High Protein Creamy Chilli Chicken Enchiladas
Looking for a quick and delicious meal that won’t derail your fitness goals? These High Protein Creamy Chilli Chicken Enchiladas are exactly what you need! Bursting with flavor, each enchilada is filled with tender chicken, creamy cheese, and a hint of spice, making them perfect for busy weeknights or cozy family dinners. Not only are they easy to prepare, but they’re also customizable to suit your taste preferences. Whether you’re enjoying them fresh out of the oven or as leftovers, these enchiladas are sure to impress everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 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)
- Chopped cilantro (for garnish)
- 1 cup low sodium chicken broth
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the chicken in a skillet over medium heat for about 6–7 minutes per side until fully cooked. Shred the chicken once it's cooled.
- In a bowl, mix shredded chicken with minced garlic, cream cheese, chili powder, and diced green chiles until smooth.
- Fill each tortilla with the mixture and roll tightly. Place seam-side down in a greased baking dish.
- Simmer chicken broth with extra chili powder in a saucepan; pour over enchiladas and top with shredded cheese.
- Bake covered for 20–25 minutes; uncover during the last 5 minutes for crisp edges.
- Serve with light sour cream and chopped cilantro on top.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 75mg