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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Could this be made into a casserole without the tortillas in it?
Hi Barbara, to make this into a casserole you would need some type of starch, such as rice, in place of the tortillas.
Amazing! So easy and quick. I loved it and it tasted amazing. Thanks for this recipe
Abra, You’re welcome. 🙂
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!
Keersten, The white sauce doesn’t get real thick. Once you add the other ingredients it thickens up.
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!
Erica, Thank you for the feedback. I’m so happy you enjoyed the recipe. 😉
I meant to say this is a great recipe. Make it tonight!
We’re glad you love the recipe, Beth!
Has anyone made using instant pot?
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!
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.
Kathi, Thank you so much for the feedback. I’m so happy your family enjoyed the recipe. 🙂
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?
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!
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 😀
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. 🙂
I made extra sauce and I’ll use it rather than freeze it. Thank you so much. I love this sauce😋
Hi Esther, Great idea! The sauce is yummy. It’s also good on ground turkey enchiladas. Sometimes I’ll sub in ground turkey. 🙂
This was honestly one of the best homemade meals I’ve made – my fiancé adored it as well!!
Erica, Well, thank you! I’m thrilled you enjoyed the enchiladas. 🙂
Excellent! Very, very good.
Thank you, Brandon!
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.
Kelsey, I’m so happy you enjoyed the recipe. I’m making it for my family this weekend. 🙂
Great recipe
Stephanie, Verde is perfectly fine. I’ve used that as well and it’s delicious too! Enjoy!!!
Can I use cheese Folios instead of tortillas
We haven’t tried the enchiladas with folio wraps, but they should be fine. Keep us posted… 🙂