Skinny White Chicken Enchiladas

There’s something about Skinny White Chicken Enchiladas that brings back memories of cozy family dinners and laughter echoing through the kitchen. I remember the first time I experimented with this dish; it was a rainy afternoon, and I was craving something comforting yet light. With a few simple ingredients, I crafted a version of my favorite enchiladas that still packed a flavorful punch without the guilt. Imagine tender, juicy chicken enveloped in soft tortillas, smothered in a creamy sauce that melts in your mouth. Every bite transports me back to those cherished moments, making it a staple in our weekly meal rotation.

Ingredients Overview for Skinny White Chicken Enchiladas

When creating Skinny White Chicken Enchiladas, the choice of ingredients is key to achieving that perfect flavor and texture. Each component plays an important role, from the tender chicken to the creamy sauce made with low-fat cheese and sour cream. This thoughtful selection ensures that every bite is packed with taste while keeping the dish light.

• 2 cups shredded chicken breast cooked – The star of the dish, providing protein and depth to the enchiladas.
• 1 teaspoon cumin divided – Adds a warm, earthy flavor that complements the chicken.
• 1 teaspoon chili powder – Infuses a hint of heat and smokiness.
• 1/2 cup salsa no sugar added, optional verde sauce – Brings moisture and vibrant flavor.
• 1 1/2 cups Mexican style cheese reduced-fat, shredded – Provides that cheesy goodness that enchiladas are known for.
• 2 tablespoons butter – Used in the sauce for richness.
• 2 tablespoons flour – Helps thicken the sauce for a creamy consistency.
• 2 cups chicken broth fat-free – The base of your sauce, adding flavor without calories.
• 4 ounces diced green chiles can – Adds a mild kick and great texture.
• 8 ounces sour cream container, reduced-fat – Makes the sauce creamy and delicious.
• 1/2 teaspoon sea salt – Enhances all the flavors.
• 1/2 teaspoon black pepper – For seasoning.
• 8 whole grain flour tortillas 6-inch, optional corn tortillas – The vessel for your enchiladas, offering a wholesome base.
• 1/4 cup cilantro finely chopped – For garnish and added freshness.

Instructions for Skinny White Chicken Enchiladas

Making Skinny White Chicken Enchiladas is a fun and engaging process. I love how each step builds on the last, transforming simple ingredients into a comforting masterpiece. Let’s dive right into how to create these delicious enchiladas!

1. Preheat your oven to 375 degrees Fahrenheit. This step is crucial as it ensures even cooking and a beautifully melted top when your enchiladas are ready.
2. In a mixing bowl, combine shredded chicken breast with 1/2 teaspoon cumin, chili powder, and salsa. Feel free to adjust the spices according to your heat preference. Mix well until the chicken is evenly coated with the spices.
3. Take each tortilla and evenly distribute the chicken mixture over the center. Roll them up tightly, ensuring the filling stays inside. Once rolled, place them seam side down in a greased 9 x 13-inch casserole pan. You may need to gently press them down to keep them in place.
4. In a large pot over medium heat, melt the butter. As it melts, sprinkle in the flour and stir continuously for about one minute. You want to create a roux that thickens your sauce.
5. Slowly pour in the chicken broth, stirring constantly. Keep stirring until the mixture starts to thicken; this should take about 6 minutes. You’re looking for a smooth, creamy consistency.
6. Once thickened, add the remaining cumin, 1 cup cheese, diced green chiles, sour cream, sea salt, and black pepper. Stir everything together until the cheese melts into the sauce, creating a rich blend of flavors.
7. Pour the creamy sauce evenly over the rolled tortillas in the casserole dish, ensuring each enchilada is generously covered. Then, sprinkle the remaining 1/2 cup cheese over the top for that delicious cheesy crust.
8. Place the casserole in the preheated oven and bake for about 25 minutes, or until the cheese is lightly golden and bubbly. You’ll know they’re ready when your kitchen is filled with that irresistible aroma!
9. Once out of the oven, let it cool for a few minutes. Sprinkle chopped cilantro on top for a burst of freshness before serving. This adds a lovely contrast to the creaminess of the dish.

