Low Calorie Creamy Chilli Chicken

This Easy Low Calorie High Protein Creamy Chilli Chicken Enchiladas recipe offers a perfect balance between health and taste. It delivers a creamy, flavorful dish that is also packed with protein and low in calories, making it ideal for anyone wanting a satisfying meal without the guilt. Ready in under 30 minutes, it fits perfectly into busy weeknight dinners or casual occasions when you want something comforting but nutritious.

I first tested this recipe during a hectic week, and it quickly became a favorite because it warms you up and leaves you feeling great without weighing you down.

Ingredients

• Boneless skinless chicken breasts: lean protein that keeps the dish filling while supporting muscle repair look for firm, fresh cuts
• Fresh garlic: adds robust flavor and depth select plump cloves without blemishes
• Reduced-fat cream cheese: keeps the enchiladas creamy without excess calories soft and spreadable varieties work best
• Whole wheat tortillas: provide fiber and a nutritious base choose large ones to comfortably hold the filling
• Light sour cream: adds tanginess on top using low-fat versions cuts back on calories but still gives richness
• Chili powder: essential for the signature spicy kick adjust amount to suit your heat tolerance
• Low sodium chicken broth: creates the sauce base helping control sodium content and adding moisture
• Diced green chiles: mild heat and complexity canned varieties are convenient and flavorful

Step-by-Step Instructions

Preheat the Oven:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Lightly spray a baking dish with nonstick cooking spray so the enchiladas do not stick during baking.

Cook the Chicken:

Place the chicken breasts in a skillet over medium heat. Cook for about six to seven minutes on each side until they are golden brown and cooked through. Once slightly cooled, shred the chicken thoroughly using two forks to prepare the filling.

Prepare the Filling:

In a mixing bowl, combine the shredded chicken with minced garlic, cream cheese, chili powder, and diced green chiles. Mix until all ingredients are evenly incorporated and creamy.

Assemble the Enchiladas:

Lay tortillas flat on a clean surface. Spoon a generous but manageable portion of the chicken filling onto each tortilla. Roll them tightly to ensure they hold their shape. Arrange the rolled tortillas seam-side down in the prepared baking dish.

Make the Sauce:

In a saucepan, bring together the low sodium chicken broth and remaining chili powder over medium heat. Allow it to simmer gently, then pour the sauce evenly over the tortillas in the baking dish.

Bake:

Cover the dish with foil and bake in the preheated oven for about 20 to 25 minutes until heated through. Remove the foil during the last five minutes if you prefer a lightly crispy edge. When finished, transfer the enchiladas to plates and drizzle with light sour cream as a finishing touch.

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My favorite ingredient is the diced green chiles because they add subtle heat without overpowering the creamy filling. I remember making this for a family gathering and everyone was asking for the recipe because the combination of creamy and spicy was so comforting and satisfying.

Storage tips

If you have leftovers, store them in an airtight container in your refrigerator for up to three days. For longer storage, wrap tightly with plastic wrap and foil and freeze for up to three months. When reheating, bake covered at 350 degrees Fahrenheit until warmed through to preserve moisture and flavor. Microwave reheating works well for single servings with about two minutes on high.

Ingredient substitutions

If you do not have cream cheese, Greek yogurt makes a great lower calorie alternative that boosts protein and adds creaminess. You can swap whole wheat tortillas for corn tortillas for a different texture or if you have gluten sensitivities. If you want to increase the vegetable content, chopped bell peppers or fresh spinach added to the filling will work beautifully with the existing flavors.

Serving suggestions

Serve these enchiladas with a fresh salad to balance the richness with crisp, refreshing textures. Rice or roasted potatoes complement the dish by soaking up the creamy chili sauce beautifully. A slice of crusty bread is perfect for mopping up any leftover sauce on your plate.

Cultural context

Enchiladas are a classic Mexican dish traditionally made with corn tortillas and often filled with cheese, meat, or beans. This recipe takes inspiration from that tradition but adapts it to be healthier and more accessible with ingredients like whole wheat tortillas and lean chicken breast. The creamy chili sauce offers a modern twist that enhances flavor while keeping calories low.

Pro Tips

• Make sure to not skip shredding the chicken finely as it helps the filling hold together and blend better with cream cheese
• Avoid overstuffing your tortillas to prevent them from breaking or making the bake messy moderate filling is key
• Baking covered at first locks in moisture but uncover near the end to create pleasant crispy edges that add texture

Commonly Asked Questions

→ What makes these enchiladas high in protein?

Using lean boneless chicken breasts as the main filling boosts protein content, supporting muscle repair without adding excess fat.

→ Can I make these enchiladas vegetarian?

Yes, substitute the chicken with beans, tofu, or a plant-based protein, and maintain the creamy texture with dairy or dairy alternatives.

→ How do I store leftovers?

Keep enchiladas in an airtight container in the refrigerator for up to three days or freeze for up to three months, preserving flavor and texture.

→ Can I prepare these enchiladas ahead of time?

Absolutely. Prepare the filling and sauce in advance, then assemble and refrigerate for up to two days before baking for convenience.

→ What sides complement these enchiladas?

Fresh salads, steamed rice, or roasted vegetables enhance the meal by adding contrasting textures and balanced flavors.