These Skinny White Chicken Enchiladas are a lighter twist on a beloved comfort-food classic, blending tender shredded chicken, tangy green chiles, and a creamy, zesty white sauce. They’re cheesy without being heavy and are perfect for weeknight dinners or a casual gathering. The filling is warm and satisfying, the sauce is silky, and using whole grain flour tortillas keeps things wholesome. This recipe yields a balanced, flavor-forward dish that doesn’t skimp on satisfaction.

Why you’ll love these enchiladas

Skinny White Chicken Enchiladas deliver big flavor with modest calories thanks to reduced-fat cheese and sour cream.
The verde-style sauce option brightens the dish when you want a tangy, herbaceous lift.
Short ingredient list and straightforward steps make this an easy dinner to pull together any night of the week.
They hold together well and reheat nicely, which is perfect for meal prep or leftovers.

Ingredients

Yield: About 8 enchiladas

2 cups shredded chicken breast, cooked
1 teaspoon cumin, divided
1 teaspoon chili powder
1/2 cup salsa verde, no sugar added, optional
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
1/4 cup cilantro, finely chopped

Notes on ingredients and swaps

Everything listed pairs cleanly in flavor and purpose. If you prefer a slightly smokier profile, choose a smoked paprika in place of part of the chili powder (keeping the amounts the same). The salsa verde is optional but recommended for a brighter, tangy finish; if you like a milder dish, omit it and the enchiladas will still be creamy and delicious. Whole grain flour tortillas are listed, but feel free to use 6-inch corn tortillas if you prefer a gluten-free option.

Prep tips

Shred the cooked chicken finely so it distributes evenly into each tortilla.
Measure your cheese and have the sour cream at room temperature to prevent the sauce from seizing when mixed.
Warm the tortillas briefly in a dry skillet or wrapped in a damp towel in the microwave; this prevents cracking during rolling.

Step-by-step instructions

Follow these rewritten, clear directions to assemble and bake your Skinny White Chicken Enchiladas. The steps preserve the original order while clarifying each action for success.

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a similar-size casserole dish and set it aside.
In a medium mixing bowl, combine the 2 cups of shredded cooked chicken, 1/2 teaspoon of the cumin (reserve the other 1/2 teaspoon for the sauce), and 1 teaspoon chili powder. Toss until the chicken is evenly coated with the spices. If using, stir in the 1/2 cup salsa verde to add moisture and flavor to the filling. This forms the seasoned chicken mixture for rolling.
Make the white sauce: In a medium saucepan over medium heat, melt the 2 tablespoons butter. Once the butter is melted and foamy, add the 2 tablespoons flour and whisk continuously for about 1 minute to form a roux; this cooks out the raw flour flavor.
Slowly whisk in the 2 cups fat-free chicken broth, adding it in a steady stream so the sauce stays smooth. Continue to whisk as the mixture comes to a gentle simmer, which should thicken the sauce slightly.
Reduce heat to low, then stir in the remaining 1/2 teaspoon cumin, the 4 ounces canned diced green chiles (drained), and the 8 ounces reduced-fat sour cream. Stir until the sour cream is fully incorporated and the sauce is uniform. Taste the sauce and season with 1/2 teaspoon sea salt and 1/2 teaspoon black pepper, adjusting slightly if you prefer more salt or spice.
Remove the sauce from heat and fold in 1 cup of the shredded reduced-fat Mexican style cheese. Stir until the cheese has melted into the sauce and it feels creamy. Reserving 1/2 cup to 1/2 cup-plus of cheese for topping helps create a melty crust during baking.
Warm the 8 whole grain flour tortillas briefly so they’re pliable. You can wrap them in a clean, damp kitchen towel and microwave for 20–30 seconds, or heat each one for a few seconds in a dry skillet.
Lay a warmed tortilla flat and spoon about 1/4 to 1/3 cup of the seasoned shredded chicken down the center. Use a slotted spoon if the filling is moist to avoid adding excess liquid to the tortilla. Roll the tortilla around the filling and place it seam-side down in the prepared baking dish. Repeat until all tortillas are filled and arranged snugly in the dish. If your pan is smaller, arrange them in two layers with a thin layer of sauce between layers to prevent sticking.
Pour the remaining white sauce evenly over the rolled enchiladas, using a spoon to coax it into any gaps so each tortilla is well coated. Sprinkle the remaining 1/2 to 1/2+ cup of shredded cheese across the top so the enchiladas achieve a golden, melty finish in the oven.
Bake uncovered in the preheated oven for 18–22 minutes, or until the cheese on top is melted and the sauce is bubbling at the edges. If you prefer a browned top, switch the oven to broil for 1–2 minutes—but watch closely to prevent burning.
Remove the enchiladas from the oven and let them rest for 5 minutes. This short rest helps the sauce set slightly and makes the enchiladas easier to serve.
Garnish with the 1/4 cup finely chopped cilantro before serving. Slice into portions and serve warm, optionally with a side of extra salsa verde, a wedge of lime, or a simple salad.

