I created these High Protein Creamy Chilli Chicken Enchiladas after my teenage son complained that “healthy food always tastes like punishment.” Challenge accepted! These enchiladas pack 30 grams of protein per serving while actually tasting like the comfort food your family craves.
Last Tuesday, I was staring at another pile of plain chicken breasts, wondering how to make dinner exciting without derailing our family’s fitness goals. My kids had been rolling their eyes at my “gym food” for weeks, and honestly, I was getting tired of it too. That’s when inspiration struck – what if I could turn their favorite comfort food into a protein powerhouse? After three kitchen experiments (and one minor cheese disaster), I finally nailed this recipe. The best part? My teenagers fought over the last enchilada, completely forgetting it was “healthy.” This one’s a keeper!
Table of Contents
Ingredients for High Protein Creamy Chilli Chicken Enchiladas
In my experience, the secret to making these enchiladas both creamy and high-protein lies in choosing the right ingredients. I always use reduced-fat cream cheese because it melts beautifully without adding unnecessary calories.
- 3-4 boneless, skinless chicken breasts (about 2 lbs total)
- 2 cloves garlic, minced – I recommend using fresh garlic for the best flavor
- 4 oz reduced-fat cream cheese (softened to room temperature)
- 6 large whole wheat tortillas – My preference is the burrito-size ones for easier rolling
- 1/3 cup light sour cream (for topping)
- 1 tablespoon chili powder (adjust to taste)
- 1/2 tablespoon additional chili powder (for sauce)
- 1 cup low-sodium chicken broth – I usually go with organic brands
- 1 can (4 oz) diced green chiles, drained
- 1 cup shredded Mexican cheese blend – In my experience, the pre-shredded saves time
- Fresh cilantro, chopped (for garnish)
- Nonstick cooking spray
- Measuring cups and spoons
- Instant-read thermometer – Pro tip: this ensures perfectly cooked chicken every time
Step-by-Step Instructions
I recommend letting your cream cheese sit at room temperature for 30 minutes before starting – it makes mixing so much easier and prevents lumpy filling.
Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick spray. Let the cream cheese soften on your counter while the oven heats.
Step 2: Cook chicken in a large skillet over medium heat for 6-7 minutes per side until internal temperature reaches 165°F (74°C) on an instant-read thermometer. The outside should be golden brown and juices should run clear. Let cool for 5 minutes, then shred using two forks.
Step 3: Allow cream cheese to soften at room temperature for easier mixing. In a large bowl, combine shredded chicken, minced garlic, softened cream cheese, 1 tablespoon chili powder, and drained green chiles. Mix until the mixture is creamy and well combined. If the filling seems dry, add 1-2 tablespoons of chicken broth.
Step 4: Place about 1/3 cup chicken mixture down the center of each tortilla, leaving 1-inch borders on all sides. Roll tightly and place seam-side down in the prepared baking dish.
Step 5: In a small saucepan, simmer 1 cup chicken broth with the additional 1/2 tablespoon chili powder for 3-4 minutes until slightly reduced and aromatic. Pour evenly over the enchiladas.
Step 6: Sprinkle shredded cheese over the top and cover tightly with aluminum foil. Bake for 20-25 minutes, then remove foil during the last 5 minutes for golden, crispy edges.
Step 7: Let rest for 5 minutes before serving. Top with light sour cream and fresh chopped cilantro.
What to Serve with High Protein Creamy Chilli Chicken Enchiladas
These enchiladas are rich and satisfying, so I like to balance them with fresh, lighter sides that add color and nutrition to the plate.
Mexican Street Corn Salad: The bright lime and cotija cheese complement the creamy enchiladas perfectly while adding a fresh crunch that cuts through the richness. For a complete meal featuring street corn flavors, try the street corn chicken rice bowl which incorporates these same delicious flavors into a protein-packed dish.
Simple Green Salad with Lime Vinaigrette: Mixed greens with a tangy lime dressing provide the perfect acidic contrast to balance the cream cheese and help with digestion. The chickpea beet and feta salad offers another vibrant salad option that adds protein while maintaining fresh, bright flavors.
Cilantro-Lime Cauliflower Rice: This low-carb option adds extra vegetables while keeping the Mexican flavor profile consistent and boosting the overall protein content of the meal.
Black Bean and Corn Salsa: The fiber-rich beans add extra protein while the corn provides natural sweetness that pairs beautifully with the mild heat from the chili powder. For more black bean inspiration, check out the classic chilli con carne which features similar protein-rich ingredients with complementary Mexican flavors.
Roasted Bell Pepper Strips: Simple roasted peppers add smoky sweetness and extra vitamins while maintaining the colorful Mexican-inspired theme. The teriyaki chicken stuffed peppers showcase another delicious way to incorporate bell peppers into protein-rich meals.
Storage & Serving Tips
These enchiladas store beautifully in the refrigerator for up to 3 days in an airtight container. I recommend storing the sour cream and cilantro separately to maintain the best texture.
For reheating, I prefer using the oven at 350°F for 15-20 minutes covered with foil, which maintains the creamy texture better than the microwave. Pro tip: add a splash of chicken broth before reheating if they seem dry.
These are incredibly freezer-friendly – wrap individual portions in plastic wrap and freeze for up to 2 months. You can freeze them before or after baking, making them perfect for meal prep. They’re also excellent for potluck dinners since they travel well and please even picky eaters.
Conclusion
This recipe proves that eating for your fitness goals doesn’t mean sacrificing flavor or satisfaction. With 30 grams of protein per serving and ingredients you probably already have in your kitchen, these enchiladas make healthy eating feel effortless. Give them a try – I guarantee they’ll become a regular rotation in your meal planning!
High Protein Creamy Chilli Chicken Enchiladas
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick spray. Let cream cheese soften at room temperature.
- Cook chicken in large skillet over medium heat for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Let cool 5 minutes, then shred with two forks.
- In large bowl, combine shredded chicken, minced garlic, softened cream cheese, 1 tablespoon chili powder, and drained green chiles. Mix until creamy and well combined.
- Place about 1/3 cup chicken mixture down center of each tortilla, leaving 1-inch borders. Roll tightly and place seam-side down in prepared baking dish.
- In small saucepan, simmer chicken broth with remaining 1/2 tablespoon chili powder for 3-4 minutes until slightly reduced. Pour evenly over enchiladas.
- Sprinkle cheese over top and cover with foil. Bake 20-25 minutes, removing foil during last 5 minutes for golden edges.
- Let rest 5 minutes before serving. Top with light sour cream and fresh cilantro.
Notes
