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Skinny White Chicken Enchiladas

  • Author: Jen

Description

These Skinny White Chicken Enchiladas are a lighter version of regular enchiladas and make a yummy meal you can feel good about!


Ingredients

Scale
  • 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

  1. Preheat oven to 375
  2. Combine shredded chicken breast with 1/2 tsp cumin, chili powder and salsa
  3. Add chicken mixture to center of 6″ tortilla, roll and place in 9×13 pan, seam-side down
  4. n a large pot, melt butter over medium heat and sprinkle with flour
  5. Cook for 1 minute while stirring continuously
  6. Slowly pour in chicken broth
  7. Stir until mixture starts to thicken, this should take about 6 minutes
  8. Add remaining cumin, 1 cup of cheese, green chilies, sour cream, and salt and pepper to taste
  9. Stir until cheese is melted
  10. Pour white sauce over the enchiladas, sprinkle with 1/2 cup cheese and bake for 25 minutes
  11. Sprinkle chopped cilantro over the top