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

Scale

2 cups cooked chicken breast, shredded
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
1 can (10 oz) red enchilada sauce
1 cup plain Greek yogurt (or light sour cream)
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 tsp chili powder
1 tsp cumin
Salt & black pepper to taste
6 whole wheat tortillas (or protein tortillas)
1 fresh jalapeño, sliced

Fresh cilantro leaves for garnish

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Instructions

Preheat oven to 375°F (190°C). Grease a baking dish.
Heat olive oil in a skillet, sauté onion and garlic until fragrant.
Stir in shredded chicken, chili powder, cumin, salt, and pepper. Mix well.
Add half of the enchilada sauce and Greek yogurt to create a creamy filling.
Spoon filling evenly into tortillas, roll tightly, and place seam side down in the baking dish.
Pour remaining enchilada sauce over the tortillas.
Sprinkle with cheddar and mozzarella cheese.
Bake for 20–25 minutes until bubbly and golden.

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.