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Healthy White Chicken Enchiladas

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These enchiladas feature tender shredded chicken wrapped in whole wheat tortillas, smothered in a creamy white sauce made with Greek yogurt and green chiles. This lighter version maintains all the rich flavors of the classic dish while reducing calories and fat.

Ingredients

Scale

For the Enchiladas:

  • 2 cups cooked, shredded chicken breast
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • 8 whole wheat tortillas
  • 1 cup reduced-fat shredded Mexican blend cheese

For the White Sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons whole wheat flour
  • 2 cups low-sodium chicken broth
  • 1 cup plain Greek yogurt
  • 1 (4-ounce) can diced green chiles
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste

Instructions

  1. Prepare the Filling:
    • In a large bowl, combine the shredded chicken with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well to ensure the chicken is evenly coated with spices.
  2. Assemble the Enchiladas:
    • Preheat your oven to 350°F (175°C).
    • Lightly grease a 9×13-inch baking dish.
    • Place about 1/4 cup of the chicken mixture onto each tortilla, sprinkle with a little cheese, roll them up, and place seam-side down in the prepared baking dish.
  3. Prepare the White Sauce:
    • In a medium saucepan over medium heat, melt the butter.
    • Whisk in the flour and cook for about 1 minute to form a roux.
    • Gradually add the chicken broth, whisking continuously to prevent lumps.
    • Bring the mixture to a simmer and cook until it thickens, about 5 minutes.
    • Remove from heat and stir in the Greek yogurt and diced green chiles. Add chili powder, cumin, salt, and pepper to taste.
  4. Combine and Bake:
    • Pour the white sauce evenly over the assembled enchiladas.
    • Sprinkle the remaining cheese on top.
    • Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly. For a golden top, you can broil for an additional 2-3 minutes, watching closely to prevent burning.
  5. Serve:
    • Allow the enchiladas to rest for a few minutes before serving.
    • Garnish with chopped fresh cilantro, diced tomatoes, or sliced avocado if desired.

Notes

  • For added fiber, use whole wheat tortillas.
  • To save time, rotisserie chicken can be used.
  • Adjust the level of spiciness by modifying the amount of chili powder or adding diced jalapeños.

Find it online: https://recipe.newsvks.com/healthy-white-chicken-enchiladas/