Description
Indulge in the delightful flavors of High Protein Creamy Chilli Chicken Enchiladas, a satisfying dish that perfectly balances taste and nutrition. Made with juicy, shredded chicken enveloped in whole wheat tortillas and bathed in a creamy sauce infused with chili powder, these enchiladas deliver a punch of flavor while being rich in lean protein.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 4 oz reduced-fat cream cheese
- 6 large whole wheat tortillas
- 1 cup shredded Mexican cheese blend
- 1 cup low sodium chicken broth
- 2 cloves garlic, minced
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- Cook chicken in a nonstick skillet over medium heat for about 6–7 minutes on each side until fully cooked. Shred and set aside.
- In a mixing bowl, combine shredded chicken, minced 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.
- In a saucepan, simmer chicken broth with additional chili powder for 5 minutes; pour over enchiladas.
- Top with cheese and cover with foil; bake for 20–25 minutes. Remove foil during the last 5 minutes to crisp edges.
- Serve topped with light sour cream and chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg