Protein Creamy Chilli Chicken Enchiladas Recipe
If you’ve been searching for a delicious dinner that’s both good for you and loaded with flavor, let me introduce you to Protein Creamy Chilli Chicken Enchiladas. These enchiladas are the perfect answer to weeknight cravings—packed with tender chicken, bursting with creamy, tangy, and spicy notes, and topped with a dreamy swirl of light sour cream. Plus, with the smart use of low-calorie, high-protein ingredients, you can enjoy serious comfort without the guilt. Whether you’re cooking for friends or meal-prepping for the week, this dish is about to become your new favorite.
Ingredients You’ll Need
What makes this recipe so approachable is the short, straightforward list of ingredients—all pantry and fridge staples! Each item pulls its weight in delivering fantastic taste, velvety texture, and gorgeous golden color to your Protein Creamy Chilli Chicken Enchiladas.
- Boneless, skinless chicken breasts: Lean and packed with protein, chicken breast is the foundation for our filling.
- Fresh garlic, minced: Just two cloves awaken the whole dish with zesty depth—don’t skip the fresh stuff!
- Reduced-fat cream cheese: This brings luscious, creamy texture without loading up on calories.
- Large whole wheat tortillas: They add fiber (and a wonderfully nutty flavor) while wrapping everything up snugly.
- Light sour cream (for topping): The tangy crowning touch—so simple, but it rounds out every bite.
- Chili powder: For gentle, smoky heat and that rich color that makes these enchiladas so inviting.
- Low sodium chicken broth: Keeps things moist and juicy, and lets all those flavors meld seamlessly.
- Diced green chiles (canned): Mildly spicy, they add bright pops of flavor throughout the creamy filling.
How to Make Protein Creamy Chilli Chicken Enchiladas
Step 1: Preheat and Prep the Baking Dish
Kick things off by preheating your oven to 350°F (175°C). A good bake helps everything meld beautifully. Lightly spray your favorite casserole dish with nonstick spray—this little step means your enchiladas will lift out perfectly with no sticking.
Step 2: Cook and Shred the Chicken
Heat a large skillet over medium. Sear your chicken breasts until they’re golden and cooked through, about 6–7 minutes per side. Once they’re cool enough to handle, use two forks (or your stand mixer!) to shred them. Shredded chicken folds into the creamy filling like a dream and catches lots of yummy sauce.
Step 3: Mix the Creamy Filling
In a big mixing bowl, combine the shredded chicken with minced garlic, reduced-fat cream cheese, chili powder, and your can of diced green chiles. Stir until every bit of chicken is coated in that irresistible, creamy goodness. The chili powder adds a spark of warmth that pairs so perfectly with the cool tang of cream cheese.
Step 4: Fill and Roll the Tortillas
Lay each whole wheat tortilla flat on your work surface. Spoon a generous line of the chicken mixture down the center, then roll them firmly (but not too tight!) and nestle them seam-side down in your prepared baking dish. Lining them up feels a bit like tucking friends in for a cozy nap.
Step 5: Whip Up the Sauce
In a small saucepan, combine the low sodium chicken broth with the remaining chili powder. Bring it to a gentle simmer. This light, flavorful sauce is the secret to keeping your Protein Creamy Chilli Chicken Enchiladas moist without weighing them down.
Step 6: Bake to Perfection
Pour the warm broth mixture over the rolled enchiladas, making sure everything is nice and moist. Cover the baking dish with foil and bake for 20–25 minutes, until heated through and the flavors are blended. If you like a touch of crispness on top (and who doesn’t?), uncover for the last few minutes to let the edges turn golden and irresistible!
How to Serve Protein Creamy Chilli Chicken Enchiladas
Garnishes
A flourish of fresh toppings will make your enchiladas look as tempting as they taste. Dollop with light sour cream, then shower with chopped cilantro, sliced green onions, or a splash of fresh lime juice. The contrast of cold, creamy, and herbaceous flavors really makes the whole dish pop.
Side Dishes
Protein Creamy Chilli Chicken Enchiladas play nicely with lots of sides! I love pairing them with a bright corn and black bean salad, or maybe a pile of crisp romaine tossed with avocado and cherry tomatoes. Some simply steamed veggies or cauliflower rice are excellent lighter options, too.
