Making Low Calorie High Protein Creamy Chilli Chicken Enchiladas is an enjoyable experience if you follow these steps:

1. Preheat the Oven: Set your oven to 375°F (190°C) for optimal cooking temperature.
2. Prepare the Filling: In a mixing bowl, combine shredded chicken, sour cream, chicken broth, green chilies, chili powder, garlic powder, cumin, and salt and pepper. Stir until well mixed.
3. Soften Tortillas: Heat the corn tortillas in a pan over medium-low heat for about 30 seconds on each side to make them pliable.
4. Stuff the Tortillas: Take one tortilla, spoon a portion of the chicken filling into the center, then roll it up tightly. Repeat this process for all tortillas.
5. Spread Sauce: Pour a small amount of the remaining chicken broth in the bottom of a baking dish to prevent sticking. Place the rolled enchiladas seam-side down in the dish.
6. Top with Cheese: Sprinkle shredded cheese generously over the top of the enchiladas and drizzle any remaining sour cream if desired.
7. Bake: Cover with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbling and golden brown.

Once baked, you’re ready to enjoy this mouthwatering dish!