Skinny Ranch Chicken Enchiladas

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Cooking Method: Baking

Cuisine: Mexican

Courses: Main Course

Difficulty: Intermediate

Cooking Temp: 375 F

Servings: 8

Calories: 190

Best Season: Suitable throughout the year

Dietary: Nut Free

Ingredients

For the Enchiladas

8 tortillas (large flour tortillas)
1 lb chicken breasts
1 cup green salsa verde (Siete is a healthy clean brand option)
1 tsp cumin (ground)
1 tsp chili powder
1 tsp salt (or to taste)
1/2 tsp pepper (or to taste)

For the Enchilada Sauce

2 cup chicken broth (I like Kettle & Fire. Code COOKINGKATIELADY for a discount)
1 cup Greek yogurt (organic, plain, nonfat)
7 oz green chilies (fire roasted)
1/2 oz ranch seasoning
1¼ cup cheese (shredded, fiesta style, cheddar, or Monterey jack work great)
1 tbsp butter (grass-fed is best)
1 tbsp flour (organic, all purpose.)

Instructions

1
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.
2
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.
3
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.
4
In a medium saucepan, melt 1 tablespoon of butter over medium-high heat.
5
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.
6
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.
7
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.
8
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.
9
Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden.
10
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!

Keywords: chicken, enchiladas, high protein, low calorie, meal prep