High Protein Creamy Chilli Chicken Enchiladas
Creamy, high-protein enchiladas filled with shredded chicken and cheese, baked until golden and bubbly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: High Protein
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup cream cheese, softened
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) diced green chilies
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 small flour or corn tortillas
- 1 cup enchilada sauce
- Chopped cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
- Combine the shredded chicken, cream cheese, half of the shredded cheese, green chilies, cumin, garlic powder, salt, and pepper in a mixing bowl.
- Spread a small amount of enchilada sauce at the bottom of the prepared baking dish.
- Spoon the chicken mixture onto each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the tortillas and sprinkle with the rest of the cheese.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes until bubbly.
Notes
Let the enchiladas rest for 5 minutes before slicing for clean servings. A squeeze of fresh lime enhances the flavor.