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Homemade Skinny White Chicken Enchiladas photo

Skinny White Chicken Enchiladas

Lightened-up white chicken enchiladas with a creamy, cheesy sauce and fresh cilantro.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings

Equipment

  • 9 x 13-inch casserole pan
  • Large Pot
  • Mixing Bowl
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Oven

Ingredients
  

  • 2 cups shredded cooked chicken breast
  • 1 teaspoon cumin divided
  • 1 teaspoon chili powder
  • 1/2 cup salsa (no sugar added, verde) optional
  • 1 1/2 cups Mexican-style cheese, reduced-fat, shredded
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups fat-free chicken broth
  • 4 ounces diced green chiles can
  • 8 ounces sour cream, reduced-fat container
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 8 6-inch whole grain flour tortillas optional: use corn tortillas
  • 1/4 cup cilantro finely chopped

Instructions
 

  • Preheat the oven to 375°F (190°C) and lightly grease a 9 x 13-inch casserole pan.
  • In a mixing bowl, combine the shredded cooked chicken with 1/2 teaspoon of the cumin, the chili powder, and the salsa (if using); mix until evenly coated.
  • Place about an equal portion of the chicken mixture down the center of each tortilla, roll up, and arrange seam-side down in the prepared casserole pan.
  • Make the white sauce: in a large pot over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly.
  • Slowly pour in the chicken broth while whisking, then cook and stir until the sauce begins to thicken, about 6 minutes.
  • Stir in the remaining 1/2 teaspoon cumin, 1 cup of the shredded cheese, the diced green chiles, sour cream, sea salt, and black pepper; cook until the cheese is melted and the sauce is smooth.
  • Pour the white sauce evenly over the arranged enchiladas, sprinkle the remaining 1/2 cup shredded cheese on top, and bake for 25 minutes or until the cheese is lightly golden.
  • Remove from the oven and sprinkle the chopped cilantro over the enchiladas before serving.

Notes

  • Use cooked shredded chicken from rotisserie or leftover chicken.
  • For a lower-carb option, use corn tortillas instead of flour.
  • Reduce salt to taste if using low-sodium broth.
  • Make sure sauce thickens before adding cheese to prevent separation.