{Skinny} White Chicken Enchiladas

I am always on the look-out for an easy Tex-Mex dish to make at home, especially on a busy weeknight. After looking at several enchilada recipes I pieced together this little gem and I have to tell y’all, it far exceeded my expectations. My husband and I both ate seconds and Annie was literally licking her plate. I made the chicken earlier in the day so I spent all of ten minutes putting everything together before letting the oven do its job.

You’ll need:

  • 2 cups (cooked) shredded chicken breast (I use Ina’s method, always)
  • 1 teaspoon chili powder
  • 1 1/2 cups shredded Cheese (I combined Monterary Jack and a Mexican Blend)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups chicken broth
  • 1 (4-ounce) can diced green chiles
  • 1 (8-ounce) container sour cream, reduced-fat
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 8 (6-inch) whole grain flour tortillas or corn tortillas

To make: 

Preheat oven to 375 degrees.

In a large pot, melt butter over medium heat and sprinkle in flour. Cook for 1 minute while stirring continuously. Slowly pour in chicken broth. Stir until mixture starts to thickened, about 6 minutes. Add 1 cup cheese, green chiles, sour cream, salt and pepper. Stir until cheese is melted.

Combine shredded chicken breast with chili powder and a ladel or two of the white sauce. Evenly distribute chicken mixture over center of tortillas, roll and place seam side down in a 9 x 13-inch casserole pan.

Pour white sauce over enchiladas, sprinkle on 1/2 cup cheese (or more if you love cheese like I do) and bake 25 minutes, or until cheese is lightly golden. Serve immediately with avocado, cilantro and/or your favorite salsa.

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