Description
These Skinny White Chicken Enchiladas bring all the creamy comfort without the calories – your waistline and taste buds will thank you for this guilt-free Mexican fiesta!
Ingredients
Scale
- 2 cups (16 oz) cooked and shredded chicken breast
- 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
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened.
- Add minced garlic and sauté for 30 seconds until fragrant.
- In a large bowl, combine the cooked onion mixture, shredded chicken, half the diced green chilies, cumin, oregano, and ¼ cup of cheese. Season with salt and pepper.
- In a separate bowl, whisk together Greek yogurt, sour cream, cream of chicken soup, and remaining green chilies until smooth.
- Set aside ¾ cup of the white sauce mixture for topping.
- Spoon about ⅓ cup of chicken mixture down the center of each tortilla, roll up tightly, and place seam-side down in the prepared baking dish.
- Pour the reserved white sauce over the rolled enchiladas, ensuring they’re completely covered.
- Sprinkle the remaining cheese evenly over the top.
- Cover with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until cheese is bubbly and edges are lightly browned.
- Let stand for 5 minutes before serving. Garnish with fresh cilantro if desired.