Creamy, cheesy, and packed with lean protein, these light chicken enchiladas deliver all the comfort of traditional enchiladas with fewer carbs and less fat. They’re quick to make, incredibly satisfying, and perfect for meal prep, lunch, or an easy weeknight dinner.
Recipe Information
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings (4 enchiladas total)
Nutrition Information (Per Serving – 2 Enchiladas)
- Calories: Approximately 390 kcal
- Protein: 42g
- Net Carbohydrates: 12g
- Fat: 11g
- Fiber: 14g
Ingredients
For the Creamy Chicken Filling
- 200g chicken breast, cooked and shredded
- 2 tbsp light cream cheese
- ¼ tsp garlic powder
- ½ tsp red chili flakes
- Salt, to taste
- Black pepper, to taste
For an even lighter option, replace the cream cheese with thick low-fat Greek yogurt.
For the Enchiladas
- 4 low-carb, high-fiber tortillas
- 4 tbsp light white sauce
- 40g low-fat mozzarella cheese, shredded
- Fresh coriander (cilantro), chopped
- Extra chili flakes for garnish
Light Sauce Options
Choose one:
- Light white sauce made with low-fat milk and 1 tsp cornstarch
- Low-fat chicken broth whisked with 1 tbsp light cream cheese
Instructions
Step 1: Prepare the Filling
In a mixing bowl, combine the shredded chicken, cream cheese, garlic powder, chili flakes, salt, and black pepper.
Mix thoroughly until the chicken is evenly coated in the creamy mixture.
Step 2: Assemble the Enchiladas
Lay the tortillas flat on a clean surface.
Divide the chicken filling evenly between the tortillas and place it down the center of each one.
Roll the tortillas tightly and place them seam-side down in a baking dish or non-stick pan.
Step 3: Add the Sauce and Cheese
Pour the light sauce evenly over the enchiladas.
Sprinkle the shredded mozzarella cheese over the top.
Step 4: Cook Until Golden
Oven Method:
Bake in a preheated oven at 180°C (350°F) for 10–12 minutes, or until the cheese is melted and lightly golden.
Stovetop Method:
Cover the pan with a lid and cook over very low heat for 8–10 minutes until the cheese has completely melted.
Step 5: Garnish and Serve
Finish with freshly chopped coriander and a sprinkle of chili flakes.
Serve hot and enjoy a creamy, satisfying meal that’s high in protein and low in carbs.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven until warmed through.
- These enchiladas are excellent for meal prep and make a great high-protein lunch option.
