Chicken Enchiladas with Sour Cream White Sauce: A Flavorful Mexican Delight

A baking dish of golden-brown chicken enchiladas topped with melted cheese, drizzled with sour cream white sauce, and garnished with fresh cilantro.

Experience the perfect balance of creamy, cheesy, and zesty flavors with these Weight Watchers Chicken Enchiladas with Sour Cream White Sauce. This lighter take on a classic Mexican dish is satisfying, comforting, and easy to prepare, making it an ideal weeknight dinner or crowd-pleasing meal.

Why You’ll Love This Recipe

  • Weight Watchers Friendly: Enjoy bold flavors with fewer points.
  • Creamy White Sauce: A delicious twist on traditional enchiladas.
  • Versatile: Customize with your favorite toppings and ingredients.
  • Easy to Make: Simple steps for a restaurant-quality dish.

Ingredients

For the Enchiladas:

  • 2 cups shredded, cooked chicken breast
  • 8 small whole-grain tortillas
  • 1 cup reduced-fat shredded Mexican blend cheese
  • 1/2 cup salsa (mild or medium, based on preference)
  • 1/4 cup chopped fresh cilantro (optional)

For the Sour Cream White Sauce:

  • 2 tablespoons light butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup fat-free sour cream
  • 1 can (4 oz) diced green chilies, drained
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

Instructions

  1. Preheat Oven: Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray.
  2. Prepare the Filling: In a large bowl, mix the shredded chicken, 1/2 cup shredded cheese, salsa, and cilantro (if using). Set aside.
  3. Assemble the Enchiladas: Divide the chicken mixture evenly among the tortillas. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
  4. Make the Sour Cream White Sauce:
    • In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until bubbly.
    • Gradually whisk in the chicken broth, ensuring there are no lumps. Cook for 3-4 minutes until the sauce thickens.
    • Reduce the heat to low and stir in the sour cream, green chilies, garlic powder, onion powder, salt, and pepper. Mix until smooth and heated through. Do not boil.
  5. Top the Enchiladas: Pour the white sauce evenly over the rolled enchiladas. Sprinkle the remaining 1/2 cup of shredded cheese on top.
  6. Bake: Place the dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
  7. Serve: Garnish with additional cilantro, diced tomatoes, or a squeeze of lime, if desired. Serve warm and enjoy!

Tips for Success

  • Use Rotisserie Chicken: Save time by using store-bought rotisserie chicken.
  • Add Veggies: Incorporate sautéed onions, bell peppers, or spinach into the filling for added nutrition.
  • Spice It Up: Add a pinch of cayenne pepper or use spicy green chilies for extra heat.
  • Make It Ahead: Assemble the enchiladas in advance and refrigerate. Add the sauce just before baking.

Nutritional Information (Per Serving)

Servings: 4

  • Calories: ~320
  • Weight Watchers Points: ~7 (varies by plan and ingredient brands)

Why This Recipe is a Must-Try

These Weight Watchers Chicken Enchiladas with Sour Cream White Sauce are the ultimate comfort food with a healthy twist. They deliver all the creamy, cheesy, and zesty goodness you love, in a lighter and more nutritious package. Whether it’s a family dinner or a casual gathering, this recipe is sure to impress!

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