High Protein Creamy Chilli Chicken Enchiladas
If you’re on the hunt for a delightful dinner that combines creamy goodness with a spicy kick, look no further than these High Protein Creamy Chilli Chicken Enchiladas! This recipe effortlessly brings together tender chicken, zesty flavors, and cheesy richness. Perfect for any occasion—whether it’s a cozy weeknight or a festive family gathering—these enchiladas are sure to please everyone at the table. Plus, they are packed with lean protein to keep your energy high and cravings satisfied!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 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 (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
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
- In a skillet over medium heat, cook the chicken breasts for about 6–7 minutes per side until fully cooked; then shred.
- In a large bowl, mix together the shredded chicken, minced garlic, cream cheese, chili powder, and diced green chiles until smooth.
- Fill each tortilla with the chicken mixture and roll tightly; place seam-side down in the baking dish.
- Simmer chicken broth with extra chili powder in a saucepan over low heat; pour over the rolled enchiladas.
- Top with shredded cheese and cover with foil; bake for 20–25 minutes, removing foil during the last five minutes.
- Serve topped with light sour cream and chopped cilantro.
Nutrition
- Serving Size: 1 enchilada (approx. 175g)
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg