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Skinny Creamy Chicken Enchiladas - Light, Cozy, and Flavor-Packed

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked shredded chicken (rotisserie or poached)
  • 1 cup low-sodium chicken broth
  • 1 cup plain 2% Greek yogurt (or fat-free if you prefer)
  • 3 ounces reduced-fat cream cheese, softened
  • 1 (4-ounce) can mild diced green chiles
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional but great)
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1/2 teaspoon kosher salt, plus more to taste
  • Black pepper, to taste
  • 10–12 corn tortillas (6-inch), warmed
  • 3/4 cup shredded part-skim mozzarella or Monterey Jack
  • Fresh cilantro, chopped, for garnish
  • Optional toppings: sliced scallions, jalapeño, extra lime wedges

Method
 

  1. Preheat the oven. Set your oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with cooking spray.
  2. Sauté the aromatics. Heat the olive oil in a skillet over medium heat. Add onion and a pinch of salt, and cook 4–5 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.
  3. Bloom the spices. Sprinkle in cumin, chili powder, and smoked paprika. Stir for 30 seconds to wake up the spices.
  4. Make the creamy sauce base. Lower heat. Add cream cheese and stir until it begins to melt. Pour in chicken broth gradually, whisking to smooth it out. Remove from heat and stir in Greek yogurt, green chiles, lime juice, 1/2 teaspoon salt, and black pepper to taste. The sauce should be creamy but pourable.
  5. Taste and adjust. If it needs more tang, add a splash more lime. If it’s too thick, whisk in a bit more broth. You want a sauce that coats a spoon lightly.
  6. Mix the filling. In a bowl, combine shredded chicken with 1/2 cup of the sauce and 1/4 cup shredded cheese. Stir to moisten the chicken without making it soupy.
  7. Soften the tortillas. Warm tortillas in a damp paper towel in the microwave for 45–60 seconds, or lightly toast them in a dry skillet. This keeps them from tearing when rolled.
  8. Assemble the enchiladas. Spread a thin layer of sauce (about 1/2 cup) on the bottom of the baking dish. Add a few tablespoons of chicken filling to each tortilla and roll snugly. Place seam-side down in the dish.
  9. Sauce and cheese. Pour the remaining sauce evenly over the enchiladas. Sprinkle with the remaining cheese.
  10. Bake. Bake 18–22 minutes, until bubbly at the edges and lightly golden. Let rest 5 minutes before serving so everything settles.
  11. Finish and serve. Top with chopped cilantro, scallions, or jalapeño. Serve with lime wedges for a bright finish.