What ingredients are in high protein creamy chilli chicken enchiladas?

The essential components of high protein creamy chilli chicken enchiladas include shredded chicken breast, cream cheese, green chiles, and a blend of spices. Tortillas wrap these flavorful fillings, which are then topped with a rich cream sauce. Whether you prefer corn or flour tortillas, both can elevate the dish.

How can I increase the protein content?

To boost the protein content of these creamy enchiladas, consider adding black beans or quinoa to the filling. Additionally, substitute regular cheese with a higher-protein cheese option, or include Greek yogurt for creaminess and extra protein.

High Protein Creamy Chilli Chicken Enchiladas You'll Love

Description

These High Protein Creamy Chilli Chicken Enchiladas are a nutritious twist on the classic Mexican dish—creamy, spicy, and protein-packed. Perfect for athletes, fitness lovers, or anyone craving a hearty yet healthy dinner.

Ingredients

Scale

3–4 boneless, skinless chicken breasts

2 cloves garlic, minced

4 oz reduced-fat cream cheese

6 large whole wheat tortillas

⅓ 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

Optional Pairings:

Guacamole, salsa, tortilla chips, or a fresh salad like Mediterranean Chicken Pasta Salad

Instructions

Preheat Oven:
- Set oven to 375°F (190°C).
Cook Chicken:
- Spray a skillet with nonstick cooking spray and sauté minced garlic until fragrant.
- Add chicken breasts, chicken broth, chili powder, and diced green chiles.
- Simmer for about 20 minutes or until the chicken is fully cooked.
Make Creamy Filling:
- Shred the cooked chicken in the skillet.
- Stir in 4 oz reduced-fat cream cheese until creamy and well combined.
Assemble Enchiladas:
- Fill each whole wheat tortilla with the creamy chicken mixture.
- Roll tightly and place seam-side down in a greased baking dish.
Top & Bake:
- Sprinkle shredded Mexican cheese blend over the rolled enchiladas.
- Add dollops of light sour cream on top.
- Bake for 25-30 minutes or until cheese is bubbly.

Garnish & Serve:
- Remove from oven and garnish with chopped cilantro.
- Serve hot with optional sides like guacamole, salsa, or a fresh salad.

Notes

Adjust chili powder for desired spice level.

Add black beans to increase fiber and texture.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 enchilada
Calories: 390
Sugar: 3 g
Sodium: 640 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 34 g
Cholesterol: 85 mg

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