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High Protein Creamy Chilli Chicken Enchiladas

High Protein Creamy Chilli Chicken Enchiladas
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Indulge in the delightful flavors of High Protein Creamy Chilli Chicken Enchiladas, a comforting dish that balances rich taste with nutrition. Tender shredded chicken is enveloped in whole wheat tortillas, combined with a creamy filling of reduced-fat cream cheese, zesty chili powder, and diced green chiles. Topped with melted cheese and drizzled with light sour cream, these enchiladas are perfect for a cozy family dinner or meal prep during busy weekdays. In just under an hour, you can serve a protein-packed feast that will leave everyone asking for more!

Ingredients

Scale
  • 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
  • 6 large whole wheat tortillas
  • 1 cup low sodium chicken broth
  • 1 cup shredded Mexican cheese blend
  • 1/3 cup light sour cream
  • Chopped cilantro (for garnish)
  • Nonstick cooking spray

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Cook chicken breasts in a skillet over medium heat for 6–7 minutes per side until fully cooked. Let cool slightly before shredding.
  3. In a bowl, mix shredded chicken with minced garlic, cream cheese, chili powder, and green chiles until creamy.
  4. Fill each tortilla with the mixture, roll tightly, and place seam-side down in a greased baking dish.
  5. Simmer low sodium chicken broth with additional chili powder for the sauce, then pour over the enchiladas.
  6. Top with shredded cheese and bake covered for 20–25 minutes, removing foil during the last 5 minutes to crisp up the edges.
  7. Serve topped with light sour cream and chopped cilantro.

Nutrition

Find it online: https://raniacooks.com/high-protein-creamy-chilli-chicken-enchiladas/