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A baking dish of cheesy white chicken enchiladas, topped with parsley and pepper.

White Chicken Enchiladas

Delicious and creamy white chicken enchiladas made with tender shredded chicken, cheese, and a flavorful green chili sauce, baked to perfection.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 enchiladas
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Tortillas
  • 2 cups cooked, shredded chicken
  • 2 cups shredded reduced-fat Monterey Jack cheese
  • 10 pieces soft taco shells (flour) Tumero's Cut Da Carb Wraps for 1 smart point
  • 3 Tbsp butter (light butter)
  • 3 Tbsp flour
  • 2 cups low sodium chicken broth
  • 1 cup greek yogurt
  • 1 can (4 oz) diced green chillies
Garnish
  • to taste chopped fresh cilantro or parsley optional

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) pan.
  2. Mix chicken and 1 cup cheese. Spread about 2 tablespoons of the mixture onto each tortilla, roll up, and place in the pan.
  3. In a saucepan, melt butter, stir in flour, cook 1 minute. Add broth, whisk until smooth, and cook until thickened. Let cool slightly.
  4. Stir in Greek yogurt and chilies, then pour sauce over enchiladas and top with remaining cheese.
  5. Bake for 22 minutes, then broil on high for 3 minutes to brown the cheese.

Notes

For a creamier sauce, let it cool slightly before adding yogurt.