Description
These Healthy White Chicken Enchiladas pack all the creamy, cozy comfort of classic enchiladas with a lighter, better-for-you twist. Tender shredded chicken, protein-rich Greek yogurt, and mild green chilies are tucked into hearty whole wheat tortillas, then baked under a simple, brothy, cheesy topping. The result is a pan of bubbly, satisfying enchiladas that feel indulgent but stay fresh, light, and weeknight-friendly.
Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie or leftover chicken works well)
- 1 cup plain Greek yogurt (2% or nonfat)
- 1 cup low-sodium chicken broth, divided
- 1 cup shredded low-fat cheese (such as Monterey Jack or a Mexican blend), divided
- 1 can (4 oz) diced green chilies, drained
- 8 whole wheat tortillas (8-inch)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the shredded chicken, Greek yogurt, half of the cheese, diced green chilies, cumin, garlic powder, onion powder, salt, and pepper. Stir until everything is evenly coated and creamy.
- Pour a thin layer (about 1/4 cup) of chicken broth into the bottom of the prepared baking dish and tilt the dish to coat the bottom.
- Working with one tortilla at a time, spoon about 1/3 cup of the chicken mixture along the center of the tortilla. Roll it up snugly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Once all the filled tortillas are arranged in the dish, slowly pour the remaining chicken broth evenly over the top so it lightly soaks the tortillas without submerging them.
- Sprinkle the remaining cheese evenly over the enchiladas.
- Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
- Remove from the oven and let the enchiladas rest for 5 minutes. Garnish with chopped fresh cilantro before serving.
Notes
- Use pre-cooked rotisserie chicken to keep prep quick and easy—just remove the skin and shred the meat.
- Greek yogurt can curdle if boiled; keeping the baking temperature moderate and covering the dish at first helps maintain a creamy texture.
- Taste the filling before rolling the enchiladas and adjust the seasoning with extra cumin, garlic powder, or salt if needed for a flavor boost.
- If your tortillas crack when rolling, warm them briefly in the microwave wrapped in a damp paper towel to make them more flexible.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired, Tex-Mex
Nutrition
- Serving Size: 1 serving (approximately 2 enchiladas)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 70 mg
Keywords: healthy white chicken enchiladas, Greek yogurt enchiladas, light chicken enchiladas, whole wheat enchiladas, easy baked enchiladas