Name: High Protein Chicken Enchiladas with Creamy Green Chili Sauce Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican-American
Ingredients: 1.5 lbs Chicken Breast (680g, shredded); 1 pinch Red Chili Flakes (dried); 1 tbsp Fresh Cilantro (chopped); 1 cup Greek Yogurt (245g, plain low-fat); 8 oz Diced Green Chilis (226g, canned); 4 oz Cream Cheese (113g, softened); 8 large Flour Tortillas; 2 cups Mozzarella Cheese (225g, shredded)

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Introduction

These High Protein Chicken Enchiladas with Creamy Green Chili Sauce offer a flavorful twist on a classic favorite. Packed with shredded chicken and a tangy, creamy sauce, they make a satisfying meal that the whole family will enjoy. Perfect for weeknight dinners or entertaining guests alike.

A white baking dish filled with four large rolled enchiladas covered in a thick, creamy, light green sauce. The top layer is melted white cheese, browned in spots with crispy edges, sprinkled with small red chili flakes. A bright green chopped cilantro garnish runs down the middle lengthwise. The enchiladas' edges are golden brown and slightly crispy, peeking out beneath the cheese. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs Chicken Breast (680g, shredded)
8 large Flour Tortillas

1 cup Greek Yogurt (245g, plain low-fat)
8 oz Diced Green Chilis (226g, canned)

4 oz Cream Cheese (113g, softened)
2 cups Mozzarella Cheese (225g, shredded)

1 tbsp Fresh Cilantro (chopped)
1 pinch Red Chili Flakes (dried)

Instructions

Step 1: Season the chicken breasts with red chili flakes and sear them in a hot pan until cooked through, reaching an internal temperature of 165°F (74°C).

Step 2: Shred the cooked chicken using two forks and set aside.
Step 3: In a blender, combine Greek yogurt, diced green chilis, and softened cream cheese. Blend until the sauce is smooth and pale green in color.
Step 4: Preheat your oven to 375°F (190°C). Lightly grease a ceramic baking dish.

Step 5: Spread a small amount of the creamy green chili sauce inside each flour tortilla. Add a generous portion of shredded chicken, then roll the tortillas tightly.
Step 6: Arrange the rolled enchiladas seam side down in the prepared baking dish.
Step 7: Pour the remaining green chili sauce evenly over the assembled enchiladas, then sprinkle shredded mozzarella cheese on top.

Step 8: Bake the dish for 20 minutes, until the cheese is melted and bubbly.
Step 9: Switch to the broil setting for 2–3 minutes to achieve golden, slightly charred spots on the cheese. Watch carefully to prevent burning.
Step 10: Remove from the oven and sprinkle with fresh chopped cilantro before serving.

Tips & Variations

For added heat, toss extra red chili flakes into the filling or sprinkle on top before baking.
Swap mozzarella for a Mexican cheese blend or pepper jack to vary the flavor.
Use corn tortillas instead of flour for a gluten-free option.

Add sautéed onions or bell peppers to the chicken filling for extra texture and taste.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15 minutes, or in the microwave for quicker reheating, though the texture may be softer.

How to Serve

A white baking dish holds four enchiladas arranged side by side, each wrapped in a lightly golden brown tortilla. They are covered by a thick layer of melted, creamy white cheese that is browned and bubbly in spots. A pale green sauce surrounds the enchiladas, pooling around the edges of the dish. Bright green chopped fresh herbs are sprinkled down the middle of the enchiladas in a line, with small red chili flakes scattered across the cheese. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, using rotisserie chicken saves time and works well. Just shred it and use it directly in the filling.

Is this recipe freezer-friendly?

Yes, you can freeze the assembled enchiladas before baking. Cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.