Description
Indulge in the deliciousness of High Protein Creamy Chilli Chicken Enchiladas, a perfect blend of cheesy goodness and spicy flavor that fits seamlessly into your fitness routine. This dish is not only satisfying but also quick and easy to prepare, making it an ideal choice for busy weeknight dinners or meal prep. With each bite, enjoy a creamy filling made with lean chicken and zesty spices, all wrapped in whole wheat tortillas for added nutrition. Whether you’re serving them up for family or enjoying as leftovers, these enchiladas are sure to impress with their comforting taste and high protein content.
Ingredients
- 3–4 boneless, skinless chicken breasts
- 4 oz reduced-fat cream cheese
- 1 tbsp chili powder
- 6 large whole wheat tortillas
- 1 cup shredded Mexican cheese blend
- 1/3 cup light sour cream (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- Cook chicken in a skillet over medium heat for about 6-7 minutes per side until fully cooked; shred once cooled.
- In a mixing bowl, combine shredded chicken, garlic, cream cheese, chili powder, and diced green chiles until smooth.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Simmer chicken broth and additional chili powder in a saucepan. Pour sauce over enchiladas.
- Top with cheese and cover with foil; bake for 20–25 minutes, removing foil during the last 5 minutes.
- Serve topped with sour cream and cilantro.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 530mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 75mg
Keywords: Customize by adding your favorite veggies or adjusting spice levels based on preference. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.