If you're after a tasty, wholesome dinner that's a breeze to whip up, these Healthy White Chicken Enchiladas are just the ticket. Packed with tender chicken, gooey cheese, and a creamy, zesty sauce, this dish is comfortable with a lighter twist. Perfect for those weeknights when you want something delicious without the fuss. Roll up those tortillas, bake them to golden perfection, and get ready to dive into some seriously satisfying eats!
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Ingredients:
1 can crushed green chilis
2 cups shredded mozzarella cheese (or Monterey Jack if you have it)
1 cup plain yogurt 3 tbsp butter
2 chicken breasts (about 500g)
8 large flour tortillas (or 10–12 small) 3 tbsp plain flour 2 cups chicken stock (use low-sodium if preferred) Salt (optional)
Tips
- Leftover Love: Got some leftover turkey or chicken? Chuck that in instead of cooking fresh chicken—too easy!
- Spice It Up: If you fancy a bit of heat, add a pinch of chili powder or a dash of hot sauce to the sauce.
- Cheese Choices: While mozzarella is fab, feel free to mix in some cheddar or even a bit of parmesan for extra flavour.
Method:
Step 1: Preheat your oven to 180°C. While that's heating up, let's get cracking on the chicken. Pop the chicken breasts in the bottom of a pot, cover with water, and add a pinch of salt if you fancy. Bring it to the boil with the lid on, then reduce the heat and let it simmer for 10 minutes. Turn off the heat and let it sit for another 15 minutes. Once done, shred the chicken with two forks—easy peasy!
Step 2: Make the sauce. While the chicken is cooking, it's time to whip up the sauce. In a separate pot, melt the butter over medium heat. Stir in the flour and whisk until smooth and bubbly - about a minute should do the trick.
Step 3: Add the stock. Gradually add the chicken stock to the flour mixture, just a few tablespoons at a time, whisking well with each addition. Don’t worry if it looks a bit lumpy at first; it’ll smooth out as you go. Keep whisking until all the stock is in and the sauce thickens up a bit, about 5 minutes. Remove from the heat, then stir in the yogurt and green chilis. Set the sauce aside to cool slightly.
Step 4: Make the enchiladas. Shred your cheese and mix half of it with the shredded chicken in a bowl. Lay out your tortillas, and spoon the chicken and cheese mixture evenly down the centre of each one. Roll them up nice and snug, then place them seam-side down in a lightly oiled baking dish.
Step 5: Cover the enchiladas. Pour that gorgeous sauce over the tortillas, making sure they’re all covered. Sprinkle the remaining cheese on top for good measure.
Step 6: Bake. Pop the dish in the oven and bake for 20 minutes, until it’s all heated through and the cheese is melted and bubbly. If you like a bit of extra crunch, give it a quick blast under the grill to brown the cheese.
Step 7: Serve Serve up these cheesy, creamy enchiladas with a smile and watch them disappear in no time!
Prep time: 10 minutes  Cook time: 30 minutes