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

High Protein Creamy Chilli Chicken Enchiladas

Cheesy, spicy, protein-packed chicken enchiladas with creamy filling and melted cheese. Perfect comfort food that fits your fitness goals.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 3 boneless, skinless chicken breasts about 1.5-2 lbs total, pounded to ½-inch thickness
  • 2 cloves garlic minced
  • 4 oz reduced-fat cream cheese softened to room temperature
  • 6 large whole wheat tortillas
  • 1/3 cup light sour cream for topping
  • 1 tablespoon chili powder divided, adjust to taste
  • 1 cup low sodium chicken broth
  • 4 oz diced green chiles one can
  • 1 cup shredded Mexican cheese blend
  • fresh cilantro chopped, for garnish
  • nonstick cooking spray

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Large mixing bowl
  • Small saucepan
  • Two forks for shredding
  • Aluminum foil
  • Microwave

Method
 

  1. Preheat oven to 350°F (175°C) and lightly coat a 9x13-inch baking dish with nonstick spray.
  2. Heat a skillet over medium heat and cook chicken breasts for 7-8 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then shred using two forks.
  3. In a large mixing bowl, combine shredded chicken, minced garlic, softened cream cheese, 2 teaspoons of the chili powder, and diced green chiles. Mix thoroughly until cream cheese creates a smooth, creamy coating.
  4. Warm tortillas for 15-20 seconds in the microwave to make them pliable. Divide filling evenly among 6 tortillas (approximately ½ cup each), spooning it down the center, roll tightly, and place seam-side down in the prepared baking dish.
  5. In a small saucepan, combine chicken broth with the remaining 1 teaspoon chili powder and simmer for 2-3 minutes. Pour evenly over the rolled enchiladas, then sprinkle shredded cheese on top.
  6. Cover dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes until cheese is melted and bubbling with lightly browned spots. Let rest 3-4 minutes before serving.
  7. Top each serving with a dollop of light sour cream and fresh chopped cilantro.

Notes

Short on time? Use rotisserie chicken for quicker prep. Adjust spice level by swapping chili powder for smoked paprika for milder flavor. These freeze beautifully either before or after baking - wrap tightly and freeze for up to 2 months.