These High Protein Creamy Chilli Chicken Enchiladas are the ultimate comfort food for any occasion. Whether it’s a cozy family dinner or a meal prep for the week, these enchiladas deliver on flavor and nutrition. Packed with lean protein and creamy goodness, they are both satisfying and healthy, making them a fantastic choice for fitness enthusiasts and food lovers alike.
Why You’ll Love This High Protein Creamy Chilli Chicken Enchiladas
This dish is sure to impress everyone at your table.
- Protein-Packed Delight: Each serving is loaded with lean chicken, helping you meet your dietary goals.
- Quick and Easy: Perfect for weeknight dinners, these enchiladas come together in just 45 minutes.
- Versatile Flavor: The combination of cream cheese and chili powder creates a rich taste that can be adjusted to your liking.
- Healthy Comfort Food: With whole wheat tortillas and reduced-fat ingredients, you can indulge without guilt.
- Leftover Friendly: Enjoy the deliciousness again the next day—if there are any leftovers!
Tools and Preparation
Having the right tools makes cooking easier and more enjoyable. Here’s what you’ll need.
Essential Tools and Equipment
- Nonstick skillet
- Baking dish
- Mixing bowl
- Small saucepan
- Forks (for shredding chicken)
Importance of Each Tool
- Nonstick skillet: Prevents sticking and makes cooking chicken hassle-free.
- Baking dish: Perfectly holds your enchiladas while they bake to cheesy perfection.
- Mixing bowl: Allows you to easily combine ingredients for a smooth filling.
Ingredients
For the Chicken Filling
- 3–4 boneless, skinless chicken breasts
- 2 cloves garlic, minced
- 4 oz reduced-fat cream cheese
- 1 tbsp chili powder (adjust to taste)
- 1 can (4 oz) diced green chiles
For Assembling
- 6 large whole wheat tortillas
- 1 cup shredded Mexican cheese blend
- Chopped cilantro (for garnish)
For Topping
- 1/3 cup light sour cream
- 1 cup low sodium chicken broth
- Nonstick cooking spray
How to Make High Protein Creamy Chilli Chicken Enchiladas
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a baking dish with nonstick cooking spray to prevent sticking.
Step 2: Cook the Chicken
In a nonstick skillet over medium heat:
1. Cook the chicken breasts for about 6–7 minutes per side until fully cooked.
2. After cooking, let them cool slightly before shredding using two forks.
Step 3: Make the Filling
In a mixing bowl:
1. Combine shredded chicken with minced garlic, cream cheese, chili powder, and diced green chiles.
2. Mix until creamy and well blended.
Step 4: Assemble the Enchiladas
For assembly:
1. Take each tortilla and fill it with about 1/4 cup of the chicken mixture.
2. Roll up each tortilla tightly and place them seam-side down in the greased baking dish.
Step 5: Prepare the Sauce
In a small saucepan:
1. Simmer low sodium chicken broth with additional chili powder over medium heat.
2. Pour this sauce evenly over the assembled enchiladas in the baking dish.
Step 6: Bake the Enchiladas
Cover the baking dish with foil:
1. Bake for 20–25 minutes in the preheated oven.
2. Remove foil during the last 5 minutes to achieve crispy edges.
Step 7: Serve with Toppings
Once baked:
1. Remove from oven and let cool slightly.
2. Top with light sour cream and garnish with chopped cilantro before serving.
Enjoy your delicious High Protein Creamy Chilli Chicken Enchiladas!
How to Serve High Protein Creamy Chilli Chicken Enchiladas
Serving your High Protein Creamy Chilli Chicken Enchiladas can elevate the dining experience. Here are some creative ideas to enhance your meal and impress your guests.
Garnish with Fresh Ingredients
- Chopped Cilantro: Adds a fresh, herbal note that complements the spicy flavor.
- Sliced Avocado: Creamy avocado provides a rich texture and balances heat.
- Lime Wedges: A squeeze of lime juice brightens up the dish.
Pair with Sides
- Mexican Rice: Fluffy rice seasoned with spices makes a great base for enchiladas.
- Black Beans: Protein-rich beans add heartiness and fiber to your meal.
- Corn Salad: A refreshing corn salad brings sweetness and crunch.
Offer Extra Toppings
- Light Sour Cream: Provides a cool contrast to the spicy enchiladas.
- Pico de Gallo: Fresh salsa enhances flavor with its zesty freshness.
- Hot Sauce: For those who enjoy extra heat, hot sauce can be a fantastic addition.
How to Perfect High Protein Creamy Chilli Chicken Enchiladas
To ensure your High Protein Creamy Chilli Chicken Enchiladas turn out perfectly every time, consider these helpful tips.
- Use Lean Chicken: Opting for lean chicken breasts keeps the dish healthy without sacrificing taste.
- Control the Spice: Adjust chili powder based on your spice tolerance to make it enjoyable for everyone.
- Soften Tortillas: Warm tortillas briefly in the microwave to prevent cracking when rolling them up.
- Layer Cheese Generously: Adding extra cheese on top enhances flavor and creates a deliciously gooey texture.
- Let It Rest Before Serving: Allowing enchiladas to sit for a few minutes helps meld flavors and makes serving easier.
- Experiment with Fillings: Feel free to add veggies or beans into the chicken mixture for added nutrition and variety.
