Description
These High Protein Creamy Chilli Chicken Enchiladas are cheesy, spicy, and packed with lean protein. The perfect cozy comfort food that fits your fitness goals—quick enough for weeknights, delicious enough for leftovers!
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 tbsp chili powder (adjust to taste)
1 cup low sodium chicken broth
1 can (4 oz) diced green chiles
1 cup shredded Mexican cheese blend
Chopped cilantro (for garnish)
Nonstick cooking spray
Instructions
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 even quicker prep.
Store leftovers in an airtight container for up to 3 days.
Freezer-friendly before or after baking—just wrap tightly.
Spice level is totally adjustable: swap chili powder for smoked paprika for a milder flavor.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: 340 kcal
- Sugar: 2 g
- Sodium: 510 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 75 mg