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