High Protein Creamy Chilli Chicken Enchiladas remind me of the potlucks we’d have at our church back in the Midwest, where everyone brought their best casserole to share. There was always friendly competition to see whose dish would empty first, and enchiladas were consistently the winner.
Growing up, I learned from my mother that the best comfort food balances rich flavors with practical preparation. When I started raising my own family, I adapted traditional enchiladas to be lighter and more protein-packed without sacrificing that creamy, satisfying quality everyone craves. These High Protein Creamy Chilli Chicken Enchiladas have that perfect combination of spicy and creamy that makes everyone come back for seconds. I love how the cream cheese filling stays luscious even when reheated, making this ideal for meal prep. The green chiles add just enough kick without overwhelming younger palates, though you can easily adjust the heat level to suit your family. My grandchildren request these for birthday dinners, which tells you everything you need to know about how good they are. Your kitchen’s about to smell incredible.
What You’ll Discover About High Protein Chicken Enchiladas
After decades of cooking for my family and countless potlucks, I’ve learned what makes a recipe truly special. These creamy chicken enchiladas check every box for busy families who want nutrition without sacrificing flavor.
- Creamy and a little spicy with adjustable heat levels
- Loaded with lean protein at 32g per serving
- Perfect for feeding a busy family without spending hours in the kitchen
- Great for meal-prepping Sunday for the entire week
- Reheats like a charm, sometimes even better the next day
- Freezer-friendly for those nights when cooking feels impossible
- Ready in 45 minutes from start to finish
My family appreciates that these enchiladas feel indulgent while actually supporting their health goals.
Key Players in This Recipe
Boneless Skinless Chicken Breasts provide lean protein that shreds beautifully and absorbs all the delicious flavors of the filling.
Reduced-Fat Cream Cheese creates that signature creamy texture without all the extra calories. It keeps these enchiladas guilt-free.
Whole Wheat Tortillas add extra fiber compared to regular flour tortillas while holding the filling perfectly. I always choose large tortillas to make rolling easier.
Light Sour Cream provides tangy creaminess for topping without weighing down the dish.
Chili Powder brings the signature warmth and flavor that defines these enchiladas. In my kitchen, I prefer adjusting the amount based on who’s eating. More for adults, less for kids.
Low Sodium Chicken Broth creates the flavorful sauce that keeps these High Protein Creamy Chilli Chicken Enchiladas moist without being too salty.
Diced Green Chiles add mild heat and authentic Southwestern flavor that makes these enchiladas special.
Shredded Mexican Cheese Blend melts beautifully on top and adds that irresistible golden, bubbly finish.
Fresh Cilantro provides a bright, fresh garnish that adds color and authentic Mexican flavor.
How to Make High Protein Creamy Chilli Chicken Enchiladas
Step 1. Betty always starts by preheating the oven to 350°F and lightly greasing a baking dish with nonstick spray. This prevents sticking and makes cleanup much easier.
Step 2. I’ve found that cooking the chicken in a skillet over medium heat for 6-7 minutes per side ensures it’s fully cooked without drying out. Let it cool slightly before shredding with two forks.
Step 3. After years of making these enchiladas, I learned that mixing the shredded chicken with garlic, cream cheese, chili powder, and green chiles in a large bowl until creamy creates the perfect filling consistency.
Step 4. Through trial and error, I learned that filling each tortilla with the chicken mixture, rolling them up snugly, and placing them seam-side down prevents them from unrolling during baking.
Step 5. The key I discovered is simmering the chicken broth with extra chili powder in a small saucepan before pouring it over the enchiladas. This creates a flavorful sauce that keeps everything moist.
Step 6. My family prefers when I top with shredded cheese and cover with foil before baking for 20-25 minutes, removing the foil during the last 5 minutes for those crispy, golden edges.
Step 7. Through trial and error, I learned that finishing with a dollop of sour cream and chopped cilantro makes these High Protein Creamy Chilli Chicken Enchiladas look restaurant-beautiful.
Leftover Magic
I typically store these enchiladas in an airtight container in the refrigerator for up to 3 days. The flavors meld together beautifully overnight, making leftovers something to look forward to rather than an afterthought.
Betty’s freezing method works wonderfully for these enchiladas. You can freeze them either before or after baking. Wrap them tightly in aluminum foil and then in a freezer bag, and they’ll keep for up to 2 months. If freezing unbaked enchiladas, add about 10 extra minutes to the baking time when cooking from frozen.
For the best texture, I reheat individual portions in the microwave for 2-3 minutes or in a 350°F oven for 15-20 minutes if reheating the whole dish. The microwave works great for quick lunches, while the oven brings back that fresh-baked texture.
Building the Perfect Plate
- Light sour cream drizzle adds cooling creaminess that balances the chili spice beautifully
- Chopped fresh cilantro provides bright, herbaceous notes and makes the plate look vibrant and appetizing
- Side salad with lime vinaigrette offers crisp freshness and acidity that cuts through the rich, creamy filling
- Mexican rice or cilantro-lime rice creates a complete, restaurant-style meal that’s deeply satisfying
- Refried beans or black beans add extra protein and fiber while keeping things authentically Mexican
- Tortilla chips and salsa give you something to munch on while waiting for the enchiladas to bake
For more Mexican-inspired dinners, try my Easy 10 Minute Chicken Enchiladas or Chicken Enchilada Soup. If you love creamy chicken dishes, my Creamy Smothered Chicken and Rice is another family favorite. You might also enjoy my High Protein Taco Soup for meal prep.
FAQs
Betty’s solution is absolutely using rotisserie chicken for quicker prep. It saves 15-20 minutes and tastes just as delicious.
I recommend swapping chili powder for smoked paprika for a milder version, or adding extra chili powder and jalapeños if you like more heat.
The best approach I’ve tested is assembling the enchiladas completely, covering with foil, and refrigerating overnight before baking. Perfect for busy weeknights.
High Protein Creamy Chilli Chicken Enchiladas
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and lightly grease a baking dish with nonstick spray.
- Cook the chicken in a skillet over medium heat for 6-7 minutes per side or until fully cooked. Let cool slightly, then shred using two forks.
- Make the filling by mixing shredded chicken, garlic, cream cheese, chili powder, and green chiles in a large bowl until creamy.
- Assemble by filling each tortilla with the chicken mixture, rolling them up, and placing them seam-side down in the dish.
- Prepare the sauce by simmering chicken broth and extra chili powder in a small saucepan. Pour over enchiladas.
- Top with shredded cheese and cover with foil.
- Bake for 20-25 minutes, removing foil during the last 5 minutes for crispy edges.
- Finish with sour cream and chopped cilantro before serving.
