Name: High Protein Creamy Chilli Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-Inspired
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

Why You’ll Love This Recipe

High in protein to keep you full and fueled
Creamy and spicy for ultimate flavor satisfaction
Whole wheat tortillas add fiber and whole grains
Easy to prepare and even easier to reheat
Freezer-friendly for meal prep or leftovers
Customizable spice level to suit your taste
Kid and family-approved with cheesy goodness
Lightened-up ingredients without losing flavor
Perfect for meal prep with long-lasting freshness
Cozy comfort food that fits your fitness goals

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

Preheat your oven to 350°F (175°C) and lightly grease a baking dish with nonstick spray.
In a skillet over medium heat, cook chicken breasts for 6–7 minutes per side until fully cooked. Let them cool slightly, then shred with two forks.
In a large bowl, mix the shredded chicken with minced garlic, cream cheese, chili powder, and diced green chiles until combined and creamy.
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
In a small saucepan, simmer chicken broth with additional chili powder for a minute or two. Pour the sauce evenly over the enchiladas.
Sprinkle shredded cheese over the top and cover the dish with foil.
Bake for 20–25 minutes, removing the foil during the last 5 minutes for crispier edges.
Top with light sour cream and chopped cilantro before serving.

Servings and timing

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Use rotisserie chicken for faster prep
Swap cream cheese with Greek yogurt for a tangier taste
Add black beans or corn for extra fiber and texture
Make it spicier with jalapeños or chipotle in adobo
Use gluten-free tortillas for a gluten-free version
Top with avocado slices for creaminess and healthy fats
Try different cheese blends like pepper jack or cheddar
Use smoked paprika for a milder, smoky flavor
Add spinach or kale to the filling for added greens
Serve with lime wedges for a fresh burst of flavor

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze before or after baking by wrapping tightly in foil or plastic wrap. Lasts up to 3 months.
Reheating: Microwave individual enchiladas on high for 1–2 minutes or reheat in a 350°F oven for 10–15 minutes until warmed through.

FAQs

What makes these enchiladas high in protein?

They’re packed with lean chicken breast and cheese, both excellent sources of protein, offering about 32 grams per serving.

Can I use store-bought rotisserie chicken?

Yes, rotisserie chicken is a great time-saver and works perfectly in this recipe.

Are they spicy?

They have a mild to moderate heat from the chili powder and green chiles, but you can adjust the spice level to your liking.

Can I use corn tortillas instead?

Absolutely! Corn tortillas work well and offer a different texture and flavor, but they are smaller, so you may need more.

What’s the best cheese to use?

A Mexican blend is perfect, but cheddar, Monterey Jack, or pepper jack are great alternatives.

Can I make this ahead of time?

Yes, you can assemble the enchiladas a day in advance, cover, and refrigerate until ready to bake.

Is there a dairy-free option?

Use dairy-free cream cheese and cheese alternatives to make this dish dairy-free.

Can I add vegetables to the filling?

Yes, sautéed bell peppers, spinach, or zucchini would be great additions.

How do I keep tortillas from cracking?

Warm them slightly before rolling to make them more pliable and less likely to tear.

What sides go well with these enchiladas?

Serve with a simple green salad, brown rice, or roasted veggies for a complete meal.

Conclusion

These High Protein Creamy Chilli Chicken Enchiladas are the perfect blend of flavor, nutrition, and ease. With their creamy filling, satisfying spice, and cheesy topping, they’re sure to become a staple in your dinner rotation. Whether you’re looking for a healthy weeknight meal or something tasty to prep ahead, this recipe checks all the boxes.

High Protein Creamy Chilli Chicken Enchiladas