Who needs Taco Tuesday when you can have enchiladas everyday? These white chicken enchiladas are a delicious and easy recipe for the entire family. My family loves Mexican food, and enchiladas are one of our favorites.
These white chicken enchiladas are so easy to make – you just need a few simple ingredients. And, they’re always a hit with my family. I hope you enjoy them as much as we do. They are great the next day for leftovers as well.
They are also great to take to a party or to fix when you are having guests over.
Skinny White Chicken Enchiladas
The best part about these skinny chicken enchiladas is that they are healthier than traditional enchiladas. I use low carb tortillas and low-fat cheese to lighten them up.
The Greek yogurt adds protein and the creaminess of sour cream without all the fat.
Using chicken breasts instead of thighs also helps to reduce the fat and calories.
Although this meal is super simple to make, you can cook the chicken in the slow cooker to make the preparation even easier!
To add your own flavor twist, you can add hot sauce, salsa, beef or any other ingredients that you love!
What to Serve with Chicken Enchiladas
These easy cheesy chicken enchiladas are a delicious and hearty meal on their own. But, if you’re looking for some sides to go with this recipe, I recommend serving it with one of these side dishes:
- Mexican rice
- Cilantro lime rice
- Black beans
- A simple side salad
- Corn or roasted corn
- Avocado slices or guacamole
How to Make Chicken Enchiladas
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If you are looking for an easy and delicious chicken enchilada recipe, then you’ll want to try these skinny white chicken enchiladas.
Whether you serve them to your family as a quick weekday meal or serve a crowd with a big pan of these easy cheesy chicken enchiladas, this recipe is sure to become a family favorite!
How to Make Chicken Enchiladas
Read Next: Cheesy Taco Casserole
Easy Cheesy Chicken Enchiladas
Ingredients
- 2 cooked shredded chicken breasts
- 7-8 soft 10 inch flour tortillas
- 2 C. Chicken broth
- 3 C. Mexican blend shredded cheese
- 2 Tbs. plain flour
- 2 Tbs. butter
- 1 C. Greek low fat yogurt or sour cream
Instructions
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Cook chicken covered with water in slow cooker 6-8 hrs. on low
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Shred Chicken (I use my stand mixer for this, so much easier!)
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Leave broth in slow cooker, add butter and flour, slowly stirring.
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Add 1 Cup of the shredded cheese and the yogurt or sour cream, stir to combine. Leave slow cooker on low and cook until cheese is melted.
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Add in shredded chicken and stir.
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Place a row of the mixture on one side of the tortilla, roll up & place seam side down in a greased 9 x 13" glass baking dish. Continue with the roll-ups to fill the pan.
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Ladle the remaining sauce and chicken mixture over the roll-ups.
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Top with shredded cheese
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Cover with the remaining shredded cheese & bake at 350 until the cheese is melted & sauce is hot & bubbly.
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Serve and enjoy!
Related Recipes:
Slow Cooker Cheesy Bacon and Potato Casserole
About the Author: “Grammy” or Debra is mom to two children, Allison and Chris and “Grammy” to Levi. She was born and raised on a farm in East Tennessee and cannot wait to move back to the area. She shares some of her favorite ‘tried and true’ recipes, passed down from generation to generation; stories about life on the farm and life as a mom and “Grammy” and more!
