The Absolute Best Skinny Chicken Enchiladas Recipe
Craving comfort food without the guilt? Our Skinny Chicken Enchiladas recipe is the answer. This easy, high-protein meal uses smart swaps like Greek yogurt and a homemade sauce for a dish that's both healthy and unbelievably delicious.
Ever get that intense craving for cheesy, saucy, comforting Mexican food? I know I do. But sometimes, the thought of that heavy, weighed-down feeling afterward makes me hesitate. That’s exactly why I spent years perfecting this recipe for Skinny Chicken Enchiladas. They deliver all the rich, savory flavor you love, without the guilt.
This recipe is my secret weapon for a satisfying meal that feels like a treat but is secretly packed with smarter ingredients. We’re talking tender shredded chicken in a creamy, tangy filling, all wrapped up in soft tortillas and smothered in a zesty homemade red sauce. Let’s get cooking!
Quick Recipe
- Preparation Time: 25M
- Cooking Time: 25M
- Total Time: 50M
- Type of dish: Main Course
- Cuisine: Mexican
- Recipe Yield: 5 servings
- Calories: 395
Why You’ll Love This Recipe
| Feature | Benefit |
| Incredible Flavor | A rich, homemade enchilada sauce and creamy filling that tastes indulgent, not “light.” |
| Healthier Swaps | We use Greek yogurt and lean chicken to create delicious, low-calorie chicken enchiladas. |
| Weeknight Friendly | This is an easy weeknight dinner that comes together quickly, especially with a few shortcuts. |
| Family-Approved | Guaranteed to be a hit with everyone at the table. No one will ever guess it’s a healthier version! |
What Makes These Enchiladas “Skinny”?
The word “skinny” can sometimes mean “lacks flavor,” but not here! The magic is in a few simple, brilliant swaps. I’ve tested these over and over, and I promise you won’t miss a thing. This is the core of our healthy enchilada recipe.
- Greek Yogurt is the Star: Instead of heavy cream or tons of sour cream in the filling, we use plain Greek yogurt. It provides the same creamy texture and a wonderful tangy flavor that cuts through the richness. Plus, it adds a great boost of protein.
- Lean Protein Power: We use boneless, skinless chicken breast. It’s a lean protein that keeps the filling light yet satisfying. I often poach it myself, but a store-bought rotisserie chicken works wonders on a busy night.
- Homemade Sauce: Canned enchilada sauce can be loaded with sodium, preservatives, and even sugar. Our homemade version takes just 5 minutes to whisk together on the stove. You control the ingredients, and the flavor is a million times better. This is a game-changer!
- Smart Tortilla Choice: I recommend using corn tortillas, which are naturally lower in calories and have a more authentic flavor. Whole wheat or low-carb flour tortillas also work beautifully if that’s what you prefer.
The Ingredients You’ll Need
Gathering your ingredients first, a technique chefs call mise en place, makes the whole cooking process smoother and more enjoyable. Here’s what you’ll need.
For the 5-Minute Enchilada Sauce:
- 1 tbsp Avocado Oil or Olive Oil
- 2 tbsp All-Purpose Flour (or gluten-free all-purpose blend)
- 1/4 cup Chili Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Cumin
- 2 cups Low-Sodium Chicken Broth
- 1 (8-ounce) can Tomato Sauce
For the Creamy Chicken Filling:
- 3 cups Cooked, Shredded Chicken Breast
- 1 cup Plain Greek Yogurt (Full-fat or 2% works best)
- 1 cup Shredded Monterey Jack or Mexican Blend Cheese, divided
- 1/2 cup Diced Onion (optional, for extra flavor)
- 1 (4-ounce) can Diced Green Chiles, drained
- Salt and Pepper to taste
- 10-12 Corn or Low-Carb Flour Tortillas
How to Make the Best Skinny Chicken Enchiladas
I’ve broken this down into simple, easy-to-follow steps. Don’t be intimidated by the list; each step is quick and straightforward. You’ve got this!
Step 1: Make the Homemade Enchilada Sauce
- First, let’s make that incredible sauce. In a medium saucepan, warm the oil over medium heat. Whisk in the flour and cook for about one minute, stirring constantly. This creates a roux, which will thicken our sauce beautifully.
- Next, stir in the chili powder, garlic powder, onion powder, and cumin. Let them toast for about 30 seconds until they’re fragrant. This little step awakens the spices and builds a deep layer of flavor.
- Slowly pour in the chicken broth while whisking continuously to prevent lumps. Once it’s smooth, stir in the tomato sauce. Bring the mixture to a simmer and cook for 5-7 minutes, until it has thickened slightly. Season with salt to your liking. That’s it!
Step 2: Prepare the Chicken Filling
In a large bowl, combine your shredded chicken, Greek yogurt, 1/2 cup of the shredded cheese, diced green chiles, and diced onion (if using). Mix it all together until it’s well combined. Give it a taste and season with a little salt and pepper. This filling should be creamy, savory, and delicious.
Step 3: Assemble the Enchiladas
- Preheat your oven to 375°F (190°C). Pour about a cup of the homemade enchilada sauce into the bottom of a 9×13-inch baking dish and spread it around. This prevents the enchiladas from sticking and ensures they soak up flavor from the bottom, too.
- Now, let’s get the tortillas ready. The key to preventing them from cracking is to warm them up first. You can do this by wrapping a stack in a damp paper towel and microwaving for 30-60 seconds, or by quickly warming them one by one in a dry skillet.
- Spoon about 1/4 cup of the chicken filling into the center of a warm tortilla. Roll it up snugly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them in a single layer.
Step 4: Bake to Bubbly Perfection
- Pour the rest of that beautiful red sauce evenly over the top of the enchiladas. Make sure they are all nicely coated. Sprinkle the remaining 1/2 cup of cheese over everything.
- Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is completely melted and slightly golden. Let them rest for about 5 minutes before serving. This allows them to set up a bit, making them easier to serve.
Essential Kitchen Tools
- 9×13-inch Baking Dish
- Medium Saucepan
- Large Mixing Bowl
- Whisk
- Measuring Cups and Spoons
A New Weeknight Favorite
This Skinny Chicken Enchiladas recipe is one I come back to again and again. It’s proof that a healthy enchilada recipe can be every bit as satisfying and delicious as the original. It’s a meal that brings my family to the table and leaves everyone feeling happy and nourished.
I hope you love these as much as we do. Enjoy the process, and take pride in the amazing, flavorful meal you’ve created!
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