Skinny Creamy Chicken Enchiladas

Submitted by Lexi Humpherys - added 8/18/26

⏱ 40 min 🍽 Serves 8

Ingredients

• 2/3 cup reduced-fat cream cheese (150g)
• 1/2 cup salsa verde (120g)
• 4 oz. canned diced green chilis (113g)
• 2 Tbsp. lime juice (30g)
• 1 tsp. cumin
• 2 tsp. chili powder
• 1 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/3 cup cilantro (10g)
• 1/4 cup green onions (10g)
• 4 cups cooked chicken breast
• 32 tortillas
• 2 cups bottled Red Enchilada sauce (480g)
• 1 1/2 cups lite shredded Mexican cheese blend (160g)

Instructions

1. Preheat the oven to 425°F.
2. Microwave your cream cheese for about 20-30 seconds ‘till it’s soft. Mix in salsa, lime juice, and all the dry seasonings.
3. Stir in cilantro and green onion, then the chicken. (I do this in my kitchenaid so it tears my chicken apart for me.)
4. Warm your corn tortillas wrapped in a towel for 20-30 seconds so they’re flexible. Put a couple of Tbsp (about 37 grams) of chicken in each tortilla and roll it up. Place in dish, cover with sauce and shredded cheese, and bake at 425°F for about 20 minutes or until cheese is melty.
5. Top with your favorite toppings like sour cream, pico, avocado, and cotija!