High Protein Creamy Chilli Chicken Enchiladas
If you’re looking for a dish that’s both comforting and nutritious, then these High Protein Creamy Chilli Chicken Enchiladas are just what you need! This recipe has a special place in my heart because it combines cheesy goodness with a spicy kick, all while being packed with lean protein. Perfect for busy weeknights or family gatherings, these enchiladas bring everyone together around the dinner table. Plus, they make delightful leftovers for lunch the next day!
What I love most about this dish is how it fits seamlessly into various lifestyles and dietary preferences. It’s hearty enough to satisfy even the hungriest of appetites while keeping your fitness goals on track. So, let’s dive into why you’ll fall in love with these creamy enchiladas!
Why You’ll Love This Recipe
- Quick and Easy: You can whip these up in just 45 minutes—perfect for those hectic weeknights!
- Family-Friendly: Everyone will enjoy the cheesy, spicy flavors; even picky eaters won’t be able to resist.
- Make-Ahead Convenience: Prep them ahead of time and pop them in the oven when you’re ready to eat.
- Nutrient-Packed: With lean chicken and whole wheat tortillas, these enchiladas are as nourishing as they are delicious.
Ingredients You’ll Need
Let’s talk ingredients! These High Protein Creamy Chilli Chicken Enchiladas are made with simple, wholesome ingredients that you probably already have in your kitchen. Here’s what you’ll need:
For the Filling
- 3–4 boneless, skinless chicken breasts
- 2 cloves garlic, minced
- 4 oz reduced-fat cream cheese
- 1 tbsp chili powder (adjust to taste)
- 1 can (4 oz) diced green chiles
For Assembly
- 6 large whole wheat tortillas
- 1 cup low sodium chicken broth
- 1 cup shredded Mexican cheese blend
For Topping
- 1/3 cup light sour cream (for topping)
- Chopped cilantro (for garnish)
- Nonstick cooking spray
Variations
One of the best things about this recipe is its flexibility! You can easily customize it based on your preferences or what you have on hand. Here are some fun ideas:
- Swap the protein: You can use shredded turkey or even black beans for a vegetarian option!
- Change up the cheese: If you prefer a different cheese blend, feel free to experiment with Monterey Jack or Pepper Jack for extra heat.
- Add some veggies: Incorporate bell peppers or spinach into the filling for added nutrition and color.
- Spice it up: Want more heat? Add jalapeños or use spicier chili powder to give it an extra kick.
How to Make High Protein Creamy Chilli Chicken Enchiladas
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This step is essential because it ensures that your enchiladas bake evenly and come out perfectly bubbly and golden.
Step 2: Cook the Chicken
In a skillet over medium heat, cook your chicken breasts for about 6–7 minutes per side or until they’re fully cooked through. Cooking them properly is key—this prevents any dryness in your final dish. Once cooked, let them cool slightly before shredding with two forks.
Step 3: Make the Filling
In a large bowl, mix together the shredded chicken, minced garlic, cream cheese, chili powder, and diced green chiles until everything is creamy and well combined. This mixture is what makes your enchiladas so rich and flavorful!
Step 4: Assemble Your Enchiladas
Grab a tortilla and fill it with a generous amount of that mouthwatering chicken mixture. Roll it up tightly and place it seam-side down in a lightly greased baking dish. Repeat this process until all tortillas are filled.
Step 5: Prepare Your Sauce
In a small saucepan, simmer low sodium chicken broth along with an extra sprinkle of chili powder. Pour this savory sauce over your assembled enchiladas to keep them moist while baking.
Step 6: Add Cheese & Bake
Top your enchiladas with shredded Mexican cheese blend, then cover the dish with foil. Bake in your preheated oven for about 20–25 minutes. Remove the foil during the last 5 minutes to get those edges nice and crispy—trust me, it’s worth it!
Step 7: Garnish & Serve
Once baked to perfection, finish off your High Protein Creamy Chilli Chicken Enchiladas with a dollop of light sour cream and a sprinkle of chopped cilantro for freshness. Now you’re ready to dig in!
Enjoy each bite of these delicious enchiladas—they’re sure to become a new favorite at your dinner table!
Pro Tips for Making High Protein Creamy Chilli Chicken Enchiladas
Making these enchiladas is a breeze, especially with a few handy tips to enhance your cooking experience!
- Prep ahead: Preparing your chicken and sauce in advance can save time on busy weeknights. Simply keep them in the fridge and assemble when ready to bake.
- Customize the spice: Adjust the chili powder to suit your taste preferences. If you enjoy a spicier kick, add some cayenne pepper or diced jalapeños to the filling!
- Cheese choices: Experiment with different cheese blends! While a Mexican cheese blend works perfectly, try using pepper jack for an added flavor punch.
