Skinny Creamy Chicken Enchiladas

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skinny white creamy chicken enchiladas tone tighten

So if you couldn’t tell by now, I’m a HUGE fan of Mexican food! One of my favorites is this spin on enchiladas – you make a white cream sauce with chicken, roll ‘em up and bake ‘em. They are PHENOMENAL! Seriously so good; but maybe not exactly the best thing for you. A few years ago I set out to make this recipe a little healthier without sacrificing any of the flavor. After some trial and error what I got was, well, AMAZING! All of the flavor with half of the fat and calories! Today I wanted to share with you the fruits of my labors – hope you enjoy these “Low Fat Creamy Chicken Enchiladas” as much as I do!

4 chicken breasts, cooked and cubed

1/2 C low-sodium chicken broth
1 (4 oz) can green chilies, chopped
1/4 C chopped green or yellow onion
2 1/2 C cream of chicken soup (equivalent = 2 cans, but I prefer my homemade recipe here)
1 C plain Greek yogurt
1 C grated cheddar cheese
1 can (15 ounce) black beans
Whole wheat tortillas (10-12 soft-taco size)

Mix broth, chilies, onion, soup, Greek yogurt and 1/4 C grated cheese in large bowl. Set aside ~1 C of this mixture to go on top of the enchiladas at the end. Add cubed chicken and black beans. Stir until well-combined. Distribute 3 T chicken mixture lengthwise in a tortilla and roll enchilada style. I combine a little more chicken broth with the 1 C of the mixture to make it a little thinner; use ~1/4 C to coat the bottom of a greased 9×13 pan. Place rolled enchilada on top of sauce and repeat for as many tortillas / mixture will allow (usually 8-10 depending on how full you stuff them). Distribute remaining 3/4 C sauce evenly over the top of the enchiladas and sprinkle remaining 3/4 C grated cheese on top. Bake 20-25 minutes at 350 degrees. I like to top them off with lettuce, avocado, diced tomatoes, and my famous homemade salsa!

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