Skinny Chicken Enchiladas

Embrace the savory delights of Mexican cuisine with a twist that’s light on the calories but does not sacrifice on taste! These Skinny White Chicken Enchiladas are filled with chicken, salsa verde and the perfect blend of seasonings. They are topped with my healthy, homemade cheese sauce. These Skinny Chicken Enchiladas are low calorie, high protein, and the perfect easy weeknight dinner. There are over 30 grams of protein per enchilada! These are not only an awesome healthier alternative to traditional chicken enchiladas, but I honestly think they taste even better. These are so easy to make and you can easily prep them ahead of time.

Equipment You Will Need

• Glass baking dish - Make sure it is a deep 9x13 inch baking dish or the cheese sauce will overflow, and cleaning an oven is not fun!
• Medium Saucepan - To make your homemade cheese sauce in.

Ingredients

For the Enchiladas

• Tortillas - You will need 8. Use the La Banderita Soft Taco Flour Carb Counter Tortillas for a low calorie and low carb option. Or, you can try my healthy homemade Sourdough Discard Tortillas with this recipe.
• Cooked shredded chicken breasts - I used 1 1/4 lb. precooked shredded chicken that I got from my Trifecta meal prep plan! I highly recommend checking them out to help you speed up your cooking process if you are a busy bee like me!
• Cumin - 1 teaspoon.
• Chili Powder - 1 teaspoon.
• Green Salsa Verde - Make sure to get one that has no sugar added. I like the brand Siete. You will need 1 cup.
• Cilantro - Optional, but highly recommended for topping!

For the Sauce

• Chicken Broth - 2 cups. I use Kettle & Fire.
• Diced Green Chiles - I used a 7 oz. can of fire roasted diced green chilies.
• Plain, Nonfat Greek Yogurt - 1 cup to give you that thick creamy sauce consistency. You could also use light sour cream but Greek yogurt is my healthy hack.
• Fiesta Shredded Cheese - Feel free to use any cheese you want. You need 1 1/4 cups.
• Cumin - 1/2 teaspoon.
• Butter & Flour - Just a tablespoon each. This is used in conjunction with the flour to create a slurry for your cheese sauce. If you want to omit the butter and flour you can, but your cheese sauce may not be as thick.

(adsbygoogle = window.adsbygoogle || []).push({});

Instructions

1. Preheat your oven to 375°F. Lightly spray a large, deep 9x13 inch glass baking dish with nonstick spray.
2. In a large bowl, combine the shredded chicken, 1 tsp cumin, chili powder, and salsa Verde.
3. Evenly scoop the chicken mixture among the 8 low carb tortillas or Sourdough Discard Tortillas. Roll up each one and line them up in your large baking dish.
4. Make your white enchilada sauce. Start off with melting the 1 tablespoon of butter in a saucepan over medium/high heat.
5. Add the 1 tablespoon of flour and stir for 1 minute. Pour in the chicken broth and bring to a boil.
6. Turn the heat down to medium/low heat and add the green chilies, Greek yogurt, 1/2 tsp cumin, and shredded fiesta cheese. Stir until the cheese is fully melted. Turn off the heat.
7. Pour your enchilada sauce over your rolled chicken enchiladas in the baking dish. Top with extra shredded cheese if desired.
8. Bake for 25 minutes. Top with fresh cilantro and enjoy!

How to Store Leftovers

Store leftovers in the casserole dish, covered for up to 5 days. You could also place each enchilada in an airtight container in the fridge for an easy grab-and-go type of meal! When you are ready to enjoy them again, just pop them in the microwave for about a minute or so.

Check me out on Social Media!

I post all of my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!