High Protein Creamy Chilli Chicken Enchiladas
Elevate your dinner experience with these High Protein Creamy Chilli Chicken Enchiladas! This satisfying dish combines tender shredded chicken with a creamy, spicy filling wrapped in whole wheat tortillas, topped with melted cheese, and drizzled with zesty sauce. Perfect for busy weeknights or meal prepping, these enchiladas are not only delicious but also packed with lean protein to keep you feeling full and energized. Easy to prepare and customizable, they’re sure to become a family favorite!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cloves garlic, minced
- 4 oz reduced-fat cream cheese
- 6 large whole wheat tortillas
- 1/3 cup light sour cream (for topping)
- 1 tbsp chili powder (adjust to taste)
- 1 cup low sodium chicken broth
- 1 can (4 oz) diced green chiles
- 1 cup shredded Mexican cheese blend
- Nonstick cooking spray
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a baking dish with nonstick spray.
- Cook chicken in a skillet over medium heat until fully cooked (about 6–7 minutes per side). Let cool slightly and shred.
- In a bowl, combine shredded chicken, minced garlic, cream cheese, chili powder, and green chiles until creamy.
- Fill each tortilla with the chicken mixture and roll tightly. Place seam-side down in the baking dish.
- Simmer low sodium chicken broth and additional chili powder in a saucepan; pour over enchiladas.
- Top with shredded cheese and cover with foil. Bake for 20–25 minutes, removing foil for the last five minutes to crisp edges.
- Serve hot topped with light sour cream.
Nutrition
- Serving Size: 1 enchilada (approx. 200g)
- Calories: 360
- Sugar: 2g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg