Skinny White Chicken Enchiladas

Flavorful and satisfying, Skinny White Chicken Enchiladas are the perfect dish for any occasion. These enchiladas offer a delightful blend of shredded chicken and creamy sauce, all while being a healthier alternative to traditional recipes. Ideal for weeknight dinners or gatherings with friends, this dish is sure to impress everyone at your table.

Why You’ll Love This Recipe

• Healthy Twist: Enjoy a delicious meal without compromising on health. This recipe uses reduced-fat ingredients while maintaining great flavor.
• Kid-Friendly: With its cheesy goodness and mild spices, even picky eaters will enjoy these enchiladas.
• Quick to Prepare: Ready in just 45 minutes, making it a fantastic choice for busy weeknights.
• Versatile Filling Options: Feel free to customize your filling with different spices or add vegetables for extra nutrition.
• Great Leftovers: These enchiladas reheat beautifully, making them perfect for meal prep or leftovers.

Tools and Preparation

Before you dive into making these enchiladas, gather your essential tools. Having everything ready will make the cooking process smooth and enjoyable.

Essential Tools and Equipment

• Casserole pan
• Large pot
• Mixing bowl
• Whisk
• Measuring cups and spoons

Importance of Each Tool

• Casserole pan: Perfect for baking the enchiladas evenly and holding all the delicious filling.
• Large pot: Essential for preparing the creamy sauce without splattering.
• Mixing bowl: Ideal for combining ingredients thoroughly before rolling them in tortillas.

Ingredients

To create these delicious Skinny White Chicken Enchiladas, you’ll need the following ingredients:

For the Filling

• 2 cups shredded chicken breast (cooked)
• 1 teaspoon cumin (divided)
• 1 teaspoon chili powder
• 1/2 cup salsa (no sugar added, optional verde sauce)

For the 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

For Assembly

• 8 whole grain flour tortillas (6-inch, optional corn tortillas)
• 1/4 cup cilantro (finely chopped)

How to Make Skinny White Chicken Enchiladas

Step 1: Preheat the Oven

Preheat your oven to 375 degrees Fahrenheit. This ensures that your enchiladas bake evenly.

Step 2: Prepare the Filling

1. In a mixing bowl, combine shredded chicken breast with 1/2 teaspoon cumin, chili powder, and salsa.
2. Evenly distribute the chicken mixture over the center of each tortilla.
3. Roll up each tortilla and place them seam side down in a 9 x 13-inch casserole pan. Set aside.

Step 3: Make the Sauce

1. In a large pot over medium heat, melt butter.
2. Sprinkle in flour and cook for about 1 minute while stirring continuously.
3. Slowly pour in chicken broth while stirring until thickened (about 6 minutes).
4. Add remaining cumin, 1 cup cheese, green chiles, sour cream, salt, and pepper; stir until cheese melts.

Step 4: Assemble and Bake

1. Pour the white sauce over the rolled enchiladas in the casserole pan.
2. Sprinkle on remaining 1/2 cup cheese.
3. Bake for 25 minutes or until cheese is lightly golden.
4. Finish by sprinkling chopped cilantro over the top before serving.

Enjoy your homemade Skinny White Chicken Enchiladas as a healthy dinner option that brings joy to any table!

How to Serve Skinny White Chicken Enchiladas

Skinny White Chicken Enchiladas are a delightful dish that can be enjoyed in various ways. These enchiladas not only taste fantastic but also look appealing on the plate. Here are some creative serving suggestions to elevate your meal experience.

Garnish with Fresh Herbs

• Cilantro: Sprinkle chopped cilantro for a fresh, zesty flavor that complements the creamy sauce.
• Green Onions: Sliced green onions add a mild onion flavor and a pop of color.

Add a Side Salad

• Mixed Greens: A simple mixed greens salad with a light vinaigrette balances the richness of the enchiladas.
• Tomato Salad: Serve diced tomatoes with lime juice and salt for a refreshing contrast.

Pair with Rice or Quinoa

• Mexican Rice: Flavored rice can enhance your meal, making it hearty and filling.
• Quinoa: A protein-packed alternative that adds texture and nutrition.

Offer Dipping Sauces

• Guacamole: Creamy guacamole adds richness and pairs well with the flavors of the enchiladas.
• Sour Cream: A dollop of reduced-fat sour cream provides extra creaminess and tang.

How to Perfect Skinny White Chicken Enchiladas

Perfecting Skinny White Chicken Enchiladas is all about balancing flavors and ensuring the right texture. Follow these tips for the best results.

• Use fresh ingredients: Fresh chicken, herbs, and vegetables enhance flavors significantly.
• Control spice levels: Adjust cumin and chili powder according to your taste preferences for heat.
• Warm tortillas before filling: Slightly warming tortillas makes them more pliable, preventing breakage when rolling.
• Don’t overfill: Be cautious not to overload tortillas, which can lead to messy enchiladas.
• Bake until golden: Keep an eye on your enchiladas in the oven; golden cheese is a sign they are perfectly done.
• Let rest before serving: Allowing the enchiladas to sit for a few minutes after baking helps set the filling.

Best Side Dishes for Skinny White Chicken Enchiladas

Pairing side dishes with Skinny White Chicken Enchiladas can enhance your dining experience. Here are some great options to consider:

1. Spanish Rice: This flavorful rice dish adds a traditional touch, perfect for soaking up any sauce.
2. Refried Beans: Creamy refried beans provide protein and fiber while complementing the enchiladas beautifully.
3. Corn on the Cob: Grilled or boiled corn adds sweetness and crunch alongside your main dish.
4. Pico de Gallo: A fresh salsa made of tomatoes, onions, and cilantro brings brightness and freshness to each bite.
5. Zucchini Salsa: A unique twist that incorporates zucchini adds vitamins and creates an interesting flavor profile.
6. Avocado Slices: Simple avocado slices bring creaminess and healthy fats to balance out the dish.
7. Roasted Vegetables: Seasonal roasted veggies can add color and nutrients while enhancing overall flavor.

Common Mistakes to Avoid

When making Skinny White Chicken Enchiladas, it’s easy to make some common mistakes. Here are a few to watch out for:

• Using the wrong tortillas: Opt for whole grain or corn tortillas for a healthier choice. Avoid regular flour tortillas which can add unnecessary calories.
• Overfilling the enchiladas: It’s tempting to pack in too much filling. Overfilling can lead to messy enchiladas that spill out during baking. Stick to a moderate amount of chicken mixture.
• Skipping the seasoning: Don’t forget the spices! Properly seasoning your chicken and sauce ensures maximum flavor. Use cumin and chili powder generously.
• Ignoring cheese choices: Using full-fat cheese can significantly increase calories. Choose reduced-fat shredded cheese for a lighter version without sacrificing taste.
• Not letting the sauce thicken: Ensure your white sauce thickens properly before pouring it over the enchiladas. This adds creaminess and holds everything together.

Storage & Reheating Instructions

Refrigerator Storage

• Store any leftover enchiladas in an airtight container.
• They will last up to 3 days in the refrigerator.

Freezing Skinny White Chicken Enchiladas

• Wrap individual enchiladas tightly in plastic wrap and place them in a freezer-safe container.
• They can be frozen for up to 2 months.

Reheating Skinny White Chicken Enchiladas

• Oven: Preheat to 350°F (175°C) and bake covered for about 20 minutes until heated through.
• Microwave: Place on a microwave-safe plate and cover with a damp paper towel, heating in 30-second intervals until hot.
• Stovetop: Heat in a skillet over medium heat, adding a splash of broth if needed to prevent sticking, until warm.

Frequently Asked Questions

Here are some common questions about Skinny White Chicken Enchiladas:

Can I make Skinny White Chicken Enchiladas ahead of time?

Yes, you can assemble the enchiladas and store them in the refrigerator or freezer before baking.

What can I substitute for chicken?

You can use shredded turkey or even beans for a vegetarian option if desired.

How do I make these enchiladas spicier?

Add more chili powder or include jalapeños in the chicken mixture for extra heat.

Are Skinny White Chicken Enchiladas kid-friendly?

Absolutely! The creamy sauce and mild flavors make this dish appealing to kids of all ages.

Can I use different types of cheese?

Certainly! Feel free to experiment with various cheeses like Monterey Jack or pepper jack for added flavor.

Final Thoughts

Skinny White Chicken Enchiladas are not only delicious but also versatile. You can customize them by adding your favorite vegetables or adjusting the spice level. Give this recipe a try; it’s perfect for family dinners or meal prepping!

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Skinny White Chicken Enchiladas

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• Author: Lara
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Skinny White Chicken Enchiladas are a wholesome and satisfying dish that combines tender shredded chicken with a creamy, flavorful sauce, all wrapped up in soft tortillas. Perfect for busy weeknights or gatherings, these enchiladas are a healthier take on a classic favorite. With their reduced-fat ingredients and customizable filling, you can enjoy a comforting meal without the guilt. Whether served with fresh cilantro or paired with a side salad, these enchiladas are sure to impress your family and friends.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine shredded chicken with 1/2 teaspoon cumin, chili powder, and salsa.
3. Fill each tortilla with the chicken mixture, roll them up seam-side down in a casserole pan.
4. In a large pot, melt butter and whisk in flour. Gradually add chicken broth until thickened.
5. Stir in remaining cumin, cheese, green chiles, sour cream, salt, and pepper until smooth.
6. Pour sauce over enchiladas and top with remaining cheese.
7. Bake for 25 minutes until golden and bubbly.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 2 enchiladas (approximately 280g)
• Calories: 370
• Sugar: 3g
• Sodium: 720mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 65mg