clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Skinny White Chicken Enchiladas

  • Author: Jen


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


  • 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


  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