High Protein Creamy Chilli Chicken Enchiladas
Enjoy flavorful High Protein Creamy Chilli Chicken Enchiladas that are cheesy and packed with lean protein. Try this easy recipe today!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: Mexican-American
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 low sodium chicken broth
- 1 cup shredded Mexican cheese blend
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
- Cook the chicken in a skillet over medium heat for about 6–7 minutes per side until fully cooked. Allow to cool slightly before shredding.
- In a large bowl, mix shredded chicken with minced garlic, cream cheese, chili powder, and diced green chiles until well combined.
- Assemble by placing the filling into each tortilla, rolling them up tightly, and placing seam-side down in the baking dish.
- Simmer the chicken broth with extra chili powder in a saucepan, then pour over the enchiladas.
- Top with shredded cheese and cover with foil. Bake for 20–25 minutes; remove foil for the last 5 minutes to crisp edges.
Nutrition
- Serving Size: 1 enchilada (200g)
- Calories: 295
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg