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Home » Recipes » Main Course

Healthy White Chicken Enchiladas

Published: Mar 16, 2018 · Modified: Feb 15, 2021 by Myra · This post may contain affiliate links

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These Healthy White Chicken Enchiladas are one of our family’s favorite main dishes. Easy to make and a total crowd-pleaser, they use yogurt instead of sour cream to make a creamy white sauce (with tangy green chilis). Everyone loves them!

Chicken Enchiladas topped with Cheese and Parsley in White Baking dish.

This post contains affiliate links.

You know those recipes that are just SO good.  You try them once and then HAVE to make them yourself, and then they become a family favourite and everyone gets excited every time you make them?

Healthy White Chicken Enchiladas is one of those recipes.

At least for our family.

A number of years ago a family friend made these white chicken enchiladas when we were visiting her house.  I was instantly smitten.  They are just SO good.

I have made them dozens of times since then, and they’re always a hit with anyone who tries them.

No, it’s not my recipe (but darn, I wish it was!).  But over the years I’ve experimented a lot with it and tweaked it to make it (a) cheaper and (b) a little bit healthier. 

I figure neither of those things hurts, especially if you don’t notice any difference in the taste!

White pan with white enchiladas in it, and red cloth.

Here’s what I do differently:

* I don’t use rotisserie chicken.

Browned rotisserie chicken.

I probably buy a rotisserie chicken, maybe, once a year.  I just don’t find they’re cost-effective where we live.  I understand that in some areas they are, but here, the $10 I would spend on a tiny chicken can go a lot farther if I put it into other ingredients. 

To make this recipe I use either chicken breasts (which I buy on sale and package individually, so they’re ready to go), or leftover turkey (which can be very cost-effective if you get it on sale).

* I don’t necessarily use Monterey Jack cheese.

Plate of shredded mozarella cheese on cutting board with box grater.

Yes, I’ve made these enchiladas many times with Monterey Jack cheese, and yes, it’s delicious.  But you know what?  I’ve also made them many times with mozzarella, and it was still delicious! 

Mozzarella goes on sale more often where I live and I always stock up on it.  Even when Monterey Jack goes on sale, you only get smaller blocks for the same price. 

Now I don’t worry about spending extra money on Monterey Jack when I want to make these – if I happen to have some that I picked up on sale, great.  If not, that’s fine too.

* I use plain yogurt instead of sour cream.

Yogurt and sour cream tubs stacked.

Plain yogurt is SO much cheaper than sour cream (check out my detailed breakdown in this post ) and it’s much healthier too!

Ever since I discovered that there’s almost no difference in taste (especially when cooking), I completely stopped buying sour cream and only buy plain yogurt.  It’s what I use in these enchiladas and I notice absolutely no difference in flavor.

* I use Better Than Bouillon instead of regular broth.

Jar of Better Than Bouillon broth concentrate

I talk about this a lot in my recipes, but I’ll say it again – if you haven’t made the switch yet, you’re giving your grocery store a ton of extra money, especially if you use broth often. 

Better Than Bouillon is incredibly cost effective and the quality is top-notch.  You can pick up a jar for much less than $10 and it will make dozens of cups of broth for you. 

You store it in your fridge and use only what you need for each recipe.  It lasts FOR-EV-ER.  Which means no half-used cartons of broth down the drain when they’ve sat in the fridge too long.

* Your choice of tortillas.

Up close picture of a stack of flour tortillas

These enchiladas are delicious with white tortillas, but they are still really good with whole wheat or other more healthy tortillas – so use what you like!

 

Related: Did you know you can freeze tortillas?  Here’s how!!

 

Healthy White Chicken Enchiladas – Step-by-Step Instructions

White Chicken Enchiladas Ingredients on Wooden Board.

Ingredients for Healthy White Chicken Enchiladas (this was for a double batch).

Chicken In Water in Pot.

Preheat oven to 350 degrees F.

Start by cooking your chicken – I like to poach it.  Arrange in the bottom of a large pot and cover with water. 

I like to add a sprinkle of salt.  Cover and bring to a boil.  Reduce heat and simmer for 10 minutes.  Turn off heat and let sit on hot burner for 15 minutes.

