Name: Skinny Creamy Chicken Enchiladas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 3 Chicken Breasts (Cooked and Shredded); 10 oz. Can Green Enchilada Sauce; 4 oz. Can Chopped Green Chiles; 6 oz. Can Diced Tomatoes (Drained); 1 Green Bell Pepper (Chopped); 1 Cup Black Beans (Cooked); 2 Cups Plain Greek Yogurt; 1 tsp Cumin; 1 tsp Dried Oregano; 2 tsp Chili Powder; Salt and Pepper (to taste); 12 Low Carb Tortillas; 1 Cup Shredded Cheese; Crushed Red Pepper (optional); Fresh Radishes (optional); Fresh Cilantro (optional)

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Last updated on December 29, 2025

There’s nothing quite like the warmth of a homemade meal filling your kitchen, especially when that meal transports you to cozy nights spent with family. I think back to my mom’s kitchen, where the smell of spices mingled with the sound of laughter. One dish that always stood out on our dinner table was enchiladas. Yet, when I first attempted to make them, I was intimidated. Would the sauce be too runny? Would they turn out mushy? This is a common concern for many of us—fearing to ruin a beloved recipe, especially when it feels like a labor of love. But don’t worry, I’m here to share my take on Skinny Creamy Chicken Enchiladas, a dish that’s simple, forgiving, and perfect for new cooks.

What I love most about this recipe is its lightened-up take on classic flavors. It’s cozy, creamy, and packed with satisfying ingredients, all while being mindful of those pesky calories. Plus, you can easily customize it to fit your and your family’s preferences. Whether you’re a seasoned chef or trying your hand at cooking for the first time, this recipe will make you feel like a kitchen pro. And trust me, it’s a crowd-pleaser. Let’s jump into everything you need to know to make these delectable enchiladas.

Why I Love This Recipe of Skinny Creamy Chicken Enchiladas

This recipe holds a special place in my heart for several reasons. First and foremost, it brings memories of family dinners, where we would gather around the table, share stories, and enjoy each other’s company. The beauty of these enchiladas is that they are both hearty and light, giving you all the comfort without the guilt. I adore that they are easy to throw together, especially on busy weeknights when time is tight, yet they don’t skimp on flavor.

What truly endeared me to this recipe, especially as a beginner cook, is its versatility. You can throw in various vegetables or beans depending on what’s on hand. It’s a stress-free way to cater to different tastes—if someone in the family is not a fan of black beans, you can easily substitute them with corn or another favorite ingredient. Having a dish that fosters creativity while still feeling homely is what makes cooking so rewarding!

Ingredients You’ll Need for Skinny Creamy Chicken Enchiladas

Let’s break down what you need to create these scrumptious Skinny Creamy Chicken Enchiladas.

Essentials

3 Chicken Breasts (Cooked and Shredded): You can bake, grill, or poach them. Just make sure they’re fully cooked before shredding.
10 oz. Can Green Enchilada Sauce: This gives our enchiladas that signature flavor! You can find this in most grocery stores or even make your own if you’re feeling adventurous.
4 oz. Can Chopped Green Chiles: For a little kick! If you prefer milder flavors, you can adjust the quantity or skip them altogether.
6 oz. Can Diced Tomatoes (Drained): This adds texture and freshness.
1 Green Bell Pepper (Chopped): A pop of color and crunch.
1 Cup Black Beans (Cooked): These are not only nutritious but help keep the enchiladas filling.
2 Cups Plain Greek Yogurt: This is the creamy element in our dish. Trust me, you’ll love the texture it brings!
1 tsp Cumin, 1 tsp Dried Oregano, 2 tsp Chili Powder: These spices are what will elevate your dish, giving it warmth and depth.
Salt and Pepper: To taste; these are essential for seasoning.
12 Low Carb Tortillas: These lighter options work well but choose your favorite tortilla type.
1 Cup Shredded Cheese: Because what’s an enchilada without cheese? You can use cheddar, Monterey Jack, or a blend.

Optional Add-Ons

Crushed Red Pepper: For those who prefer an extra spice level.
Fresh Radishes: These add a refreshing crunch when served on top.
Fresh Cilantro: A sprinkle of this herb resonates beautifully with the flavors of the dish, adding freshness.

Substitutions and Shortcuts

For the Chicken: If you’re short on time, rotisserie chicken works wonderfully here. Just shred and add!
Dairy-Free Option: Instead of Greek yogurt, try using cashew cream or a dairy-free yogurt alternative.
Vegetarian Version: Swap out shredded chicken for extra veggies, like mushrooms or zucchini.

How to Make Skinny Creamy Chicken Enchiladas Step-by-Step

Now that we’ve gathered all our ingredients, let’s delve into the step-by-step process to create these delightful enchiladas.

