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High Protein Creamy Chilli Chicken Enchiladas

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These High Protein Creamy Chilli Chicken Enchiladas combine lean shredded chicken, creamy cheese, and a touch of spice, all wrapped in whole wheat tortillas. It’s a nutritious, delicious, and freezer-friendly comfort meal perfect for busy weeknights.

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

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish with nonstick spray.
  2. 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.
  3. In a large bowl, mix the shredded chicken with minced garlic, cream cheese, chili powder, and diced green chiles until combined and creamy.
  4. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
  5. In a small saucepan, simmer chicken broth with additional chili powder for a minute or two. Pour the sauce evenly over the enchiladas.
  6. Sprinkle shredded cheese over the top and cover the dish with foil.
  7. Bake for 20–25 minutes, removing the foil during the last 5 minutes for crispier edges.
  8. Top with light sour cream and chopped cilantro before serving.

Notes

  • Use rotisserie chicken for quicker prep.
  • Warm tortillas before rolling to prevent cracking.
  • Make ahead by assembling and refrigerating before baking.
  • Customize spice level with jalapeños or chipotle in adobo.
  • Freeze before or after baking for up to 3 months.

Nutrition

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