Today seemed like it would be a good day for a comforting meal.
When it comes to comfort food, there’s nothing like a big pan of bubbly, cheesy enchiladas – like these {Lighter} White Chicken Enchiladas. They’re so full of flavor and creamy, cheesy deliciousness that you’ll never miss all of the extra calories.
Lighter White Chicken Enchiladas
Chicken enchiladas covered with creamy white sauce
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings:10
Course: Main Course
Cuisine: American, Mexican
Keyword: chicken, enchilada
Ingredients
- 1 T . vegetable oil
- 1 ½ c . diced onion
- 3 c . cooked shredded chicken
- 4 oz can diced green chiles
- 1/2 tsp . smoked paprika
- 1/2 tsp . ancho chile powder
- 2 c . chicken broth (divided)
- 2 T . butter
- 2 T . all-purpose flour
- 1/2 c . fat-free half-and-half
- 1 c . non-fat Greek yogurt
- 3 oz . reduced-fat cream cheese
- 2 c . shredded Monterrey Jack
- 10 small flour tortillas
- Cilantro (optional)
- Queso fresco (optional)
Instructions
- Preheat oven to 350 F. Grease a 9x13-inch baking dish.
- Heat vegetable oil in a large skillet over medium-low heat.
- Add onion, and cook for 2-3 minutes.
- Stir in chicken, green chiles, paprika, chile powder, and 1/2 cup chicken broth.
- In a separate saucepan, melt butter.
- Whisk in flour, and cook for 1 minute.
- Stir in half-and-half, Greek yogurt, cream cheese, and remaining 1 ½ cups chicken broth.
- Whisk in 1 ½ cups shredded cheese until melted.
- Season with salt and pepper to taste.
- To assemble, spoon chicken mixture down center of each tortilla.
- Roll tortillas up, and place seam side down in prepared baking dish.
- Pour cheese mixture all over the top of the enchiladas.
- Sprinkle with remaining 1/2 cup Monterrey Jack.
- Cover with greased foil, and bake for 15 minutes.
- Remove foil, and continue baking for 15-20 more minutes, or until hot, bubbly, and very lightly browned at the edges.
- Top with chopped cilantro and crumbled queso fresco just before serving.
Notes
*Nutrition values are estimates.
Nutrition Information
Serving: 1gCalories: 331kcal (17%)Carbohydrates: 22g (7%)Protein: 24g (48%)Fat: 15g (23%)Saturated Fat: 8g (40%)Cholesterol: 68mg (23%)Sodium: 670mg (28%)Potassium: 306mg (9%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 400IU (8%)Vitamin C: 5.7mg (7%)Calcium: 264mg (26%)Iron: 1.9mg (11%)
Ashley says
We had these last week and they were amazing! But if we wanted to make a casserole instead of enchiladas, how would you modify?
Kate says
Thank you! When I make enchilada casseroles, I put a little sauce in the bottom of the casserole dish (just enough to cover the bottom) and then place a layer of tortillas over the sauce. Then, top the tortillas with half of the chicken mixture, another layer of tortillas, the remaining chicken mixture, another layer of tortillas, the sauce, and then the cheese. Hope that helps!
Jennifer says
These are my favorite!!! I have made them a dozen times. Do you know the weight watchers points on these?
Kate says
Thank you! I’m so glad you like them! Unfortunately, I don’t have the points on this one, but I added in the nutrition values. I hope that helps!
Andrea says
Have you tried to make these as a freezer meal? Wondering how they freeze (would not bake until thawed).
Kate says
Sorry! I haven’t tried making this as a freezer meal. If you try it, please let me know how it turns out! =)
Kelli Ostermeyere says
Tried the chicken enchilada’s OMG my husband says we cant go out for mexican now….lol they were better than the restaurants….yes they were awesome, thank you for a great recipe!!!
Kate says
I’m so glad that you two enjoyed them! They are one of my family’s favorites. Thanks for taking the time to come back and leave a comment! =)
Rene says
I made this for dinner and it was excellent! Other white chicken enchiladas I’ve used in the past calls for whipping cream and other full fat dairy products; I love that this is made with lower fat ingredients but still tastes delicious! I used a rotisserie chicken from the grocery store for convenience and topped with guacamole and cilantro. The combination of hot and cool temperatures is brilliant, and the boyfriend loved it and ate several helpings. This will by my new go to recipe for skinnier White Chicken Enchiladas.
Kate says
I’m so glad that you and your boyfriend liked it! Those sorts of recipes with things like whipping cream and lots of full fat ingredients are actually what inspired me to make this recipe. I’m really glad that you found it helpful and enjoyed it! =)
Debbie @ Kneaded Creations says
I am pinning this because it is something I want to make over and over again! Thanks for posting at the TT&J’s link palooza party. [email protected] Kneaded Creations
Kate says
Thanks for the pin and for stopping by!! =)
Alicia says
Yummy! You had me at “enchilada” :-) If you get the chance, I’d love for you to share this over at Tell Me Tuesday: https://www.aromaofhim.com/2013/09/tell-me-tuesday.html
Have a great week!
Kate says
Thanks!! =)
Kim Beaulieu says
I swear the more I visit the more I love you. And your food.
Scary says
I love the idea of not using cream of chicken soup and replacing that creaminess with greek yogurt. So smart I will have to try! Pinning it for later.
Kate says
Thanks!! Over the last couple years, I’ve started using Greek yogurt in so much of my cooking and baking. It’s become my go-to ingredient when I need a healthier alternative.
Sara says
Oh, I am actually salivating right now. My subletted kitchen has none of the things I need to make this dish but I’m going to make it happen (how do I not even have a baking dish!). One way or another.
Kate says
Sad! I hate when I come across recipes and don’t have what I need to make them. These enchiladas are one of my favorite recipes, so I hope you can make them happen. =)