Skinny White Chicken Enchiladas

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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

Flavorful chicken wrapped in whole grain tortillas and smothered in a creamy but healthy sauce that you'll adore!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner
Cuisine: Tex-Mex
Keyword: Kid-Friendly
Servings: 8 enchiladas
Calories: 316kcal
Author: Gale Compton


  • 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


  • 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.


Serving: 1enchilada | Calories: 316kcal | Carbohydrates: 24g | Protein: 18g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 380mg | Fiber: 2g | Sugar: 11g
SmartPoints (Freestyle): 12

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

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95 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??

    • 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.

  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.

    • Gale Compton  May 4, 2017

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

  3. Dally  May 24, 2017

    Can sour cream be substituted for plain yogurt?

    • Emilia Horn  May 24, 2017


  4. Andie Graham  June 1, 2017

    Ummmm….these are absolutely delicious!!

    • Emilia Horn  June 1, 2017

      Thanks, Andie!

  5. Jessica  June 4, 2017

    Can you freeze these? If so, what are your suggestions for cooking them? Can you bake them from frozen or show they first thaw?

    • Gale Compton  June 5, 2017

      Jessica, They can be frozen once assembled. Definitely allow them to defrost in the fidge prior to baking. 🙂

  6. Honeybear  July 19, 2017

    Oh, my, gosh. These are definitely going to be a staple in my weekly menu…

    • Nichole Furlong  July 20, 2017

      These are delicious! We’re glad the Skinny White Chicken Enchiladas made your weekly menu!

  7. Jen  July 21, 2017

    This was easy and delicious. Added thinly sliced jalapeño on top before baking. We loved it!

  8. Kelly  August 1, 2017

    I used oil olive instead of butter. Turned out so great!!

    • Jennifer Hanford  August 2, 2017

      Great tip, Kelly! Thank you!

  9. Kim  August 2, 2017

    How long do they bakes?

    • Nichole Furlong  August 2, 2017

      Hi Kim, the directions suggest baking the Enchiladas for 25 minutes or until lightly golden on top!

  10. Chassidy  August 3, 2017

    Loved these enchiladas and so did the family!Will definitely be making these again:)

    • Nichole Furlong  August 3, 2017

      We’re so glad you and your family loved the White Chicken Enchiladas, Chassidy!

  11. Diane  August 5, 2017

    Do you think I can assemble everything about 8 and let them sit in fridge till 12?

    • Nichole Furlong  August 5, 2017

      Great question, Diane. Making these enchiladas ahead of time runs the risk of becoming soggy. If you choose to make ahead, I recommend using whole wheat flour tortillas, not corn. I would also suggest making the sauce and NOT pouring it over the filled tortillas until you’re ready to bake.

  12. Katie  August 16, 2017

    These were great! I added some black beans to the chicken mix. I made them a couple hours ahead of time and stuck them in the fridge – had to bake for about 30 mins but they turned out just fine, not soggy at all :). Will definitely make them again!

    • Jennifer Hanford  August 16, 2017

      That sounds delicious, Katie!

  13. KimM  August 28, 2017

    My girls love these! I was forced to substitute the sour cream for non-fat Greek yogurt.

    They are always a success…

  14. PatM  August 29, 2017

    The nutrition says 11 grams of sugar….what is it in, I am not seeing anything with sugar in it…

    • Gale Compton  August 29, 2017

      Most ingredients have naturally occuring sugar which accounts for the 11 grams.

  15. Katrina  August 29, 2017

    These were absolutely delicious! Will definitely make again!

    • Gale Compton  August 30, 2017

      Great! I’m making this tonight…a favorite here too. 🙂

  16. shannon  September 27, 2017

    Is the 12 point per serving or for the whole dish?

  17. nicki  October 3, 2017

    made this for dinner last night.. best enchiladas ive ever had! i did have to replace the diced chilli (they dont sell it in aus) with onion… this one is a winner

    • Jennifer Hanford  October 4, 2017

      Thank you, Nicki – so glad you enjoyed the recipe!

  18. jeanne gilbert  October 7, 2017

    Can you add some of the sauce to the chicken. ?

    • Nichole Furlong  October 7, 2017

      Yes! Jeanne, just be careful not to add too much sauce to the chicken so the tortillas don’t become soggy. But a little would be very yummy!

  19. Allyson  October 15, 2017

    What if you don’t eat dairy?

    • Gale Compton  October 15, 2017

      Allyson, There are vegan alternatives for the dairy ingredients. 🙂

  20. brianne  December 9, 2017

    I only added 1 cup of chicken broth will they still taste good!?! will they still work! i didnt realize it until i made them lol

    • Gale Compton  December 12, 2017

      Brianne, Hmmmmm…it probably will. Keep us posted.

  21. Lori  December 29, 2017

    What brand of sugarless salsa did you use?

    • Gale Compton  December 30, 2017

      Lori, I used “Simple Truth” which is a Kroger brand. However, there’s a lot of salsa’s that don’t have added sugar.

  22. Kelsey B.  January 9, 2018

    Made this recipe for dinner tonight! Didn’t change anything. (Might have added a little extra cheese on top. ?) So delicious.

    • Nichole Furlong  January 9, 2018

      We’re do glad you enjoyed our Skinny White Chicken Enchiladas, Kelsey!

  23. nicole  January 16, 2018

    Nope this was a total fail..Sauce was good, but the corn tortillas do not roll, all they do is break..this would be better as a casserole or something where the tortilla is broken up

    • Lisa  January 3, 2020

      Anytime you make enchiladas with corn tortillas (which is how you’re supposed to make enchiladas..not with flour) you need to warm some oil (Canola or olive oil would work fine) in a pan and just dip them in briefly before you fill and roll so they are pliable but won’t crumble/break.

  24. Beth Mc  January 22, 2018

    @Nicole – Corn tortillas roll better when you warm them up. I just heat them for about a minute on each side in a frying pan and have no issues with them cracking that way.

  25. Missy  January 26, 2018

    These are SO good! Second time making them this week! Thanks for a great recipe!!

  26. Erica  February 3, 2018

    Just curious could u use almond flour instead of reg flour? Trying this gluten free thing out

    • Gale Compton  February 3, 2018

      Erica, Try cornstarch instead. Almond flour doesn’t make a great thickening agent.

    • Vicke  February 25, 2018

      Arrow root bought at health food store make a great healthy thickener. Actually from a health point of view organic sour cream is the better choice.

  27. Gail  February 6, 2018

    Has anyone calculated the Smart Points per serving using olive oil instead of butter and plain Greek yogurt for sour cream?

  28. Danyal  March 14, 2018

    I made these for my husband just a bit ago and they were delicious. I’ll be adding this to my rotation.

    • Gale Compton  March 15, 2018

      YEAH! It’s always a plus when husbands love the recipe too. 🙂

  29. Jess  March 21, 2018

    I made these with white corn tortillas and they were great! I used 12 of the small corn tortillas and for three enchiladas it came out to 453 calories according to the ingredients I used. I only used 2oz of the diced chiles because I didn’t want it to be too spicy.

  30. Chelsey O  April 8, 2018

    Is there a simple way to make the sauce gluten free?

    • Nichole Furlong  April 9, 2018

      Great question, Chelsey! You can substitute the flour with a gluten-free all purpose flour.

  31. Dana  April 25, 2018

    No one has answered Gail’s question (above): Has anyone calculated the Smart Points per serving using olive oil instead of butter and plain Greek yogurt for sour cream?

    • Nichole Furlong  May 2, 2018

      Hi Dana – with the substitutions you mentioned SmartPoints (Freestyle) would be 7 per serving

  32. mimi  July 2, 2018

    i added the sour cream, but it curdled up. so what did i do wrong? it doesnt look goood.

    • Gale Compton  July 2, 2018

      Mimi, Hmmmmm…be sure to use sour cream with some fat, as fat-free will is likely to curdle.

  33. Michaelle  July 9, 2018

    These were fabulous!! I highly recommend this recipe. I even subbed a few ingredients to make it fit our dietary needs. Used whole grain tortillas and used broth plus almond milk thickened with corn starch for my base sauce. It worked perfectly. I will be making these too often!

    • Gale Compton  July 10, 2018

      Michaelle, Thank you so much for the feedback and tips! 🙂

  34. Sue  August 13, 2018

    My family is addicted to these! So good and so easy!!! There are 6 of us and I double the recipe (4 adults and 2 kids). There are NEVER any leftovers,

    • Nichole Furlong  August 15, 2018

      We’re so happy to hear that you family loves the Skinny White Chicken Enchiladas! Thank you for sharing!

  35. Sharon  August 29, 2018

    What can you use instead of the cheese .

    • Gale Compton  August 29, 2018

      Sharon, You could use vegan cheese or omit it from the recipe. There aren’t many good substitutes for cheese, especially in this recipe.

  36. Karla  September 22, 2018

    Thank you for this awesome recipe. These are so good! Will definitely be making them regularly. So glad they freeze well, too.

    • Gale Compton  September 23, 2018

      Karla, So happy you enjoyed the recipe. You’re right, they do freeze well. 🙂

  37. Jackie  November 10, 2018

    Made this when visiting my daughter and it was amazing. We made the chicken in a slow cooker, then saved the broth it produced and used it in the cream sauce. Served it with shredded lettuce, fresh made guacamole, black beans and chips. Made a double batch and froze one. (We did cheat and use regular cheese.) So good.

    • Nichole Furlong  November 11, 2018

      We’re so glad you loved the recipe, Jackie!

  38. rose  November 25, 2018

    Has anyone tried these as a meal prep type recipe? It makes quite a bit so I’d like it to feed me a few days, wondering if they still tasted good 🙂

    • Nichole Furlong  November 25, 2018

      Hi Rose! These would make a great meal prep recipe!

  39. Jade  January 16, 2019

    I don’t have chicken broth, is there a sub I can use?

    • Gale Compton  January 17, 2019

      Jade, You can make your own chicken broth. However, vegetable broth or water(in a pinch) will work.

  40. Geri  February 25, 2019

    These look great! One problem…. 12 FSP….. I’m only allowed 23 FSP/day. That is more than half my points! For ONE enchilada???? As I said, they look great, but not worth all those points.?

    • Nichole Furlong  February 25, 2019

      Hi Geri, you can adjust this recipe to lower the points. For example, reduce the cheese, substitute Greek yogurt for the sour cream, and use corn tortillas instead of flour. We also have several other great Weight Watchers recipes on the site!

  41. Joyce  March 12, 2019

    I’ve made it twice now and it was delicious both times! The second time though I used low carb tortillas. ??

    • Nichole Furlong  March 13, 2019

      We’re so glad you love this recipe, Joyce!

  42. Melissa  March 22, 2019

    Can you use plain Greek yogurt instead of reduced-fat sour cream?

  43. Cassie  July 11, 2019

    I keep wonder how the enchiladas help you lose weight

    • Erin Milller  July 11, 2019

      Hi Cassie,

      These Skinny White Chicken Enchiladas were created with lower-calorie ingredients when compared to other enchilada recipes, making them a healthier option. 1 serving is only 316 calories, and is extremely well rounded offering plenty of protein, and moderate fat and carbs. 🙂 It’s all about moderation!

      • Theresa  September 4, 2019

        Question. Are the points based on smart points or freestyle? Btw, they were delicious.

        • Nichole Furlong  September 5, 2019

          Hi Teresa, Freestyle points are listed in the nutritional information above the recipe!

  44. Maria  November 4, 2019

    If you’re not into wraps, try using zucchini! Slice length wise with a mandolin and overlap 5/6 pieces, fill with chicken and roll. Low carb option, tastes delicious.

    • Gale Compton  November 5, 2019

      Maria, Love your tip! Thanks so much for posting. 🙂

  45. Toni  January 8, 2020

    Can you use fat free plain Greek yogurt instead of sour cream or plain Greek yogurt?

    • Gale Compton  January 11, 2020

      Toni, Typically a little fat is needed in order to prevent curdling. I would recommend at least 2% Greek yogurt if sour cream isn’t desired.

  46. Barbara  May 25, 2020

    Could this be made into a casserole without the tortillas in it?

    • Nichole Furlong  May 26, 2020

      Hi Barbara, to make this into a casserole you would need some type of starch, such as rice, in place of the tortillas.

  47. Abra  June 23, 2020

    Amazing! So easy and quick. I loved it and it tasted amazing. Thanks for this recipe

  48. Erica  June 24, 2020

    This was so good! We added a can of black beans to the chicken mixture and it was awesome. Also precooked the tortillas in a skillet for a little crispiness. These will definitely be going on the rotation!

    • Gale Compton  June 26, 2020

      Erica, Thank you for the feedback. I’m so happy you enjoyed the recipe. 😉

  49. Beth  July 16, 2020

    I meant to say this is a great recipe. Make it tonight!

    • Nichole Furlong  July 17, 2020

      We’re glad you love the recipe, Beth!


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