstick cooking spray
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- Cook chicken in a nonstick skillet over medium heat for 6–7 minutes per side until cooked through. Let cool and shred.
- In a mixing bowl, combine shredded chicken, minced garlic, cream cheese, chili powder, and diced 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 additional chili powder; pour over enchiladas.
- Top with shredded cheese, cover with foil, and bake for 20–25 minutes. Remove foil for the last 5 minutes to crisp edges.
- Serve hot topped with light sour cream and cilantro.
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg