High Protein Creamy Chilli Chicken Enchiladas
Indulge in the comforting flavors of High Protein Creamy Chilli Chicken Enchiladas, a delightful dish that combines lean chicken with creamy goodness and a spicy kick. This recipe is perfect for busy weeknights or family gatherings, ensuring everyone leaves the table satisfied. With a blend of spices, cheese, and a touch of tanginess from green chiles, these enchiladas are not only delicious but also nutritious. They can be prepared ahead of time, making them an ideal choice for meal prep. Plus, they reheat beautifully, so you can enjoy the leftovers just as much as the first serving!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- 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).
- Cook the chicken in a skillet over medium heat for about 6–7 minutes on each side until fully cooked. Let cool before shredding.
- In a bowl, mix the shredded chicken with garlic, cream cheese, chili powder, and green chiles until well combined.
- Fill each tortilla with the chicken mixture and roll tightly; place seam-side down in a greased baking dish.
- Simmer chicken broth with extra chili powder and pour over enchiladas.
- Top with shredded cheese and cover with foil; bake for 20–25 minutes. Remove foil for the last 5 minutes to crisp up.
- Serve topped with light sour cream and chopped cilantro.
Nutrition
- Serving Size: 1 enchilada (approximately 150g)
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg