Healthy White Chicken Enchiladas Recipe

Introduction

These Healthy White Chicken Enchiladas offer a lighter twist on a beloved classic, combining tender chicken and creamy sauce wrapped in soft tortillas. Perfect for a satisfying weeknight dinner, they bring rich flavor without the heaviness.

Ingredients

• 8 large flour tortillas (or 10-12 small)
• 2 chicken breasts (or 2 cups leftover shredded turkey or chicken)
• 2 cups shredded mozzarella cheese (Monterey Jack can be used if available)
• 3 tbsp butter
• 3 tbsp flour
• 2 cups chicken broth (preferably low-sodium or homemade)
• 1 cup plain yogurt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Cook the chicken breasts thoroughly by boiling or baking, then shred them finely once cool.
2. Step 2: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux without browning.
3. Step 3: Slowly add the chicken broth while whisking constantly to avoid lumps. Simmer the sauce until it thickens, about 5 minutes.
4. Step 4: Remove the sauce from heat and stir in the plain yogurt until smooth and creamy. Adjust seasoning if desired.
5. Step 5: Dip each flour tortilla into the sauce to coat lightly, then fill with shredded chicken and a sprinkle of cheese. Roll up and place seam side down in a baking dish.
6. Step 6: Pour the remaining sauce over the rolled tortillas and top with remaining cheese.
7. Step 7: Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.

Tips & Variations

• Use leftover rotisserie chicken to save time and boost flavor.
• Substitute plain yogurt with Greek yogurt for extra creaminess and protein.
• Add chopped green chilies or cumin to the sauce for a smoky kick.
• For a gluten-free option, use corn tortillas and a gluten-free flour blend for the roux.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through, or microwave in short bursts to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can assemble the enchiladas and refrigerate them covered for up to 24 hours before baking. This makes meal prep easy and convenient.

Can I freeze these enchiladas?

Absolutely. Freeze the baked enchiladas in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.

Healthy White Chicken Enchiladas Recipe

Print Recipe

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4.5 from 124 reviews

These Healthy White Chicken Enchiladas are a delicious twist on the classic Mexican dish, featuring shredded chicken wrapped in flour tortillas and smothered in a creamy homemade white sauce made with chicken broth and plain yogurt. This lighter version uses mozzarella cheese and a flavorful white sauce instead of traditional red enchilada sauce, making it perfect for a nutritious family dinner.

• Author: Matteo
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Entree
• Method: Baking
• Cuisine: Mexican-inspired
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Enchiladas:

• 8 large flour tortillas (or 10–12 small tortillas)
• 2 chicken breasts (or 2 cups leftover shredded turkey or chicken)
• 2 cups shredded mozzarella cheese (Monterey Jack can be used if available)

For the White Sauce:

• 3 tbsp butter
• 3 tbsp flour
• 2 cups chicken broth (preferably low-sodium or homemade with Better Than Bouillon)
• 1 cup plain yogurt

Instructions

1. Cook the chicken: If using raw chicken breasts, poach or boil them until fully cooked, then shred the meat using two forks. If using leftover shredded chicken or turkey, ensure it is ready for use.
2. Prepare the white sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour to make a roux and cook for about 1-2 minutes until it turns slightly golden and fragrant. Gradually pour in the chicken broth, whisking constantly to prevent lumps. Bring the sauce to a simmer and cook until thickened, about 3-5 minutes. Remove from heat and stir in the plain yogurt until smooth and creamy.
3. Assemble the enchiladas: Preheat the oven to 350°F (175°C). Lightly grease a baking dish. Lay a tortilla flat on a clean surface, place about 1/4 cup of shredded chicken in the center, and sprinkle with shredded mozzarella cheese. Roll up tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
4. Pour the sauce and bake: Pour the white sauce evenly over the rolled enchiladas in the baking dish, ensuring each one is coated. Sprinkle additional mozzarella cheese over the top if desired. Bake uncovered for 20-25 minutes until the sauce is bubbly and cheese is melted and golden.
5. Serve: Remove from the oven and let cool for a few minutes before serving. Garnish with fresh herbs or sliced jalapeños if desired. Enjoy warm.

Notes

• Use low-sodium chicken broth to reduce sodium intake.
• Substitute Monterey Jack cheese if you prefer a milder flavor.
• Plain yogurt adds creaminess with less fat than sour cream.
• Leftover cooked chicken or turkey works perfectly for this recipe.
• For a gluten-free option, use gluten-free tortillas and flour alternative for the roux.

Keywords: White Chicken Enchiladas, Healthy Enchiladas, Chicken Dinner, Baked Enchiladas, Mexican Enchiladas, Low Fat Mexican Recipes