When the weather cools down and days grow shorter, I always find myself reaching for recipes that wrap me in warmth and nostalgia. Among my favorites is a dish that has earned its place in our family’s dinner rotation—creamy chilli chicken enchiladas. The combination of gently spiced chicken, velvety cream cheese, and hearty tortillas baked under a cozy chili sauce is nothing short of comforting.
I first made these enchiladas during a time I was craving something indulgent but was trying to keep my meals light and protein-rich. They surprised me—not only because they hit that comforting, cheesy spot—but also because they felt so nourishing and energizing. Over time, they’ve become a Sunday night ritual and a dependable choice for meal prep.
This dish carries the spirit of classic Mexican comfort food, but with a wholesome twist. It offers the flavor of slow-cooked meals with a fraction of the effort, and better yet, a fraction of the calories.
Why You’ll Love This Recipe
- Light but Indulgent: Creamy, cheesy texture without the heaviness
- High in Protein: Thanks to lean chicken breast and light dairy
- Great for Meal Prep: Make ahead, freeze, or reheat for busy days
- Customizable: Add vegetables or spice it up to suit your mood
- Family-Friendly: Mild enough for kids, but flavorful enough for adults
A Cozy Tradition: Creamy Chilli Chicken Enchiladas
Description
When the weather cools down and days grow shorter, I always find myself reaching for recipes that wrap me in warmth and nostalgia. Among my favorites is a dish that has earned its place in our family’s dinner rotation—creamy chilli chicken enchiladas. The combination of gently spiced chicken, velvety cream cheese, and hearty tortillas baked under a cozy chili sauce is nothing short of comforting.
I first made these enchiladas during a time I was craving something indulgent but was trying to keep my meals light and protein-rich. They surprised me—not only because they hit that comforting, cheesy spot—but also because they felt so nourishing and energizing. Over time, they’ve become a Sunday night ritual and a dependable choice for meal prep.
This dish carries the spirit of classic Mexican comfort food, but with a wholesome twist. It offers the flavor of slow-cooked meals with a fraction of the effort, and better yet, a fraction of the calories.
Ingredients
- 3 boneless, skinless chicken breasts
- 2 cloves garlic, finely minced
- 3 oz reduced-fat cream cheese (Neufchâtel style)
- 4 whole-wheat low-carb tortillas
- ¼ cup plain non-fat Greek yogurt (for topping)
- 1 tbsp chili powder
- ¾ cup low-sodium chicken broth
- 1 (4 oz) can diced green chiles
- Optional: fresh cilantro, chopped scallions, lime wedges
Instructions
Step 1: Poach and Shred the Chicken
In a medium saucepan, poach the chicken breasts in lightly salted water for about 15 minutes until cooked through. Let them cool slightly before shredding with two forks. Poaching keeps the meat juicy and low in added fats.
Step 2: Prepare the Creamy Filling
In a large mixing bowl, combine shredded chicken, minced garlic, reduced-fat cream cheese, chili powder, and the can of diced green chiles. Stir until the mixture is well blended and creamy. The cream cheese melts just enough to coat the chicken in a luscious layer.
Step 3: Roll the Enchiladas
Spoon about ½ cup of the filling into each whole-wheat tortilla. Roll each one tightly and place seam-side down in a greased baking dish.
Step 4: Create the Sauce
In a small saucepan, warm the chicken broth and an extra pinch of chili powder. Let it simmer for about 2–3 minutes. Pour this warm broth evenly over the rolled tortillas. It’ll soak into the dish during baking, keeping everything tender.
Step 5: Bake to Perfection
Cover the baking dish with foil and bake at 350°F (175°C) for 20 minutes. Uncover and bake an additional 5 minutes for a touch of golden crispness around the edges.
Step 6: Serve with Fresh Toppings
Top each serving with a spoonful of Greek yogurt instead of sour cream. Garnish with chopped cilantro or scallions and a squeeze of lime if desired.
Notes
This recipe can easily be doubled if you’re serving a crowd or prepping meals for the week. The flavors actually deepen after a day in the fridge.
