High Protein Creamy Chilli Chicken Enchiladas
Delicious high protein enchiladas filled with creamy chicken, green chiles, and topped with cheese, perfect for any family dinner.
Ingredients
For the Filling
- 3-4 pieces boneless, skinless chicken breasts
- 2 cloves garlic, minced
- 4 oz reduced-fat cream cheese
- 1 cup low sodium chicken broth
- 1 can (4 oz) diced green chiles
- 1 tbsp chili powder adjust to taste
- 1 cup shredded Mexican cheese blend
For Assembly
- 6 large whole wheat tortillas
- 1/3 cup light sour cream for topping
- Chopped cilantro for garnish
- Nonstick cooking spray for greasing the baking dish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a baking dish with nonstick spray.
- In a skillet, cook the chicken over medium heat for 6-7 minutes per side, or until fully cooked. Let the chicken cool slightly and then shred using two forks.
- In a large bowl, mix the shredded chicken, minced garlic, cream cheese, chili powder, and diced green chiles until the mixture is creamy and well combined.
Assembly and Baking
- Take each tortilla and fill it with the chicken mixture. Roll the tortilla tightly and place it seam-side down in the prepared baking dish.
- In a small saucepan, simmer the low sodium chicken broth and a little extra chili powder for flavor. Once heated through, pour this mixture over the assembled enchiladas.
- Sprinkle the shredded Mexican cheese blend over the top of the enchiladas. Cover the baking dish with foil.
- Place the enchiladas in the oven and bake for 20-25 minutes. Remove the foil during the last 5 minutes to allow the cheese to crisp up.
- Once out of the oven, top with light sour cream and chopped cilantro before serving.
Notes
For perfectly shredded chicken, use a stand mixer with the paddle attachment. Customize spice levels with additional jalapeños or adjust chili powder to taste. Avoid soggy enchiladas by not overfilling the tortillas.