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.

Skinny White Chicken Enchiladas

Skinny White Chicken Enchiladas

Yields: 8 (6-inch) enchiladas | Serving Size: 1 enchilada | Calories: 316 | Total Fat: 17g | Saturated Fat: 8g | Trans Fat: 0g | Cholesterol: 62mg | Sodium: 380mg | Carbohydrates: 24g | Fiber: 2g | Sugar: 11g | Protein: 18g | SmartPoints: 12


  • 2 cups (cooked) shredded chicken breast
  • 1 teaspoon cumin, divided
  • 1 teaspoon chili powder
  • 1/2 cup salsa, no sugar added (optional verde sauce)
  • 1 1/2 cups shredded Mexican Style Cheese, reduced-fat
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups chicken broth, fat-free
  • 1 (4-ounce) can diced green chiles
  • 1 (8-ounce) container sour cream, reduced-fat
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 8 (6-inch) whole grain flour tortillas, optional corn tortillas
  • 1/4 cup finely chopped cilantro


  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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.

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


44 Comments on "Skinny White Chicken Enchiladas"

  1. rahma  May 2, 2017

    butter??? do you have a healthy recipe for it ??? or what should i use??

    • Gale Compton  May 2, 2017

      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.

  2. Linda Robinson  May 4, 2017

    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.

    • Gale Compton  May 4, 2017

      Linda, That was a typo, it’s 8 enchiladas. Look forward to your feedback. 🙂

  3. Dally  May 24, 2017

    Can sour cream be substituted for plain yogurt?

    • Emilia Horn  May 24, 2017


  4. Andie Graham  June 1, 2017

    Ummmm….these are absolutely delicious!!

    • Emilia Horn  June 1, 2017

      Thanks, Andie!

  5. Jessica  June 4, 2017

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

    • Gale Compton  June 5, 2017

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

  6. Honeybear  July 19, 2017

    Oh, my, gosh. These are definitely going to be a staple in my weekly menu…

    • Nichole Furlong  July 20, 2017

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

  7. Jen  July 21, 2017

    This was easy and delicious. Added thinly sliced jalapeño on top before baking. We loved it!

  8. Kelly  August 1, 2017

    I used oil olive instead of butter. Turned out so great!!

    • Jennifer Hanford  August 2, 2017

      Great tip, Kelly! Thank you!

  9. Kim  August 2, 2017

    How long do they bakes?

    • Nichole Furlong  August 2, 2017

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

  10. Chassidy  August 3, 2017

    Loved these enchiladas and so did the family!Will definitely be making these again:)

    • Nichole Furlong  August 3, 2017

      We’re so glad you and your family loved the White Chicken Enchiladas, Chassidy!

  11. Diane  August 5, 2017

    Do you think I can assemble everything about 8 and let them sit in fridge till 12?

    • Nichole Furlong  August 5, 2017

      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.

  12. Katie  August 16, 2017

    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!

    • Jennifer Hanford  August 16, 2017

      That sounds delicious, Katie!

  13. KimM  August 28, 2017

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

    They are always a success…

  14. PatM  August 29, 2017

    The nutrition says 11 grams of sugar….what is it in, I am not seeing anything with sugar in it…

    • Gale Compton  August 29, 2017

      Most ingredients have naturally occuring sugar which accounts for the 11 grams.

  15. Katrina  August 29, 2017

    These were absolutely delicious! Will definitely make again!

    • Gale Compton  August 30, 2017

      Great! I’m making this tonight…a favorite here too. 🙂

  16. shannon  September 27, 2017

    Is the 12 point per serving or for the whole dish?

  17. nicki  October 3, 2017

    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

    • Jennifer Hanford  October 4, 2017

      Thank you, Nicki – so glad you enjoyed the recipe!

  18. jeanne gilbert  October 7, 2017

    Can you add some of the sauce to the chicken. ?

    • Nichole Furlong  October 7, 2017

      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!

  19. Allyson  October 15, 2017

    What if you don’t eat dairy?

    • Gale Compton  October 15, 2017

      Allyson, There are vegan alternatives for the dairy ingredients. 🙂

  20. brianne  December 9, 2017

    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

    • Gale Compton  December 12, 2017

      Brianne, Hmmmmm…it probably will. Keep us posted.

  21. Lori  December 29, 2017

    What brand of sugarless salsa did you use?

    • Gale Compton  December 30, 2017

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

  22. Kelsey B.  January 9, 2018

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

    • Nichole Furlong  January 9, 2018

      We’re do glad you enjoyed our Skinny White Chicken Enchiladas, Kelsey!

  23. nicole  January 16, 2018

    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

  24. Beth Mc  January 22, 2018

    @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.


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