INGREDIENTS YOU’LL NEED:
- 3 boneless, skinless chicken breasts
- 2 cloves garlic, finely minced
- 3 oz reduced-fat cream cheese (Neufchâtel style)
- 4 whole-wheat low-carb tortillas
- ¼ cup plain non-fat Greek yogurt (for topping)
- 1 tbsp chili powder
- ¾ cup low-sodium chicken broth
- 1 (4 oz) can diced green chiles
- Optional: fresh cilantro, chopped scallions, lime wedges
How to Make Creamy Chilli Chicken Enchiladas
STEP-BY-STEP INSTRUCTIONS:
Step 1: Poach and Shred the Chicken
In a medium saucepan, poach the chicken breasts in lightly salted water for about 15 minutes until cooked through. Let them cool slightly before shredding with two forks. Poaching keeps the meat juicy and low in added fats.
Step 2: Prepare the Creamy Filling
In a large mixing bowl, combine shredded chicken, minced garlic, reduced-fat cream cheese, chili powder, and the can of diced green chiles. Stir until the mixture is well blended and creamy. The cream cheese melts just enough to coat the chicken in a luscious layer.
Step 3: Roll the Enchiladas
Spoon about ½ cup of the filling into each whole-wheat tortilla. Roll each one tightly and place seam-side down in a greased baking dish.
Step 4: Create the Sauce
In a small saucepan, warm the chicken broth and an extra pinch of chili powder. Let it simmer for about 2–3 minutes. Pour this warm broth evenly over the rolled tortillas. It’ll soak into the dish during baking, keeping everything tender.
Step 5: Bake to Perfection
Cover the baking dish with foil and bake at 350°F (175°C) for 20 minutes. Uncover and bake an additional 5 minutes for a touch of golden crispness around the edges.
Step 6: Serve with Fresh Toppings
Top each serving with a spoonful of Greek yogurt instead of sour cream. Garnish with chopped cilantro or scallions and a squeeze of lime if desired.
HELPFUL TIPS
- Add vegetables: Sautéed zucchini, spinach, or bell peppers blend well with the creamy chicken filling.
- Spice control: Adjust the heat by using mild or hot green chiles, or a dash of cayenne.
- Tortilla choice: High-fiber or low-carb tortillas work great and keep the carbs down.
- Make it freezer-friendly: Assemble, freeze before baking, then thaw and bake fresh.
DETAILS
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: High-Protein, Low-Calorie
NOTES
This recipe can easily be doubled if you’re serving a crowd or prepping meals for the week. The flavors actually deepen after a day in the fridge.
NUTRITIONAL INFORMATION (per serving)
- Calories: ~295
- Protein: ~30 g
- Carbohydrates: ~22 g
- Fat: ~10 g
- Fiber: ~6 g
- Sugar: ~3 g
FREQUENTLY ASKED QUESTIONS
What is a creamy chicken enchilada?
A creamy chicken enchilada is a flavorful Mexican-inspired dish made with shredded chicken, a rich cream or sour cream-based sauce, and melted cheese, all rolled in soft tortillas. It’s baked until bubbly and golden, often topped with green or white enchilada sauce for an extra creamy finish.
What are creamy green chicken enchiladas made of?
Creamy green chicken enchiladas are made with shredded chicken, green chiles, cream cheese, sour cream, shredded cheese, and green enchilada sauce. These ingredients are wrapped in tortillas and baked until gooey and delicious, delivering a comforting meal with a mild, tangy kick.
How do you cook chicken enchiladas?
To cook chicken enchiladas, fill tortillas with shredded chicken and cheese, roll them up, and place in a baking dish. Cover with enchilada sauce and more cheese, then bake at 375°F for 20–25 minutes until bubbly and golden. Let rest a few minutes before serving for best flavor.
How do you make chicken enchilada sauce?
To make a creamy chicken enchilada sauce, sauté garlic and onions, then stir in green chiles and cream cheese over medium heat. Cook until smooth, then add broth and seasonings. Simmer gently until thickened, then pour over rolled enchiladas before baking for a rich, savory flavor boost.
STORAGE INSTRUCTIONS
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Wrap unbaked enchiladas tightly and freeze for up to 3 months. Thaw overnight before baking.
- Reheat: Bake at 325°F covered for 15–20 minutes or until warmed through.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Chicken Scallopini
- Creamy Shrimp Enchiladas
- Spinach Lasagna
- Crockpot Chili: A Comforting Classic for Cozy Days
Conclusion
These creamy chilli chicken enchiladas prove you don’t have to choose between comfort and nutrition. They’re light yet hearty, easy to make, and full of bold flavor. Whether you’re feeding a family, prepping lunches, or just craving something cozy, this recipe delivers with simplicity and soul. Give it a try—and make it your own!