Chicken Blanco Enchiladas

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FullSizeRenderMy family is a big fan of anything that you can top with cheese and wrap in a tortilla.  When the boys were little, dinner outings were much easier at any restaurant that served “chips and cheese.”  I’m always looking for ways to make these cheesy Mexican dishes a little healthier, and this hearty version with white beans is tasty and filling.  Weight Watchers friends can really lighten it up by making a few easy changes (see notes). ~ Tracy

Ingredients for Filling:

  • 1 T.  light butter
  • ½ c. finely chopped onion
  • 1 can chopped green chiles
  • 1 large or two small jalapeno peppers, seeded and finely chopped
  • 3 cloves garlic, minced
  • 1 can (approx. 15 oz.) cannellini beans / white navy beans, drained and rinsed
  • 8 oz. cooked shredded chicken breast
  • ¼ c. fat free chicken broth (or prepared chicken bullion)
  • 1 c. finely chopped fresh baby spinach (will wilt down when cooked)
  • Half (or less to taste) bunch chopped cilantro leaves
  • 1 block (8 oz.) queso fresco, crumbled  (I used Cacique brand.)
  • 8 flour tortillas (get high fiber, low carb if following Weight Watchers – 2 SmartPoints per tortilla)



Ingredients for Sauce:

  • 1 T. light butter
  • ½ c. finely chopped onion
  • 2 T. flour
  • 1 c. fat free chicken broth (or prepared chicken bullion)
  • 1 can chopped green chilies
  • 2 jalapenos, seeded and chopped
  • 1 t. salt
  • ½ c. fat free plain Greek yogurt
  • 1 c. reduced fat, shredded Mexican style cheese (I used Kraft 2% Mexican blend.)
  • Cilantro for garnish


Melt butter in sauce pan.  Add onions, chilies, peppers, and garlic. Saute until onion begins to become translucent.  Add beans, chicken, broth, spinach, and cilantro. Simmer on low for 10 minutes.

Spoon chicken mixture into tortillas and a couple of tablespoons of Queso Fresco to each.  Roll to close, placing seam side down in 9 x 13 baking dish that has been sprayed with non-stick cooking spray.  Continue the process until all filling mixture is used.

For the sauce, melt butter on low heat in sauce pan.  Add chopped onion and cook until onion becomes translucent. Add flour and stir until butter and flour are well combined. Slowly whisk in chicken broth.  Add jalapenos and salt. Simmer on low for 5 minutes or until sauce begins to thicken. Remove from heat and allow to sit for two to three minutes. Slowly whisk in Greek yogurt. Pour sauce over enchiladas. Top with cheese and cilantro.

Bake at 375°F for 25 minutes.


Weight Watchers Info:

Makes 8 enchiladas.  Freestyle plan:  7 points per enchilada.

Old Smartpoints plan:  9 SmartPoints per enchilada.

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