Description
Indulge in the deliciousness of Skinny White Chicken Enchiladas, a lighter take on a classic favorite that’s perfect for any occasion. Tender shredded chicken is enveloped in whole grain tortillas and generously covered with a creamy, flavorful sauce—a dish that balances taste and health seamlessly. This recipe is not only quick to prepare but also satisfies those comfort food cravings without the guilt. Ideal for family dinners or casual gatherings, these enchiladas will impress both kids and adults alike.
Ingredients
Scale
- 2 cups shredded chicken breast (cooked)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ cup salsa (no sugar added)
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups chicken broth (fat-free)
- 4 ounces diced green chiles
- 8 ounces reduced-fat sour cream
- 1½ cups reduced-fat Mexican-style cheese, shredded
- 8 whole grain tortillas
Instructions
- Preheat your oven to 375°F.
- In a bowl, mix shredded chicken with cumin, chili powder, and salsa. Fill each tortilla with this mixture, roll tightly, and place seam side down in a casserole pan.
- In a pot over medium heat, melt butter; stir in flour for about a minute. Gradually add chicken broth until thickened (about 6 minutes). Stir in cumin, cheese, chiles, sour cream, salt, and pepper until combined.
- Pour the sauce over the rolled enchiladas and top with remaining cheese. Bake for about 25 minutes until golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 670mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 40mg