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A baking dish filled with creamy chili chicken enchiladas topped with melted cheese and fresh herbs.

High Protein Creamy Chilli Chicken Enchiladas

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450 kcal

Ingredients
  

  • 600 g cooked shredded chicken breast
  • 8 high -protein or whole wheat tortillas
  • 200 g fat -free Greek yogurt
  • 250 ml red enchilada sauce
  • 150 g reduced -fat shredded Mexican blend cheese
  • 1 medium onion , finely diced
  • 1 bell pepper , finely diced
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 0.5 teaspoon sal t
  • 0.25 teaspoon black pepper

Instructions
 

  • Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit) and lightly grease a 9x13 inch baking dish.
  • In a large mixing bowl, combine the shredded chicken, diced onion, diced bell pepper, chili powder, garlic powder, salt, pepper, and 100g of the Greek yogurt.
  • Stir in 50ml of the enchilada sauce to the chicken mixture to ensure moisture.
  • Lay each tortilla flat and distribute the chicken filling evenly down the center of each.
  • Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
  • In a separate small bowl, whisk together the remaining enchilada sauce and the remaining 100g of Greek yogurt until smooth.
  • Pour the creamy chili sauce over the arranged enchiladas, ensuring full coverage.
  • Top with the shredded cheese and bake for 25 minutes until the cheese is melted and the sauce is bubbling.
  • Allow to rest for 5 minutes before serving.