Flavorful and satisfying, Skinny White Chicken Enchiladas are perfect for any occasion. This dish combines tender chicken wrapped in whole grain tortillas with a creamy, healthy sauce that will leave your taste buds dancing. Ideal for weeknight dinners or family gatherings, these enchiladas offer a guilt-free way to enjoy classic Tex-Mex flavors without sacrificing taste.
Why You’ll Love This Recipe
- Healthy Twist: These enchiladas use reduced-fat ingredients, making them a lighter option for your dinner table.
- Kid-Friendly: The mild flavors and cheesy goodness make these enchiladas a hit with kids and adults alike.
- Quick Prep: Ready in just 45 minutes, this recipe is perfect for busy weeknights.
- Versatile Ingredients: Customize with your favorite toppings or substitute ingredients to fit dietary needs.
- Crowd-Pleaser: With eight servings per recipe, it’s great for feeding a group!
Tools and Preparation
Before you start cooking, gather your tools to ensure a smooth process. Having the right equipment makes all the difference in preparing Skinny White Chicken Enchiladas.
Essential Tools and Equipment
- 9 x 13-inch casserole pan
- Large pot
- Mixing bowl
- Cooking spoon
- Measuring cups and spoons
Importance of Each Tool
- Casserole Pan: A spacious pan helps bake the enchiladas evenly for that perfect golden finish.
- Large Pot: Ideal for combining the sauce ingredients without splashing.
- Mixing Bowl: Keeps everything organized when preparing the chicken mixture.
Ingredients
Flavorful chicken wrapped in whole grain tortillas and smothered in a creamy but healthy sauce that you’ll adore!
For the Enchiladas
- 2 cups shredded chicken breast (cooked)
- 1 teaspoon cumin (divided)
- 1 teaspoon chili powder
- 1/2 cup salsa (no sugar added, optional verde sauce)
- 1 1/2 cups Mexican style cheese (reduced-fat, shredded)
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups chicken broth (fat-free)
- 4 ounces diced green chiles (can)
- 8 ounces sour cream (container, reduced-fat)
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 8 whole grain flour tortillas (6-inch, optional corn tortillas)
For Garnish
- 1/4 cup cilantro (finely chopped)
How to Make Skinny White Chicken Enchiladas
Step 1: Preheat the Oven
Preheat your oven to 375 degrees Fahrenheit to ensure it reaches the right temperature while you prepare the enchiladas.
Step 2: Prepare the Chicken Mixture
- In a mixing bowl, combine:
- Shredded chicken breast
- 1/2 teaspoon cumin
- Chili powder
- Salsa
- Evenly distribute this mixture over the center of each tortilla.
- Roll up the tortillas tightly and place them seam side down in a greased 9 x 13-inch casserole pan. Set aside.
Step 3: Make the Creamy Sauce
- In a large pot over medium heat, melt butter.
- Sprinkle in flour and cook for about one minute while stirring continuously.
- Gradually pour in chicken broth while stirring until thickened; this should take about six minutes.
- Add:
- Remaining cumin
- 1 cup cheese
- Diced green chiles
- Sour cream
- Sea salt
- Black pepper
- Stir until the cheese is completely melted and combined.
Step 4: Assemble and Bake
- Pour the creamy white sauce over the prepared enchiladas.
- Sprinkle with the remaining 1/2 cup of cheese on top.
- Bake for approximately 25 minutes or until the cheese is lightly golden brown.
- Once done, sprinkle chopped cilantro over enchiladas before serving.
Enjoy your delicious Skinny White Chicken Enchiladas, perfect for any night of the week!
How to Serve Skinny White Chicken Enchiladas
Serving Skinny White Chicken Enchiladas is all about enhancing the flavors and creating a well-rounded meal. Here are some delicious serving suggestions that will elevate your dining experience.
Add a Fresh Salad
- Garden Salad: A mix of fresh greens, cucumbers, and tomatoes drizzled with a light vinaigrette.
- Avocado Salad: Creamy avocado slices paired with lime juice and cilantro for a refreshing twist.
Pair with Rice or Quinoa
- Cilantro Lime Rice: Fluffy rice infused with lime and cilantro adds a zesty touch.
- Quinoa Pilaf: Nutty quinoa cooked with herbs and spices provides a nutritious complement.
Enhance with Toppings
- Sour Cream: A dollop of reduced-fat sour cream on top adds creaminess.
- Sliced Jalapeños: For those who enjoy heat, fresh jalapeños offer a spicy kick.
Serve with Beans
- Refried Beans: Creamy refried beans can be a hearty side that pairs perfectly.
- Black Bean Salad: A chilled salad made with black beans, corn, and diced peppers adds freshness.
How to Perfect Skinny White Chicken Enchiladas
To make your Skinny White Chicken Enchiladas truly shine, consider these tips for perfection.
- Bold seasoning: Don’t skimp on spices; ensure your chicken mixture is flavorful by using fresh herbs and spices.
- Moisture control: Avoid dry enchiladas by ensuring the sauce is evenly distributed over the rolls before baking.
- Cheese choice: Opt for reduced-fat cheese that melts beautifully but maintains flavor without excess calories.
- Tortilla type: Whole grain tortillas offer extra fiber. If preferred, use corn tortillas for a gluten-free option.
- Baking time: Keep an eye on your enchiladas while baking to avoid overcooking; golden cheese is the goal!
