If you love dishes that bring together bold flavors, satisfying textures, and a healthy twist, then this Easy Low Calorie High Protein Creamy Chilli Chicken Enchiladas Recipe is about to become your new favorite go-to meal. Imagine tender shredded chicken melded with zesty green chiles and a velvety cream cheese blend, all wrapped tight in warm whole wheat tortillas. It’s creamy, spicy, and packed with protein, making it perfect for anyone who wants a delicious dinner without the guilt or fuss. Ready in just 30 minutes, this recipe delivers comfort in every bite and keeps your healthy eating on point.
Ingredients You’ll Need
These simple, wholesome ingredients come together effortlessly to create layers of texture and rich flavor. Each component plays a crucial role, whether it’s the lean protein from chicken breasts, the subtle heat from chili powder, or the creamy tang from light sour cream topping.
- 3-4 boneless, skinless chicken breasts: The perfect lean protein base that stays juicy and tender when cooked.
- 2 cloves fresh garlic, minced: Adds aromatic depth and a subtle punch to the filling.
- 4 oz reduced-fat cream cheese: Brings creamy richness without unnecessary calories.
- 1 tbsp chili powder: Delivers the signature spicy warmth that enlivens the dish.
- 1 can diced green chiles: Adds a mild, zesty flavor and a bit of texture contrast.
- 4 large whole wheat tortillas: Provides fiber and a hearty base to hold all those amazing fillings.
- 1 cup low sodium chicken broth: Keeps the dish moist while letting the chili flavor shine through.
- 1/2 cup light sour cream: Used as a topping, it cools down the spices and adds a tangy finish.
How to Make Easy Low Calorie High Protein Creamy Chilli Chicken Enchiladas Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 350°F (175°C). Lightly coat a baking dish with nonstick spray so the enchiladas don’t stick and can bake evenly. This prep sets the stage for beautiful, golden edges.
Step 2: Cook and Shred the Chicken
Grab a skillet and heat it over medium. Cook your chicken breasts until they’re golden brown, about 6 to 7 minutes on each side. Once cooked, allow them to cool slightly so shredding is easy and mess-free. Shredded chicken gives that perfect texture that melts in your mouth.
Step 3: Mix the Filling
In a bowl, combine the shredded chicken with minced garlic, reduced-fat cream cheese, chili powder, and diced green chiles. Mix everything until it forms a creamy, spicy mixture that’s bursting with flavor and protein—this is the heart of your enchiladas.
Step 4: Assemble the Enchiladas
Lay each whole wheat tortilla flat and spoon the chicken mixture down the center. Roll them up tightly, then place each one seam-side down in your prepared baking dish to avoid unraveling during baking. This step brings all the delicious filling neatly together.
Step 5: Add Broth and Bake
In a small saucepan, combine the low sodium chicken broth and the remaining chili powder. Bring it to a gentle simmer to infuse flavor, then pour the spicy broth evenly over the rolled enchiladas. Cover the baking dish with foil to lock in moisture and bake for 20 to 25 minutes. For a delightful touch, remove the foil in the last few minutes to get those crisp, slightly caramelized edges we all love.
How to Serve Easy Low Calorie High Protein Creamy Chilli Chicken Enchiladas Recipe
Garnishes
The right garnishes can elevate your enchiladas from great to unforgettable. Top your freshly baked enchiladas with dollops of light sour cream to contrast the heat, sprinkle with fresh cilantro or chopped green onions for brightness, or add a squeeze of lime to bring a refreshing zing.
Side Dishes
Keep things light and balanced with a crisp green salad or colorful roasted veggies on the side. A simple avocado salsa or black bean salad also pairs beautifully, adding extra fiber and freshness without weighing down this already healthy dish.
Creative Ways to Present
If you’re feeling adventurous, try slicing these enchiladas into smaller, bite-size pieces for party platters or serve them in individual ramekins for personalized portions. Layer them with extra cheese and bake as a casserole for a cozy family-style meal that everyone will devour.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover enchiladas in an airtight container in the refrigerator. They keep well for up to 3 days, making them perfect for quick lunches or dinners during a busy week.