Testing Internal Temperature of Chicken With Meat Thermometer on White Plate.

Test chicken with a meat thermometer to make sure it’s done (internal temperature should read 165 degrees F). 

Debone the breasts (if using bone-in) and remove the skin.  Use two forks to shred the meat on a large plate.

Mixing Flour and Butter in Metal Pot.

While chicken is cooking, start your sauce.

Melt 3 tablespoons of butter in a pot and add 3 tablespoons of flour.  Whisk together until there are no lumps, and then cook, whisking, for about a minute.

Adding Chicken Bouillon to Hot Water in Glass Measuring Cup.

If you’re using Better Than Bouillon, mix 2 teaspoons of it with 2 cups of very hot water.  Otherwise, you’ll need 2 cups of chicken broth.

Mixing flour and butter mixture with Whisk in pot.

Slowly start adding a tablespoon or so of broth at a time to the flour/butter mixture, whisking well after each addition.

Mixing Roux Mixture in Pot with Whisk.

At first the roux will get thicker and seize up, but as you keep adding broth it will thin out and become a sauce.  Continue until all the broth is used up.

Adding Yogurt and Chillies to White Sauce.

Once you’ve added all the broth, cook the sauce for around 5 minutes, until it thickens slightly, whisking occasionally. 

Take the sauce off the heat and add 1 cup of plain yogurt and one 4oz can of crushed green chilis.  Mix well.  Set it aside to cool slightly.

Shredded mozzarella cheese on a white plate.

Shred about 2 cups of cheese – as I explained above, I often use mozzarella because it’s cheaper and I tend to have it on hand, but if I have Monterey Jack I’ll use that.

Mixing Shredded Chicken with Shredded Mozzarella Cheese in Metal Bowl.

In a small bowl, mix together about 1 cup of the shredded cheese and all the shredded chicken.

Putting Shredded Chicken and Shredded Mozzarella Cheese in Tortilla.

Divide mixture between 8 large tortillas or 10-12 small tortillas.  Roll up tortilla around mixture and place, seam side down, in a lightly oiled pan.

Tortillas rolled up in white Baking Dish, topped with White Sauce and Shredded Mozzarella Cheese.

Pour (healthier!) white sauce over stuffed tortillas in pan and sprinkle with remaining cheese.

Bake in preheated oven for 20-25 minutes, until heated through.  Broil to brown the cheese slightly if you want.

White Chicken Enchiladas in White Baking Dish Topped with Parsley.

Enjoy! 🙂

White pan with white enchiladas in it, and red cloth.

Healthy White Chicken Enchiladas

These Healthy White Chicken Enchiladas are one of our family's favorite main dishes. Easy to make and a total crowd-pleaser, they use yogurt instead of sour cream to make a creamy white sauce (with tangy green chilis). Everyone loves them!
4.80 from 34 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 25 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 50 minutes minutes
Servings: 8 enchiladas
Calories: 315kcal
Author: Myra

Ingredients

  • 8 large flour tortillas (or 10-12 small)
  • 2 chicken breast (or 2 cups leftover shredded turkey or chicken)
  • 2 cups shredded mozzarella cheese (I will use Monterey Jack only if I have it on hand)
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken broth (I like to make my own with Better Than Bouillon) [Use low-sodium if you have concerns about sodium intake]
  • 1 cup plain yogurt
  • 1 4oz can crushed green chilis

Instructions

  • Preheat oven to 350 degrees F.
  • Cook chicken breasts.  I like to poach them.  Arrange in the bottom of a pot and cover with water.  Add a sprinkle of salt (optional).  Cover pot with lid and bring to a boil.  Reduce heat and simmer for 10 minutes.  Turn heat off and let sit for 15 minutes.  Remove chicken.  Test with a meat thermometer (should read at least 165 degrees F).  Use two forks to shred chicken (debone if you're using bone-in).
  • While chicken is cooking, prepare sauce.  Melt butter in a pot over medium heat.  Add flour and whisk until smooth.  Cook, whisking for about 1 minute. 
  • Very slowly start to add broth to flour mixture, a few tablespoons at a time, whisking well between each addition.  Mixture will seize up at first, but will gradually thin out as you add more broth.  Continue until all broth is added. 
  • Cook, whisking occasionally, until sauce thickens slightly, probably around 5 minutes.  Remove from heat and add yogurt and green chilis. Set aside to cool slightly.
  • Shred cheese.  Mix 1 cup of cheese with shredded chicken in a bowl.  Divide it between the tortillas, roll them up and place, seam side down, in a lightly oiled pan.
  • Pour sauce over pan of rolled up tortillas.  Sprinkle with remaining cheese.  Bake in preheated oven for 20 minutes, until heated through.  Broil for a minute to brown the cheese, if you want.
  • Enjoy! 🙂

Nutrition

Calories: 315kcal | Carbohydrates: 20g | Protein: 23g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 517mg | Potassium: 379mg | Fiber: 1g | Sugar: 3g | Vitamin A: 368IU | Vitamin C: 1mg | Calcium: 217mg | Iron: 2mg
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Reader Interactions

Comments

  1. Donna Hultman says

    March 02, 2025 at 10:58 pm

    These were delicious, and I followed the directions exactly… I thought maybe I had done something wrong when I took them out of the oven and some of the extra sauce had kind of curdled. Tasted fine, but just looked funny. Has that happened to you?

    Reply
    • Myra says

      April 06, 2025 at 10:56 am

      Hi Donna, no actually that has never happened to me. I’m trying to think of what might have caused it but I’m really not sure. Maybe the brand of yogurt you used reacted to the chiles? I hope it was just a one-off and you’ll try them again with perfect results! I’m glad you enjoyed the taste!

      Reply
  2. Sarah says

    July 28, 2024 at 3:16 pm

    5 stars
    Omg these are AMAZING!
    full honestly: I used sour cream instead of yogurt because it’s what I had, same with Monterey Jack over mozzarella, so less healthy but so, so good. Going to add these to the rotation.

    Reply
    • Myra says

      October 08, 2024 at 5:06 pm

      I’m so glad you enjoyed the recipe Sarah! These are on a regular rotation in our house, because we love them too. Thanks for leaving a comment!

      Reply
  3. Victoria says

    April 23, 2024 at 12:52 pm

    5 stars
    These are AMAZING! So good, and you would have no idea they are “healthier”

    Reply
    • Myra says

      June 20, 2024 at 11:29 am

      Thanks for your comment Victoria! I’m so glad you enjoyed them! 🙂

      Reply
  4. Teri says

    February 21, 2024 at 1:41 am

    We made this tonight and we loved it!

    Reply
    • Myra says

      March 25, 2024 at 8:26 pm

      I’m so glad Teri! Thanks for letting us know! 🙂

      Reply
  5. Sharon says

    February 20, 2024 at 9:25 pm

    5 stars
    These were ridiculously easy and delicious. Dinner was done in no time.

    Reply
    • Myra says

      March 25, 2024 at 8:27 pm

      Thanks so much for your comment Sharon! Glad you enjoyed them! 🙂

      Reply
  6. Sandra says

    January 15, 2024 at 10:16 am

    Can I use corn starch instead of flour?

    Reply
    • Myra says

      January 17, 2024 at 4:28 pm

      I haven’t tried it, but I think it should work just fine. You’ll probably need less though. I’d try halving the amount to start. Let me know how it goes! 🙂

      Reply
  7. baltisraul says

    November 08, 2023 at 8:56 am

    5 stars
    Very tasty and everyone wants me to make again soonest. Sam’s Club still sells their Rotis. chicken’s for $4.99. At least they did back in September when I bought my last one.
    I used sour cream for the yogurt.

    Reply
    • Myra says

      November 17, 2023 at 12:30 pm

      Thanks for your lovely comment and feedback! Great tip about Sam’s Club 🙂

      Reply
  8. Shelly says

    February 22, 2023 at 1:34 pm

    Would chicken thighs work with this recipe?

    Reply
    • Myra says

      May 07, 2023 at 9:29 pm

      Hi Shelly, yes I’m sure that would be great!

      Reply
  9. Cat says

    October 19, 2022 at 6:43 pm

    5 stars
    How do you reheat leftovers for best flavor/result? Microwave or oven?

