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
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 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