White Chicken Enchiladas


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White Chicken Enchiladas

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    Dietitian Amanda is sharing one of her go-to family-friendly meals: White Chicken Enchiladas.

    Check out Amanda’s segment, Substitute Teacher, on HSTV.com to see her healthy, yet totally tasty, substitutions in her White Chicken Enchiladas episode.

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    Servings and Ingredients

    Serves 16
    Roasted Peppers
    2 medium green bell peppers
    2 medium red bell peppers
    2 medium yellow bell peppers
    2 fresh jalapenos
    2 tbsp. Hy-Vee vegetable oil
    1 large white onion, chopped
    1 Hy-Vee rotisserie chicken, shredded, about 4 cups
    1 c. Hy-Vee no-salt-added chicken broth
    1 c. Hy-Vee fat-free half-and-half
    ½ tsp. Hy-Vee paprika
    Hy-Vee salt
    Hy-Vee black pepper
    White Enchilada Sauce
    ¼ c. Kerry Gold reduced-fat butter
    ¼ c. Hy-Vee all-purpose flour
    2 c. Hy-Vee no-salt-added chicken broth
    ½ c. fat-free half-and-half
    1 ½ c. Hy-Vee shredded 2% reduced-fat Monterey Jack cheese
    ⅛ tsp. Hy-Vee paprika
    1 c. Hy-Vee plain Greek yogurt
    16 small low carb flour tortillas, such as Mi Mama's
    1 c. Monterey Jack cheese
    Desired Toppings
    Hy-Vee plain Greek yogurt
    Hy-Vee thick and chunky mild salsa
    Fresh cilantro

    Things To Grab

    • Large rimmed baking sheet
    • Large resealable plastic bag
    • 2 large skillets
    • Whisk
    • 9x13-inch baking pan
    • Hy-Vee nonstick cooking spray


    1. Prepare Roasted Peppers: Position oven rack on the upper 1/3 of the oven. Preheat broiler to HIGH. Place green, red, and yellow bell peppers and jalapenos on a large rimmed baking sheet.

    2. Broil until skins begin to blacken, turning occasionally. Remove charred peppers from oven and place inside of a large resealable plastic bag. Allow to steam 30 minutes then scrape off skin, remove seeds, and chop into bite size pieces; divide mixture in half and set aside.

    3. Prepare Chicken: Heat vegetable oil in a large skillet over medium heat. Add white onion, cook 2 to 3 minutes or until softened. Add shredded chicken and 1 cup chicken broth, 1 cup half-and-half, 1/2 teaspoon paprika, and half of the roasted and chopped peppers; season with salt and pepper. Allow mixture to come to a simmer. Cook for 2 to 3 additional minutes; remove from heat and set aside.

    4. Prepare White Enchilada Sauce: Melt butter in a large skillet over medium-high heat. Once butter has melted, add flour all at once. Whisk to fully incorporate flour and cook for 1 minute. Whisk in 2 cups chicken broth until mixture is smooth. Reduce heat to medium low heat and stir in 1/2 c. half-and-half, 1 1/2 cup cheese, and paprika. Continue whisking until cheese has melted and sauce is smooth and creamy. Add remaining roasted peppers and Greek yogurt. Remove from heat.

    5. Assemble Enchiladas: Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with nonstick spray. Divide chicken mixture between 16 low-carb tortillas and top with 1 tablespoon shredded cheese. Tightly roll tortillas and place, seam side down, in prepared baking pan. Top with White Enchilada Sauce. Bake 20 to 25 minutes or until hot and bubbly.

    6. To serve, top White Chicken Enchiladas with your favorite toppings, such as additional plain Greek yogurt, salsa, and fresh cilantro.

    Nutrition facts


    320 Calories per serving

    Amounts Per Serving

    • Total Fat: 14g
    • Cholesterol: 40mg
    • Sodium: 610mg
    • Total Carbohydrates: 30g
    • Protein: 19g

    Daily Values

    Iron 6%
    Calcium 15%
    Vitamin D 0%
    Potassium 4%