Chicken Enchiladas (Healthier option included)

Lynn Socko


This is a favorite enchilada in my household. Made mainly from scratch.
NOTE: Prep time does not include the time it takes to cook the chicken and broth.

I've included a Reduced Carb, Fat, and Sodium option below. Mix or match ingredients depending on your needs. I promise you will NOT miss any of the flavor.

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Makes 16


30 Min


25 Min




fresh corn tortillas


3 c
cooked chicken, cubed or shredded
4 oz
cream cheese
2 Tbsp
mexican creama (sour cream)
1 c
chopped green chiles, drained
2 c
asadero cheese, or any white melting cheese


2 c
fresh chicken stock-see link below
1 c
tomatillo salsa
1/2 c
milk & 3 tbsp cornstarch


asadero cheese/red onion


pico de gallo


**boneless, skinless chicken breasts
**low carb reg. or whole wheat flour tortillas
**home made low sodium chicken stock
**fresh roasted green chiles
**fresh home made tomatillos salsa
**1/3 less fat cream cheese
**low fat or fat free sour cream
**2% cheddar cheese
**low fat mozzarella, opt
**fat free milk and cornstarch as thickener

Directions Step-By-Step

CHICKEN AND STOCK: Prepare your chicken stock and chicken ahead of time. I like to slow cook mine in a crock pot, that way I have fresh cooked chicken AND fresh stock. It's a good idea to cook a day ahead of time, remove chicken, cool and refrigerate, place stock in a container in the fridge overnight, then the next morning spoon off the fat that has risen to the top. You can make a lot or a little. Homemade Chicken or Turkey Stock
Chop or shred chicken prior to making enchiladas.
TOMATILLO SALSA: It doesn't get any fresher than this: Basic Roasted Tomatillos Salsa
BUT if you don't have the time or can't find the ingredients you can make a cheater version that is still delicious. Salsa Verde cheater version
TORTILLAS: I have found that fresh corn tortillas from the store work the best, older ones tend to break when rolling and home made don't seem to roll well.
SAUCE: Warm chicken stock and tomatillo salsa together in saucepan. Mix cornstarch and cold milk together and pour into sauce. Stir well to combine and let simmer a few minutes until it thickens, stirring occasionally.
In a small bowl mix together softened cream cheese, Mexican creama and drained green chiles. Use a fork to combine it well, then mix with chicken. I like to use my hands for this, you can get it mixed together much better this way.
Warm tortillas in a skillet or on a comal, I use just a tiny squirt of olive oil. Now place filling in center and roll up. Please in a baking dish or oven safe skillet that has just barely been coated with the sauce.
Now pour sauce over top of enchiladas and onion and bake at 450° for 20-25 min. Garnish with cilantro. Pico de gallo is also a great topper.
Reduced carb, fat and sodium alternative. Using the original recipe, simply replace ingredients with those listed in the Reduced version.
**For roasted green chiles, I buy Anaheim peppers and place them on my baking sheet and roast under a low broiler along with the produce I use for home made tomatillos salsa. Once roasted and cooled, remove skin and dice, place in strainer and remove any liquid.
**You can use both mozzarella and 2% cheddar cheese or one or the other.
**For low fat, low sodium chicken and broth, place boneless, skinless chicken breasts in a crock pot, I like to add some carrot, onion and any type of hot peppers, and fresh garlic. Also I add poultry season. Any chicken parts can be used, and I always cool my broth and refrigerate it overnight and then you can skim off any fat as it will rise to the top. Using the bs breast make for lean chicken in the enchilada.
**I use fat free can milk and minimal cornstarch as a thickener.
**Making your own salsa controls the sodium.
Below are the links to the salsa and a step by step recipe to making delicious chicken stock.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: Southwestern
Dietary Needs: Low Fat, Low Sodium, Low Carb
Other Tag: Healthy