Winter evenings call for something truly soul-warming and easy. You want a meal that feels like a big hug. These Creamy Chilli Chicken Enchiladas are exactly that. They bring comfort to your table without any of the stress.
It is 6pm and you are tired. Dinner needs to happen fast. This recipe delivers a protein-packed punch that keeps everyone full. It is the perfect way to end a busy day with a smile.
Why You’ll Love This Recipe
This recipe is a total game-changer for your weeknight dinner routine. It uses Greek yogurt for a creamy finish without heavy fat. Your family will love the tender chicken and golden melted cheese. It is a nutritious win for everyone.
You can feel good about serving this healthy meal. It is packed with lean protein and fresh flavors. Plus, it is very budget-friendly using simple pantry staples. It is a reliable winner for any winter night.
Simple Cooking Method
Preparing these is so simple you can do it easily. You just mix the filling and roll them up. Even if you are a beginner, you can do this. The oven does all the hard work for you. In no time, your kitchen will smell absolutely amazing.
Simple Ingredients
These ingredients are easy to find at any grocery store.
- 600g cooked chicken breast, shredded
- 8 small whole wheat or high-fiber tortillas
- 250g 0% fat Greek yogurt
- 100g light cream cheese
- 200ml red enchilada sauce
- 120g shredded low-fat mozzarella cheese
- 1 small white onion, finely diced
- 2 cloves garlic, minced
- 115g canned diced green chillies
- 5g chili powder
- 2g ground cumin
- Salt and black pepper to taste
- 15g fresh cilantro, chopped
Step-by-Step
- Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit) and lightly coat a 9×13 inch baking dish with non-stick spray.
- In a large mixing bowl, combine the shredded chicken, Greek yogurt, light cream cheese, diced green chillies, chili powder, and ground cumin.
- Add the diced onion and minced garlic to the chicken mixture, stirring until the protein is evenly coated in the creamy base.
- Spread 50ml of the enchilada sauce across the bottom of the prepared baking dish to prevent sticking.
- Distribute the chicken mixture evenly among the 8 tortillas, rolling each tightly and placing them seam-side down in the baking dish.
- Pour the remaining 150ml of enchilada sauce over the center of the rolled tortillas.
- Top the assembly with the shredded mozzarella cheese.
- Bake for 20 to 25 minutes until the cheese is fully melted and the sauce is bubbling at the edges.
- Remove from the oven and allow to rest for 5 minutes before garnishing with fresh cilantro and serving.
Best Ways to Enjoy It
Serve these warm with a fresh lime wedge. The citrus cuts through the creamy sauce perfectly. You can add a side of crispy garden salad. It makes for a balanced and colorful plate. It is a wonderful way to enjoy a cozy night.
Storage & Reheating
These enchiladas store beautifully in the fridge. Keep them in an airtight container for up to three days. They are perfect for your weekday lunches. To reheat, use the oven for the best texture. A microwave also works for a quick meal. They stay creamy and delicious even the next day.
Tips for Best Results
- Use a rotisserie chicken to save precious time.
- Do not skip the 5-minute resting period after baking.
- Softening tortillas in the microwave makes them easier to roll.
- Always place the tortillas seam-side down in the dish.
- Add extra green chillies if you love a little heat.
- Garnish with cilantro right before serving for maximum freshness.
- Check the cheese at 20 minutes to prevent over-browning.
Easy Flavor Ideas
- Swap chicken for black beans for a vegetarian version.
- Use corn tortillas for a gluten-free alternative.
- Add diced bell peppers for extra crunch and vitamins.
- Try a green enchilada sauce for a tangy twist.
FAQs
Will the Greek yogurt curdle in the oven?
Mixing it with cream cheese helps stabilize the yogurt. Keep the heat at the recommended temperature. It will stay smooth and creamy every time.
Can I freeze these enchiladas?
Yes, you can freeze them before the baking step. Wrap the dish tightly to avoid freezer burn. Thaw them in the fridge before baking as directed.
I hope these enchiladas bring a little warmth to your home this winter. They are such a joy to make and eat. Happy cooking, friend!
— Katie Wood
Ingredients
- 600 g cooked chicken breast, shredded
- 8 small whole wheat or high-fiber tortillas
- 250 g 0% fat Greek yogurt
- 100 g light cream cheese
- 200 ml red enchilada sauce
- 120 g shredded low-fat mozzarella cheese
- 1 small white onion, finely diced
- 2 cloves garlic , minced
- 115 g canned diced green chillies
- 5 g chili powder
- 2 g ground cumin
- Salt and black pepper to taste
- 15 g fresh cilantro, chopped
Instructions
- Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit) and lightly coat a 9x13 inch baking dish with non-stick spray.
- In a large mixing bowl, combine the shredded chicken, Greek yogurt, light cream cheese, diced green chillies, chili powder, and ground cumin.
- Add the diced onion and minced garlic to the chicken mixture, stirring until the protein is evenly coated in the creamy base.
- Spread 50ml of the enchilada sauce across the bottom of the prepared baking dish to prevent sticking.
- Distribute the chicken mixture evenly among the 8 tortillas, rolling each tightly and placing them seam-side down in the baking dish.
- Pour the remaining 150ml of enchilada sauce over the center of the rolled tortillas.
- Top the assembly with the shredded mozzarella cheese.
- Bake for 20 to 25 minutes until the cheese is fully melted and the sauce is bubbling at the edges.
- Remove from the oven and allow to rest for 5 minutes before garnishing with fresh cilantro and serving.
