12 SmartPts

Skinny White Chicken Enchiladas

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These White Chicken Enchiladas have become a family favorite! They are super easy to prepare, tasty as can be. The sauce is semi-homemade, but we’ll just keep that our lil secret, okay?

A few weeks ago I was cleaning out my pantry and I found a old recipe that was just a bunch of chicken scratch. I really used to be terrible at writing my recipes down. I pretty much wrote the name of the recipe and the ingredients, so that every time I made something the process was a little different.

I still do this sometimes, but since I love writing and sharing my recipes with you all, I’ve had to get better! Writing recipes is a labor of love. I’m a pretty ‘fly-by-the-seat-of-my-pants’ type of cook. When I started eating more healthy, it was an all new concept to start measuring. I realized, “Whoa! portions really do matter!” Since then, I always have my handy dandy scale and measuring cups on hand, but I’m still one to throw random ingredients into an old recipe all the time. I have never once been able to follow a recipe exactly, including my own.

I’m getting off track. Sorry, I do that a lot. You should try having a conversation with me sometimes… that might be why Eric scratches his head in confusion so often when I’m telling him stories.

Okay, here it is- White Chicken Enchiladas! The old recipe (from way back when) was like a million calories per enchilada. So I went in and lightened it up and I honestly think it ADDED MORE delicious flavor! And that’s huge to me- I hate giving up flavor in any way shape or form, and I refuse to do it to lose weight.

 

Yields: 8 (6-inch) enchiladas | Serving Size: 1 enchilada | Calories: 316 | Total Fat: 17g | Saturated Fat: 8g | Trans Fat: 0g | Cholesterol: 62mg | Sodium: 380mg | Carbohydrates: 24g | Fiber: 2g | Sugar: 11g | Protein: 18g | SmartPoints: 12

Ingredients

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  • 2 cups (cooked) shredded chicken breast
  • 1 teaspoon cumin, divided
  • 1 teaspoon chili powder
  • 1/2 cup salsa, no sugar added (optional verde sauce)
  • 1 1/2 cups shredded Mexican Style Cheese, reduced-fat
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups chicken broth, fat-free
  • 1 (4-ounce) can diced green chiles
  • 1 (8-ounce) container sour cream, reduced-fat
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 8 (6-inch) whole grain flour tortillas, optional corn tortillas
  • 1/4 cup finely chopped cilantro

Directions

  1. Preheat oven to 375 degrees.
  2. Combine shredded chicken breast with, 1/2 teaspoon cumin, chili powder, and salsa. Evenly distribute chicken mixture over center of tortillas, roll and place seam side down in a 9 x 13-inch casserole pan. Set aside.
  3. In a large pot, melt butter over medium heat and sprinkle in flour. Cook for 1 minute while stirring continuously. Slowly pour in chicken broth. Stir until mixture starts to thickened, about 6 minutes. Add 1/2 teaspoon cumin, 1 cup cheese, green chiles, sour cream, salt and pepper. Stir until cheese is melted.
  4. Pour white sauce over enchiladas, sprinkle on 1/2 cup cheese and bake 25 minutes, or until cheese is lightly golden. Sprinkle chopped cilantro over enchiladas.

 

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