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High protein creamy chilli chicken enchiladas topped with sour cream and cilantro on white plate

High Protein Creamy Chilli Chicken Enchiladas

Creamy, spicy chicken enchiladas packed with 30 grams of protein per serving. Perfect comfort food that fits your fitness goals.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts 3-4 pieces total
  • 2 cloves garlic minced
  • 4 oz reduced-fat cream cheese softened to room temperature
  • 6 large whole wheat tortillas burrito size
  • 1/3 cup light sour cream for topping
  • 1.5 tbsp chili powder divided (1 tbsp for filling, 1/2 tbsp for sauce)
  • 1 cup low-sodium chicken broth
  • 1 can diced green chiles 4 oz, drained
  • 1 cup shredded Mexican cheese blend
  • 1/4 cup fresh cilantro chopped for garnish

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Small saucepan
  • Two forks for shredding
  • Instant read thermometer
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with nonstick spray. Let cream cheese soften at room temperature.
  2. 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.
  3. 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.
  4. 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.
  5. In small saucepan, simmer chicken broth with remaining 1/2 tablespoon chili powder for 3-4 minutes until slightly reduced. Pour evenly over enchiladas.
  6. Sprinkle cheese over top and cover with foil. Bake 20-25 minutes, removing foil during last 5 minutes for golden edges.
  7. Let rest 5 minutes before serving. Top with light sour cream and fresh cilantro.

Notes

For quicker prep, use rotisserie chicken. Freezer-friendly before or after baking. Store leftovers up to 3 days refrigerated.