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Skinny White Chicken Enchiladas

Creamy Skinny White Chicken Enchiladas for Guilt-Free Comfort

Try these Skinny White Chicken Enchiladas for a healthy twist on a classic Tex-Mex dish that won't compromise on flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Tex-Mex
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Shredded Chicken Breast opt for rotisserie chicken for convenience
  • 0.5 teaspoon Cumin adjust to taste
  • 1 teaspoon Chili Powder substitute paprika for milder taste
  • 1 cup Salsa choose no-sugar-added varieties
For the Sauce
  • 2 tablespoons Butter consider using olive oil for lighter option
  • 2 tablespoons Flour gluten-free flour can be a substitute
  • 1 cup Fat-Free Chicken Broth keep handy for added moisture
  • 2 tablespoons Diced Green Chiles jalapeños can be used for more heat
  • 0.5 cup Reduced-Fat Sour Cream Greek yogurt is an excellent swap
For Assembly
  • 8 slices Whole Grain Flour Tortillas corn tortillas are gluten-free option
  • 1 cup Reduced-Fat Mexican Cheese low-fat mozzarella or vegan cheese work too
  • 1 teaspoon Sea Salt
  • 0.5 teaspoon Black Pepper
For Garnish
  • 0.25 cup Cilantro omit if you're not a fan

Equipment

  • Mixing Bowl
  • medium-sized pot
  • casserole dish
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the shredded chicken breast with ½ teaspoon of cumin, chili powder, and the salsa. Mix well and distribute the filling evenly among the tortillas. Roll tightly and place seam side down in a greased casserole dish.
  3. In a medium-sized pot, melt 2 tablespoons of butter over medium heat until bubbling. Sprinkle in 2 tablespoons of flour, whisking for about 1 minute to form a roux. Slowly pour in 1 cup of fat-free chicken broth, stirring constantly until the mixture thickens, about 6 minutes.
  4. Once thickened, lower the heat and add remaining cumin, reduced-fat Mexican cheese, diced green chiles, and reduced-fat sour cream. Stir until the cheese melts and the sauce is creamy. Season with salt and pepper to taste.
  5. Pour the creamy sauce over the rolled tortillas and sprinkle with remaining cheese.
  6. Bake in the preheated oven for about 25 minutes until cheese bubbles and turns golden brown.
  7. Allow to cool for a few minutes and garnish with chopped cilantro before serving.

Nutrition

Serving: 1enchiladaCalories: 300kcalCarbohydrates: 35gProtein: 25gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 600mgPotassium: 300mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Warm tortillas to prevent cracking when rolling. For extra flavor, marinate chicken in taco seasoning before mixing. Line casserole dish with parchment paper for easy cleanup.

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