Skinny White Chicken Enchiladas (Print-Friendly Version)
Enjoy lighter white chicken enchiladas ideal for summer gatherings or cozy family dinners—think creamy sauce, tender shredded chicken, and a cheesy baked finish. Low-calorie, delicious, and one to keep handy.
# Ingredients You’ll Need:
→ Filling
01 -
2 cups cooked shredded chicken breast
02 -
1/2 teaspoon ground cumin
03 -
1 teaspoon chili powder
04 -
1/2 cup salsa, no sugar added (or optional verde sauce)
→ Sauce
05 -
2 tablespoons unsalted butter
06 -
2 tablespoons all-purpose flour
07 -
2 cups fat-free chicken broth
08 -
4 ounces canned diced green chiles, drained
09 -
8 ounces reduced-fat sour cream
10 -
1/2 teaspoon sea salt
11 -
1/2 teaspoon ground black pepper
12 -
1/2 teaspoon ground cumin
→ Assembly
13 -
8 whole grain flour tortillas, 6-inch
14 -
1 1/2 cups reduced-fat shredded Mexican cheese blend, divided
15 -
1/4 cup cilantro, finely chopped
# How to Make It:
01 -
Preheat oven to 375°F (190°C).
02 -
In a large bowl, combine shredded chicken breast with 1/2 teaspoon ground cumin, chili powder, and salsa. Mix until evenly coated.
03 -
Spoon chicken mixture across the center of each tortilla, roll tightly, and arrange seam side down in a 9 x 13-inch baking dish.
04 -
In a pot over medium heat, melt butter and whisk in flour, cooking 1 minute. Gradually whisk in chicken broth. Stir continuously until slightly thickened, about 6 minutes. Add remaining cumin, 1 cup cheese, green chiles, sour cream, salt, and pepper. Stir until cheese is melted and sauce is smooth.
05 -
Pour prepared white sauce over the filled tortillas. Sprinkle remaining 1/2 cup cheese over the top. Bake for 25 minutes or until cheese is lightly golden and sauce is bubbling.
06 -
Remove from oven and finish with chopped cilantro before serving.
# Extra Suggestions:
01 -
For best flavor, use freshly shredded cheese and freshly chopped cilantro. Allow enchiladas to cool for a few minutes before serving to help sauce thicken.