Description
Indulge in the deliciousness of Skinny White Chicken Enchiladas, a creamy and satisfying Tex-Mex dish that’s perfect for family dinners or casual gatherings.
Ingredients
Scale
- 2 cups shredded chicken breast (cooked)
- 1 teaspoon cumin (divided)
- 1 teaspoon chili powder
- 1/2 cup salsa (no sugar added, optional verde sauce)
- 1 1/2 cups Mexican style cheese (reduced-fat, shredded)
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups chicken broth (fat-free)
- 4 ounces diced green chiles (can)
- 8 ounces sour cream (container, reduced-fat)
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 8 whole grain flour tortillas (6-inch, optional corn tortillas)
- 1/4 cup cilantro (finely chopped)
Instructions
- Preheat oven to 375°F.
- In a bowl, mix shredded chicken with cumin, chili powder, and salsa. Fill each tortilla with the mixture, roll tightly, and place seam-side down in a greased casserole pan.
- In a pot, melt butter and whisk in flour until combined. Gradually stir in chicken broth until thickened. Add cheese, green chiles, sour cream, salt, and pepper; stir until melted.
- Pour sauce over enchiladas, sprinkle remaining cheese on top, and bake for 25 minutes until golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada (approximately 150g)
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg