If you are searching for a comforting, protein-packed meal that sings with flavors and offers a delicious creamy texture, then this High Protein Creamy Chili Chicken Enchiladas Recipe is exactly what you need. It beautifully marries tender shredded chicken with just the right amount of chili spice and a velvety cream cheese blend, all wrapped up in wholesome whole wheat tortillas. Every bite feels hearty yet satisfying, perfect for those who want a nutritious dish without any compromise on taste or indulgence.
Ingredients You’ll Need
These ingredients are simple but absolutely essential to building the layers of flavor, texture, and color that make this dish so irresistible. Each one plays a key role, from the creamy cheese to the spicy chili powder, turning this recipe into a vibrant, high-protein feast.
- Boneless, skinless chicken breasts: The lean protein powerhouse that forms the heart of the dish.
- Reduced-fat cream cheese: Brings a luscious creaminess while keeping the calories and fat in check.
- Whole wheat tortillas: A wholesome wrap option full of fiber and subtle nuttiness.
- Shredded Mexican cheese blend: Adds melty, gooey richness and a bit of tanginess.
- Low sodium chicken broth: Keeps the dish moist with savory depth without excess salt.
- Garlic cloves, minced: Imparts aromatic warmth that boosts the overall flavor profile.
- Chili powder: The secret spice that delivers a mild, pleasant kick perfect for anyone who loves a smidge of heat.
- Diced green chiles (optional): Adds a fresh, slightly smoky layer of flavor to elevate the filling.
- Light sour cream and chopped cilantro (for serving): Perfect finishing touches for cooling creaminess and fresh herbal brightness.
How to Make High Protein Creamy Chili Chicken Enchiladas Recipe
Step 1: Prepare Your Oven and Baking Dish
Begin by preheating your oven to 350°F (175°C) to ensure it’s ready when the enchiladas are assembled. Grease a baking dish to prevent sticking and make cleanup easier. This simple prep step sets the stage for a perfectly baked, golden dish.
Step 2: Cook and Shred the Chicken
Place the chicken breasts in a nonstick skillet over medium heat and cook for about 6 to 7 minutes per side until fully cooked through. Once done, shred the meat using two forks – shredding is essential here as it helps the chicken soak up all the creamy chili flavors later.
Step 3: Combine the Filling Mixture
In a mixing bowl, blend together the shredded chicken, minced garlic, reduced-fat cream cheese, chili powder, and diced green chiles. Stir until the ingredients are well incorporated and the mixture is creamy and smooth. This filling forms the rich core of your enchiladas.
Step 4: Assemble the Enchiladas
Spoon the creamy chicken mixture onto each whole wheat tortilla, spreading it evenly but leaving a bit of space at the edges. Carefully roll each tortilla tightly and place them seam-side down in the greased baking dish. This helps the enchiladas hold their shape during baking.
Step 5: Prepare the Chili Broth Sauce
In a saucepan, simmer chicken broth with extra chili powder for about 5 minutes. This step infuses the broth with spice and depth, creating the perfect sauce to pour over the enchiladas before baking, keeping them moist and flavor-packed.
Step 6: Bake the Enchiladas
Pour the simmered broth evenly over the rolled enchiladas in the baking dish. Sprinkle the shredded Mexican cheese blend on top, then cover the dish with foil. Bake for 20 to 25 minutes until bubbly. Remove the foil during the final 5 minutes of cooking to allow the edges to crisp up beautifully.
Step 7: Serve Warm and Enjoy
Once baked, serve your High Protein Creamy Chili Chicken Enchiladas warm, topped with a dollop of light sour cream and a sprinkle of fresh cilantro for contrast and freshness. These garnishes elevate the dish both in flavor and presentation.
How to Serve High Protein Creamy Chili Chicken Enchiladas Recipe
Garnishes
Fresh cilantro and a spoonful of light sour cream are classic and simple garnishes that complement the richness of the creamy chili chicken filling perfectly. For extra brightness, consider adding finely diced red onions or a squeeze of fresh lime juice to balance the dish’s creaminess.
Side Dishes
Pair these enchiladas with a light, crisp salad or some steamed green veggies to add a fresh, crunchy element to your meal. Mexican-style rice or black beans also make fantastic, protein-rich sides that round out this satisfying dish perfectly.
Creative Ways to Present
For a fun twist, try individual servings baked in small ramekins or casserole-style for a family-style meal. You can also top with avocado slices or a drizzle of homemade salsa verde to introduce exciting new flavors and textures.
Make Ahead and Storage
Storing Leftovers
Place any leftover enchiladas in an airtight container and refrigerate for up to 3 days. The flavors will deepen, making the next-day meal an easy and equally delicious option.
Freezing
These enchiladas freeze beautifully. Wrap individual portions tightly with plastic wrap and foil or store in freezer-safe containers. Freeze for up to 2 months for convenient meals anytime you crave this dish.
Reheating
To reheat, bake covered with foil at 350°F (175°C) until warmed through, about 15 to 20 minutes. Remove the foil during the last few minutes to refresh the crispiness on top, recreating that fresh-baked texture you love.
FAQs
Can I use a different type of cheese?
Absolutely! While a Mexican cheese blend melts perfectly and balances flavor, you can substitute with cheddar, Monterey Jack, or a blend of your favorites to suit your taste.
Is it possible to make this recipe vegetarian?
Yes, by swapping the chicken for beans, tofu, or a vegetable-based protein, and adjusting the broth accordingly, you can create a tasty vegetarian variation that still packs plenty of protein.
How spicy is this High Protein Creamy Chili Chicken Enchiladas Recipe?
This recipe has a mild to moderate level of spice thanks to the chili powder and green chiles, making it approachable for most palates. You can always adjust the amount of chili powder to make it milder or spicier.
Can I prepare the enchiladas in advance?
Definitely! Assemble the enchiladas up to a day ahead, cover, and refrigerate. When ready, add the broth and cheese, then bake as instructed for a convenient and flavorful meal.
What is the best way to shred chicken quickly?
A great method is to use two forks to pull the cooked chicken apart or, for a faster option, toss cooked chicken breasts into a stand mixer with a paddle attachment and mix on low for about 30 seconds.
Final Thoughts
If you want a dish that’s as satisfying as it is nutritious, the High Protein Creamy Chili Chicken Enchiladas Recipe is a must-try. It’s a heartfelt meal that brings comfort and excitement to your table with every creamy, spicy bite. Trust me, once you make these enchiladas, they’ll quickly become a cherished favorite in your recipe repertoire that you’ll return to time and again.
Print
High Protein Creamy Chili Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Description
These High Protein Creamy Chilli Chicken Enchiladas offer a flavorful and satisfying meal that combines tender shredded chicken with a creamy, spicy filling wrapped in whole wheat tortillas. Baked to perfection with a cheesy topping and a zesty chili-infused broth, this recipe is a delicious way to enjoy a nutritious and protein-packed dinner.
Ingredients
Chicken and Filling
- 3–4 boneless, skinless chicken breasts
- 4 oz reduced-fat cream cheese
- 2 cloves garlic, minced
- 1–2 tsp chili powder (to taste)
- 1/2 cup diced green chiles (optional, based on chili usage)
Tortillas and Toppings
- 6 large whole wheat tortillas
- 1 cup shredded Mexican cheese blend
- Light sour cream, for serving
- Chopped cilantro, for garnish
Sauce
- 1 cup low sodium chicken broth
- 1 tsp additional chili powder (for broth)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a baking dish to prevent sticking during baking.
- Cook Chicken: Heat a nonstick skillet over medium heat and cook the chicken breasts for about 6–7 minutes per side until fully cooked through. Remove from heat, shred the chicken finely, and set aside.
- Make Filling: In a mixing bowl, combine the shredded chicken with minced garlic, reduced-fat cream cheese, chili powder, and diced green chiles. Mix thoroughly until the ingredients form a smooth, creamy filling.
- Assemble Enchiladas: Spoon the chicken mixture evenly onto each whole wheat tortilla, then roll each tortilla tightly and place them seam-side down in the prepared baking dish.
- Prepare Sauce: In a saucepan, simmer the low sodium chicken broth along with additional chili powder for about 5 minutes to create a flavorful sauce. Pour this sauce evenly over the assembled enchiladas in the baking dish.
- Add Cheese and Bake: Sprinkle the shredded Mexican cheese blend evenly on top of the enchiladas. Cover the dish with foil and bake in the preheated oven for 20–25 minutes. In the last 5 minutes, remove the foil to allow the edges and cheese to crisp up nicely.
- Serve: Remove the enchiladas from the oven and let them cool slightly. Serve topped with a dollop of light sour cream and a sprinkle of chopped cilantro for a fresh finish.
Notes
- Use reduced-fat cream cheese and low sodium chicken broth to keep the recipe healthier.
- Adjust chili powder according to your preferred spice level.
- Whole wheat tortillas increase fiber and add a nuttier flavor.
- Shredding chicken makes the filling easier to roll and more evenly distributed.
- Covering the dish with foil prevents the cheese from burning while keeping enchiladas moist.
- Removing foil toward the end crisps the cheese nicely without drying out the filling.
