When you think of enchiladas, rich sauces and cheesy, indulgent fillings probably come to mind. But what if you could enjoy that same satisfying Mexican flavor with fewer calories and a lighter touch? Enter the Skinny White Chicken Enchiladas—a healthier, leaner version of the classic dish that doesn’t compromise on taste or comfort.
These enchiladas feature tender shredded chicken, a creamy but light white sauce, and plenty of fresh herbs and spices, all wrapped in whole wheat or corn tortillas. Baked to bubbly perfection and topped with just the right amount of cheese, they’re ideal for weeknight dinners, meal prep, or anyone wanting a guilt-free Mexican feast.
Why Choose Skinny White Chicken Enchiladas?
- Lower in calories and fat than traditional red enchiladas.
- Packed with lean protein from shredded chicken.
- Loaded with flavor from fresh ingredients, herbs, and a homemade white sauce.
- Customizable for dietary preferences (gluten-free, dairy-free options available).
- Perfect for meal prep and leftovers that reheat beautifully.
Ingredients You’ll Need
For the Filling:
- 2 cups cooked, shredded chicken breast (rotisserie chicken works great)
- 1 cup sautéed onions and garlic
- 1 cup diced green chilies (mild or spicy, depending on preference)
- 1/2 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the Skinny White Sauce:
- 2 tbsp olive oil or avocado oil
- 2 tbsp all-purpose flour (or gluten-free flour)
- 2 cups low-fat milk (or unsweetened almond milk)
- 1/2 cup low-fat sour cream or Greek yogurt
- 1 cup shredded reduced-fat Monterey Jack or mozzarella cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder
- Salt and pepper to taste
Other:
- 8–10 whole wheat or corn tortillas (small to medium size)
- Additional shredded cheese for topping (optional)
- Fresh lime wedges and chopped cilantro for garnish
Step-by-Step Instructions
1. Prepare the Filling
- In a skillet over medium heat, sauté onions and garlic until softened and fragrant.
- Add shredded chicken, diced green chilies, cumin, smoked paprika, salt, and pepper. Stir well to combine.
- Remove from heat and mix in fresh cilantro. Set aside.
2. Make the Skinny White Sauce
- In a saucepan, heat olive oil over medium heat.
- Whisk in flour and cook for 1–2 minutes until lightly golden.
- Gradually add milk while whisking constantly to avoid lumps.
- Continue cooking and whisking until sauce thickens (about 5–7 minutes).
- Remove from heat and stir in sour cream (or Greek yogurt), shredded cheese, garlic powder, onion powder, chili powder, salt, and pepper until smooth.
3. Assemble the Enchiladas
- Preheat oven to 375°F (190°C).
- Lightly grease a baking dish.
- Spread a thin layer of white sauce on the bottom of the dish.
- Warm tortillas slightly to make them pliable.
- Spoon 1/4 cup of chicken filling onto each tortilla, roll tightly, and place seam-side down in the dish.
- Pour the remaining white sauce evenly over the top of the rolled enchiladas.
- Sprinkle with additional shredded cheese if desired.
4. Bake and Serve
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 10 minutes or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and lime wedges before serving.
Tips for the Best Skinny White Chicken Enchiladas
- Use rotisserie chicken to save time and add flavor.
- For a dairy-free version, substitute sour cream and cheese with plant-based alternatives.
- Corn tortillas make the dish gluten-free and add a traditional touch.
- Add sautéed spinach or black beans to the filling for extra veggies and fiber.
- Serve with a side of fresh salsa, guacamole, or a light salad for a complete meal.
Nutritional Benefits
This recipe emphasizes lean protein, reduced fat, and whole grains, making it a nutritious alternative to heavier enchilada recipes. By controlling the cheese and using a homemade white sauce with minimal oil, it keeps calories in check while maintaining rich flavor.
Variations to Try
- Spicy Kick: Add chopped jalapeños or a dash of cayenne pepper to the filling.
- Green Chile Version: Use a green enchilada sauce instead of the white sauce for a different flavor profile.
- Vegetarian: Swap chicken for roasted vegetables like zucchini, bell peppers, and mushrooms.
- Cheese Lovers: Add a layer of queso fresco or Mexican blend cheese inside the filling.
Serving Suggestions
- Pair with cilantro-lime rice or cauliflower rice for a lighter meal.
- Serve alongside black beans or a Mexican street corn salad.
- Top with fresh avocado slices or a dollop of guacamole.
Final Thoughts
Skinny White Chicken Enchiladas deliver all the warmth, comfort, and flavor of traditional enchiladas but with a lighter, healthier twist. They’re perfect for those wanting to enjoy Mexican cuisine without the guilt, and they make excellent leftovers for quick, wholesome meals.
With simple ingredients, easy preparation, and a creamy, dreamy sauce, this dish is sure to become a new favorite in your healthy recipe collection.