Skinny Creamy Chicken Enchiladas

5 from 3 votes

These Skinny Creamy Chicken Enchiladas are a lighter twist on your favorite comfort food! Made with creamy, shredded chicken, tangy enchilada sauce, and melty cheese, these enchiladas deliver all the flavor you love, just with fewer calories!

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Mexican

Keyword: chicken, creamy chicken enchiladas, enchiladas, one pan

Servings: servings

Calories: 511kcal

Author: Lillie

Ingredients

⅔ cup reduced-fat cream cheese (150g)
½ cup salsa verde (120g)
4 oz canned diced green chilis (113g)
2 Tbsp lime juice (30g)
1 tsp cumin
2 tsp chili powder
1 tsp onion powder
½ tsp garlic powder
1/3 cup cilantro (10g)
¼ cup green onions (10g)
4 cups cooked chicken breast shredded (880g), we love using this Smoky Honey Cilantro Chicken
32 tortillas I always use the Mission Extra-Thin Corn Tortillas
2 cups bottled Red Enchilada sauce (480g)
1 ½ cups lite shredded Mexican cheese blend (160g)

Instructions

Preheat the oven to 425°F.
Microwave your cream cheese for about 20-30 seconds ‘till it’s soft. Mix in salsa, lime juice, and all the dry seasonings.
Stir in cilantro and green onion, then the chicken. (I do this in my kitchenaid so it tears my chicken apart for me.)
Warm your corn tortillas wrapped in a towel for 20-30 seconds so they’re flexible. Put a couple of Tbsp (about 37 grams) of chicken in each tortilla and roll it up. Place in dish, cover with sauce and shredded cheese, and bake at 425°F for about 20 minutes or until cheese is melty.
Top with your favorite toppings like sour cream, pico, avocado, and cotija!

Notes

GF/DF: These enchiladas gluten-free as writte (just check your enchilada sauce and corn tortillas to make sure.)

To keep it dairy-free, you’ll need to use a dairy-free cream cheese and a dairy-free grated cheese for the top. Typically, you’ll lose some protein and add some carbs.

Serving:

Serves 8

4 Enchiladas (300g)

511 cal, 15.4 fat, 47.6 carbs, 46 protein, 2 fiber

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