High Protein Creamy Chilli Chicken Enchiladas
Indulge in the comforting flavors of High Protein Creamy Chilli Chicken Enchiladas, a dish that aligns perfectly with your health goals while satisfying your taste buds. This recipe features tender chicken enveloped in creamy goodness, balanced with just the right amount of spice. Ideal for weeknight dinners or meal prep, these enchiladas are not only quick to make but also promise delightful leftovers for lunch. With wholesome ingredients and a family-friendly appeal, this dish is sure to become a staple in your kitchen. Get ready to savor every bite!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- 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
- 1 can (4 oz) diced green chiles
- 6 large whole wheat tortillas
- 1 cup low sodium chicken broth
- 1 cup shredded Mexican cheese blend
- 1/3 cup light sour cream
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; let cool before shredding.
- 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 extra chili powder if desired; pour over enchiladas.
- Top with shredded cheese and cover with foil; bake for 20–25 minutes, removing foil during the last 5 minutes.
- Serve topped with light sour cream and chopped cilantro.
Nutrition
- Serving Size: 1 enchilada (approximately 200g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg