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 just a handful of simple ingredients, you can create a meal that feels indulgent yet is surprisingly easy to make. Plus, if you’re looking for easy pasta recipes to complement your weeknight meals, I have some delicious suggestions for you at the end!
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 and stored for later, making it a great option for meal prep.
- Macro-friendly and fits into Weight Watchers plans, so you can enjoy without guilt.
- Versatile enough to customize with your favorite toppings or sides.
Ingredients
To make these scrumptious Weight Watchers Chicken Enchiladas, you will 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 dive into the steps to create these delightful Ww White Chicken Enchiladas:
- Preheat your oven to 350 degrees. Grease a 9×13 pan to prevent sticking.
- In a mixing bowl, combine the shredded chicken and 1 cup of the cheese. Take about 2 tablespoons of this mixture and spread it onto the middle of each tortilla. Roll up the tortillas 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. Once thickened, remove from heat and let it cool slightly.
- Stir in the Greek yogurt and diced green chilies into the sauce.
- Pour the creamy sauce over the enchiladas and sprinkle the remaining cheese on top.
- Bake in the preheated oven for 22 minutes, then switch to high broil for an additional 3 minutes to get that beautiful golden-brown cheese.
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 seasoning your shredded chicken with taco seasoning before mixing it with cheese.
- If you want to make this dish even creamier, you can add a bit more Greek yogurt or cheese to the sauce.
- Feel free to customize the toppings! Avocado, sour cream, or even a sprinkle of lime juice can elevate the dish.
- For a vegetarian twist, swap the chicken for black beans or sautéed vegetables to create a delicious Sandwich Vegetarian option.
How to Serve
These White Chicken Enchiladas are best served hot out of the oven. I love to garnish mine with fresh cilantro or parsley for a pop of color and flavor. Pair them with a side of Mexican rice or a fresh salad for a complete meal. If you’re looking for weeknight dinner ideas, these enchiladas are a fantastic choice!
Make Ahead and Storage
One of the best things about this recipe is that it can be made ahead of time! You can assemble the enchiladas, cover them tightly, and store them in the refrigerator for up to 24 hours before baking. Just pop them in the oven when you’re ready to eat! Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
So, there you have it! A delicious, creamy, and satisfying recipe for Weight Watchers Chicken Enchiladas that your family will love. And if you’re in the mood for something sweet afterward, don’t forget to check out my Ultimate Chocolate Indulgence Cake or my Moist Chocolate Cake for a perfect dessert pairing. Happy cooking!
White Chicken Enchiladas
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) pan.
- Mix chicken and 1 cup cheese. Spread about 2 tablespoons of the mixture onto each tortilla, roll up, and place in the pan.
- In a saucepan, melt butter, stir in flour, cook 1 minute. Add broth, whisk until smooth, and cook until thickened. Let cool slightly.
- Stir in Greek yogurt and chilies, then pour sauce over enchiladas and top with remaining cheese.
- Bake for 22 minutes, then broil on high for 3 minutes to brown the cheese.