Skinny White Chicken Enchiladas

Flavorful chicken wrapped in tortillas and smothered in a rich, creamy sauce sounds like a dieter’s nightmare, but it doesn’t have to be! Our Skinny White Chicken Enchiladas are our version of creamy enchiladas. We added seasoning to shredded chicken and wrapped it in whole wheat or corn tortillas, then topped with a homemade cream sauce and reduced fat cheese. We’ve lowered the fat content without sacrificing that rich texture that makes creamy enchiladas so great!

These chicken enchiladas are sure to be a hit with your whole family! Serve with a side of our Restaurant Style Mexican Rice and some veggies for a filling and balanced meal.

Skinny White Chicken Enchiladas

Skinny White Chicken Enchiladas

Yields: 8 (6-inch) enchiladas | Serving Size: 1 enchilada | Calories: 316 | Total Fat: 17g | Saturated Fat: 8g | Trans Fat: 0g | Cholesterol: 62mg | Sodium: 380mg | Carbohydrates: 24g | Fiber: 2g | Sugar: 11g | Protein: 18g | SmartPoints: 12

Ingredients

  • 2 cups (cooked) shredded chicken breast
  • 1 teaspoon cumin, divided
  • 1 teaspoon chili powder
  • 1/2 cup salsa, no sugar added (optional verde sauce)
  • 1 1/2 cups shredded Mexican Style Cheese, reduced-fat
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups chicken broth, fat-free
  • 1 (4-ounce) can diced green chiles
  • 1 (8-ounce) container sour cream, reduced-fat
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 8 (6-inch) whole grain flour tortillas, optional corn tortillas
  • 1/4 cup finely chopped cilantro

Directions

Preheat oven to 375 degrees.

Combine shredded chicken breast with, 1/2 teaspoon cumin, chili powder, and salsa. Evenly distribute chicken mixture over center of tortillas, roll and place seam side down in a 9 x 13-inch casserole pan. Set aside.

In a large pot, melt butter over medium heat and sprinkle in flour. Cook for 1 minute while stirring continuously. Slowly pour in chicken broth. Stir until mixture starts to thickened, about 6 minutes. Add 1/2 teaspoon cumin, 1 cup cheese, green chiles, sour cream, salt and pepper. Stir until cheese is melted.

Pour white sauce over enchiladas, sprinkle on 1/2 cup cheese and bake 25 minutes, or until cheese is lightly golden. Sprinkle chopped cilantro over enchiladas.

http://skinnyms.com/skinny-white-chicken-enchiladas-recipe/

How did this dish turn out for you? We’d love to hear from you in the comments!

6 Comments on "Skinny White Chicken Enchiladas"

  1. rahma  May 2, 2017

    butter??? do you have a healthy recipe for it ??? or what should i use??

    Reply
    • Gale Compton  May 2, 2017

      It’s really up to you. The pure butter adds to the taste and works with the flour as a thickening agent. If you prefer, use olive oil.

      Reply
  2. Linda Robinson  May 4, 2017

    Just wondering the recipe says it yields 10 enchiladas, yet calls for 8 tortillas, which is correct? I am in the process of making them and don’t know if I should divide the filling between 8 or 10. Guess I’ll keep filling them until I run out of filling. But it might impact the calculated calories you have at the top of the recipe.

    Reply
    • Gale Compton  May 4, 2017

      Linda, That was a typo, it’s 8 enchiladas. Look forward to your feedback. 🙂

      Reply
  3. Dally  May 24, 2017

    Can sour cream be substituted for plain yogurt?

    Reply
    • Emilia Horn  May 24, 2017

      Yep!

      Reply

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