- Garnish wisely: Fresh cilantro not only adds color but also enhances flavor when sprinkled just before serving.
Best Side Dishes for Skinny White Chicken Enchiladas
Complementing your Skinny White Chicken Enchiladas with the right side dishes can enhance the meal. Here are some great options to consider.
- Mexican Street Corn: Grilled corn topped with cotija cheese, chili powder, and lime for a delightful side.
- Guacamole and Chips: Creamy guacamole paired with crispy tortilla chips makes for an irresistible appetizer.
- Pico de Gallo: Fresh tomato salsa adds brightness and freshness to your plate.
- Spanish Rice: Flavored rice cooked in tomato broth offers a delicious pairing to the enchiladas.
- Grilled Veggies: Seasonal vegetables seasoned and grilled can add color and nutrients to your meal.
- Black Beans: Simple seasoned black beans provide protein and pair nicely with the creamy enchiladas.
- Corn Salad: A refreshing salad made from sweet corn, red onion, and bell peppers dressed in lime juice.
- Zucchini Noodles: Lightly sautéed zucchini noodles serve as a low-carb alternative that complements the dish well.
Common Mistakes to Avoid
Making Skinny White Chicken Enchiladas can be simple, but a few common mistakes can lead to less-than-perfect results. Here are some pitfalls to avoid:
- Skipping the seasoning: Failing to properly season the chicken mixture can result in bland enchiladas. Always add spices like cumin and chili powder for flavor.
- Overfilling tortillas: Stuffing tortillas too much can cause them to break. Use a moderate amount of filling and roll them gently.
- Not letting the sauce thicken: If you rush the sauce preparation, it may be too watery. Allow it to simmer until it reaches the right consistency.
- Using low-quality tortillas: Cheap tortillas can tear easily. Opt for whole grain or quality corn tortillas for better texture and flavor.
- Ignoring baking time: Not baking long enough will leave the cheese unmelted. Ensure you bake until golden brown for the best results.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- Keep in the refrigerator for up to 3 days.
Freezing Skinny White Chicken Enchiladas
- Place enchiladas in a freezer-safe container or wrap them tightly in plastic wrap and foil.
- They can be frozen for up to 2 months.
Reheating Skinny White Chicken Enchiladas
- Oven: Preheat oven to 350 degrees F. Place enchiladas in a baking dish, cover with foil, and heat for about 20 minutes or until warm throughout.
- Microwave: Place one enchilada on a microwave-safe plate, cover with a damp paper towel, and heat for 1-2 minutes or until hot.
- Stovetop: Heat a skillet over medium-low heat. Add one enchilada at a time and cover with a lid, cooking for about 5 minutes or until warmed through.
Frequently Asked Questions
What are Skinny White Chicken Enchiladas?
Skinny White Chicken Enchiladas are a healthier version of traditional enchiladas made with shredded chicken breast, whole grain tortillas, and a creamy sauce.
Can I make these enchiladas ahead of time?
Yes! You can prepare the filling and sauce ahead of time, then assemble and bake when ready.
How do I customize my Skinny White Chicken Enchiladas?
You can add different vegetables or use various types of cheese based on your preferences. Black beans or corn can also make great additions!
Are Skinny White Chicken Enchiladas kid-friendly?
Absolutely! The delicious flavors and creamy sauce make these enchiladas appealing to kids while maintaining nutritional value.
Final Thoughts
Skinny White Chicken Enchiladas offer a delightful blend of flavors that everyone will love. Their versatility makes them perfect for family dinners or gatherings. Feel free to customize with your favorite ingredients, ensuring each batch is uniquely delicious! Give this recipe a try; it’s sure to become a staple in your home!
Skinny White Chicken Enchiladas
Indulge in the deliciousness of Skinny White Chicken Enchiladas, a lighter take on a classic Tex-Mex favorite. These enchiladas are filled with tender shredded chicken and wrapped in whole grain tortillas, all smothered in a creamy, healthy sauce that is sure to satisfy your cravings without the guilt. Perfect for busy weeknights or family gatherings, this recipe combines convenience and flavor, making it an ideal choice for any occasion. With its kid-friendly flavors and customizable toppings, you’re bound to impress everyone at the table. Get ready to enjoy a flavorful meal that’s both satisfying and nutritious!
- Total Time: 45 minutes
- Yield: Serves 8
Ingredients
- 2 cups shredded cooked chicken breast
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 cup salsa (no sugar added)
- 1 1/2 cups reduced-fat Mexican cheese
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups fat-free chicken broth
- 4 ounces diced green chiles
- 8 ounces reduced-fat sour cream
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 8 whole grain flour tortillas
Instructions
- Preheat oven to 375°F.
- In a bowl, mix shredded chicken, cumin, chili powder, and salsa. Fill each tortilla with this mixture and roll them up.
- In a pot over medium heat, melt butter and stir in flour. Gradually add chicken broth until thickened. Stir in remaining cumin, cheese, green chiles, sour cream, salt, and pepper until melted.
- Pour the sauce over the rolled tortillas in a greased casserole pan and sprinkle with remaining cheese.
- Bake for about 25 minutes until golden brown. Garnish with chopped cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada (approx. 150g)
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: For extra flavor, consider adding black beans or corn to the chicken mixture. Substitute corn tortillas for gluten-free options. To make ahead, prepare filling and sauce in advance; assemble just before baking.
