GFLunch & Dinner
Skinny Creamy Chicken Enchiladas
These were a favorite! Creamy green chile chicken rolled in corn tortillas and baked under red enchilada sauce.
Makes about 8 servings (4 enchiladas each)
430Calories
32gProtein
44gCarbs
14gFat
4gFiber
Macros estimated per serving, before toppings.
Ingredients
- ⅔ cup reduced-fat cream cheese
- ½ cup salsa verde
- 1 can (4 ounces) diced green chiles
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ⅓ cup chopped fresh cilantro
- ¼ cup chopped green onions
- 4 cups cooked, shredded chicken breast (I used Lillie Eats and Tells' Smoky Honey Cilantro Chicken)
- 32 extra-thin corn tortillas
- 2 cups bottled red enchilada sauce
- 1½ cups shredded light Mexican cheese blend
- Light sour cream, for serving
Instructions
- Preheat the oven to 425°F.
- Make the creamy filling. Microwave the cream cheese for 20–30 seconds, until softened. Stir in the salsa verde, green chiles, lime juice, cumin, chili powder, onion powder, and garlic powder.
- Add the chicken. Stir in the cilantro and green onions, then fold in the shredded chicken until evenly coated.
- Warm the tortillas. Working in small batches, wrap the tortillas in a damp paper towel and microwave for 20–30 seconds, until warm and flexible enough to roll without cracking.
- Fill and roll. Divide the filling evenly among the 32 tortillas, about 2–3 tablespoons each. Roll them up and arrange seam-side down in baking dishes.
- Top and bake. Pour the red enchilada sauce evenly over the tortillas and sprinkle with the shredded cheese. Bake for about 20 minutes, until heated through and the cheese is melted.
- Make the top crispy. Broil for 2–3 minutes, watching closely, until the cheese is golden.
- Serve! Finish with a spoonful of light sour cream.
Originally shared in my Substack post Week of 10/5 Menu & Recipes on October 12, 2026.