These Skinny Creamy Chicken Enchiladas are so full of flavor that no one will know that they're skinny! You can even make a double batch and freeze one for later. It's the perfect make-ahead family meal!
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3.9 from 20 votes

Skinny Creamy Chicken Enchiladas

These enchiladas are so full of flavor that no one will know that they're skinny! You can even make a double batch and freeze one for later. It's the perfect make ahead family meal.
Course Main Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 647kcal
Author Aubrey

Ingredients

  • 1 T olive oil
  • 1/2 T butter
  • 1/2 yellow onion diced
  • 3 garlic cloves minced
  • 1/2 t garlic powder
  • 3/4 t salt
  • 1/2 t ground cumin
  • 1/2 t ground coriander
  • 3 1/2 T flour
  • 2 1/2 c chicken stock hot
  • 6 oz. non fat plain Greek yogurt
  • 3 c cooked chicken shredded I used a double batch of Super Easy Slow Cooker Chicken Tacos
  • 7 oz Diced Green Chilies Fire Roasted mild
  • 8 to 10 whole wheat flour tortillas
  • 1 c low fat mozzarella cheese shredded
  • 2.25 oz sliced black olives
  • fresh tomato diced
  • cilantro chopped

Instructions

  • preheat the oven to 350 degrees
  • spray a 13 x 9 baking dish with cooking spray
  • add olive oil and butter in a med sauce pan over med heat
  • add onion and garlic and allow to cook for 3 min
  • add in garlic powder, 1/4 t salt, 1/4 t cumin, and 1/4 t coriander
  • stir in flour and cook for 1 min
  • slowly whisk in the hot chicken stock
  • continue to whisk until no lumps of flour remain
  • bring to a boil then reduce heat
  • allow to simmer for 10 min
  • once it has thickened remove from heat and whisk in the Greek yogurt
  • in a med bowl combine shredded chicken with 1/2 of yogurt mixture
  • stir in 2 T of green chilies, 1/4 t cumin and 1/4 t coriander
  • dip each tortilla into the remaining yogurt mixture and fill with 1/4 to 1/3 cup of chicken mixture
  • roll and lay seam down into the baking dish
  • continue with remaining chicken and tortillas
  • pour remaining sauce on top of tortilla rolls evenly
  • sprinkle with cheese, then remaining green chilies and sliced olives
  • place in the oven for 20 min until heated through
  • garnish with dice tomatoes and chopped cilantro and serve!

Nutrition

Calories: 647kcal | Carbohydrates: 57g | Protein: 45g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 109mg | Sodium: 2077mg | Potassium: 629mg | Fiber: 4g | Sugar: 9g | Vitamin A: 280IU | Vitamin C: 8.4mg | Calcium: 380mg | Iron: 3.9mg