High Protein Creamy Chilli Chicken Enchiladas
If you’re craving a comforting, high-protein dish that’s quick to make, look no further than these High Protein Creamy Chilli Chicken Enchiladas! This delightful recipe brings together tender shredded chicken, creamy goodness, and a spicy kick all wrapped in whole wheat tortillas. Perfect for busy weeknights or cozy family dinners, these enchiladas are both satisfying and nutritious. Plus, they can be made ahead of time for an effortless meal option. With cheesy layers and a zesty sauce, this dish is sure to become a favorite at your table!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 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 (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)
- 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 per side or until fully cooked. Let it cool before shredding.
- In a bowl, mix shredded chicken with garlic, cream cheese, chili powder, and diced green chiles until well combined.
- Fill each tortilla with the mixture, roll tightly, and place seam-side down in a baking dish.
- Simmer low sodium chicken broth with extra chili powder in a saucepan for the sauce.
- Pour the sauce over the enchiladas, top with shredded cheese, cover with foil, and bake for 20–25 minutes.
- Remove from the oven and garnish with light sour cream before serving.
Nutrition
- Serving Size: 2 enchiladas (approx. 300g)
- Calories: 370
- Sugar: 2g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg