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High Protein Creamy Chilli Chicken Enchiladas

High Protein Creamy Chilli Chicken Enchiladas
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If you’re craving a comforting yet nutritious meal, these High Protein Creamy Chilli Chicken Enchiladas are a game changer! Combining tender shredded chicken with a creamy filling and a kick of spice, they make for an easy weeknight dinner or an impressive dish to serve at family gatherings. Packed with protein, these enchiladas satisfy your hunger while keeping your health goals in check. Plus, they can be prepared in advance and taste even better the next day! Get ready to impress your family with this delicious recipe that balances flavor and nutrition perfectly.

Ingredients

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  • 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 low sodium chicken broth
  • 1 cup shredded Mexican cheese blend
  • 1/3 cup light sour cream

Instructions

  1. Cook the chicken: In a skillet over medium heat, cook chicken breasts for about 6–7 minutes per side until fully cooked. Shred the cooled chicken.
  2. Prepare the filling: In a bowl, combine shredded chicken, minced garlic, cream cheese, chili powder, and diced green chiles until well mixed.
  3. Assemble: Fill each whole wheat tortilla with the chicken mixture, roll them tightly, and place seam-side down in a greased baking dish.
  4. Make the sauce: Simmer chicken broth and additional chili powder in a saucepan. Pour over enchiladas.
  5. Add cheese & bake: Top with shredded cheese and cover with foil. Bake at 350°F (175°C) for 20–25 minutes; uncover for last 5 minutes.
  6. Serve & enjoy: Top with light sour cream and cilantro before serving.

Nutrition

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