Serving suggestions

These Skinny White Chicken Enchiladas pair beautifully with a crisp green salad, quick pickled red onions, or a light slaw to cut the creaminess. Add a few lime wedges for fresh acidity and a scoop of pico de gallo or extra salsa verde for brightness. For a heartier meal, serve with brown rice or a small portion of black beans.

Make-ahead and storage

To assemble ahead: Roll the enchiladas, top with sauce and cheese, then cover tightly and refrigerate up to 24 hours. Bake from chilled; add 5–10 extra minutes to the baking time.
To freeze: Assemble in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. Bake from frozen at 375°F (190°C), covered with foil for 30–40 minutes, then uncover and bake until bubbly and heated through, another 15–20 minutes or as needed.
Leftovers will keep in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven or in individual portions in the microwave until warmed through.

Nutrition ideas

This recipe leans lighter thanks to reduced-fat dairy and fat-free chicken broth. Use whole grain tortillas to add fiber, and keep the salsa verde optional to control sodium and tang. If you want even more veggies, add a cup of sautéed spinach, chopped zucchini, or roasted peppers to the chicken mixture without changing the cooking times.

Common questions

Can I use corn tortillas? Yes. You can use 6-inch corn tortillas as an alternative. Warm them well before rolling to prevent tearing.

Can I make this spicy? Absolutely. Stir in some chopped jalapeño or a pinch of cayenne into the chicken mixture or the sauce to increase heat.

What if I don’t have cooked chicken? Poach chicken breasts gently in simmering broth until cooked through, cool slightly, and shred. The recipe calls for 2 cups shredded cooked chicken breast.

Final thoughts

These Skinny White Chicken Enchiladas are the kind of dish that hits all the right notes: creamy sauce, tender seasoned chicken, a blanket of melted cheese, and a fresh pop of cilantro. They’re approachable for home cooks and adaptable to your preferences, from mild to spicy and from quick weeknight dinners to make-ahead comfort meals. Bake a pan and enjoy the satisfying layers of flavor—without the heaviness.

Happy cooking—and enjoy every bite of your enchiladas!

Skinny White Chicken Enchiladas

A lighter take on creamy white chicken enchiladas with tender shredded chicken and a tangy sauce.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings: 8 servings

Ingredients Equipment Method Notes

Ingredients

2 cups shredded cooked chicken breast
1 teaspoon cumin divided
1 teaspoon chili powder
1/2 cup salsa (no sugar added, verde sauce) optional
1 1/2 cups Mexican-style reduced-fat shredded cheese
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups fat-free chicken broth
4 ounces diced green chiles canned
8 ounces reduced-fat sour cream container
1/2 teaspoon sea salt
1/2 teaspoon black pepper
8 6-inch whole grain flour tortillas optional: use corn tortillas
1/4 cup cilantro finely chopped
1/2 cup Mexican-style reduced-fat shredded cheese for topping

Equipment

9 x 13-inch baking dish
Large Pot
Measuring cups and spoons
Wooden Spoon or Whisk
Mixing Bowl

Method

Preheat the oven to 375°F (190°C) and lightly grease a 9 x 13-inch baking dish.
In a bowl, mix the shredded chicken with 1/2 teaspoon of the cumin, the chili powder, and the salsa (if using) until evenly combined.
Place about an even portion of the chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared baking dish.
Make the white sauce: in a large pot over medium heat, melt the butter. Stir in the flour and cook for about 1 minute, stirring constantly.
Slowly whisk in the chicken broth and cook, stirring frequently, until the sauce begins to thicken, about 6 minutes.
Stir in the remaining 1/2 teaspoon cumin, 1 cup of the shredded cheese, diced green chiles, sour cream, salt, and pepper until the cheese melts and the sauce is smooth.
Pour the white sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the reserved 1/2 cup shredded cheese on top.
Bake until the cheese is melted and lightly golden, about 25 minutes. Remove from the oven and sprinkle with chopped cilantro before serving.