Are you ready to whip up a dish that will have your family raving and asking for seconds? I know I am! Today, I’m excited to share my recipe for White Chicken Enchiladas. This creamy, cheesy delight is not only a crowd-pleaser but also fits perfectly into your repertoire of quick family dinners. With simple ingredients and a straightforward process, you’ll find this recipe is as easy as some of my favorite easy pasta recipes. Let’s dive in!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy weeknights.
- Deliciously creamy and cheesy, satisfying even the pickiest eaters.
- Can be made ahead of time for those hectic evenings.
- Macro-friendly and fits into Weight Watchers plans, making it a guilt-free indulgence.
- Versatile enough to customize with your favorite toppings or sides.
Ingredients
To make these scrumptious Weight Watchers Chicken Enchiladas, you’ll need the following ingredients:
- 10 soft taco shells (I used flour, but you can also try Tumero’s Cut Da Carb Wraps for just 1 smart point!)
- 2 cups cooked, shredded chicken
- 2 cups shredded reduced-fat Monterey Jack cheese
- 3 Tbsp. butter (light butter)
- 3 Tbsp. flour
- 2 cups low sodium chicken broth
- 1 cup Greek yogurt
- 1 (4 oz) can diced green chilies
- Garnish: chopped fresh cilantro or parsley (optional)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get cooking! Follow these simple steps to create your Ww White Chicken Enchiladas:
- Preheat your oven to 350 degrees. Grease a 9×13 pan to prevent sticking.
- In a bowl, mix the shredded chicken with 1 cup of the shredded cheese. Spread about 2 tablespoons of this mixture onto the middle of each tortilla, then roll them up and place them seam-side down in the greased pan.
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute. Gradually add the chicken broth, whisking until smooth. Continue to heat until the sauce thickens and bubbles.
- Remove the pan from heat and let it cool slightly before stirring in the Greek yogurt and diced green chilies.
- Pour the creamy sauce over the enchiladas and top with the remaining cheese.
- Bake for 22 minutes, then switch to high broil for an additional 3 minutes to get that beautiful golden-brown cheese on top.
- Serving size: 1 enchilada.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your Skinnytaste Chicken Enchiladas turn out perfectly:
- For added flavor, consider marinating your chicken in spices before cooking.
- If you want to make this dish vegetarian, swap the chicken for black beans or sautéed vegetables for a delicious Sandwich Vegetarian option.
- Feel free to experiment with different types of cheese or add more veggies to the filling for extra nutrition.
- Don’t skip the broiling step! It gives the cheese that irresistible crispy texture.
How to Serve
These White Chicken Enchiladas are perfect on their own, but you can elevate your meal with some delicious sides. Here are a few ideas:
- Serve with a fresh salad topped with avocado and lime dressing.
- Pair with some homemade guacamole and tortilla chips for a fun appetizer.
- Top with chopped fresh cilantro or parsley for a burst of color and flavor.
- For a complete meal, consider serving alongside Healthy Chicken and Broccoli Chinese Takeout or Weight Watchers Burrito Bowls.
Make Ahead and Storage
If you’re like me and love to plan ahead, you’ll be thrilled to know that these enchiladas can be made in advance! Here’s how:
- Assemble the enchiladas and cover them tightly with foil. You can refrigerate them for up to 24 hours before baking.
- To freeze, wrap the assembled enchiladas tightly in plastic wrap and then in foil. They can be stored in the freezer for up to 3 months.
- When you’re ready to bake, simply thaw in the refrigerator overnight and bake as directed.
So there you have it! A delicious, creamy, and satisfying recipe for White Chicken Enchiladas that’s sure to become a family favorite. Whether you’re looking for 30-minute meals or just a comforting dish to enjoy, this recipe has you covered. Happy cooking!
White Chicken Enchiladas
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×13 inch pan.
- Mix chicken and 1 cup cheese. Spread 2 tbsp of mixture onto each tortilla, roll up, and place in pan.
- Melt butter, stir in flour, cook 1 min. Add broth, whisk until smooth, cook until thick. Let cool slightly.
- Stir in Greek yogurt and chilies, pour sauce over enchiladas, top with remaining cheese.
- Bake for 22 min, then broil 3 min to brown cheese.