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4.5 from 2 votes

Chicken Enchiladas with Green Chile Sauce

With healthy and wholesome ingredients, these enchiladas are amazingly delicious.
Course: Dinner
Cuisine: Mexican
Keyword: Low-Carb
Servings: 12 people
Calories: 240kcal


  • 2 bone-in chicken breasts
  • 2 cups water
  • 12 whole-grain tortillas 8 inch
  • 1 3/4 cups cheddar cheese shredded
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons pure butter
  • 2 tablespoons flour
  • 2 cups chicken broth retain from baked chicken
  • 1 cup Greek yogurt full fat, optional sour cream
  • 4 ounces diced green chiles can


  • Preheat oven to 375 degrees.
  • In a covered casserole pan, add chicken and water. Roast in oven for 1 hour, or until chicken reaches an internal temperature of 165. Retain broth for enchiladas.
  • Cool chicken slightly, discard skin, remove chicken from bone, and shred with a fork. Combine shredded chicken, 3/4 cup cheese, chili powder, cumin, salt, and pepper.
  • Add chicken mixture to tortillas, roll tightly, and place in a 9 x 13-inch casserole pan, seam side down.
  • In a small pot, melt butter over medium-low heat. Add flour and whisk until smooth. Slowly pour in broth, raise to medium heat, and whisk until thickened to a gravy consistency. Turn off heat and add yogurt and green chiles. Pour mixture over tortillas and top with the remaining 1 cup cheese.
  • Cover with foil and bake 20 minutes. Remove foil and bake an additional 5-10 minutes, or until cheese is melted and casserole is heated through.
  • Garnish if desired with any of these toppings: chopped cilantro, sour cream, diced tomatoes, green onions, or olives.
  • Enjoy!


Serving: 1enchilada | Calories: 240kcal | Carbohydrates: 15g | Protein: 15g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 313mg | Fiber: 2g | Sugar: 2g |
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8