How to Make Creamy Chilli Chicken Enchiladas for a High Protein Meal

Are you ready to spice up your dinner routine with a dish that’s not only delicious but also packed with protein? I know I am! Today, I’m excited to share my recipe for Easy Low Calorie High Protein Creamy Chilli Chicken Enchiladas. These enchiladas are perfect for quick family dinners and are sure to become a favorite in your household. Plus, they’re low in calories and high in flavor, making them a fantastic choice for anyone looking for Good For You Recipes that don’t skimp on taste!

Why You’ll Love This Recipe

• High in protein, making it a great option for a filling meal.
• Low in calories, so you can enjoy without the guilt.
• Easy to prepare, perfect for busy weeknights.
• Can be made ahead of time for meal prep.
• Deliciously creamy and packed with flavor!

Ingredients

To whip up these delightful enchiladas, you’ll need the following ingredients:

• 3-4 boneless, skinless chicken breasts
• 2 cloves fresh garlic, minced
• 4 oz reduced-fat cream cheese
• 4 large whole wheat tortillas
• 1/2 cup light sour cream (for topping)
• 1 tbsp chili powder
• 1 cup low sodium chicken broth
• 1 can diced green chiles

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s get cooking! Follow these simple steps to create your creamy chili chicken enchiladas:

1. Preheat your oven to 350°F (175°C) and spray a baking dish with nonstick spray.
2. In a skillet over medium heat, cook the chicken until golden brown, about 6-7 minutes per side. Once cooked, let it cool and shred it.
3. In a mixing bowl, combine the shredded chicken, minced garlic, cream cheese, chili powder, and diced green chiles. Mix until well combined.
4. Lay the tortillas flat and fill each with the chicken mixture. Roll them tightly and place them seam-side down in the prepared baking dish.
5. In a saucepan, combine the chicken broth and remaining chili powder. Bring to a simmer, then pour it over the enchiladas.
6. Cover the dish with foil and bake for 20-25 minutes until heated through. If you like crispy edges, remove the foil for the last few minutes of baking.

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your enchiladas turn out perfectly:

• For extra flavor, marinate the chicken in lime juice and spices before cooking.
• Feel free to add black beans or corn to the filling for added texture and nutrition.
• If you want to make this a 30-minute meal, use a rotisserie chicken instead of cooking your own!
• Top with fresh cilantro or avocado for a burst of freshness.

How to Serve

These creamy chili chicken enchiladas are perfect for a cozy family dinner. Serve them with:

• A side of light sour cream for drizzling.
• Fresh salsa or guacamole for dipping.
• A simple green salad to balance the meal.
• Rice or quinoa for a heartier option.

They also make a fantastic addition to your meal prep lunch ideas healthy eating high protein for the week!

Make Ahead and Storage

If you’re like me and love to plan ahead, these enchiladas are perfect for making in advance. Here’s how:

• Assemble the enchiladas and place them in the baking dish, but don’t bake them yet. Cover tightly with foil and refrigerate for up to 24 hours.
• When you’re ready to eat, simply bake them as directed.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

These yummy high protein dinners are not only a hit with the family but also a great way to enjoy a healthy meal for family without spending hours in the kitchen. I hope you enjoy making these yummy dinner recipes healthy as much as I do!

For more delicious recipes, check out my High Protein Creamy Chilli Chicken Enchiladas and High Protein Chicken Salad. Happy cooking!