High Protein Creamy Chilli Chicken Enchiladas
If you’re in search of a comforting yet nutritious meal, look no further than these High Protein Creamy Chilli Chicken Enchiladas. This dish is an absolute delight, combining tender chicken, creamy cheese, and a hint of spice wrapped in whole wheat tortillas. Perfect for busy weeknights, this easy-to-make recipe allows you to indulge in flavorful goodness without spending hours in the kitchen. Plus, they make for fantastic leftovers, ensuring you can enjoy this hearty meal the next day. Whether cooking for your family or entertaining friends, these enchiladas are sure to impress!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 6
- Category: Dinner
- 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 cup low sodium chicken broth
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the chicken breasts in a skillet over medium heat for about 6–7 minutes on each side until fully cooked. Shred the cooked chicken.
- In a bowl, mix shredded chicken with garlic, cream cheese, chili powder, and diced green chiles until creamy.
- Fill each tortilla with the chicken mixture and roll them up tightly. Place seam-side down in a greased baking dish.
- In a saucepan, simmer chicken broth with additional chili powder for extra flavor.
- Pour the sauce over the enchiladas and sprinkle with cheese. Cover with foil and bake for 20–25 minutes, removing foil for the last five minutes to crisp the top.
- Serve topped with light sour cream and chopped cilantro.
Nutrition
- Serving Size: 1 enchilada (approximately 180g)
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg