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
Have you made this recipe?
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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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butter??? do you have a healthy recipe for it ??? or what should i use??
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.
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!
Lusa, I’m so happy you enjoyed the enchiladas! 🙂
Me too! i added chopped jalapeños to the inside…lol…thought about onions after they were made…Next time!
I’m making this for the 2nd time because my family loves it! I use pre-cooked seasoned chicken to save some time, substitute non-fat yogurt for the sour cream, but don’t skimp on the butter. It gives too much flavor! I may use ghee next time. I also substitute corn starch fir the flour to keep it GF. Marvelous recipe! I double it and there are usually no left overs! Thanks!
Hey Michelle, Love your substitutes. I’m sure our readers will fine your suggestions helpful. I’m so happy you like the enchiladas. It’s a keeper. for sure! 🙂
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
These are the best enchiladas I’ve ever had!! My whole family loves them, I literally eat the sauce plain by the spoonful!!
Great! Thank you for the feedback.
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.
Linda, That was a typo, it’s 8 enchiladas. Look forward to your feedback. 🙂
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 posting
Olivia, Thank you so much for letting us know. I so appreciate feedback. 🙂
Try using mozzarella cheese and verde salsa – it taste like queso!!
Can sour cream be substituted for plain yogurt?
Yep!
This is so good!!!
Could I also make in the crock pot??
Susan, I haven’t yet but do think it would do well in the slow cooker.
Ummmm….these are absolutely delicious!!
Thanks, Andie!
Can you freeze these? If so, what are your suggestions for cooking them? Can you bake them from frozen or show they first thaw?
Jessica, They can be frozen once assembled. Definitely allow them to defrost in the fidge prior to baking. 🙂
Oh, my, gosh. These are definitely going to be a staple in my weekly menu…
These are delicious! We’re glad the Skinny White Chicken Enchiladas made your weekly menu!
This was easy and delicious. Added thinly sliced jalapeño on top before baking. We loved it!
I used oil olive instead of butter. Turned out so great!!
Great tip, Kelly! Thank you!
How long do they bakes?
Hi Kim, the directions suggest baking the Enchiladas for 25 minutes or until lightly golden on top!
This is a new family favorite in our home! Thank you.
Erin, You are so welcome. I’m happy your family enjoys the recipe.
Gale – do you have recommendations on how to get the best shredded chicken? Breast or thigh? And what is your technique to cook and shred the chicken? Thanks!
Hi Kerrie, I have always preferred breasts for shredding. With that said, my husband likes the thighs because they are more on the moist side.
I add the chicken to a pot of water and low boil under it’s falling off the bone tender. I have baked it but fine it’s simpler when boiling. Hope this helps. 🙂
Loved these enchiladas and so did the family!Will definitely be making these again:)
We’re so glad you and your family loved the White Chicken Enchiladas, Chassidy!
Do you think I can assemble everything about 8 and let them sit in fridge till 12?
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.
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?
Skye, I primarily shop at Kroger, and purchase several “Simple Truth Organic, Thick & Chunky Medium (heat) Salsa”…my favorite!
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!
That sounds delicious, Katie!
My girls love these! I was forced to substitute the sour cream for non-fat Greek yogurt.
They are always a success…
The nutrition says 11 grams of sugar….what is it in, I am not seeing anything with sugar in it…
Pat,
Most ingredients have naturally occuring sugar which accounts for the 11 grams.
These were absolutely delicious! Will definitely make again!
Great! I’m making this tonight…a favorite here too. 🙂