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  • Writer's pictureJenn Clayton

White Chicken Enchiladas

These are AMAZING and the BET enchilada recipe!! Husband approved too!

So full of flavor! Creamy, cheesy and seriously AMAZING!!!! Family friendly recipe!

#myww #weightwatchers

Full recipe in video below


  • 10 low carb tortillas

  • 2 cups cooked shredded chicken this is about 2 large chicken breasts, pre-cooked

  • 2 1/2 cups light shredded cheese

  • 3 tablespoons butter

  • 8 ounces cream cheese- 1/3 less fat

  • 1/2 cup whole milk

  • 3/4 cup broth

  • 2 - 4 ounce can of diced green chilies

  • Sour cream for topping

  • Cilantro for topping

  • Precook the chicken or use rotisserie chicken, shredded. Set aside.

  • In a large saucepan over medium heat, add the butter, cream cheese, whole milk, 2 cups of cheese, diced green chilies, and chicken broth. Stir until smooth and creamy.

  • Use a 9 x 13 casserole dish, add about 2 to 3 tablespoons of shredded chicken and shredded cheese to each tortilla and roll it up. Place the tortilla face down in the casserole dish so the enchilada doesn’t unroll.

  • Continue this until each tortilla is filled and placed in the dish.

  • Pour the cream cheese sauce over the enchiladas and top with the remaining 1/2 cup of shredded cheese.

  • Bake for 22 minutes until the dish is completely warmed and the cheese is melted. Turn the heat up to broil for the last 3 minutes to brown the cheese.

7 Servings:

287 calories

15g fat

17g carbs

27g protein

Recipe inspiration from

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