Easy Low Calorie High Protein Creamy Chilli Chicken Enchiladas
If you’re craving a delicious yet health-conscious meal, these Easy Low Calorie High Protein Creamy Chilli Chicken Enchiladas are the perfect solution. Combining tender shredded chicken with a rich, creamy chili sauce and wrapped in whole wheat tortillas, this recipe is both satisfying and nutritious. Ready in under 30 minutes, they’re ideal for busy weeknights or casual gatherings with friends and family. Plus, you can easily customize the ingredients to suit your taste preferences. Trust us; once you try these enchiladas, they will become a staple in your kitchen!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- 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) and spray a baking dish with nonstick spray.
- Cook the chicken in a skillet over medium heat until golden brown (about 6-7 minutes per side). Let cool slightly before shredding.
- In a large bowl, combine shredded chicken, minced garlic, cream cheese, chili powder, and diced green chiles.
- Lay each tortilla flat and fill them with the chicken mixture. Roll tightly and place seam-side down in the prepared baking dish.
- In a saucepan, heat chicken broth with remaining chili powder for a few minutes before pouring it over the enchiladas.
- Cover with foil and bake for about 20-25 minutes until heated through.
Nutrition
- Serving Size: 1 enchilada (approximately 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg