These chicken enchiladas are sure to be a hit with your whole family!
I’m thrilled to share my version of skinny white chicken enchiladas — a creamy, comforting, and totally guilt-free Mexican-inspired dinner that’s perfect for busy weeknights or weekend.
What You Need: Simple Ingredients, Bold Taste
Let’s be real—traditional enchiladas can be loaded with fat and sodium faster than your “one-more-bite” reflex kicks in. But I turned that around by swapping in lean shredded chicken, lighter dairy, and a warm green‑chile cream sauce. You still get all that cheesy, saucy goodness without the post-dinner food coma. I streamlined the recipe for less prep and more flavor. Here’s what you’ll need:
For the Chicken Filling:
- shredded cooked chicken
- cumin + chili powder
- salsa
For the Cream Sauce:
- Greek yogurt or light sour cream
- diced green chiles
- low‑fat chicken broth
- Mexican cheese blend (optional—cheddar cheese)
- Butter or a neutral oil (canola works)
- Flour or another thickener like cornstarch or arrowroot
Plus:
- corn or whole‑grain tortillas
- Fresh cilantro, lime, and avocado for topping
(Exact amounts and steps are in the recipe card below—feel free to play with spices to match your heat level.)
Step-by-Step Instructions
- Cook & season the chicken. I baked or poached it, then tossed it with cumin, chili powder, and a little salsa.
- Whip up the green‑chile cream sauce. Stir yogurt (or light sour cream), broth, chiles, and spices together until creamy.
- Assemble the enchiladas. Dip each tortilla in sauce, add shredded chicken, roll up snugly, and place in a baking dish.
- Sauce + cheese = magic. Pour the rest of the sauce on top, sprinkle lightly with cheese, and bake until bubbly—about 25 minutes.
- Garnish & enjoy. Cilantro, lime zest, avocado… the toppings are all bonus flavor bombs.
Tips for Perfection Skinny Creamy Chicken Enchiladas
- Keep the tortillas soft by microwaving a damp paper towel over them for 20 seconds before dipping them in sauce.
- Bake covered, then uncover in the last 5 minutes—you keep things moist but get that irresistible golden top.
- Make it dairy-free? Use canned coconut milk instead of yogurt—your sauce stays creamy without the cow.
- Batch cooking hack: These freeze like champs. After baking, cool, cover tightly, and freeze for up to 3 months. Reheat from frozen—no thawing required!
Why These Work for Weight‑Conscious Eats
What makes these white chicken enchiladas a healthy option?
- Lean protein-packed chicken keeps you full
- Lightened-up cream sauce cuts fat but doubles on taste
- Whole‑grain or corn tortillas add fiber and texture
- Flavor without the fluff—all the fun, none of the guilt
What to Serve with White Chicken Enchiladas
- Skinny Mexican Rice (less fat more flavor)
- Stuffed Bell Peppers with Mexican Rice
- Southwest Cucumber Avocado Salad
- Sparkling Lime-Mint Quencher (Kid friendly)
Final Thoughts
I love how this recipe balances comfort food vibes with a smart-for-you makeover. Family-approved, meal‑prep friendly, and satisfying—plus, it freezes like a dream. Let me know how it goes, and don’t be shy with the garnishes! Next up: skinny loaded nachos… because balance is key.
Watch How It’s Made!
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Want MORE delicious meals like this one? You will find more great recipes below!
Skinny White Chicken Enchiladas
Ingredients
- 2 cups shredded chicken breast cooked
- 1 teaspoon cumin divided
- 1 teaspoon chili powder
- 1/2 cup salsa no sugar added, optional verde sauce
- 1 1/2 cups Mexican style cheese reduced-fat, shredded
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups chicken broth fat-free
- 4 ounces diced green chiles can
- 8 ounces sour cream container, reduced-fat
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 8 whole grain flour tortillas 6-inch, optional corn tortillas
- 1/4 cup cilantro finely chopped
Instructions
- 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.
Nutrition Information
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How did this dish turn out for you? We’d love to hear from you in the comments!
More Delicious Recipes
If you want more amazing recipes like this one, check out any of these tasty, related dishes:
Skinny Bell Pepper Nacho Boats
These popular little nacho boats will allow you to indulge in your favorite Tex-Mex flavors in a low carb way!
Get the recipe: Skinny Bell Pepper Nacho Boats
Southwestern Black Bean Casserole
Our vegetarian-friendly black bean casserole is loaded with southwest flavors and nutrients that your family will adore.
Get the recipe: Southwestern Black Bean Casserole
Slow Cooker Chicken Enchiladas
Our scrumptious slow cooker chicken enchiladas are closely related to this skinny white chicken enchiladas recipe. If you love one, you’ll love the other!
Get the recipe: Slow Cooker Chicken Enchiladas
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This dish is a family favorite! So delicious!
We love to hear that, Deana! We’re so glad that you and your family enjoyed it!
Made this tonight, followed the recipe exactly, the roux came together perfectly, the sauce was amazing, the whole thing was like restaurant quality delicious! My husband couldn’t believe I made them! (Not that I’m a bad cook, ha! these were just SOOOOOOO good!!!) I wouldn’t change a thing about this recipe, it was perfect! But it looks like it would be easily adaptable for all kinds of different preferences. (Oh – I did use gluten-free flour, and the roux still came out perfect).
Thank you so much for sharing this recipe, I can see myself going back to this one over and over for many years to come!
That’s fantastic, Deb! We’re so happy to hear that you both enjoyed it! Thank you for the wonderful feedback 🙂
I make this on a weekly basis now. Everyone that I’ve made this for has said it’s now one of their favorite meals. Soooo tastey. Definitely recommend!!!!! 12/10
I’m not an enchilada fan but was craving something healthy and different for dinner. Made this with the only exception being’s 1/2 sour cream and 1/2 Greek yogurt and boy was this delicious. I don’t think my husband and I even spoke during dinner! 😁
Kee, Great! Thank you so much for the feedback.
SO good! This recipe was a hit with everyone at my house. I used about 3 chicken breasts which was about right. Will definitely make this again.
Hi Cheryl, Thank you so much for the feedback. I’m so happy you and your family enjoyed the enchiladas.
I’ve repeated this recipe multiple times! Even made it for my very picky father in law and he loved them! Thank you!
This is my family’s absolute favorite dish! So flavorful and easy!
Thank you so much for the feedback. Please leave a review when you get a free minute.
Delicious recipe without the fat and calories. I have to watch my fat intake and this recipe is perfect for me while also satisfying my husband with the spice and hardiness. I used salsa verde because I also can’t eat tomatoes, used the low fat cheese, low fat sour cream and low carb whole wheat tortillas. Beautiful dish with tons of flavor!
Can you prepare this ahead?
Hi Paula, You can. Make the dish, cool down and freeze in an airtight container. Allow to defrost in the fridge before reheating.
In the post you wrote to bake from frozen-no thawing required. But in the comments you say to thaw in fridge before baking. What do you recommend? Also, if I make the dish and then freeze, what temp and how long should I bake for? This recipe is delicious. I’ve made it plenty of times but this is the first time freezing it for a party. Thank you!
Hi Nicole,
You can do either method but I typically thaw in the fridge first. Then you’ll want to follow the same directions as if you were making fresh and baking immediately.
I’m so happy you like the recipe. It’s one of our most popular. Thanks so much for letting us know.