A Little History of Enchiladas
Enchiladas originated in Mexico, dating back to the Aztec civilization where tortillas were dipped in chili sauces and filled with small amounts of fish or beans. Spanish colonization later influenced the dish with cheese, meats, and spices, creating the enchiladas we know today. Over time, enchiladas spread worldwide, each culture adding unique twists. The creamy chicken enchilada variation became popular in Tex-Mex cuisine, where cream and cheese balance the heat of the chili, making it a comforting, hearty meal. Today, high-protein versions offer both indulgence and nutrition in one dish.
High Protein Creamy Chilli 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 chilli chicken enchiladas are cheesy, spicy, and incredibly satisfying. Perfect for weeknight dinners, family gatherings, or game-day spreads, they bring together tender chicken, a creamy chili-spiced filling, and golden melted cheese. Packed with protein and bursting with bold flavor, this dish is a healthier twist on classic Tex-Mex comfort food. Every bite delivers the perfect balance of creaminess and heat, making it a meal you’ll crave again and again.
Ingredients
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2 cups cooked chicken breast, shredded
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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 can (10 oz) red enchilada sauce
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1 cup plain Greek yogurt (or light sour cream)
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1 cup shredded cheddar cheese
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1 cup shredded mozzarella cheese
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1 tsp chili powder
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1 tsp cumin
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Salt & black pepper to taste
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6 whole wheat tortillas (or protein tortillas)
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1 fresh jalapeño, sliced
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Fresh cilantro leaves for garnish
Instructions
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Preheat oven to 375°F (190°C). Grease a baking dish.
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Heat olive oil in a skillet, sauté onion and garlic until fragrant.
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Stir in shredded chicken, chili powder, cumin, salt, and pepper. Mix well.
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Add half of the enchilada sauce and Greek yogurt to create a creamy filling.
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Spoon filling evenly into tortillas, roll tightly, and place seam side down in the baking dish.
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Pour remaining enchilada sauce over the tortillas.
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Sprinkle with cheddar and mozzarella cheese.
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Bake for 20–25 minutes until bubbly and golden.
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Garnish with fresh cilantro and jalapeño slices before serving.
Notes
Swap chicken for ground turkey or beef for variety.
Use light cheese to reduce calories.
Add black beans or spinach for extra protein and fiber.
FAQs
1. Can I make these enchiladas ahead of time?
Yes! Assemble them up to 24 hours ahead, cover, and refrigerate. When ready, bake as directed. This makes them perfect for meal prep or entertaining.
2. How can I make this recipe spicier?
Use hot enchilada sauce, add diced jalapeños to the filling, or mix in chipotle peppers for a smoky heat. Adjust spice levels based on preference.
3. Can I freeze these enchiladas?
Absolutely. Prepare and assemble as usual, then wrap tightly with foil and freeze. When ready, bake from frozen at 375°F, adding 10–15 minutes extra cooking time.
