A Brief History of Enchiladas
Enchiladas trace their roots back to ancient Mexico, where indigenous people wrapped tortillas around fish or game meat. With the introduction of cheese and sauces during Spanish colonization, enchiladas evolved into the hearty, baked dish we know today. Over time, variations emerged across regions—red, green, creamy, and spicy sauces all became popular. Today, enchiladas are enjoyed worldwide as a customizable, comforting meal filled with meats, beans, or vegetables, and topped with luscious sauces and melty cheese.
High Protein Creamy Chili Chicken Enchiladas – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 enchiladas 1x
Description
These High Protein Creamy Chili Chicken Enchiladas are cheesy, spicy, and satisfying—everything you want in a comfort meal. Made with tender chicken, bold chili spices, and a creamy sauce, this dish delivers flavor and nutrition in every bite. Perfect for cozy fall dinners, game days, or family gatherings, these enchiladas are a healthier twist on the classic, packed with protein to keep you full and energized.
Ingredients
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2 cups cooked, shredded chicken breast
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1 tbsp olive oil
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1 small onion, diced
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2 garlic cloves, minced
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1 tsp chili powder
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1 tsp cumin
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1 tsp smoked paprika
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1 cup Greek yogurt (or light sour cream)
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1 cup enchilada sauce (red or green)
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1/2 cup shredded cheddar cheese
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1/2 cup shredded mozzarella cheese
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6 whole wheat tortillas (8-inch)
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1 jalapeño, sliced (optional garnish)
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Fresh cilantro, chopped (optional garnish)
Instructions
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Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
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In a skillet, heat olive oil. Sauté onion and garlic until softened.
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Stir in chicken, chili powder, cumin, and smoked paprika. Cook for 2–3 minutes.
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Add Greek yogurt and half of the enchilada sauce, mixing until creamy.
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Spoon chicken mixture into tortillas, roll tightly, and place seam-side down in baking dish.
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Pour remaining enchilada sauce over the top, then sprinkle with cheddar and mozzarella.
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Bake for 20–25 minutes, until cheese is melted and bubbly.
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Garnish with cilantro and jalapeños before serving.
Notes
Swap chicken for ground turkey or beef for variety.
Use low-carb tortillas to keep the recipe lighter.
Add black beans or corn to boost fiber and texture.
FAQ Section
1. Can I make these enchiladas ahead of time?
Yes! You can prepare and assemble them up to 24 hours in advance. Cover with foil and refrigerate, then bake when ready to serve.
2. How do I make this dish spicier?
Use a hot enchilada sauce, extra chili powder, or add diced jalapeños directly into the chicken filling for a fiery kick.
3. Can I freeze chicken enchiladas?
Absolutely! Freeze unbaked enchiladas in a covered dish. When ready to enjoy, thaw overnight in the fridge and bake as directed.