Making Adjustments

When it comes to Skinny White Chicken Enchiladas, there’s always room for some creativity! Whether you need to adapt for dietary preferences or just want to experiment, here are some tips to consider:

• Storage: Leftover enchiladas can be stored in a sealed container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.
• Freezing: You can freeze unbaked enchiladas. Just assemble them, cover tightly, and freeze. When ready to eat, bake from frozen, adding an extra 10-15 minutes to the cooking time.
• Pairing: Serve these enchiladas with a side of fresh guacamole or a crisp salad for a well-rounded meal.
• Vegetarian Option: Swap out the chicken for black beans or roasted vegetables to make a delicious vegetarian version.
• Spice it Up: For those who like it hot, add sliced jalapeños or a dash of hot sauce to the chicken mixture.

Serving This Skinny White Chicken Enchiladas

Serving Skinny White Chicken Enchiladas is part of the joy of making them! Here are some great ideas on how to present this delicious dish:

• Garnish with Fresh Herbs: A sprinkle of freshly chopped cilantro not only elevates the presentation but adds a vibrant pop of flavor.
• Side Dishes: Pair these enchiladas with a side of Mexican-style rice or a fresh pico de gallo for a delightful contrast.
• Occasions: Perfect for family gatherings, casual dinners, or even as a main dish for a potluck. Everyone loves enchiladas!
• Storage Tips: If you have leftovers, they can be stored in an airtight container in the fridge for up to three days. Reheat gently to enjoy the flavors again.
• Seasonal Pairings: These enchiladas are great year-round! Serve with a chilled salad in summer or alongside warm corn for a cozy winter meal.

FAQ

Conclusion

Skinny White Chicken Enchiladas bring together comfort and health in a single dish that’s truly special. With creamy textures and a delightful blend of flavors, they become an instant favorite for any meal. I encourage you to try this recipe and enjoy the smiles it brings to your family’s faces. Happy cooking!

Skinny White Chicken Enchiladas

The ultimate comfort food, Skinny White Chicken Enchiladas are creamy, cheesy, and easy to make! Perfect for a weeknight dinner, they satisfy cravings while keeping it light. Enjoy this delicious dish tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 8 enchiladas

Course: Dinner

Cuisine: Mexican

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups shredded chicken breast cooked
• 1 teaspoon cumin divided
• 1 teaspoon chili powder
• 1/2 cup salsa no sugar added, optional verde 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
• 1/4 cup cilantro finely chopped

Equipment

• Chef's Knife
• Cutting Board
• Wooden Spoon
• Mixing Bowl
• Frying Pan
• Baking Sheet
• Oven

Method

 

1. Preheat oven to 375 degrees.
2. Combine shredded chicken breast with, 1/2 teaspoon cumin, chili powder, and salsa. Evenly distribute chicken mixture over center of tortillas, roll and place seam side down in a 9 x 13-inch casserole pan. Set aside.
3. In a large pot, melt butter over medium heat and sprinkle in flour. Cook for 1 minute while stirring continuously. Slowly pour in chicken broth. Stir until mixture starts to thicken, about 6 minutes. Add 1/2 teaspoon cumin, 1 cup cheese, green chiles, sour cream, salt, and pepper. Stir until cheese is melted.
4. Pour white sauce over enchiladas, sprinkle on 1/2 cup cheese, and bake for 25 minutes, or until cheese is lightly golden. Sprinkle chopped cilantro over enchiladas.

Notes

• Tip 1: Leftover enchiladas can be stored in a sealed container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.
• Tip 2: You can freeze unbaked enchiladas. Just assemble them, cover tightly, and freeze. When ready to eat, bake from frozen, adding an extra 10-15 minutes to the cooking time.
• Tip 3: Serve these enchiladas with a side of fresh guacamole or a crisp salad for a well-rounded meal.
• Tip 4: Swap out the chicken for black beans or roasted vegetables to make a delicious vegetarian version.
• Tip 5: For those who like it hot, add sliced jalapeños or a dash of hot sauce to the chicken mixture.

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.