Best Side Dishes for High Protein Creamy Chilli Chicken Enchiladas
Pairing side dishes with your High Protein Creamy Chilli Chicken Enchiladas can create a well-rounded meal. Here are some delightful options that complement this dish beautifully.
- Spanish Rice: A classic side that is flavorful and pairs nicely with the enchiladas.
- Refried Beans: Creamy refried beans provide additional protein and help balance flavors.
- Guacamole: This creamy avocado dip adds richness and pairs well with spicy dishes.
- Steamed Broccoli: Lightly steamed broccoli offers a healthy crunch and vibrant color to your plate.
- Grilled Corn on the Cob: Sweet grilled corn adds a smoky flavor that contrasts well with the heat of the enchiladas.
- Mixed Green Salad: A simple salad dressed lightly keeps things fresh while offering crispness alongside the richness of enchiladas.
Common Mistakes to Avoid
Making High Protein Creamy Chilli Chicken Enchiladas can be easy, but avoiding common pitfalls is key for a successful dish.
- Incorrect Chicken Cooking Time: Cooking the chicken for too long or too short can lead to dryness or undercooked meat. Always ensure it reaches an internal temperature of 165°F (75°C).
- Not Shredding Chicken Properly: Leaving chicken in large pieces makes rolling enchiladas difficult. Shred the chicken finely for easier stuffing and even flavor distribution.
- Skipping the Sauce: Some may skip making the sauce, leading to dry enchiladas. The sauce adds moisture and flavor, so don’t skip this step.
- Using Regular Tortillas: Opting for regular tortillas instead of whole wheat can increase calories and decrease fiber content. Whole wheat tortillas are healthier and add texture.
- Overloading with Filling: Stuffing too much filling into the tortillas can cause them to tear. Fill each tortilla moderately to ensure they roll up nicely without breaking.
Storage & Reheating Instructions
Refrigerator Storage
- Store enchiladas in an airtight container.
- They will last for up to 3–4 days in the refrigerator.
Freezing Instructions
- Wrap enchiladas tightly in plastic wrap or aluminum foil.
- Place them in a freezer-safe container or bag; they can be frozen for up to 2–3 months.
Reheating Instructions
- Oven: Preheat oven to 350°F (175°C). Cover enchiladas with foil and bake for about 20 minutes until heated through.
- Microwave: Place one or two enchiladas on a microwave-safe plate. Heat on high for 1-2 minutes, checking frequently.
- Stovetop: Heat a skillet over medium heat, add a splash of broth, and cover while reheating for about 5-7 minutes.
Frequently Asked Questions
Here are some common questions about making High Protein Creamy Chilli Chicken Enchiladas.
Can I use different proteins in these enchiladas?
Yes, you can substitute chicken with turkey, beef, or even beans for a vegetarian option.
How spicy are these High Protein Creamy Chilli Chicken Enchiladas?
The spice level depends on the amount of chili powder used. Adjust according to your preference!
Can I make these enchiladas ahead of time?
Absolutely! You can prepare them up to a day in advance and simply bake when ready to serve.
What toppings go well with High Protein Creamy Chilli Chicken Enchiladas?
Consider fresh cilantro, avocado slices, or extra light sour cream as delicious toppings.
Final Thoughts
These High Protein Creamy Chilli Chicken Enchiladas are not only delightful but also customizable. Whether you prefer more spice or different fillings, this recipe fits various tastes and dietary needs. Enjoy them as a cozy dinner option that’s perfect for meal prep!
High Protein Creamy Chilli Chicken Enchiladas
- Total Time: 45 minutes
- Yield: Serves approximately 6
Description
Indulge in the deliciousness of High Protein Creamy Chilli Chicken Enchiladas, a satisfying meal that combines comfort and nutrition in every bite. Perfect for weeknight dinners or meal prep, these enchiladas are loaded with lean chicken, creamy cheese, and zesty spices, making them a crowd-pleaser for both fitness enthusiasts and food lovers alike. The whole wheat tortillas provide a wholesome touch, ensuring you can enjoy this dish without guilt. Plus, with easy preparation and versatile flavor adjustments, you can customize it to your taste. Get ready to impress your family and friends with this delightful recipe!
Ingredients
- 3–4 boneless, skinless chicken breasts
- 2 cloves garlic, minced
- 4 oz reduced-fat cream cheese
- 1 tbsp chili powder (adjust to taste)
- 1 can (4 oz) diced green chiles
- 6 large whole wheat tortillas
- 1 cup shredded Mexican cheese blend
- Chopped cilantro (for garnish)
- 1/3 cup light sour cream
- 1 cup low sodium chicken broth
- Nonstick cooking spray
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a baking dish with nonstick cooking spray.
- In a nonstick skillet over medium heat, cook chicken breasts for about 6–7 minutes per side until fully cooked. Shred the chicken using forks after cooling slightly.
- In a mixing bowl, combine shredded chicken with minced garlic, cream cheese, chili powder, and diced green chiles until creamy.
- Fill each tortilla with about 1/4 cup of the mixture, roll tightly, and place seam-side down in the baking dish.
- In a small saucepan, simmer low sodium chicken broth with additional chili powder; pour over enchiladas.
- Cover with foil and bake for 20–25 minutes; remove foil during the last 5 minutes for crisp edges.
- Let cool slightly before serving topped with light sour cream and chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 200g)
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 60mg
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