Low Fat Creamy White Enchilada

Indulge in the rich and satisfying flavors of this *Low Fat Creamy White Enchilada* recipe, a lighter twist on the classic comfort food. Featuring tender shredded chicken breast smothered in a luscious sauce made with low-fat sour cream, reduced-fat cream cheese, and zesty green chilies, this dish is both creamy and guilt-free. The enchiladas are wrapped in soft corn tortillas, topped with melty low-fat mozzarella, and baked to perfection, creating a golden, bubbly finish. With just 20 minutes of prep time and wholesome ingredients like olive oil, cilantro, and low-sodium broth, this healthier meal is perfect for busy weeknights or family dinners. Garnish with fresh cilantro and serve warm for a dish that strikes the perfect balance between indulgence and nutrition. Perfect keywords: low fat enchiladas, creamy white sauce, healthy Mexican recipes, baked chicken enchilada recipe.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 tablespoon olive oil
• 1 medium, chopped onion
• 2 minced garlic cloves
• 1 pound skinless, boneless chicken breast
• 2 cups low-sodium chicken broth
• 1 cup low-fat sour cream
• 4 ounces reduced-fat cream cheese
• 4 ounces green chilies, canned
• 8 small corn tortillas
• 1 cup low-fat shredded mozzarella cheese
• 0.25 cup, chopped cilantro
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes.

Step 3

Stir in minced garlic and cook for another minute until fragrant.

Step 4

Add the chicken breast to the skillet and pour in the chicken broth. Cover and poach the chicken on medium heat for approximately 15-20 minutes until fully cooked.

Step 5

Remove the chicken breasts from the skillet and shred using two forks. Set aside.

Step 6

In the same skillet, add low-fat sour cream, reduced-fat cream cheese, and green chilies. Stir until the mixture is smooth and well-combined. Cook the sauce for 2-3 minutes.

Step 7

Return the shredded chicken to the skillet, season with salt and black pepper, and stir until the chicken is well coated with the creamy mixture.

Step 8

Warm the corn tortillas in the microwave to make them pliable, about 30 seconds.

Step 9

Spoon approximately 1/4 cup of the chicken mixture onto each tortilla and roll it up tightly. Arrange the rolled tortillas seam side down in a greased 9x13 inch baking dish.

Step 10

Pour any remaining creamy sauce over the rolled enchiladas.

Step 11

Sprinkle the low-fat shredded mozzarella cheese evenly over the top.

Step 12

Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.

Step 13

Garnish with chopped cilantro before serving. Serve warm and enjoy your low-fat creamy white enchiladas!

Nutrition Facts

Serving size	(2009.3g)

Amount per serving	% Daily Value*
Calories	2621.2

Total Fat 107.6g	0%
Saturated Fat 53.4g	0%
Polyunsaturated Fat 2.1g
Cholesterol 639.0mg	0%
Sodium 4352.1mg	0%
Total Carbohydrate 162.2g	0%
Dietary Fiber 20.2g	0%
Total Sugars 37.3g
Protein 252.3g	0%

Vitamin D 18.1IU	0%
Calcium 2495.6mg	0%
Iron 10.2mg	0%
Potassium 3076.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.9%

Protein: 38.4%

Carbs: 24.7%