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High Protein Creamy Chilli Chicken Enchiladas

High Protein Creamy Chilli Chicken Enchiladas
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Indulge in the delightful flavors of High Protein Creamy Chilli Chicken Enchiladas, a perfect balance of cheesy goodness and spicy zest. This dish is not only a satisfying comfort food option but also an excellent choice for those looking to maintain a healthy lifestyle. With tender shredded chicken enveloped in creamy goodness, these enchiladas can be prepared in just 45 minutes, making them an ideal weeknight meal or meal-prep favorite. Whether served fresh from the oven or enjoyed as leftovers, they are sure to please everyone at your dinner table.

Ingredients

Scale
  • 3–4 boneless, skinless chicken breasts
  • 2 cloves garlic, minced
  • 4 oz reduced-fat cream cheese
  • 1 tbsp chili powder (adjust to taste)
  • 1 can (4 oz) diced green chiles
  • 6 large whole wheat tortillas
  • 1 cup shredded Mexican cheese blend
  • 1/3 cup light sour cream (for topping)
  • Chopped cilantro (for garnish)
  • 1 cup low sodium chicken broth
  • Nonstick cooking spray

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
  2. Cook chicken in a nonstick skillet over medium heat for about 6–7 minutes per side until fully cooked. Shred the chicken using two forks.
  3. In a mixing bowl, combine shredded chicken, minced garlic, cream cheese, chili powder, and diced green chiles until creamy.
  4. Fill each tortilla with the mixture, roll tightly, and place seam-side down in the baking dish.
  5. In a saucepan, simmer low sodium chicken broth with extra chili powder for flavor. Pour over the enchiladas evenly.
  6. Top with shredded cheese and cover with foil. Bake for 20–25 minutes; uncover during the last 5 minutes for crispy edges.
  7. Serve topped with light sour cream and chopped cilantro.

Nutrition

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