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This recipe has become a staple in our household! To me, there’s nothing cozier than a light, creamy white sauce. Bring in the melted cheese and chicken, and you’ve created the ultimate comfort meal! These enchiladas take about 45 minutes in total to prep and cook and are the perfect week night dinner! Especially considering that this recipe is lighter than most enchilada recipes. With a few flavorful swaps like the reduced fat cheese, this is an indulgent meal you can feel good about!
Recipe from Skinny MS
Skinny White Chicken Enchiladas:
- 2 cups shredded, cooked rotisserie chicken
- 1 tsp cumin divided
- 1 tsp chilli powder
- 1/2 cup verde salsa
- 1 1/2 cup of Mexican-style cheese
- 2 TBSP butter
- 2 TBSP flour
- 2 cups chicken broth
- 4 oz can diced green chilis
- 8 oz sour cream, reduced fat
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 8 whole grain flour tortillas 6″
- 1/4 cup cilantro chopped
Preheat oven to 375. Combine shredded chicken breast with 1/2 tsp cumin, chili powder and salsa.
Add chicken mixture to center of 6″ tortilla, roll and place in 9×13 pan, seam-side down.
In a large pot, melt butter over medium heat and sprinkle with flour. Cook for 1 minute while stirring continuously. Slowly pour in chicken broth. Stir until mixture starts to thicken, this should take about 6 minutes. Add remaining cumin, 1 cup of cheese, green chilies, sour cream, and salt and pepper to taste. Stir until cheese is melted.
Pour white sauce over the enchiladas, sprinkle with 1/2 cup cheese and bake for 25 minutes. Sprinkle chopped cilantro over the top. Serve and enjoy!
Skinny White Chicken Enchiladas
Description
These Skinny White Chicken Enchiladas are a lighter version of regular enchiladas and make a yummy meal you can feel good about!
Ingredients
- 2 cups shredded, cooked rotisserie chicken
- 1 tsp cumin divided
- 1 tsp chilli powder
- 1/2 cup verde salsa
- 1 1/2 cup of Mexican-style cheese
- 2 TBSP butter
- 2 TBSP flour
- 2 cups chicken broth
- 4 oz can diced green chilis
- 8 oz sour cream, reduced fat
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 8 whole grain flour tortillas 6″
- 1/4 cup cilantro chopped
Instructions
- Preheat oven to 375
- Combine shredded chicken breast with 1/2 tsp cumin, chili powder and salsa
- Add chicken mixture to center of 6″ tortilla, roll and place in 9×13 pan, seam-side down
- n a large pot, melt butter over medium heat and sprinkle with flour
- Cook for 1 minute while stirring continuously
- Slowly pour in chicken broth
- Stir until mixture starts to thicken, this should take about 6 minutes
- Add remaining cumin, 1 cup of cheese, green chilies, sour cream, and salt and pepper to taste
- Stir until cheese is melted
- Pour white sauce over the enchiladas, sprinkle with 1/2 cup cheese and bake for 25 minutes
- Sprinkle chopped cilantro over the top
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