Easy Low Calorie Creamy Chilli (Printable Version)
# What You'll Need:
→ Protein
01 -
600-800 g boneless, skinless chicken breasts
→ Aromatics & Spices
02 -
3 cloves fresh garlic, minced
03 -
15 g chili powder
→ Dairy & Creamy Ingredients
04 -
120 g reduced-fat cream cheese
05 -
60 g light sour cream
→ Vegetables & Additions
06 -
120 g diced green chiles (canned)
→ Grains
07 -
6 large whole wheat tortillas
→ Liquids
08 -
240 ml low sodium chicken broth
# Step-by-Step Directions:
01 -
Set oven temperature to 175°C and lightly grease a baking dish with nonstick spray.
02 -
Heat a skillet over medium heat. Cook the chicken breasts approximately 6-7 minutes per side until fully cooked and golden brown. Allow to cool slightly, then shred using two forks.
03 -
In a mixing bowl, blend shredded chicken, minced garlic, cream cheese, chili powder, and diced green chiles until uniformly combined.
04 -
Lay each tortilla flat. Distribute the filling evenly among them, roll tightly, and place seam-side down in the baking dish.
05 -
Combine low sodium chicken broth and remaining chili powder in a saucepan over medium heat. Simmer briefly, then pour over the rolled tortillas in the dish.
06 -
Cover the dish with aluminum foil and bake for 20-25 minutes. Remove foil in the last five minutes if a crispy top is desired.
07 -
Transfer enchiladas to serving plates and drizzle with light sour cream.
# Helpful Notes:
01 -
Ensure ingredients are at room temperature before cooking for even results.
02 -
Avoid overfilling tortillas to maintain shape and prevent leaking during baking.
03 -
These enchiladas freeze well and can be reheated in the oven for convenient meals.