Freezing
This recipe freezes beautifully! Assemble the enchiladas in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When you’re ready, just thaw overnight in the fridge before baking. It’s convenience and flavor all in one.
Reheating
For best results, reheat leftovers in the oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy on the edges. You can also microwave individual portions for a quick meal, but the oven will maintain that delightful texture.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more richness and moisture to the filling. Just be sure to cook them thoroughly before shredding and mixing with the other ingredients.
Is there a substitute for cream cheese to keep it low calorie?
You can swap cream cheese for Greek yogurt or a light ricotta to maintain creaminess while cutting calories. Just be mindful of the texture changes these substitutions might bring.
Can these enchiladas be made gluten-free?
Definitely! Just replace the whole wheat tortillas with gluten-free tortillas, and you have a gluten-free version that still delivers amazing taste and nutrition.
How spicy is this recipe?
This enchilada recipe has a mild to moderate heat level thanks to the chili powder and green chiles, but you can easily adjust the spice by using more or less chili powder, or adding fresh jalapeños if you want more kick.
What’s the best way to shred chicken quickly?
After cooking, use two forks to pull the chicken apart, or throw the warm chicken breasts in a stand mixer with a paddle attachment on low speed for 30 seconds for hands-free shredding.
Final Thoughts
If you’re on the hunt for a flavorful, healthy, and satisfying meal, it’s time to dive into this Easy Low Calorie High Protein Creamy Chilli Chicken Enchiladas Recipe. It’s simple enough for weeknight dinners but impressive enough to share with friends. Don’t hesitate to make it your own with your favorite tweaks—either way, you’re in for a deliciously cozy, protein-packed treat.
Print
Easy Low Calorie High Protein Creamy Chilli Chicken Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes baking + 12-14 minutes stovetop chicken cooking
- Total Time: 35-40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Low Calorie
Description
These Easy Low Calorie High Protein Creamy Chilli Chicken Enchiladas are perfect for a quick, nutritious dinner. Made with lean chicken breasts and reduced-fat cream cheese, combined with chili powder and diced green chiles, these enchiladas deliver a creamy, flavorful dish without the guilt. Wrapped in whole wheat tortillas and baked to perfection, they’re topped with a light sour cream for an extra creamy touch while keeping the calorie count low.
Ingredients
Chicken Filling
- 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 (about 4 oz)
Wraps and Topping
- 4 large whole wheat tortillas
- 1 cup low sodium chicken broth
- 1/2 cup light sour cream (for topping)
- Nonstick cooking spray (for baking dish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and generously spray a baking dish with nonstick cooking spray to prevent sticking.
- Cook Chicken: Heat a skillet over medium heat and cook the chicken breasts for approximately 6-7 minutes per side until they turn golden brown and are fully cooked through. Remove from heat and allow the chicken to cool, then shred it finely using two forks.
- Prepare Filling: In a mixing bowl, combine the shredded chicken with minced garlic, reduced-fat cream cheese, chili powder, and diced green chiles. Stir well to create a creamy and seasoned chicken filling.
- Assemble Enchiladas: Lay each whole wheat tortilla flat on a clean surface. Spoon an even amount of the chicken mixture onto each tortilla, then roll them tightly and place them seam-side down in the prepared baking dish.
- Make Sauce and Pour: In a saucepan, combine the low sodium chicken broth with the remaining chili powder and simmer briefly to blend the flavors. Pour this sauce evenly over the rolled enchiladas in the baking dish.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes until heated through. Remove the foil during the last 5 minutes of baking to allow the edges to crisp up slightly.
- Serve: Once baked, let the enchiladas cool slightly, serve topped with the light sour cream for a creamy and cooling contrast to the spicy chicken filling.
Notes
- For extra spice, add chopped jalapeños to the chicken filling.
- Use shredded chicken from a rotisserie for a quicker version.
- Substitute light sour cream with Greek yogurt for an even healthier topping.
- Whole wheat tortillas add more fiber than regular tortillas, keeping the dish nutritious.
- Ensure chicken is fully cooked before shredding to avoid any food safety issues.
