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
Scale
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.