Creative Ways to Present
Up your presentation game by serving the enchiladas family-style in a colorful baking dish, or slice them on the diagonal and stand them upright on a platter for a tapas vibe. Add a rainbow of chopped veggies and colorful salsas for a feast that’s as Instagram-worthy as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover Protein Creamy Chilli Chicken Enchiladas keep well in the fridge for up to 3 days. Simply cover the baking dish with foil, or transfer portions to airtight containers—there’s nothing like a ready-to-go lunch the next day!
Freezing
Want to get ahead on meal prep? You absolutely can freeze these enchiladas. Assemble them fully but don’t add toppings yet. Wrap tightly in foil and freeze for up to 2 months. When you’re ready, let them thaw in the fridge overnight before reheating.
Reheating
To bring those enchiladas back to life, cover with foil and warm in a 350°F oven for about 20 minutes or until piping hot. In a pinch, you can microwave individual portions—just add a splash of broth to keep them moist.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using rotisserie chicken is a huge time-saver and works perfectly in the filling. Just shred, mix, and proceed with assembling your Protein Creamy Chilli Chicken Enchiladas.
Are there gluten-free options for this recipe?
You bet—swap the whole wheat tortillas for your favorite gluten-free wraps. The rest of the ingredients are naturally gluten-free, so you’re all set for a GF feast.
What’s the best way to adjust the spice level?
Control the heat by picking mild or hot canned green chiles, and increase or decrease the chili powder as you like. For extra fire, add a sprinkle of crushed red pepper into the filling.
Can I add extra veggies to the filling?
Absolutely! Diced bell peppers, baby spinach, or even sautéed mushrooms are lovely additions. Just make sure veggies are cooked and moisture is squeezed out before adding to avoid a soggy enchilada.
How do I make this dairy-free?
Use dairy-free cream cheese and sour cream (available at most grocery stores), and double-check your tortillas for dairy if you’re especially sensitive. You’ll still enjoy rich, creamy Protein Creamy Chilli Chicken Enchiladas.
Final Thoughts
If you’re looking for a fresh spin on comfort food that ticks all the healthy, hearty, and satisfying boxes, these Protein Creamy Chilli Chicken Enchiladas are the answer. Give them a try, add your favorite finishing touches, and you’ll see why this is a recipe I make again and again. Get ready, because this might just become your most-requested dinner!
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Protein Creamy Chilli Chicken Enchiladas Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
These Easy Low Calorie High Protein Creamy Chilli Chicken Enchiladas are a delicious and satisfying meal that won’t weigh you down. Packed with flavor and protein, they are a healthier twist on a classic favorite.
Ingredients
For the Chicken Filling:
- 3–4 boneless, skinless chicken breasts
- 2 cloves fresh garlic, minced
- 4 oz reduced-fat cream cheese
- 1 tbsp chili powder
- 1 can diced green chiles
For the Enchiladas:
- 4 large whole wheat tortillas
- 1/2 cup light sour cream (for topping)
- 1 cup low sodium chicken broth
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and spray a baking dish with nonstick spray.
- Cook Chicken: Cook the chicken in a skillet over medium heat until golden brown (6-7 minutes per side). Shred the chicken once cooled.
- Prepare Filling: In a bowl, mix the shredded chicken, minced garlic, cream cheese, chili powder, and diced green chiles.
- Assemble Enchiladas: Lay the tortillas flat and fill each with the chicken mixture; roll tightly and place seam-side down in the baking dish.
- Make Sauce: In a saucepan, combine the chicken broth and remaining chili powder; simmer before pouring over the enchiladas.
- Bake: Cover the dish with foil and bake for 20-25 minutes until heated through; remove the foil to crisp the edges if desired.
Notes
- You can customize the level of heat by adjusting the amount of chili powder and green chiles.
- Feel free to add your favorite toppings such as diced tomatoes, avocado, or cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 280
- Sugar: 3g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Enchiladas, Chicken Enchiladas, Low Calorie, High Protein, Mexican Food
