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White Chicken Enchiladas

Prep Time 15 minutes
Cook Time 25 minutes
Author Star


  • 3 cups cooked shredded chicken breast rotisserie breast works great too!
  • 6 low carb tortillas I use Mission brand
  • 1 small onion chopped
  • 1 tbs 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


  1. Preheat oven to 325 degrees.
  2. In a small bowl, mix together cream of chicken soup, sour cream, garlic powder, salt & pepper, and about half of the cilantro. Set aside.
  3. 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.
  4. Take a couple tablespoons of the sour cream mixture and add to the chicken. Stir and mix completely.
  5. Divide and scoop the chicken evenly onto each tortilla.

  6. 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.
  7. Top with sour cream mixture and shredded cheese and bake for 25 minutes.

Recipe Notes

Servings Size: 1 Enchilada

7 Freestyle Smart Points (calculated with Weight Watchers Recipe Builder)

8 Smart Points (calculated with Weight Watchers Recipe Builder)

4 Points Plus (calculated with My Score Plus)

218 Calories 6g fat. 6g carbs. 2.5g fiber. 1g sugar. 23g protein (calculated with My Fitness Pal)