High Protein Creamy Chilli Chicken Enchiladas

These High Protein Creamy Chilli Chicken Enchiladas are cheesy, spicy, and packed with lean protein. Perfect cozy comfort food that fits your fitness goals, quick enough for weeknights, delicious enough for leftovers.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 340

Ingredients Equipment Method Notes

Ingredients

3-4 boneless, skinless chicken breasts
2 cloves garlic minced
4 oz reduced-fat cream cheese
6 large whole wheat tortillas
1/3 cup light sour cream for topping
1 tablespoon chili powder adjust to taste
1 cup low sodium chicken broth
4 oz can diced green chiles
1 cup shredded Mexican cheese blend
Chopped cilantro for garnish
Nonstick cooking spray

Equipment

baking dish
skillet
Large mixing bowl
small saucepan
Two forks for shredding
Aluminum foil

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.

Notes

Short on time? Use rotisserie chicken for quicker prep. Spice level is totally adjustable: swap chili powder for smoked paprika for milder flavor. Freezer-friendly: wrap tightly and freeze for up to 2 months.