Step 1: Preheat your oven to 350 degrees Fahrenheit. This ensures that the enchiladas bake evenly and come out hot and bubbly.

Step 2: In a medium-sized mixing bowl, combine your shredded chicken, green enchilada sauce, chopped green chiles, drained diced tomatoes, chopped green bell pepper, cooked black beans, and 1 cup of plain Greek yogurt. Add the cumin, oregano, chili powder, salt, and pepper. Mix everything well until combined.

Step 3: Take a tortilla and place about 1/4 cup of the filling on it. Roll it up tightly, ensuring the filling stays inside, and lay it seam-side down in a greased casserole dish. Repeat this process until all the filling has been wrapped in tortillas and neatly arranged in the dish.

Step 4: Now, spoon the remaining Greek yogurt evenly over the top of the rolled enchiladas. This adds an extra layer of creaminess! Next, sprinkle the shredded cheese generously over the top.

Step 5: Optional step if you like a little heat—sprinkle some crushed red pepper on top.

Step 6: Place the casserole dish in your preheated oven and bake for about 20 minutes, or until everything is heated through and the cheese is bubbly and slightly golden.

Step 7: Serve your enchiladas hot, garnished with more yogurt or your choice of fresh radishes and cilantro if using. Enjoy them right away, or allow them to cool and freeze for a convenient meal later.

Common Mistakes to Avoid

Creating a delicious batch of Skinny Creamy Chicken Enchiladas might feel daunting, but recognizing and avoiding common mistakes can help.

Not Draining the Tomatoes

A common mistake many people make is forgetting to drain the canned diced tomatoes. The excess liquid can cause the enchiladas to become watery, making a soggy dish. Always ensure you drain them well to keep the filling flavorful and thick.

Overfilling the Tortillas

When rolling your tortillas, it’s tempting to cram in a lot of filling. However, this can lead to a messy situation when they’re being baked. Stick to about 1/4 cup, and you’ll find they roll effortlessly without bursting open.

Skipping the Seasoning

Don’t skip out on the spices! The cumin, oregano, and chili powder are not just optional add-ins; they’re essential for flavor. Skimping on seasoning will lead to bland enchiladas. Taste as you mix and adjust the spices according to your preference.

Serving Suggestions for Skinny Creamy Chicken Enchiladas

Now that you’ve mastered making these delicious enchiladas, think about how you want to serve them. There are plenty of ways to elevate your dish further!

Pair with a Fresh Salad

A crisp side salad can beautifully balance the creaminess of the enchiladas. I love a light mix of romaine, cherry tomatoes, and avocado drizzled with a lime vinaigrette. The freshness of the salad complements the warmth of the enchiladas perfectly.

Offer Extra Toppings on the Side

Let your family and friends customize their plates! Place bowls of diced avocado, chopped onions, extra green chiles, and various hot sauces on the table. This allows everyone to adapt their meal to their personal tastes.

Serve with Mexican Rice or Quinoa

For a heartier meal, serve your enchiladas alongside Mexican-style rice or quinoa. The grains enhance the dish while soaking up the delicious flavors of the enchiladas. This is a simple way to create a full, satisfying dinner.

Conclusion

There you have it! Making Skinny Creamy Chicken Enchiladas is easier than it looks. With just a few ingredients and some simple steps, you can create a delightful dish that’s both comforting and health-conscious. Remember, the best part is how customizable this recipe is; you can play around with flavors and textures to suit your liking.

So, gather your ingredients, and want to give this cozy recipe a try! Whether cooking for yourself or others, you’re sure to bring warmth and smiles to the table. Enjoy this classic dish that’s from my home to yours!

FAQs About Skinny Creamy Chicken Enchiladas

1. Can I use turkey instead of chicken in Skinny Creamy Chicken Enchiladas?

Yes! Shredded turkey works perfectly, especially if you have leftovers around the holidays.

2. How long can I freeze the enchiladas?

You can freeze the enchiladas for up to three months. Just make sure to wrap them securely in plastic wrap and aluminum foil.

3. What can I use instead of Greek yogurt?

If you’re looking for a dairy-free option, you can substitute Greek yogurt with cashew cream or any other non-dairy yogurt.

4. Is there a way to make them spicier?

Absolutely! You can add extra chili powder, chopped jalapeños, or even some hot sauce into the filling mix.

5. How many servings does this recipe yield?

This recipe typically yields 6-8 servings, depending on portion sizes, making it fantastic for feeding a crowd or meal prepping for the week.

Skinny Creamy Chicken Enchiladas

Why I Love This Recipe of Skinny Creamy Chicken Enchiladas