High Protein Creamy Chilli Chicken Enchiladas
Warm and comforting High Protein Creamy Chilli Chicken Enchiladas combines creamy goodness with a spicy kick, making it a perfect dish for chilly evenings.
Ingredients
For the enchiladas
- 1 lb Boneless, Skinless Chicken Breasts Cooked and shredded
- 6 large Whole Wheat Tortillas For wrapping the filling
- 1 cup Shredded Mexican Cheese Blend For filling and topping
- 1/3 cup Light Sour Cream Adds creaminess to the filling
- 1 can Diced Green Chiles (4 oz) Optional: adjust heat to taste
- 2 cloves Garlic, minced For flavor
- 4 oz Reduced-Fat Cream Cheese For creaminess
- 1 tbsp Chili Powder Adjust to taste
- 1 cup Low Sodium Chicken Broth For moisture when baking
- Chopped Cilantro For garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the chicken in a skillet over medium heat for 6-8 minutes until no longer pink. Shred or dice the chicken.
- In a large bowl, mix the cooked chicken, minced garlic, cream cheese, diced green chiles, light sour cream, chili powder, and half of the shredded cheese.
Assembly
- Spoon about 1/3 cup of the chicken mixture into each tortilla and roll tightly, placing seam-side down in a greased baking dish.
- Heat the low sodium chicken broth in a small saucepan until simmering, then pour it evenly over the enchiladas.
- Top with the remaining shredded cheese.
Cooking
- Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden.
- Garnish with chopped cilantro before serving.
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Notes
Serve with a side salad or steamed vegetables. Consider toppings like light sour cream or salsa for added flavor.