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Favorite Healthy White Chicken Enchiladas

Two healthy white chicken enchiladas on dark gray plate with cilantro and fork
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5 from 3 reviews

Healthy white chicken enchiladas are packed with protein and made with a creamy, cheesy white sauce that uses Greek yogurt instead of sour cream! The white sauce is spiced simply with coriander, and we think this makes the dish. Healthy comfort food for the win!

Ingredients

Units Scale
  • 1 tablespoon extra virgin olive oil
  • 1 sweet onion, diced small
  • 1 green bell pepper, diced small
  • 1 4-ounce can diced green chiles
  • 2 cups chicken, chopped
  • 3 tablespoons butter
  • 1/4 cup flour (unbleached all-purpose OR white whole wheat)
  • 1 teaspoon coriander
  • 3/4 teaspoon salt
  • 2 cups chicken broth
  • 1 cup whole milk Greek yogurt, room temperature
  • 2 cups Monterey Jack cheese, shredded
  • 12 6-inch corn tortillas

Instructions

  1. Sauté onions and peppers. Preheat your oven to 350 degrees. Heat olive oil in a skillet over medium heat. Add diced onions and peppers to the skillet and sauté until soft, about seven minutes.
  2. Combine filling ingredients. Add the onions and peppers to a bowl with the chicken and green chiles, and set aside.
  3. Make a roux. Mix the flour, coriander, and salt together in a small bowl. In the same skillet used for the peppers and onions, heat butter over medium heat until melted. Add the flour mixture and gently whisk it together with the butter to form a uniform mass.
  4. Add broth, then yogurt and cheese. Immediately add the chicken broth. Heat the mixture over medium while you whisk, until it becomes thick and bubbly, then cook and stir for 1-2 more minutes. Add the Greek yogurt and cheese, constantly whisking until smooth and melted.
  5. Add white sauce to filling. Stir a half cup of the sauce into the filling you had set aside earlier.
  6. Fill and roll enchiladas. Line the bottom of your baking dish(es) with a thin, even layer of sauce. Place 1/4 cup of the chicken filling in the center of a tortilla. Roll up the tortilla and set it in the baking dish, parallel to the short side (if pan is rectangular). Repeat for as many remaining tortillas as you can fit in the baking dish, then continue into other baking dish if using.
  7. Top enchiladas. Top the enchiladas evenly with all remaining sauce and cheese.
  8. Bake. Bake at 350 degrees for 25 minutes or until cheese is bubbling. Remove from the oven and allow to cool slightly, then serve with fresh cilantro.

Notes

  1. Tortillas. Pliable tortillas are key for successful enchiladas! No one wants their tortillas breaking apart while rolling enchiladas. I recommend using whole wheat flour or corn tortillas that haven't been refrigerated. If you do need to use up refrigerated tortillas, allow them some time to come to room temperature or warm slightly in the microwave for 10-15 seconds.
  2. Baking pan sizes. Because this recipe makes up to 12 enchiladas (depending on how full you fill them), you may need to use multiple pans. Make sure to follow instructions for each.

Nutrition

Find it online: https://www.rootsandradishes.com/white-chicken-enchiladas/