- Make it vegetarian: Swap out the chicken for black beans or lentils for a protein-packed vegetarian option that still tastes amazing.
- Store leftovers properly: Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results, ensuring they stay creamy and delicious!
How to Serve High Protein Creamy Chilli Chicken Enchiladas
Serving these enchiladas is just as fun as making them! With a few simple touches, you can turn this dish into a vibrant meal that impresses your family or guests.
Garnishes
- Chopped green onions: These add a fresh crunch and vivid color that brighten up your dish.
- Sliced avocado: Creamy avocado complements the spicy enchiladas beautifully while providing healthy fats.
- Dollop of Greek yogurt: A tangy alternative to sour cream, Greek yogurt adds extra protein and creaminess.
Side Dishes
- Mexican Street Corn Salad: This delightful salad combines corn, lime juice, cilantro, and spices for a refreshing side that pairs perfectly with enchiladas.
- Refried Beans: Creamy refried beans offer additional protein and fiber. Plus, they make for excellent dipping with leftover tortillas!
- Cilantro Lime Rice: Fragrant cilantro lime rice provides a zesty contrast to the rich flavors of the enchiladas, making each bite even more enjoyable.
- Guacamole and Tortilla Chips: A classic pairing! The creaminess of guacamole balances out the spice of the enchiladas while adding another layer of flavor.
Enjoy crafting these High Protein Creamy Chilli Chicken Enchiladas—you’re sure to impress everyone at your table!
Make Ahead and Storage
These High Protein Creamy Chilli Chicken Enchiladas are perfect for meal prep! You can easily make them ahead of time and enjoy them throughout the week, saving you both time and effort during busy days.
Storing Leftovers
- Store any leftover enchiladas in an airtight container in the refrigerator.
- They will keep well for up to 3-4 days.
- Make sure to separate layers with parchment paper if stacking to avoid sticking.
Freezing
- Allow the enchiladas to cool completely before freezing.
- Wrap each enchilada tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container.
- They can be frozen for up to 3 months.
Reheating
- For best results, thaw overnight in the refrigerator before reheating.
- Reheat in a preheated oven at 350°F (175°C) for 20-25 minutes until heated through.
- Alternatively, microwave individual portions on high for 2-3 minutes, checking for even heating.
FAQs
Here are some common questions about these delicious enchiladas!
Can I use other types of protein in High Protein Creamy Chilli Chicken Enchiladas?
Absolutely! Feel free to substitute shredded turkey, cooked lentils, or even beans for a vegetarian option. Just ensure the protein is cooked before mixing it into the filling.
How can I customize my High Protein Creamy Chilli Chicken Enchiladas?
You can add your favorite vegetables like bell peppers or spinach into the filling. Experimenting with spices and toppings like avocado or salsa can also elevate your dish!
Are High Protein Creamy Chilli Chicken Enchiladas suitable for meal prep?
Yes! These enchiladas store well and are perfect for meal prepping. Just prepare them ahead of time and enjoy quick meals throughout the week.
What sides pair well with High Protein Creamy Chilli Chicken Enchiladas?
Consider serving them with a fresh salad, black beans, or corn on the side for a complete meal. A dollop of guacamole is also a fantastic addition!
Final Thoughts
I hope you enjoy making these High Protein Creamy Chilli Chicken Enchiladas as much as I do! They’re not only delicious but also fit perfectly into a healthy lifestyle. Whether you’re preparing them for a cozy family dinner or meal prepping for busy weekdays, they are sure to be a hit. Happy cooking!
High Protein Creamy Chilli Chicken Enchiladas
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Description
Indulge in the delightful flavors of High Protein Creamy Chilli Chicken Enchiladas, a comforting dish that’s both nutritious and satisfying. This recipe features tender chicken wrapped in whole wheat tortillas, smothered in a creamy, zesty filling that’s rich in protein and flavor. Perfect for busy weeknights or family gatherings, these enchiladas are not only quick to prepare but also make excellent leftovers for lunch the next day. With their spicy kick and cheesy goodness, they’re sure to become a favorite at your dinner table.
Ingredients
- 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 (for topping)
- Chopped cilantro (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook chicken breasts in a skillet over medium heat for about 6–7 minutes per side until fully cooked. Let cool slightly and shred.
- In a bowl, mix shredded chicken with minced garlic, cream cheese, chili powder, and diced green chiles until well combined.
- Fill each tortilla with the chicken mixture and roll tightly. Place seam-side down in a greased baking dish.
- Simmer chicken broth with extra chili powder; pour over the enchiladas.
- Top with shredded cheese and cover with foil. Bake for 20–25 minutes; remove foil for the last 5 minutes to crisp up the edges.
- Garnish with light sour cream and chopped cilantro before serving.
Nutrition
- Serving Size: 1 enchilada (approx. 200g)
- Calories: 350
- Sugar: 2g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg
