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Skinny White Chicken Enchiladas

Skinny White Chicken Enchiladas
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Skinny White Chicken Enchiladas are a deliciously light twist on a classic favorite, perfect for any meal occasion. These enchiladas feature tender shredded chicken wrapped in whole grain tortillas and topped with a creamy, flavorful sauce. With just the right balance of spices and a generous sprinkle of cheese, this dish is both satisfying and nutritious. It’s quick to prepare, making it an ideal choice for busy weeknights or family gatherings. Serve them up with fresh garnishes like cilantro or avocado for an added burst of flavor!

Ingredients

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  • 2 cups shredded chicken breast (cooked)
  • 8 whole grain flour tortillas
  • 1 ½ cups reduced-fat Mexican style cheese (shredded)
  • 2 cups fat-free chicken broth
  • 4 ounces canned diced green chiles
  • 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

  1. Preheat oven to 375°F (190°C).
  2. In a mixing bowl, combine shredded chicken, half the cumin, chili powder, and salsa.
  3. Fill each tortilla with the chicken mixture, roll tightly, and place seam side down in a casserole pan.
  4. For the sauce: Melt butter in a large pot over medium heat. Whisk in flour for one minute. Gradually add chicken broth while stirring until thickened (about 6 minutes). Add remaining cumin, cheese, green chiles, sour cream, sea salt, and black pepper; stir until melted.
  5. Pour sauce over enchiladas and top with extra cheese. Bake uncovered for 25 minutes until golden.

Nutrition

Find it online: https://mealsavor.com/skinny-white-chicken-enchiladas/