creamy enchiladas

It is packed with sauteed onions, spinach, cheese, and turkey all rolled into a soft flour tortilla. It’s baked in a simple cream sauce with  more cheese on top. 

Creamy Turkey Enchiladas

canola oil

yellow onion (sliced thin)

garlic

oz baby spinach

turkey meat (cooked)

Monterrey Jack cheese

Monterrey Jack cheese (on top)

soft taco flour tortillas

heavy whipping cream

sour cream

garlic powder

salt

black pepper

Heat up a cooking pan over medium heat and add oil. Saute onions until it’s softened and add garlic.

Cook for just a few seconds, until garlic becomes fragrant, and add spinach.

Carefully mix everything, cover with a lid, and let spinach cook down until wilted. You will need to stir every so often so spinach cooks evenly. 

Once spinach is wilted, mix in turkey meat and take off heat.

Preheat oven to 375° and lightly grease a 9×9 baking dish.

Spread about 1/4 cup of shredded cheese across the middle of each tortilla. Divide the turkey and spinach filling along the middle of each tortilla as well and roll them up.

Place each rolled tortilla in the prepared baking dish, seam down. 

In a small bowl, whisk all ingredients for the sauce and pour in evenly and slowly over the enchiladas, letting the sauce seem through inside and in the middle.

Spread more cheese over the top and bake for about 20 minutes. 

Creamy shrimp enchiladas with vegetables and cheese in a rich, spicy cream sauce. Mexican comfort food at its finest!

Shrimp Enchiladas

shrimp,

vegetable oil

yellow onion, thinly sliced

jalapeños,

medium vine tomatoes, diced

garlic cloves,

cayenne pepper

chipotle chili powder

cumin

Salt

flour tortillas (8-inch)

Monterey Jack cheese, freshly grated

Prep the oven and dish

Preheat your oven to 350°F and generously grease a 9x9 inch baking dish with cooking spray or butter.

Cook the vegetables

Heat vegetable oil in a large skillet over medium heat. Add sliced onion and diced jalapeños, cooking for 4-5 minutes until softened. Add diced tomatoes and minced garlic, cooking another 3-4 minutes until vegetables are tender.

Make the cream sauce

In a small bowl, whisk together heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt. Pour this mixture into the skillet with the vegetables and bring to a gentle simmer over medium-low heat.

Cook the shrimp

Add the shrimp to the simmering sauce and cook for 2-3 minutes per side until they turn pink and are just opaque throughout. Don't overcook or they'll become tough. Remove from heat.

Assemble the enchiladas

Divide half of the grated cheese among the 4 tortillas, sprinkling it down the center. Using a slotted spoon, divide the cooked shrimp mixture over the cheese, reserving the sauce. Roll each tortilla tightly and place seam-side down in the prepared baking dish.

Top and bake

Pour the reserved cream sauce evenly over the enchiladas, then sprinkle with the remaining cheese. Bake for 15-18 minutes until the cheese is melted and bubbly and the enchiladas are heated through.

Rest and serve

Let the enchiladas rest for 5 minutes before serving to allow the sauce to thicken slightly. Serve hot with your favorite Mexican sides like rice, beans, or guacamole.

These High Protein Creamy Chilli Chicken Enchiladas are cheesy, spicy, and packed with lean protein. The perfect cozy comfort food that fits your fitness goals—quick enough for weeknights, delicious enough for leftovers!

High Protein Creamy Chilli Chicken Enchiladas

3–4 boneless, skinless chicken breasts

garlic,

oz reduced-fat cream cheese

whole wheat tortillas

sour cream (for topping)

tbsp chili powder (adjust

chicken broth

(4 oz) diced green chiles

Mexican cheese blend

cilantro (for garnish)

Nonstick cooking spray

Preheat oven to 350°F (175°C) and lightly grease a baking dish with nonstick spray.

Cook the chicken in a skillet over medium heat for 6–7 minutes per side or until fully cooked. Let cool slightly, then shred using two forks.

Make the filling by mixing shredded chicken, garlic, cream cheese, chili powder, and green chiles in a large bowl until creamy.

Assemble by filling each tortilla with the chicken mixture, rolling them up, and placing them seam-side down in the dish.

Prepare the sauce by simmering chicken broth and extra chili powder in a small saucepan. Pour over enchiladas.

Top with shredded cheese and cover with foil.

Bake for 20–25 minutes, removing foil during the last 5 minutes for crispy edges.

Finish with sour cream and chopped cilantro before serving.

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Creamy Turkey Enchiladas

Shrimp Enchiladas

High Protein Creamy Chilli Chicken ...

Top 3 creamy enchiladas recipes from across the web

The most viewed creamy enchiladas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Turkey Enchiladas

Shrimp Enchiladas

High Protein Creamy Chilli Chicken ...

The most viewed creamy enchiladas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine