High Protein Creamy Chilli Chicken Enchiladas
Indulge in the comforting flavors of High Protein Creamy Chilli Chicken Enchiladas, a delightful dish that combines cheesy goodness with a spicy kick while being rich in lean protein. Perfect for busy weeknights or meal prep, these enchiladas offer a creamy filling and a crispy topping that will satisfy your cravings and support your fitness goals. With the versatility to adjust spice levels and customize ingredients, this recipe is not only delicious but also an easy go-to for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 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
- 1 cup low sodium chicken broth
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
- Cook the chicken in a nonstick skillet over medium heat for about 6–7 minutes per side until fully cooked. Let cool slightly and shred.
- In a mixing bowl, combine shredded chicken, garlic, cream cheese, chili powder, and diced green chiles until smooth.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down into the prepared baking dish.
- Simmer the chicken broth with extra chili powder in a saucepan. Pour over the enchiladas.
- Top with shredded cheese and bake covered with foil for 20–25 minutes; remove foil in the last 5 minutes.
- Serve hot with light sour cream on top.
Nutrition
- Serving Size: 1 enchilada (180g)
- Calories: 360
- Sugar: 2g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg