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High Protein Creamy Chilli Chicken Enchiladas

High Protein Creamy Chilli Chicken Enchiladas for Warm Comfort

High Protein Creamy Chilli Chicken Enchiladas are perfect for busy weeknight dinners, offering comfort and nutrition.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 pieces Boneless, skinless chicken breasts Rotisserie chicken can be a quick substitute.
  • 3 cloves Garlic, minced Use fresh for the best impact.
  • 8 oz Reduced-fat cream cheese Regular cream cheese can be used for a richer taste.
  • 1 can Diced green chiles Fresh jalapeños can increase spice level.
For the Tortillas
  • 4 pieces Whole wheat tortillas Regular tortillas can be used if preferred.
For the Sauce
  • 1 cup Low sodium chicken broth Vegetable broth works for a vegetarian option.
  • 1 tbsp Chili powder Adjust based on your heat preference.
For Garnishing
  • 1 cup Shredded Mexican cheese blend Any cheese blend can work.
  • 1/2 cup Light sour cream Greek yogurt is a healthier swap.
  • 1/4 cup Chopped cilantro Adds freshness and color.
Optional Supplies
  • 1 spray Nonstick cooking spray Essential for preventing sticking during baking.

Equipment

  • baking dish
  • large skillet
  • mixing bowl
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and spray a baking dish with nonstick cooking spray.
  2. Cook the chicken breasts in a skillet over medium heat for 6-7 minutes per side until fully cooked.
  3. In a bowl, mix the shredded chicken, minced garlic, cream cheese, chili powder, and diced green chiles.
  4. Fill each tortilla with the chicken mixture, roll them up tightly, and place them seam-side down in the baking dish.
  5. Simmer chicken broth and remaining chili powder in a saucepan for 2-3 minutes, then pour over the enchiladas.
  6. Sprinkle shredded cheese over the enchiladas and cover with foil. Bake for 20-25 minutes, removing foil for the last 5 minutes.
  7. Serve warm with light sour cream and cilantro on top.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 32gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 3mgCalcium: 200mgIron: 2mg

Notes

These enchiladas are easy to make, perfect for leftovers, and can be customized with various ingredients.

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