High Protein Creamy Chilli Chicken Enchiladas
Indulge in the wholesome goodness of High Protein Creamy Chilli Chicken Enchiladas! This dish is a perfect blend of creamy, cheesy flavors wrapped in whole wheat tortillas, making it a nutritious and satisfying meal. Ideal for busy weeknights or family gatherings, these enchiladas are quick to prepare and even more delightful as leftovers. Packed with lean protein from chicken and complemented by zesty spices, they cater to your fitness goals without compromising on taste. Enjoy them fresh from the oven or store them for later—either way, they are sure to become a beloved go-to in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 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
- 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 chicken breasts in a skillet over medium heat for 6–7 minutes per side until fully cooked; shred once cooled.
- In a bowl, mix shredded chicken with garlic, cream cheese, chili powder, and green chiles until creamy.
- Fill each tortilla with the mixture, roll tightly, and place seam-side down in a greased baking dish.
- Simmer chicken broth with extra chili powder; pour over enchiladas.
- Top with cheese and cover with foil; bake for 20–25 minutes.
- Serve warm topped with light sour cream and cilantro.
Nutrition
- Serving Size: 1 enchilada (180g)
- Calories: 310
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg