Easy Low Calorie High Protein Creamy Chilli Chicken Enchiladas
If you’re searching for a quick, nutritious meal that satisfies your cravings, look no further than these Easy Low Calorie High Protein Creamy Chilli Chicken Enchiladas. Perfect for busy weeknights, this recipe combines tender shredded chicken with a creamy chili sauce, all wrapped in whole wheat tortillas. Not only are they easy to prepare, but they’re also customizable to please even the pickiest eaters.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 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
- 4 large whole wheat tortillas
- 1 cup low sodium chicken broth
- 1/2 cup light sour cream (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, cook the chicken for 6-7 minutes per side until golden brown. Shred once cooled.
- Mix shredded chicken with garlic, cream cheese, chili powder, and green chiles.
- Fill tortillas with the mixture and roll tightly; place seam-side down in a greased baking dish.
- Combine chicken broth and remaining chili powder in a saucepan; simmer before pouring over enchiladas.
- Bake covered with foil for 20-25 minutes; uncover for crispy edges during the last few minutes.
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg