Skinny White Chicken Enchiladas

Creamy, tender, and deliciously tangy, Skinny White Chicken Enchiladas offer all the comfort of traditional enchiladas with significantly fewer calories. These lightened-up enchiladas swap heavy sauces for a velvety Greek yogurt-based alternative that still delivers that irresistible richness you crave. Perfect for weeknight dinners or casual entertaining, these Skinny White Chicken Enchiladas blend juicy shredded chicken, melty cheese, and zesty green chilies wrapped in soft tortillas. You’ll learn how to create this healthier version without sacrificing an ounce of flavor or satisfaction.

Why You’ll Love This Recipe

These Skinny White Chicken Enchiladas will quickly become a family favorite for several compelling reasons. First, they deliver the creamy, comforting texture of traditional enchiladas but with significantly fewer calories and less fat, making them perfect for anyone watching their intake without feeling deprived.

The contrast between the tender shredded chicken, soft tortillas, and the slight crunch from the baked edges creates a delightful textural experience. Each bite offers a perfect balance of tangy sauce, savory chicken, and melty cheese that satisfies those comfort food cravings.

What’s more, this recipe comes together in about 30 minutes of active preparation time, making it ideal for busy weeknights. The ingredients are readily available in most grocery stores, and the dish can be prepped ahead and baked when needed. For health-conscious food lovers seeking lighter versions of Mexican classics, these white chicken enchiladas strike the perfect balance between indulgence and nutrition.

Ingredients

For these Skinny White Chicken Enchiladas, you’ll need:

• 2 cups (16 oz) cooked and shredded chicken breast (rotisserie chicken works perfectly)
• 8 medium flour tortillas (8-inch size)
• 1 cup (8 oz) plain non-fat Greek yogurt
• 1 cup (8 oz) low-fat sour cream
• 1 can (10.5 oz) reduced-sodium cream of chicken soup
• 1 can (4 oz) diced green chilies
• 2 cups (8 oz) reduced-fat Mexican blend cheese, divided
• 1 small onion, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp dried oregano
• ¼ cup fresh cilantro, chopped (plus extra for garnish)
• 2 tbsp olive oil
• Salt and pepper to taste

The Greek yogurt serves as the backbone of our lighter sauce, providing creaminess with significantly less fat than traditional heavy cream. Using reduced-fat cheese further cuts calories while still delivering that essential melty texture and flavor that makes white chicken enchiladas so satisfying.

Pro Tips

Choose the Right Tortillas: While traditional enchiladas use corn tortillas, flour tortillas work better in this Skinny White Chicken Enchiladas recipe because they hold up better to the creamy sauce without becoming soggy. If you prefer corn tortillas, lightly toast them in a dry skillet before filling to improve their durability.

Perfect the Sauce Consistency: The key to these enchiladas is achieving the right consistency in your white sauce. It should coat the back of a spoon but still be pourable. If your sauce seems too thick, add 1-2 tablespoons of chicken broth to thin it out. Conversely, if it’s too thin, simmer it for a few extra minutes to reduce and thicken.

Layer Your Flavors: Don’t rush the process of sautéing your onions and garlic before adding them to the filling. Cook them until translucent but not browned (about 3-4 minutes) to release their sweetness and depth of flavor. This simple step elevates the entire dish and creates a more complex flavor profile in your Skinny White Chicken Enchiladas.

Instructions

Step 1: Prepare Your Ingredients
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with cooking spray. Shred your cooked chicken into bite-sized pieces using two forks. Set aside. Chop your onion, mince your garlic, and measure out all remaining ingredients to make the assembly process smoother.

Step 2: Make the Filling
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and sauté for another 30 seconds until fragrant. Remove from heat and combine with shredded chicken, half of the diced green chilies, ground cumin, dried oregano, and ¼ cup of the cheese mixture in a large bowl. Season with salt and pepper to taste. This filling mixture will be the flavorful core of your Skinny White Chicken Enchiladas.

Step 3: Create the White Sauce
In a medium bowl, whisk together the Greek yogurt, sour cream, cream of chicken soup, and remaining green chilies until smooth and well combined. This lighter sauce is what makes these enchiladas “skinny” while still maintaining that creamy texture you’re craving. Set aside ¾ cup of this mixture for topping the enchiladas later.

