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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This looks really good. Is it spicy at all? I have 3 young kids and they aren’t fans of spicy food.
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. 🙂
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.
Delicious and easy to make.
Best chicken enchiladas I’ve ever had. AWESOME!!!!
Thank you so much, Cindy! If you get a minute please leave a review.
Recipe?
https://skinnyms.com/skinny-white-chicken-enchiladas-recipe/
SOOOOO yummy!! A family favorite at my house
SO glad you enjoyed this recipe, Emilia!
Could i substitute the chicken for ground turkey?
Ground chicken is fine.
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.
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!!! 🙂
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!!
Tessa, WOW, that’s a nice compliment. Thank you so much for the feedback.
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!
WOW Amy, That’s great news. Thank you so much for the feedback. Please leave a review when you have a minute.
This was super yummy. The whole family loved it and was pretty simple to make.
Awesome, Christine! We’re so happy that you and your family enjoyed it!
This recipe is amazing! Every single person LOVED them. Thank you!! The chicken made in the InstantPot is super easy.
Thanks, Sally!
This is one of my favorite enchilada recipes! It’s sooooooo good.
Awesome, Nicole! We love to hear that and are so glad you enjoyed it!
A hit with the whole fam! Have you tried freezing these? If so, with sauce?
Heather, Yeah! Yes, this recipe freezes well, with or without the sauce added. I add the sauce then defrost in the fridge before baking.
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 🙂
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!