Easy Chicken Enchiladas made completely from scratch with rotisserie chicken for a quick and simple dinner recipe. Our favorite chicken enchilada recipe that is packed with protein and low in fat and carbs too!
We love Mexican food, and enchiladas have always been a favorite of mine. I’ve tried so many recipes, and this simple white chicken enchilada recipe is absolutely the best!
What makes this chicken enchilada recipe the best?
I have tried many chicken enchilada recipes over the years, and many are very similar, but this one is my favorite for several reasons.
- Made from scratch, less processed ingredients – Many chicken enchilada recipes require cream of chicken soup and/or enchilada sauce. This recipe doesn’t require either of those and only uses basic ingredients that you likely have on hand.
- Macro-friendly – This recipe is a little higher in protein and lower in fats and carbs than many other chicken enchilada recipes. I use reduced carb flour tortillas because you can’t taste the difference at all. Using Greek yogurt instead of sour cream doesn’t change the flavor, but adds more protein. Only 365 calories, 23 grams of carbs, 30 grams of protein and 21 grams of fat per serving. You can reduce the fat and calories a little bit more if you reduce the amount of cheese.
What to serve with Easy Chicken Enchiladas?
Easy Chicken Enchiladas go perfectly with a side of Easy Spanish Rice or Instant Pot Refried Beans. Add some Easy Mango Fruit Salad and some chips and Homemade Salsa as well! Whip up some Peanut Butter Blondies or Mandarin Orange Cake for dessert and you’ve got a meal!
Ingredients in Easy Chicken Enchiladas
Flour tortillas – You’ll need 8 flour tortillas. The nutrition information has been calculated by using Mission Carb Balance tortillas (soft taco size). You can use regular flour tortillas if you’d like.
Butter – Real butter works best. Just a couple tablespoons are needed to cook the onions and garlic.
Chopped onion – Yellow onions have the best flavor for enchiladas. I like to keep chopped onions in my freezer to have on hand when I need them – it’s so easy and saves so much time during dinner prep.
Garlic – You will need 2 cloves of garlic, minced. I also keep a jar of minced garlic in my fridge, so if you use that, you will need about 2 teaspoons.
Flour – A little bit of flour will help to thicken the sauce for the enchiladas. You can leave it out if you’d like, but the consistency will be a little bit different.
Plain non-fat Greek yogurt – Typically, enchilada recipes use sour cream, but plain Greek yogurt is an excellent substitute. The taste difference is barely noticeable and when you use non-fat yogurt, the fat and calories in the recipe are lower, but the protein is higher. I use Greek yogurt in pretty much every recipe that calls for sour cream.
Chicken broth – A couple cups of chicken broth will provide most of the flavor for the enchiladas.
Green chiles – A small, 4 ounce can of diced green chiles adds a lot of flavor. Make sure you don’t drain the green chiles before you add to the sauce.
Colby Jack cheese – 3 cups of shredded Colby Jack cheese are required for the recipe. You can use a Mexican blend or plain Cheddar if you prefer. If you are trying to reduce calories and fat, you can reduce the amount of cheese.
Cooked chicken – You will need 3 cups of diced or shredded chicken. You can use shredded rotisserie chicken or you can bake chicken breasts and dice or shred them. I like to cook chicken breasts in the crockpot, but you can also bake them in the oven at 350° for about 25-30 minutes or until the chicken has an internal temperature of 165°.
How to make Easy Chicken Enchiladas
Preheat oven to 350°.
In a small bowl, add flour to Greek yogurt and whisk until smooth.
Melt butter in saucepan over medium high heat. Add onion and cook for about 5 minutes. Lower heat to medium and add garlic. Cook for 1 minute.
Add yogurt mixture to butter mixture. Whisk until smooth and then add chicken broth and green chiles and cook until bubbly and thick. Remove from heat and add 1/2 cup cheese.
Grease a 9X13 pan and spread about 1/2 cup of the sauce evenly over the bottom of the pan. Stir another 1/2 cup of sauce in with the chicken until evenly coated. Place about 1/3 cup of chicken filling in a line down the middle of each tortilla, sprinkle a little bit of cheese on top and then roll up, placing each one seam side down in the prepared pan. After all tortillas are in the pan, cover with remaining sauce. Cover with foil and bake for 30 minutes.
Remove the foil and sprinkle remaining cheese on top. Leave the foil off and bake about 5-10 more minutes, or until cheese is melted.
EASY CHICKEN ENCHILADAS
Ingredients
- 8 reduced carb flour tortillas soft taco size (Mission Carb Balance)
- 2 Tbsp butter
- 1 cup chopped onion yellow
- 2 cloves garlic minced
- 3 Tbsp flour
- 8 ounces plain non-fat Greek yogurt
- 2 cups chicken broth
- 4 oz can green chiles don’t drain
- 3 cups Colby Jack cheese or Mexican blend
- 3 cups cooked chicken diced or shredded Rotisserie
Instructions
- Preheat oven to 350°.
- In a small bowl, add flour to Greek yogurt and whisk until smooth.
- Melt butter in saucepan over medium high heat. Add onion and cook for about 5 minutes. Lower heat to medium and add garlic. Cook for 1 minute.
- Add yogurt mixture to butter mixture. Whisk until smooth and then add chicken broth and green chiles and cook until bubbly and thick. Remove from heat and add 1/2 cup cheese.
- Grease a 9X13 pan and spread about 1/2 cup of the sauce evenly over the bottom of the pan. Stir another 1/2 cup of sauce in with the chicken until evenly coated. Place about 1/3 cup of chicken filling in a line down the middle of each tortilla, sprinkle a little bit of cheese on top and then roll up, placing each one seam side down in the prepared pan. After all tortillas are in the pan, cover with remaining sauce. Cover with foil and bake for 30 minutes.
- Remove the foil and sprinkle remaining cheese on top. Leave the foil off and bake about 5-10 more minutes, or until cheese is melted.
Nutrition
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How to make shredded chicken
When I make enchiladas, I usually use rotisserie chicken because it’s flavorful and so easy! If you don’t have a rotisserie chicken on hand, it is also extremely simple to make your own. My favorite way to bake chicken is in the slow cooker – all of the instructions can be found here.
LOVE MEXICAN FOOD? SO DO WE! HERE ARE SOME OF OUR FAVORITE MEXICAN FOOD RECIPES!
- Chicken Bacon Ranch Enchiladas
- Mexican Chicken Alfredo Bake
- Slow Cooker Pork Carnitas
- Honey Lime Chicken Enchiladas
- Cheesy Chicken Enchilada Dip
- Mexican Chicken Lasagna
- Mexican Chicken Lettuce Wraps
- Cheesy Salsa Dip
- Easy Blender Salsa
- Easy Salsa Chicken
- Instant Pot Refried Beans
- Easy Taco Calzones
- Creamy Salsa Verde
- Cheesy Green Chile Bean Dip
- Navajo Tacos
Easy Chicken Enchiladas made completely from scratch with rotisserie chicken for a quick and simple dinner recipe. Our favorite chicken enchilada recipe that is packed with protein and low in fat and carbs too!
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