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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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?
Hi Dana – with the substitutions you mentioned SmartPoints (Freestyle) would be 7 per serving
i added the sour cream, but it curdled up. so what did i do wrong? it doesnt look goood.
Mimi, Hmmmmm…be sure to use sour cream with some fat, as fat-free will is likely to curdle.
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!
Michaelle, Thank you so much for the feedback and tips! 🙂
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,
We’re so happy to hear that you family loves the Skinny White Chicken Enchiladas! Thank you for sharing!
Can’t wait to give this dish a try! What would you recommend serving for a side?
Hi Ashley! You could try making a side of Quick and Easy Southwest Cucumber Avocado Salad or our Skinny Mexican Rice Hope that helps! 😃
What can you use instead of the cheese .
Sharon, You could use vegan cheese or omit it from the recipe. There aren’t many good substitutes for cheese, especially in this recipe.
Thank you for this awesome recipe. These are so good! Will definitely be making them regularly. So glad they freeze well, too.
Karla, So happy you enjoyed the recipe. You’re right, they do freeze well. 🙂
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.
We’re so glad you loved the recipe, Jackie!
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 🙂
Hi Rose! These would make a great meal prep recipe!
I don’t have chicken broth, is there a sub I can use?
Jade, You can make your own chicken broth. However, vegetable broth or water(in a pinch) will work.
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.?
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!
I’ve made it twice now and it was delicious both times! The second time though I used low carb tortillas. ??
We’re so glad you love this recipe, Joyce!
Can you use plain Greek yogurt instead of reduced-fat sour cream?
Melissa, that should be fine. 🙂
I keep wonder how the enchiladas help you lose weight
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!
Question. Are the points based on smart points or freestyle? Btw, they were delicious.
Hi Teresa, Freestyle points are listed in the nutritional information above the recipe!
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.
Maria, Love your tip! Thanks so much for posting. 🙂
Can you use fat free plain Greek yogurt instead of sour cream or plain Greek yogurt?
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.