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
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 (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