Who needs Taco Tuesday when you can have this easy chicken enchilada recipe any day of the week? These white chicken enchiladas are a delicious and easy recipe for the entire family.
My whole family loves Mexican food and enchilada recipes are always one of our favorite meals.
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.
The cheesy goodness is 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 Mexican recipes. My favorite way to make them a bit healthier is to use low-carb tortillas and low-fat cheese to lighten them up.
Greek yogurt also adds protein and creaminess of sour cream without all the fat.
Using chicken breasts instead of thighs also helps to reduce the fat content 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, green chilies, pinto beans, or any other ingredients that you love and according to your family’s preferred spice level.
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
- Refried beans
- Spanish rice
- Homemade Doritos
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 Creamy Chicken Enchiladas
To make these green chicken enchiladas, you will first need to cook your chicken breasts. Put your chicken breasts in the slow cooker and cover them with chicken broth. Cook them on low for six to eight hours.
This is a great way meal prep on the weekend to make pulling dinner together even faster.
Once the chicken is cooked, remove it from the slow cooker and shred it with two forks, or you can quickly shred it with a stand mixer.
Leave the broth in the slow cooker, and add your flour and butter to it, stirring slowly.
Add some of the Mexican cheese blend or Monterey jack cheese, and the Greek yogurt, or sour cream, to the slow cooker and leave it on low until they melt.
Once melted, add the shredded chicken back to the slow cooker. Mix the chicken into the sauce.
Spray the bottom of the dish with non-stick spray to prevent the tortillas from getting stuck.
Then lay out your tortillas in a casserole dish and spoon a layer of the chicken mixture in the middle of each tortilla.
Roll the tortillas and place seam side down in a 9 x 13 baking dish so the edges of the tortillas don’t unroll, turning your enchiladas into an enchilada casserole.
Ladle the remaining sauce and chicken over the top of the rolled-up tortillas. Put your remaining shredded cheese on top, and bake in a 350-degree oven until the cheese is melted and bubbly.
Serve and enjoy!
Can I use a Rotisserie Chicken?
Absolutely! If you are looking for a quick weeknight dinner, or you forgot to thaw your chicken breasts out in the morning, you can use a store-bought rotisserie chicken for your shredded chicken.
You can often find rotisserie chicken already shredded for you in the deli of your grocery store.
Whether you use leftover chicken or a chicken you grabbed on the way home, this easy chicken enchiladas recipe will be delicious!
What about Leftovers?
If there are any leftovers, store them in the refrigerator in an airtight container or cover the baking dish tightly with plastic wrap.
The leftovers will be great reheated and will stay good in the refrigerator for three to five days.
Can I freeze enchiladas?
Yes! You can freeze these white chicken enchiladas. In fact, this is such an easy recipe you can make a double batch with one for dinner tonight, and a pan to freeze for later.
It’s a great option for those busy nights when you don’t want to cook dinner or soccer practice went long.
For your frozen enchiladas, make them in an aluminum pan, and wrap them tightly with aluminum foil. Do not bake them before freezing. Take them from the freezer and bake them at 350 degrees for 45 minutes.
Can I use corn tortillas?
Absolutely! If your family prefers corn tortillas instead of flour tortillas, or corn tortillas are what you have on hand then you can use those instead. If you use corn tortillas you will need to heat them up before filling them and rolling them up or they can crack. Heat a stack of corn tortillas wrapped in a damp paper towel in the microwave for 30 seconds to one minute.
Now that you know how to make the best chicken enchilada recipe, you can feel good about serving healthy recipes that your family and friends will love. Your favorite chicken enchilada recipe will be in high demand once they get a bite of the cheesy goodness!
Read Next: Cheesy Taco Casserole
Easy Cheesy Chicken Enchiladas
Who needs Taco Tuesday when you can have this easy chicken enchilada recipe any day of the week? These white chicken enchiladas are a delicious and easy recipe for the entire family.
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 for 5-10 minutes or until the cheese is melted & sauce is hot & bubbly.
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Serve and enjoy!
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!