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White Chicken Enchiladas

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.

Oh yeah, 100% Farmer Approved. (Eric’s dad loved them too!)

So here’s what happened in the kitchen…

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Gather up some ingredients!

(Not pictured: one of the most important parts- the chicken! apparently I wasn’t thinking straight, forgot to take a picture of it!)

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In a bowl add in the sour cream, cream of chicken, cilantro, garlic powder, salt & pepper, and cilantro.

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Stir it all up and set aside!

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In a large skillet, lightly sprayed with cooking spray, add your onions and garlic and saute for a few minutes, until the onions look slightly transparent.

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Add in those green chilies!

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Next up, the chicken…

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…and then some cilantro. Do y’all know how good cilantro is for you? Like insanely good. I always double up on the cilantro in recipes that call for it. If you love cilantro use more, if you’re not a huge fan use a little less- but don’t skip it! It really is perfect for this meal.

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Now for some spice, chili powder! (again, a bit more or less depending on your love of spiciness.)

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and some good old fashioned salt & pepper…

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Now mix it all up in the pan, and cook for a few minutes longer…

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…add a couple tablespoons of the sour cream mixture into the pan with your chicken, and mix it up together.

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 Now grab your tortillas, divide up your chicken mixture into each one, and roll them up!

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Take your baking dish and lightly spray it with some cooking spray. Then take a couple scoops of the sour cream/chicken soup mixture, and spread it on to the bottom of the dish.

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Place all your enchiladas in the dish… almost there!

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Spread the rest of the sour cream mixture on top…

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Now for my favorite part: top with the cheese! (If you aren’t watching your weight- THE MORE THE MERRIER!)

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It’ll come out of the oven looking something like this…

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White Chicken Enchiladas

And you can garnish it with some delicious toppings such as lettuce, more cilantro, salsa… I added some guacamole on mine too. So much yum!

I hope you guys enjoy this yumminess as much as we did!

Xo, Star

White Chicken Enchiladas

Print Recipe
Prep Time:15 mins
Cook Time:25 mins

Ingredients

  • 3 cups cooked shredded chicken breast rotisserie breast works great too!
  • 6 low carb taco size (6 in) tortillas (such as la banderita carb counter tortillas)
  • 1 chopped onion
  • 1 tbsp minced garlic
  • 1-10 1/2 oz can 98% fat free cream of chicken soup
  • 1 small can of diced chiles
  • 3/4 cup nonfat sour cream
  • 3/4 cup reduced fat shredded mild cheddar or colby jack
  • about 1/2 cup fresh cilantro , more for garnishing
  • 1/2 tbs chili powder
  • 1 tbs garlic powder
  • Salt and pepper , to taste
  • cooking spray

Instructions

  • Preheat oven to 325 degrees.
  • In a small bowl, mix together cream of chicken soup, sour cream, garlic powder, salt & pepper, and about half of the cilantro. Set aside.
  • In a lightly sprayed skillet on medium-high heat, add your chopped onions and garlic, and sauté until your onions are slightly translucent (about 3 minutes). Add in your diced chilies, chicken, cilantro, chili powder, salt and pepper and cook for about five more minutes, stirring all together.
  • Take a couple tablespoons of the sour cream mixture and add to the chicken. Stir and mix completely.
  • Divide and scoop the chicken evenly onto each tortilla.
  • Roll the tortillas up and place seam side down in a lightly sprayed baking dish that has a tiny bit of the mixture spread on the bottom of dish.
  • Top with sour cream mixture and shredded cheese and bake for 25 minutes.

Notes

Servings Size: 1 Enchilada

click here for ww personal points (3-5 points)

(previous ww plans) 7 Freestyle Smart Points 8 Smart Points 4 Points Plus 

218 Calories 6g fat. 6g carbs. 2.5g fiber. 1g sugar. 23g protein 

Author: Star @ the skinny-ish dish
Tried this recipe?Mention @theskinnyishdish or tag #skinnyishdishrecipes!

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161 Comments

  1. 5 stars
    Every time I make these (which is often), my husband says this is the best thing I make!
    There is so much flavor and they reheat nicely. 10000% recommend making this recipe immediately!

  2. 5 stars
    Okay….why has it taken me so long to make these??! These enchiladas are phenomenal, Star! Creamy, perfectly seasoned, cheesy, and filling. SO good. Thank you for another winner!

  3. 5 stars
    These enchiladas are so delicious! I did replace fat free greek yogurt for the sour cream to reduce the points a bit (I’m on blue plan). I thought they still were amazing! Definitely want this to stay on my regular dinner rotation!

  4. 5 stars
    Made this for the first time yesterday…OMGoodness! So quick and easy and delicious! And next time it’ll be even better because I won’t forget to buy cilantro!!!

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