Step 4: Assemble the Enchiladas
Spoon about ⅓ cup of your chicken mixture down the center of each tortilla. Roll them up tightly and place them seam-side down in your prepared baking dish. Continue with remaining tortillas, arranging them snugly in the dish. Your kitchen will already be filled with the savory aroma of these white chicken enchiladas coming together.

Step 5: Add Sauce and Cheese
Pour the reserved white sauce evenly over the rolled enchiladas, making sure to cover them completely. This ensures every bite will be moist and flavorful. Sprinkle the remaining cheese over the top for that essential melty, golden finish that makes enchiladas irresistible.

Step 6: Bake to Perfection
Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and starting to bubble and brown at the edges. The contrast between the soft interior and slightly crispy edges is what makes these Skinny White Chicken Enchiladas truly special.

Variations

Vegetarian Option: For a meatless version of these Skinny White Chicken Enchiladas, substitute the chicken with a mixture of sautéed vegetables like bell peppers, zucchini, spinach, and black beans. The creamy sauce works beautifully with this vegetable medley, creating a hearty and satisfying vegetarian meal. Maintain the same seasoning profile to keep that authentic enchilada flavor.

Spicy Kickup: For heat lovers, transform these into spicy white chicken enchiladas by adding 1-2 diced jalapeños (seeds removed for moderate heat or included for maximum spice) to your sauce mixture. You can also incorporate a teaspoon of chipotle powder into the chicken filling or serve with hot sauce on the side for customizable heat levels.

Gluten-Free Adaptation: Make these enchiladas gluten-free by using corn tortillas (lightly toasted before filling) and substituting the cream of chicken soup with a gluten-free alternative or a homemade version using gluten-free flour. The rest of the ingredients maintain the integrity of these Skinny White Chicken Enchiladas while making them accessible to those with gluten sensitivities.

Storage and Serving

These Skinny White Chicken Enchiladas can be refrigerated in an airtight container for up to 3 days. For best results when reheating, cover with foil and warm in a 325°F oven for about 20 minutes, or until heated through. Microwaving works in a pinch, but may result in slightly soggy tortillas.

For freezing, prepare the enchiladas up to the baking step, then cover tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding an extra 10-15 minutes to the covered baking time.

Serve these white chicken enchiladas with a fresh side salad dressed with lime vinaigrette for a bright contrast to the creamy dish. A simple pico de gallo or sliced avocado makes an excellent topping, adding freshness and color. For a complete meal, accompany with cilantro-lime rice or a side of black beans for added protein and fiber without compromising the “skinny” appeal of this dish.

FAQs

Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a perfect time-saving option for these Skinny White Chicken Enchiladas and often adds extra flavor. Simply remove the skin and shred the meat to yield approximately 2 cups.

How can I make these enchiladas even lighter?
To further reduce calories, use fat-free Greek yogurt, fat-free sour cream, and reduce the cheese to 1½ cups total. You can also use whole wheat tortillas for added fiber and nutrition.

Can I make these ahead of time?
Yes! Assemble the white chicken enchiladas up to 24 hours in advance, cover, and refrigerate. When ready to serve, simply bake as directed, adding about 5-10 minutes to the cooking time since they’ll be starting cold.

Why is my sauce separating or curdling?
This typically happens when dairy products are heated too quickly. Ensure your Greek yogurt and sour cream are at room temperature before mixing, and avoid boiling the sauce if you heat it separately.

Can I use corn tortillas instead of flour?
Yes, but corn tortillas require special handling. Lightly fry each tortilla in a small amount of oil for about 10 seconds per side to make them pliable before filling, or warm them wrapped in damp paper towels in the microwave for 30 seconds.

Conclusion

These Skinny White Chicken Enchiladas are comfort food at its finest — creamy, satisfying, and flavorful without the guilt that typically accompanies such indulgent dishes. They’re the kind of meal that bridges the gap between healthy eating goals and cravings for something truly delicious. Whether you’re cooking for a family dinner or meal prepping for the week ahead, this lighter take on a Mexican classic proves that “skinny” versions can be just as crave-worthy as their traditional counterparts, making it easier to maintain a balanced approach to eating without feeling deprived of the foods you love.

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