    Reply
    • Myra says

      October 20, 2022 at 5:36 pm

      Hi Cat! Personally, I find the microwave works just fine. Since it’s not a crispy dish I don’t think you’d really gain any advantage by using the oven. Hope that helps!

      Reply
  10. Caitlin says

    January 24, 2022 at 5:23 pm

    So I am really wanting to try this recipe but can I use sour cream instead of yogurt?

    Reply
    • Myra says

      January 26, 2022 at 7:58 am

      Hi Caitlin! Yes, you could sub sour cream for yogurt if you want to. I only use yogurt because it’s healthier, cheaper and there is no noticeable difference in taste. But if you have sour cream on-hand, that’s always cheaper than going out to buy a new ingredient!

      Reply
  11. Nancy Hatcher says

    January 24, 2022 at 4:12 pm

    3 stars
    This looked really good until I saw the sodium content…omg over 1000mg which is NOT healthy! I assume the salt is in the bouillon & cheese. I prefer chicken bone broth with no sodium & very low fat.
    Sadly there’s not much to do with the cheese, I’ve tried the non-dairy cheese but the texture is terrible to me. Beside I love cheese but I just limit the amount.
    Other than the salt issue, the high fat content can be knocked down using low fat mozzarella & no or low fat yogurt.
    I will definitely try the recipe with the salt & fat changes because it really does sound & look good.

    Reply
    • Myra says

      January 26, 2022 at 8:18 am

      Hi Nancy, thanks for your feedback! You can definitely use a low-sodium broth, and I’ve added that note to the recipe. In terms of amounts of cheese, yes, use your own discretion of course. I did adjust the recipe slightly to show the nutritional information for each enchilada, instead of assuming that a serving would be two enchiladas. I have a pretty big appetite 🙂 but I realize that’s not the case for everyone, and one enchilada with a side salad might be a very satisfying meal for many people. Hope you try the recipe anyway!

      Reply
    • maria cristescu gagne says

      March 17, 2024 at 3:34 pm

      this would not be a healthly option for one that is watching their sodium intake

      Reply
      • Myra says

        March 25, 2024 at 8:24 pm

        Hi Maria, thank you for your comment! If you’re following a special diet I definitely recommend looking extra closely at any recipe you make to ensure that it will meet the dietary conditions you’re looking for.

        Reply
  12. Andy says

    December 13, 2020 at 2:05 pm

    I still use no sodium stock. All chicken base products have too much sodium.

    Reply
    • Myra says

      December 21, 2020 at 10:02 am

      Thanks for your feedback! 🙂

      Reply
  13. Christina says

    October 29, 2019 at 6:29 pm

    Have you ever tried freezing this recipe? A family at the school where I teach just had a new baby and we’re doing a meal train for them. I wanted to make one tray for them to eat right away and one for them to freeze for later. Any idea if it would need to that first and/or how long it would need to bake for?

    Reply
    • Myra says

      November 06, 2019 at 2:30 pm

      Hi Christina! I’m SO sorry I missed your comment until now – I hope I’m not too late! I have experimented with freezing this recipe and when I froze it completely assembled, I wasn’t happy with the result (I found the tortillas too mushy). If you really want to make it I would roll the tortillas with the cheese and chicken inside, put them in the pan, make the sauce, cool it off and place it in a gallon ziplock bag. Place it on the pan and wrap it together tightly in foil. Just make sure that the instructions say REALLY clearly to thaw, unwrap and pour the sauce over before cooking (or else they will end up with melted ziplock bag in their supper). This is such a lovely idea to make for a family with a new baby and I really hope it works out! 🙂

      Reply
  14. Kevin says

    July 30, 2019 at 9:36 pm

    5 stars
    Absolutely delicious!! The whole family makes me make them all the time now’

    Reply
    • Myra says

      August 07, 2019 at 6:40 am

      Hi Kevin! Thank you for letting us know that you enjoyed the enchiladas! And I’m so glad your family likes them too! 🙂

      Reply
  15. Cece says

    March 08, 2019 at 4:36 pm

    5 stars
    One of my favourites

    Reply
    • Myra says

      March 08, 2019 at 4:41 pm

      Thanks for commenting! Glad you liked it 🙂

      Reply
4.80 from 34 votes (26 ratings without comment)

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