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Skinny White Chicken Enchiladas

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!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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.