Skinny White Chicken Enchiladas

4.56 from 389 votes

These chicken enchiladas are sure to be a hit with your whole family!

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.

Want MORE delicious meals like this one? You will find more great recipes below!

4.56 from 389 votes

Skinny White Chicken Enchiladas

Flavorful chicken wrapped in whole grain tortillas and smothered in a creamy but healthy sauce that you'll adore!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Yield 8 enchiladas
Serving Size 1 enchilada
Course Dinner
Cuisine Tex-Mex


  • 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


  • 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

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

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

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If you want more amazing recipes like this one, check out any of these tasty, related dishes:

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These popular little nacho boats will allow you to indulge in your favorite Tex-Mex flavors in a low carb way!

Southwestern Black Bean Casserole

Try this healthy, vegetarian-friendly casserole!

Our vegetarian-friendly black bean casserole is loaded with southwest flavors and nutrients that your family will adore.

Slow Cooker Chicken Enchiladas

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!

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Gale Compton

Gale co-founded SkinnyMs. with a goal to provide women with delicious recipes, fitness routines, and ways to reach their ideal weight. Gale has been featured on the Today Show in which she won a cook off for the best Lasagna. Be sure to search for her winning recipe, Skinny Lasagna Rolls.

Guided by her firm belief in healthy eating and the power of exercise, Gale has written two cookbooks and several fitness ebooks. She earned her Fitness Training Certification from, National Exercise & Sports Trainers Association. Gale loves to run with her dog Maggie and has completed numerous half-marathons.

More by Gale


    1. 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.

      1. I was nervous making these enchiladas. But I gave it a try. And I’m so glad I did! It was a hit with tge whole family. Thank you so much! I sliced up fresh jalepeno and sprinkled it on top before baking. Tasted so good. Thank you!5 stars

    2. Butter from grass fed cows is very healthy. Especially if the grass has not been sprayed with chemicals. Your body needs this fat. We have been mislead about butter and fat for decades now. #NOTharmful

  1. 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.

      1. I don’t normally leave reviews but this dish was amazing!! I made them for my mom and me and her comment was that it tasted gourmet. The sauce was so so good! Thank you for posting5 stars

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

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

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

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

    1. 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.

    2. Want to make it this week, but Im not sure what to use for “salsa” there are a billion types of salsa. Can someone give me a specific salsa they used?

      1. Skye, I primarily shop at Kroger, and purchase several “Simple Truth Organic, Thick & Chunky Medium (heat) Salsa”…my favorite!

  3. 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!

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

    They are always a success…

  5. 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

      1. We LOVED this recipe! I only put the jalepeno on one half but not the kids half ? Easy, used a rotisserie chicken without the skin and it was cheap and most of all – delicious! Thank you for sharing!5 stars

    1. 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!

  6. 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

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

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

  8. 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

    1. 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.

      1. Brooke, You can do either way but I also include the sauce before freezing. As long as you defrost in the fridge then bake, it will be delicious fully assembled.

  9. @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.

    1. 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.

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

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

  12. 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.

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

  13. 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?

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

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

  14. 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!

  15. 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,

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

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

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

  17. 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.

  18. 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 🙂

  19. 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.?

    1. 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!

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

    1. 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!

  21. 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.

    1. 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.

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

    1. When making this my sauce didn’t thicken up like it shows in the video. Not sure what I did wrong but still anxious to try it!

  22. 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!

    1. Annette, I haven’t tried making this in an Instant Pot. Please let us know if you do and give feedback for other readers. Thank you!

  23. I was literally shocked with this recipe, it was much healthier than my usual white enchilada recipe and to be honest I actually liked it better and I loved my recipe! I can’t lie, we are actually making this for the second time this week we liked it so much, it was delicious, this time I am going to try it with olive oil just to see if I can make it even a bit more healthy.

  24. Love it the first time around and we have leftovers I’d like to make later in the week. Do you have any reheat recommendations for this recipe?

    1. Jamie, I’m so happy you enjoyed the recipe. To reheat the enchiladas, cover them with foil and reheat in a 350 degree oven until hot, about 10-15 minutes. You can use the microwave but I prefer the oven for the best results. Enjoy!

  25. I made this recipe for the first time and it’s awesome. I was wondering if the sauce can be frozen? My instinct say, it won’t freeze well due to the sour cream and cheese but I’m asking you, the expert ?

    1. Esther, We haven’t tried freezing it for the very reason you mentioned. If you do freeze the sauce please let us know your results. 🙂

    1. Hi Esther, Great idea! The sauce is yummy. It’s also good on ground turkey enchiladas. Sometimes I’ll sub in ground turkey. 🙂

  26. I made this with my kids this past weekend and it was amazing!!! I used salsa verde and carb counter tortillas instead of wheat bc they’re less calories and taste better to us.5 stars

  27. This looks really good. Is it spicy at all? I have 3 young kids and they aren’t fans of spicy food.

    1. Monica, Not overly spicy. Feel free to cut the spice by half if you think they would be more likely to eat it. To me, it’s not too spicy. But then I love spicy. 🙂

  28. I marinated chicken breast and pulled it in the pressure cooker, so I didn’t even really need the salsa. The white sauce was very good, although between the cheese and sour cream, I wouldn’t consider it a “skinny” recipe. Next time, Maybe I’ll add more veggies for the filling. My boyfriend said it was one of his favorite meals so far.4 stars

  29. When I made the sauce, it got kind of chunky? Is that normal? What did I do wrong? I followed the recipe except used Greek yogurt instead of sour cream.

    1. Hi Gina, Hmmmm…well, I’ve made this recipe tons of times and the sauce wasn’t chunky. However, I’m not sure what you consider chunky.
      The yogurt most likely changed the consistency. I recommend trying the sour cream next time. The recipe really is delicious!!! 🙂

  30. These were soooo delicious!! My fiancé said it might be the best meal I ever cooked. You would have no idea they were “skinny”. Will be making again for sure!!5 stars

  31. I just wanted to tell you my 15yr old son loves this recipe. I make it for his birthday or any special days for him. In fact, my entire family likes this dish, even my picky daughter. Thank you!

    1. WOW Amy, That’s great news. Thank you so much for the feedback. Please leave a review when you have a minute.

  32. This recipe is amazing! Every single person LOVED them. Thank you!! The chicken made in the InstantPot is super easy.5 stars

    1. Heather, Yeah! Yes, this recipe freezes well, with or without the sauce added. I add the sauce then defrost in the fridge before baking.

  33. Tried this recipe tonight and I love it. Very little prep time and is was very delicious and filling! Can’t wait to try more on this site 🙂5 stars

    1. Hi Sarah! We’re so happy to hear that you loved it! It’s truly one of our favorites! Thanks so much for the feedback!

  34. 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!5 stars

    1. That’s fantastic, Deb! We’re so happy to hear that you both enjoyed it! Thank you for the wonderful feedback 🙂

  35. 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!!!!! 12/105 stars

  36. 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! ?5 stars

  37. 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.5 stars

    1. Hi Cheryl, Thank you so much for the feedback. I’m so happy you and your family enjoyed the enchiladas.

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