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.