Go Back

High-Protein Creamy Chilli Chicken Enchiladas

These enchiladas are a delightful blend of creamy goodness, spice, and lean protein, perfect for a cozy family dinner or meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3–4 pieces boneless, skinless chicken breasts Opt for fresh, high-quality chicken.
  • 2 cloves garlic, minced Fresh garlic offers the best flavor.
  • 4 oz reduced-fat cream cheese Brands like Philadelphia or Neufchâtel are great choices.
  • 6 large whole wheat tortillas I prefer brands like Mission for their softness.
  • 1/3 cup light sour cream (for topping) Feel free to use Greek yogurt as a healthier alternative.
  • 1 tbsp chili powder This is your key spice—adjust to taste.
  • 1 cup low sodium chicken broth Opt for low sodium options to control salt levels.
  • 1 can (4 oz) diced green chiles These add flavor and a mild kick.
  • 1 cup shredded Mexican cheese blend Use reduced-fat cheese to lower fat content.
  • Chopped cilantro (for garnish) Fresh cilantro adds a pop of freshness and color.
  • Nonstick cooking spray Essential for easy cleanup and preventing sticking.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish with nonstick spray.
  2. Cook the chicken in a skillet over medium heat for about 6–7 minutes per side or until fully cooked through, reaching an internal temperature of 165°F (74°C). Let it cool slightly, then shred using two forks.
  3. In a large bowl, mix the shredded chicken, minced garlic, cream cheese, chili powder, and diced green chiles until creamy.
  4. Fill each tortilla with your chicken mixture, roll them up tightly, and place them seam-side down in your greased baking dish.
  5. In a small saucepan, simmer the chicken broth and an extra tablespoon of chili powder for about 5 minutes. Pour this sauce over the enchiladas.
  6. Sprinkle the shredded cheese evenly over the enchiladas and cover with foil.
Baking
  1. Bake in the preheated oven for 20–25 minutes. For the last 5 minutes, remove the foil.
  2. Once baked, add a dollop of sour cream and sprinkle with chopped cilantro before serving.

Notes

Let cream cheese sit at room temperature for about 30 minutes before using for easier blending. Store leftovers in an airtight container in the fridge for up to 3 days.