Description
A delicious and nutritious dish featuring creamy chili chicken wrapped in tortillas, perfect for a high-protein meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cream cheese, softened
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can diced green chilies
- 1 cup enchilada sauce
- 8 small flour tortillas
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the shredded chicken, cream cheese, half of the shredded cheese, diced green chilies, garlic powder, onion powder, salt, and pepper.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the rolled tortillas.
- Sprinkle the remaining shredded cheese on top.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
- For extra spice, add jalapeños to the chicken mixture.
- Can substitute chicken with turkey or a plant-based protein for a different flavor.
- Serve with sour cream or guacamole for added creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg