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High Protein Creamy Chilli Chicken Enchiladas

A delicious and healthy twist on classic enchiladas featuring a creamy filling enriched with high-protein ingredients, perfect for family gatherings or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Enchilada Filling
  • 3–4 pieces boneless, skinless chicken breasts Look for high-quality, organic chicken for better flavor and nutrients.
  • 2 cloves garlic, minced Fresh garlic adds a punch; feel free to use pre-minced if you’re in a hurry.
  • 4 oz reduced-fat cream cheese Substitute with Greek yogurt for a lighter option.
  • 6 large whole wheat tortillas Use gluten-free tortillas if needed.
  • 1/3 cup light sour cream Opt for a dairy-free version if you’re lactose intolerant.
  • 1 tbsp chili powder Adjust to taste.
  • 1 cup low sodium chicken broth Homemade broth is best, but store-bought works fine.
  • 1 can diced green chiles (4 oz) Adds a lovely zest to the filling.
  • 1 cup shredded Mexican cheese blend A blend of Monterey Jack and cheddar for extra flavor.
  • Chopped cilantro (for garnish) Fresh cilantro brightens up the dish.
  • Nonstick cooking spray For easy cleanup.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish with nonstick cooking spray.
  2. In a large skillet, cook the chicken over medium heat for about 6–7 minutes on each side until fully cooked through. Let it cool slightly before shredding.
  3. In a large mixing bowl, combine the shredded chicken, minced garlic, cream cheese, chili powder, and diced green chiles. Mix until smooth.
  4. Spoon a generous amount of the filling into each tortilla, roll them up tightly, and place seam-side down in the baking dish.
Assembly and Baking
  1. In a small saucepan over medium heat, simmer the chicken broth with additional chili powder.
  2. Pour the sauce evenly over the rolled tortillas.
  3. Sprinkle the shredded Mexican cheese blend over the top and cover with foil.
  4. Bake for 20–25 minutes, removing the foil in the last 5 minutes.
Serving
  1. Let the enchiladas rest for a few minutes, then garnish with light sour cream and chopped cilantro before serving.

Notes

You can assemble the enchiladas a day in advance and refrigerate. Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 3 months.