If you’re on the hunt for a delicious, easy-to-make, and healthy dinner idea that both kids and adults will love, look no further than these Skinny Ranch Chicken Enchiladas! Packed with protein, these enchiladas are not only a satisfying meal but also a fantastic option for meal prepping. The creamy, savory sauce is made with nourishing bone broth, freshly grated Monterey Jack cheese, and Greek yogurt – creating the perfect balance of rich flavors without the excess calories. Plus, they reheat beautifully, making them an ideal choice for busy nights when you need something quick and comforting. The hint of ranch seasoning in these is to die for!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Perfect for Meal Prepping
One of the best things about these Skinny Ranch Chicken Enchiladas is how great they are for meal prepping. You can easily make a big batch ahead of time and store them in the fridge for up to a few days. The flavors only get better as they sit, making leftovers even tastier! When it’s time to eat, just pop them in the oven for a minute, and you’ll have a hot, nutritious meal ready to go. Whether you’re feeding your family or preparing lunches for the week, this recipe is a convenient, protein-packed solution to busy schedules.
Homemade Sourdough Discard Tortillas (or Use Your Favorite Flour Tortillas)
The tortillas in this recipe are made from my homemade Sourdough Discard Tortillas , which adds a delicious, tangy depth of flavor to the enchiladas. However, if you don’t have sourdough discard on hand, you can easily substitute with your favorite store-bought flour tortillas. While corn tortillas are also an option, I personally think flour tortillas work best for enchiladas, as they’re soft, pliable, and provide the perfect base for the cheesy, creamy filling. The slight chewiness of flour tortillas makes them ideal for holding the rich sauce and juicy chicken, ensuring each bite is full of flavor.
A Healthy, Easy Dinner Idea
These Skinny Ranch Chicken Enchiladas are perfect for busy weeknights when you’re craving something healthy, satisfying, and quick. With simple ingredients and minimal prep time, you can create a dish that’s both nutritious and delicious. Plus, the protein-packed chicken combined with the creamy ranch sauce keeps you feeling full without the heavy calories typically associated with traditional enchiladas. Whether you’re cooking for yourself or for the entire family, these enchiladas are sure to be a crowd-pleaser!
Ingredients
For the Enchiladas
- Tortillas – You will need 8. I prefer flour tortillas in this recipe. I used my healthy homemade Sourdough Discard Tortillas here..
- Cooked shredded chicken breasts – I used 1 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.
- Salt & Pepper – To Taste
- Green Salsa Verde – Make sure to get one that has no sugar added. I like the brand Siete. You will need 1 cup.
For the Sauce
- Chicken Broth – 2 cups. I use Kettle & Fire. Use the code COOKINGKATIELADY for a discount.
- 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 swap hack.
- Shredded Cheese – Feel free to use any cheese you want. You need 1 1/4 cups. I used Monterey jack.
- Ranch Seasoning – 1/2 ounce of ranch seasoning. Spice Wella makes a really delicious & clean one. This is roughly 1 1/2 tbsp I would say.
- Butter & Flour – Just a tablespoon of each. This is used in conjunction with the flour to create a slurry for your cheese sauce.
Benefits of the Key Ingredients
- Chicken: Skinless chicken breast is a lean, high-protein source that is low in fat, making it a fantastic choice for anyone looking to build muscle, stay full longer, or maintain a healthy weight. It’s also packed with essential vitamins like B6 and niacin, which support metabolism and overall health.
- Greek Yogurt: Greek yogurt is not only delicious but also a nutritional powerhouse. It’s packed with protein, which helps support muscle repair and growth, and is a great source of probiotics, which are beneficial for digestive health. Replacing sour cream or heavy cream with Greek yogurt reduces the calorie count of this dish without sacrificing creaminess.
- Monterey Jack Cheese: Monterey Jack is a fantastic source of calcium and protein, both of which are essential for bone health. It also provides a mild, creamy texture that melts perfectly into the sauce, adding richness without overwhelming the dish. Using freshly grated cheese ensures that the dish is free from unnecessary additives found in pre-shredded cheeses, making it a healthier choice overall.
Ranch Seasoning
You can make your seasoning from scratch or buy it. I personally love the brand Spice Wella for ranch seasoning. It is the cleanest one I have been able to find without all the MSG’s, added sugars, gums, and other nonsense ingredients. This is not sponsored at all, I just truly love the brand.
Instructions
- Preheat the oven to 375°F (190°C). Lightly coat a large 9×13-inch glass baking dish with nonstick spray, ensuring the bottom and sides are well-greased.
- In a large mixing bowl, combine the shredded chicken, 1 teaspoon of cumin, salt, pepper, and salsa verde. Mix well until all ingredients are evenly incorporated.
- Prepare the tortillas by evenly distributing the chicken mixture across each one. Once filled, carefully roll up each tortilla and place them seam-side down in the prepared baking dish. Arrange them snugly in a single layer.
- In a medium saucepan, melt 1 tablespoon of butter over medium-high heat.
- Once the butter has melted, add 1 tablespoon of flour to create a roux. Stir constantly for about 1 minute to cook the flour and form a smooth, bubbling slurry.
- Slowly pour in the chicken broth while stirring to prevent any lumps. Bring the mixture to a boil, then reduce the heat to medium-low.
- Add the green chilies, Greek yogurt, ranch seasoning, and shredded cheese to the saucepan. Stir continuously until the cheese is fully melted and the sauce is smooth and creamy. Once everything is combined, remove the saucepan from the heat.
- Pour the ranch enchilada sauce evenly over the rolled tortillas in the baking dish, ensuring each tortilla is generously covered with the creamy sauce. If you love cheesy enchiladas, sprinkle extra shredded cheese over the top.
- Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden.
- Once baked, garnish your enchiladas with fresh cilantro, sliced avocado, or any toppings of your choice. Serve and enjoy the creamy, flavorful goodness!
How to Store Leftovers
Store leftovers in the casserole dish, covered for up to 5 days. When you are ready to enjoy them again, just pop them in the microwave for about a minute or so. I have not tried freezing these, but I am sure they would freeze just fine as well if they are individually wrapped up tightly!
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!
Why You’ll Love These Skinny Ranch Chicken Enchiladas
This dish combines the best of both worlds – it’s incredibly flavorful and wholesome at the same time. Not only is it packed with lean protein and healthy fats, but it’s also an easy-to-make meal that fits perfectly into any busy lifestyle. Whether you’re meal prepping for the week or looking for a quick, satisfying dinner, these enchiladas will become a go-to recipe.
Skinny Ranch Chicken Enchiladas
If you're on the hunt for a delicious, easy-to-make, and healthy dinner idea that both kids and adults will love, look no further than these Skinny Ranch Chicken Enchiladas! Packed with protein, these enchiladas are not only a satisfying meal but also a fantastic option for meal prepping. The creamy, savory sauce is made with nourishing bone broth, freshly grated Monterey Jack cheese, and Greek yogurt – creating the perfect balance of rich flavors without the excess calories. Plus, they reheat beautifully, making them an ideal choice for busy nights when you need something quick and comforting. The hint of ranch seasoning in these is to die for!
Ingredients
For the Enchiladas
For the Enchilada Sauce
Instructions
-
Preheat the oven to 375°F (190°C). Lightly coat a large 9x13-inch glass baking dish with nonstick spray, ensuring the bottom and sides are well-greased.
-
In a large mixing bowl, combine the shredded chicken, 1 teaspoon of cumin, salt, pepper, and salsa verde. Mix well until all ingredients are evenly incorporated.
-
Prepare the tortillas by evenly distributing the chicken mixture across each one. Once filled, carefully roll up each tortilla and place them seam-side down in the prepared baking dish. Arrange them snugly in a single layer.
-
In a medium saucepan, melt 1 tablespoon of butter over medium-high heat.
-
Once the butter has melted, add 1 tablespoon of flour to create a roux. Stir constantly for about 1 minute to cook the flour and form a smooth, bubbling slurry.
-
Slowly pour in the chicken broth while stirring to prevent any lumps. Bring the mixture to a boil, then reduce the heat to medium-low.
-
Add the green chilies, Greek yogurt, ranch seasoning, and shredded cheese to the saucepan. Stir continuously until the cheese is fully melted and the sauce is smooth and creamy. Once everything is combined, remove the saucepan from the heat.
-
Pour the ranch enchilada sauce evenly over the rolled tortillas in the baking dish, ensuring each tortilla is generously covered with the creamy sauce. If you love cheesy enchiladas, sprinkle extra shredded cheese over the top.
-
Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden.
-
Once baked, garnish your enchiladas with fresh cilantro, sliced avocado, or any toppings of your choice. Serve and enjoy the creamy, flavorful goodness!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 190kcal
- % Daily Value *
- Total Fat 6.8g11%
- Saturated Fat 2.9g15%
- Cholesterol 71.2mg24%
- Sodium 941.5mg40%
- Total Carbohydrate 12.1g5%
- Dietary Fiber 5g20%
- Sugars 4.4g
- Protein 25.6g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
I used 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! If you sign up here it helps me out a bunch! Go to menu > meal prep for the precooked meats section.
Please note that my nutrition label is approximate and has slight rounding. Macros are for the filling only. Adjust accordingly to the types of tortillas you choose to use!
