High Protein Creamy Chilli Chicken Enchiladas
If you’re in search of a delightful, protein-rich meal that brings comfort and flavor to the table, these High Protein Creamy Chilli Chicken Enchiladas are the answer. Bursting with cheesy goodness and a hint of spice, this dish is a family favorite that’s perfect for weeknight dinners or casual gatherings. With tender shredded chicken enveloped in whole wheat tortillas and topped with a creamy sauce, it’s not just a meal; it’s an experience. Plus, this recipe is quick to prepare and makes for fantastic leftovers—tasting even better the next day. Dive into this nutritious and satisfying dish that everyone will love!
- 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
- 6 large whole wheat tortillas
- 1 cup low sodium chicken broth
- 1 cup shredded Mexican cheese blend
Instructions
- Preheat 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 per side until fully cooked. Shred the chicken.
- In a bowl, mix shredded chicken with 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 the sauce; pour over enchiladas and top with cheese.
- Cover with foil and bake for 20–25 minutes; uncover for the last 5 minutes to crisp edges.
- Garnish with light sour cream and chopped cilantro before serving.
Nutrition
- Serving Size: 1 enchilada (200g)
- Calories: 380
- Sugar: 2g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg