High Protein Creamy Chilli Chicken Enchiladas
If you’re looking for a comforting and nourishing dish that hits the spot every time, then these High Protein Creamy Chilli Chicken Enchiladas are just what you need! They combine cheesy goodness with a spicy kick, all while being packed with lean protein. This recipe has become a staple in my home—perfect for busy weeknights when I want something quick yet satisfying, and absolutely delightful for family gatherings. Trust me; once you try these enchiladas, they will quickly become a favorite in your kitchen too!
Whether you’re meal prepping for the week ahead or craving something indulgent yet healthy, these enchiladas deliver on all fronts. They are not only delicious but also make fantastic leftovers that taste even better the next day!
Why You’ll Love This Recipe
- Quick to Prepare: With just 20 minutes of prep time, you can have this meal ready for dinner in no time!
- Family-Friendly: Everyone from kids to adults will love the cheesy, creamy flavors wrapped in warm tortillas.
- Make-Ahead Convenience: You can assemble the enchiladas ahead of time and bake them fresh when you’re ready to eat.
- Healthy Ingredients: Packed with lean protein and wholesome ingredients, this dish fits perfectly into any balanced diet.
Ingredients You’ll Need
These High Protein Creamy Chilli Chicken Enchiladas come together with simple and wholesome ingredients that are likely already in your pantry! 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 shredded Mexican cheese blend
For Topping
- 1/3 cup light sour cream
- Chopped cilantro (for garnish)
- Nonstick cooking spray
- 1 cup low sodium chicken broth
Variations
One of the best things about these enchiladas is how flexible they are! Feel free to get creative and make them your own with these fun variations:
- Swap the protein: Use shredded turkey or even black beans for a vegetarian option.
- Add more veggies: Toss in some sautéed bell peppers or spinach for extra nutrition and flavor.
- Change up the cheese: Try using pepper jack or cheddar for a different cheesy experience.
- Top it differently: Instead of sour cream, drizzle some avocado crema or Greek yogurt on top!
How to Make High Protein Creamy Chilli Chicken Enchiladas
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures that your enchiladas cook evenly and come out perfectly melted and bubbly.
Step 2: Cook the Chicken
In a skillet over medium heat, cook the chicken breasts for about 6–7 minutes on each side until fully cooked. Once done, let them cool slightly before shredding them with two forks. Shredding makes it easy to mix into the creamy filling later.
Step 3: Make the Filling
In a large bowl, combine the shredded chicken with minced garlic, reduced-fat cream cheese, chili powder, and diced green chiles. Mix until everything is creamy and well combined. This filling is where all that delicious flavor comes from!
Step 4: Assemble Your Enchiladas
Take each tortilla and fill it generously with the chicken mixture. Roll them up tightly and place them seam-side down in your greased baking dish. This is where you can get creative—feel free to pack those rolls as full as you like!
Step 5: Prepare the Sauce
In a small saucepan over medium heat, simmer low sodium chicken broth mixed with additional chili powder. Once it’s fragrant and warmed through, pour it over your assembled enchiladas. This sauce adds moisture and enhances flavor.
Step 6: Add Cheese & Bake
Top your enchiladas with shredded Mexican cheese blend before covering the dish with foil. Bake for about 20–25 minutes, removing the foil during the last 5 minutes so those edges can crisp up beautifully.
Step 7: Serve & Enjoy!
Once baked, remove from the oven and finish off your enchiladas with a dollop of light sour cream and chopped cilantro. Serve warm and watch everyone enjoy their plates—these High Protein Creamy Chilli Chicken Enchiladas are sure to impress!
Pro Tips for Making High Protein Creamy Chilli Chicken Enchiladas
Creating the perfect enchiladas can be a breeze with just a few helpful tips!
- Use fresh ingredients: Fresh vegetables and herbs will enhance the flavor of your dish, making your enchiladas vibrant and delicious.
- Choose lean protein: Using skinless chicken breasts not only keeps it healthy but also ensures that your enchiladas are tender and juicy without excess fat.
- Customize the spice level: Adjust the chili powder to match your taste. This allows everyone at the table to enjoy the dish to their liking, from mild to spicy!
- Don’t skimp on cheese: A generous sprinkle of shredded cheese on top creates a delightful cheesy crust that adds flavor and texture, making every bite irresistible.
- Let them rest before serving: Allowing your enchiladas to sit for 5-10 minutes after baking helps them set up nicely, making it easier to serve and enjoy.
How to Serve High Protein Creamy Chilli Chicken Enchiladas
Presenting your enchiladas beautifully can make mealtime even more enjoyable! Here are some ideas for serving this delightful dish.
Garnishes
- Chopped green onions: Adding sliced green onions provides a fresh crunch and vibrant color that enhances the overall appearance of your dish.
- Avocado slices: Creamy avocado complements the spiciness of the enchiladas and adds a rich texture that’s simply delightful.
- Lime wedges: A squeeze of lime juice right before eating elevates flavors and adds a zesty brightness that pairs perfectly with creamy dishes.
Side Dishes
- Mexican-style corn salad: This colorful salad combines sweet corn, diced bell peppers, lime juice, and cilantro for a refreshing side that balances out the richness of the enchiladas.
- Black bean salad: A hearty mix of black beans, tomatoes, red onion, and spices offers an excellent source of fiber while adding an extra protein punch.
- Spanish rice: Fluffy rice cooked with tomatoes and spices makes for a classic side that complements the bold flavors of your enchiladas beautifully.
- Guacamole with tortilla chips: The creamy guacamole paired with crunchy tortilla chips is an irresistible appetizer that sets a festive tone for your meal!
Enjoy these High Protein Creamy Chilli Chicken Enchiladas in good company, knowing you’re serving up something both nutritious and delicious!
Make Ahead and Storage
These High Protein Creamy Chilli Chicken Enchiladas are perfect for meal prep! You can whip up a batch ahead of time, making your weeknight dinners a breeze.
Storing Leftovers
- Allow the enchiladas to cool completely before storing.
- Place leftovers in an airtight container in the refrigerator.
- Enjoy within 3-4 days for the best taste.
Freezing
- To freeze, wrap each enchilada tightly in plastic wrap or aluminum foil.
- Place them in a freezer-safe bag or container, removing as much air as possible.
- These enchiladas can be frozen for up to 3 months.
Reheating
- For best results, thaw frozen enchiladas overnight in the refrigerator.
- Reheat in the oven at 350°F (175°C) for about 20 minutes or until heated through.
- You can also microwave individual portions for about 2-3 minutes, checking to ensure they are thoroughly warmed.
FAQs
Here are some common questions regarding this delightful recipe:
Can I make High Protein Creamy Chilli Chicken Enchiladas with turkey instead of chicken?
Absolutely! Ground turkey is a fantastic substitute that will keep your dish high in protein while offering a different flavor profile.
How can I increase the spice level in my High Protein Creamy Chilli Chicken Enchiladas?
To add more heat, consider incorporating extra chili powder or diced jalapeños into the filling. You could also top with spicy salsa before serving!
Can I use other types of cheese?
Yes! Feel free to experiment with different cheeses like pepper jack or Monterey Jack for varied flavors and textures.
Are there any vegetarian options for this recipe?
You can replace the chicken with black beans or lentils. Just ensure you adjust seasoning and cooking times accordingly.
How do I make these enchiladas dairy-free?
Substitute the cream cheese and sour cream with plant-based alternatives, such as cashew cream or coconut yogurt, to keep them creamy without dairy.
Final Thoughts
I truly hope you enjoy making these High Protein Creamy Chilli Chicken Enchiladas as much as I do! They’re not only delicious but also a wonderful way to meet your nutritional goals. Perfect for cozy dinners or meal prepping for busy days ahead. Happy cooking, and don’t forget to share your creations—I’d love to hear how they turn out!
High Protein Creamy Chilli Chicken Enchiladas
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Description
If you’re on the hunt for a wholesome and satisfying meal, look no further than these High Protein Creamy Chilli Chicken Enchiladas. Bursting with cheesy goodness and a hint of spice, this dish combines lean protein with comforting flavors, making it ideal for busy weeknights or family gatherings. Quick to prepare and easy to customize, these enchiladas are perfect for meal prep or as a delightful dinner option. Serve them warm with your favorite toppings, and watch as they quickly become a staple in your kitchen!
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 shredded Mexican cheese blend
- 1/3 cup light sour cream
- 1 cup low sodium chicken broth
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, cook the chicken breasts for about 6–7 minutes on each side until fully cooked. Allow to cool slightly before shredding.
- In a bowl, mix shredded chicken with garlic, cream cheese, chili powder, and diced chiles until creamy.
- Fill each tortilla with the mixture, roll tightly, and place seam-side down in a greased baking dish.
- Simmer chicken broth with additional chili powder in a saucepan; pour over the enchiladas.
- Top with shredded cheese, cover with foil, and bake for 20–25 minutes. Uncover during the last 5 minutes to crisp the edges.
- Serve topped with sour cream and cilantro.
Nutrition
- Serving Size: 1 enchilada (approximately 200g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
