WIAW: Creamy Chicken Enchiladas

Creamy chicken enchiladas are one of my favorite Mexican dishes. There’s just something magical about a tortilla being filled with a delicious chicken and cheese mixture and and then topped with a creamy white sauce. What I don’t like however are the calories!

Determined to find a healthier way to enjoy one of my favorite dishes, I turned to lighter ingredients, Silk Pure Almond Unsweetened Original, and vegetables to transform my recipe.

Creamy Chicken Enchaladas


2 boneless, skinless chicken breasts
1 onion, chopped
4 oz mushrooms, chopped
1 jalapeno pepper, seeded and chopped (optional)
3 tbsp butter
2 tbsp flour
1 cup Silk Pure Almond Unsweetened Original
1 cup chicken or vegetable broth
1/2 cup light sour cream
1 tsp cumin
1 4 oz can chopped green chilis
1 1/2 cup low-fat Mexican blend cheese
8  low-fat or whole wheat tortillas

Creamy Chicken Enchaladas

To start, I chopped 1 jalapeno (removing the seeds), 4 oz of mushrooms, and 1 onion.

Creamy Chicken Enchaladas

Next I sauteed my onion in 3 tbsp of butter.  Why so much butter?  Well this is actually the start of your sauce and the butter will help to create your roux.

Creamy Chicken Enchaladas

After cooking the onions for 5 minutes on medium heat, add your diced mushrooms and jalapenos and cook for 3 more minutes.

Creamy Chicken Enchaladas

Next add the 2 tbsp of flour to the sauteed vegetables and stir for 1 minute as the mixture thickens.

Creamy Chicken Enchaladas

To complete your sauce you will need to add 1 cup of Silk Pure Almond Unsweetened Original and 1 cup of chicken or vegetable stock.

Creamy Chicken Enchaladas

Stir the mixture well as the sauce comes together and thickens.

Creamy Chicken Enchaladas

You will want to do this over medium heat.  To finish the sauce, add 1/2 cup of light sour cream or Greek yogurt.

Creamy Chicken Enchaladas

Next, reserve 1 cup of the sauce mixture which will be used to top your enchiladas.

Creamy Chicken Enchaladas

To the sauce, add the diced chicken, 1 cup of cheese, diced chilies, cumin, salt, and pepper.

Creamy Chicken Enchaladas

To make your enchiladas, fill 1 tortilla with 1/3 cup of sauce.

Creamy Chicken Enchaladas

Roll up tortilla and place in a greased 13 x 9 baking pan.

Creamy Chicken Enchaladas

After filling and rolling 8 tortillas, top the dish with the reserved sauce.

Creamy Chicken Enchaladas

Top the dish with the remaining 1/2 cup of cheese, distributing evenly.

Creamy Chicken Enchaladas

Creamy Chicken Enchaladas

Bake enchiladas at 350 degrees for 30 minutes.

Creamy Chicken Enchaladas

I topped my creamy chicken enchiladas with light sour cream, pickled jalapenos, and salsa.

Creamy Chicken Enchaladas

Nutritional Information for 2 enchiladas

I would lower the calories even further by using whole wheat or low-carb tortillas and less butter to make the roux.

Calories – 493
Fat – 23
Saturated Fat – 12
Cholesterol – 73
Carbohydrates – 50
Protein – 34
Sodium – 1148
Fiber – 16

WW Points Plus – 13PP

What’s your favorite Mexican dish?

This post is also featured on WIAW.


  1. Becky @ Olives n Wine says

    Yum! I’ve been looking for a healthier version of enchiladas! Do you have the nutrition content for these?

  2. says

    Yum. Those enchiladas look great!

    I love most Mexican dishes really. Nachos and cheese/salsa. Taquitos are probably my favorite though. Dipped in sour cream… Oh my gosh, all kinds of delicious!

  3. Becky says

    So the big question- did this lower calorie version taste great and satisfy your Mexican craving?? It looks fantastic but I can’t lie, I’m skeptical about the almond milk…

    • says

      Oh this dish was awesome! I would have made it spicier, but that’s me. I highly recommend almond milk. It’s all I buy now. Unsweetened Vanilla :)

  4. tara says

    I always say I want to make these, they look great. Two of my favorites that are too easy

    1-crockpot southwest chicken- place 2-3 chicken breast, 1 can of black beans(drained), & 1 can of
    salsa in crockpot,on low for 6-8 hrs. 1hr before its done add frozen corn. Once done, shred chicken & serve over rice, in tortilla, or over salad

    2. Taco salad- cook ground turkey or beef in taco seasoning. Serve with lettuce, tomato, onion, corn, peppers, cheese (any veggies you like). Serve refried black beans on side. I use salsa & Greek yogurt as condiments.

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