Low Sodium Creamy White Enchilada

Indulge in the rich, comforting flavors of this Low Sodium Creamy White Enchilada recipe, a heart-healthy twist on a classic favorite. Packed with tender shredded chicken, creamy Greek yogurt, and softened low-sodium cream cheese, this dish delivers all the lusciousness of traditional enchiladas without the excess salt. The addition of zesty green chilies and fragrant spices like cumin brings a bold, satisfying flavor, while melted Monterey Jack cheese creates a gooey, golden topping. Rolled in soft corn tortillas and baked to perfection, this is an easy, family-friendly meal that comes together in just 40 minutes. Perfect for weeknight dinners or a cozy gathering, these low-sodium enchiladas are finished with a sprinkle of fresh cilantro, delivering a delicious balance of creamy, savory, and aromatic goodness.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 2 cups Cooked chicken breast, shredded
• 2 cups Unsalted chicken broth
• 4 ounces Low-sodium cream cheese, cubed and softened
• 1 cup Plain Greek yogurt
• 4 ounces Green chilies, chopped (canned, no salt added)
• 1 teaspoon Ground cumin
• 0.5 teaspoon Ground black pepper
• 8 pieces Corn tortillas
• 1 cup Low-sodium Monterey Jack cheese, shredded
• 0.25 cup Fresh cilantro, chopped

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.

Step 3

Stir in the shredded chicken and cook for another 2 minutes to heat through.

Step 4

Transfer the mixture to a large mixing bowl. Add the softened cream cheese, unsalted chicken broth, Greek yogurt, chopped green chilies, cumin, and black pepper. Stir until well combined.

Step 5

Warm the corn tortillas briefly in a microwave or on a skillet to make them pliable.

Step 6

Spoon about 2-3 tablespoons of the chicken mixture down the center of each tortilla. Roll the tortillas tightly and place them seam-side down in a greased 9x13 inch baking dish.

Step 7

Pour any remaining chicken mixture over the top of the enchiladas, spreading it evenly.

Step 8

Sprinkle the shredded Monterey Jack cheese over the top.

Step 9

Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.

Step 10

Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 11

Garnish with freshly chopped cilantro before serving.

Nutrition Facts

Serving size	(2146.0g)

Amount per serving	% Daily Value*
Calories	2908.4

Total Fat 124.1g	0%
Saturated Fat 52.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 591.1mg	0%
Sodium 861.1mg	0%
Total Carbohydrate 215.1g	0%
Dietary Fiber 31.9g	0%
Total Sugars 25.0g
Protein 238.5g	0%

Vitamin D 29.6IU	0%
Calcium 1550.9mg	0%
Iron 14.5mg	0%
Potassium 2907.6mg	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: 38.1%

Protein: 32.5%

Carbs: 29.4%