- 2 cups chicken breast (cooked shredded)
- 1 teaspoon cumin (divided)
- 1 teaspoon chili powder
- 1/2 cup salsa (no sugar added, optional verde sauce)
- 1 1/2 cups shredded Mexican style cheese (reduced-fat)
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups chicken broth (fat-free)
- 4 ounces diced green chiles
- 8 ounces sour cream (reduced-fat)
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 8 whole flour tortillas (grain, optional corn tortillas)
- 1/4 cup chopped cilantro (finely)
|Calories290Calories from Fat120|
|% DAILY VALUE|
|Calories from Fat120|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Brenda K. 14 Dec 2018
I would say that the calorie count for these is a bit deceptive based on the serving size. It uses 8 tortillas and yet the serving size is for 10. I can’t picture serving 2 guests only parts of the enchiladas you’ve sliced off the ends of the whole ones to get those nutrition counts shown for the recipe. This recipe should be adjusted for 8 servings.
Kaitlin 14 Dec 2018
Great recipe! My husband and toddler gobbled it up. Served with corn, a salad and chips & guac. I had enough ingredients leftover that I froze a batch for a future dinner. Highly recommend!
Leah Cochran 25 Nov 2018
very good! I will make it again.
Marie Jozowski 27 Oct 2018
excellent &easy to make
Monica 22 Oct 2018
This is a keeper!! Instead of green chilies I used diced jalapenos. Nice heat with the creaminess of the sauce. Corn tortillas stand up better to sauce and it was delicious.
Sandra 19 Oct 2018
Delicious! My kids even ate it!
Gayle H. 9 Oct 2018
This is a great weekday meal. It doesn’t take long to prepare and bake. I used canned jalapeños rather than green chilies. Jalapeños gave it more zing. I used corn tortillas and they also gave it great flavor. I’ll make this again.
Miranda Drahota 26 Sep 2018
I cooked the chicken in my instant pot with a homemade mexican seasoning and chicken broth- the white sauce was yummy - I would make it again
Hatcher 11 Sep 2018
Meliss 9 Sep 2018
Very tasty!! Great flavors! I will definitely make this again!
Marliese U. 30 Jul 2018
So tasty!! Very kid friendly as well
Suzanne J. 25 Jun 2018
Wow! This was so simple to make and so very good! The only change I made (because I did not have diced green chilies) was to substitute bottled hot jalapeño peppers which added a little heat. Definitely will have again. Love the skinny recipes!
Heather Donnell 4 Jun 2018
absolutely delicious, I will definitely make this again!!
Diane Chrisman 18 May 2018
Yummy! Added a little extra spice - very tasty
Christy T. 25 Apr 2018
Delish!! I’m a foodie, very picky and so is my family - we loved it!
Beth Scott 25 Mar 2018
FANTASTIC!! Definitely will make this again!
Wendy James 12 Feb 2018
Very good recipe!! I used Mission Carb Balance Fajita size tortillas for more fiber content!!
Ryke Franklin 2 Sep 2017
I make this all the time! At least a dozen times so far. I tripled it up for my wife's birthday and fed 10 adults and still had leftovers. They still ask if im making enchiladas when they are invited over. By the way, i either roast and pull chicken breast or boil bone in chicken with veggies and make my own stock. Also, i like to add a half to a full cup of beer with the broth.
Laurie 17 Aug 2017
Yumm! I will make it again!
Spence 2 Aug 2017
Super easy to make and delicious. Can use canned chicken if in a rush. Whole family loved it including the kids.
Leigh U. 17 Jun 2017
Yum! Very good, it's a keeper!