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

Scale

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)

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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.