Low Sodium Creamy White Enchilada
Indulge in a guilt-free twist on a classic favorite with this Low Sodium Creamy White Enchilada recipe! Packed with rich, comforting flavors and crafted to prioritize heart health, this dish features tender shredded chicken, creamy Greek yogurt, and unsalted chicken broth—all perfectly seasoned with ground cumin and black pepper for a subtle, savory kick. Topped with melted low-sodium Monterey Jack cheese and a sprinkle of fresh cilantro, these enchiladas are irresistibly creamy without compromising on nutrition. Wrapped in soft corn tortillas and baked to bubbly perfection, this easy-to-make dinner recipe is ready in just 40 minutes. Perfect for anyone seeking a flavorful, low-sodium meal that doesn’t skimp on indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 cups Cooked chicken breast, shredded
- 2 cups Unsalted chicken broth
- 4 ounces Low-sodium cream cheese, cubed and softened
- 1 cup Plain Greek yogurt
- 4 ounces Green chilies, chopped (canned, no salt added)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground black pepper
- 8 pieces Corn tortillas
- 1 cup Low-sodium Monterey Jack cheese, shredded
- 0.25 cup Fresh cilantro, chopped
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
Stir in the shredded chicken and cook for another 2 minutes to heat through.
Transfer the mixture to a large mixing bowl. Add the softened cream cheese, unsalted chicken broth, Greek yogurt, chopped green chilies, cumin, and black pepper. Stir until well combined.
Warm the corn tortillas briefly in a microwave or on a skillet to make them pliable.
Spoon about 2-3 tablespoons of the chicken mixture down the center of each tortilla. Roll the tortillas tightly and place them seam-side down in a greased 9x13 inch baking dish.
Pour any remaining chicken mixture over the top of the enchiladas, spreading it evenly.
Sprinkle the shredded Monterey Jack cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
2908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 861 mg | 37% | |
| Total Carbohydrate | 215.1 g | 78% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 25.0 g | ||
| Protein | 238.5 g | 477% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1551 mg | 119% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2908 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
