If nothing says “comfort food” to you like cheesy chicken rolled up in a flour tortilla and then smothered in a creamy sauce, topped with even more cheese, well then you are in for a treat today.

This White Chicken and Cheese Enchilada Casserole Recipe is nothing short of delicious. Packed with tons of fiber and protein, these almost burrito-sized enchiladas, are insanely filling. I ate one with some roasted veggies on the side and I was FULL.

These are really easy to make, and make a great large casserole recipe that can easily feed the whole family. They also make great leftovers and reheat pretty nicely.

Each White Chicken and Cheese Enchilada is just 6 Points per serving – definitely a bargain. They make the perfect Weight Watchers Recipe for when you are craving some serious Mexican comfort food.


white chicken and cheese enchiladas

White Chicken and Cheese Enchilada Casserole Recipe

Not only are these chicken and cheese enchiladas incredibly delicious, but they are also very filling and satisfying. Plus, they are smothered in a tangy sour cream and chile sauce that adds extra creaminess to this low-calorie comfort food.
5 from 1 vote
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 230 kcal


  • 1 Oven


  • 8 oz boneless skinless chicken breast - cooked and shredded
  • 1 small red onion - diced
  • 2 large zucchini - diced
  • 8 whole wheat flour tortillas
  • 1 cup fat free sour cream
  • ½ cup reduced fat sour cream
  • 4 oz green chiles - 1 can
  • 1 tbsp whole wheat - all-purpose flour
  • 2 cups fat free chicken broth
  • 1 cup reduced fat Mexican cheese blend - shredded
  • ¼ cup fresh cilantro - finely chopped
  • 2 green onions - diced
  • 2 jalapenos - seeded and diced
  • 1 tbsp light butter
  • 1 tsp cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • Zest from 1 lime


  • Preheat oven to 350 degrees.
  • Spray a 9” x 13” casserole pan with non-fat cooking spray.
  • In a large bowl, combine chicken, zucchini, onion, 1/2 cup of the fat-free sour cream, ½ cup shredded cheese, cumin, lime zest, salt, and pepper. Mix well.
  • One at a time, roll up the chicken mixture into each tortilla and then place it in the casserole dish.
  • In a medium-sized saucepan, melt butter, stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
  • Stir in chiles and the remainder of the sour cream, and heat until well combined and heated through about 3-4 minutes.
  • Pour sour cream sauce over enchiladas, and then top with the remaining shredded cheese.
  • Bake in the oven for about 20-25 minutes or until casserole is cooked through and cheese begins to brown and bubble.
  • Remove from oven and let cool for 5 minutes. Garnish with fresh cilantro, green onions, and diced jalapenos.


Serving: 1 enchiladaCalories: 230 kcal (12%)Carbohydrates: 27 g (9%)Protein: 21 g (42%)Fat: 9 g (14%)Fiber: 12 g (50%)
Keyword: White Chicken and Cheese Enchilada Casserole Recipe
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  1. These are awesome! To make them even better, Next time I am going to sauté the onions first and add a bit more flour to the sauce. I am sure this will add to the points but hopefully not too much?

  2. I enjoyed the casserole as it was, but with the different tortilla brands and using a 10oz can of precooked chicken, the points came out to just under 10. I think next time I will add another can of chicken and use one less zucchini and it’ll be right at 10 pts. I really liked the cream sauce. Melissa, did you let the broth boil down enough? It took longer than the recipe said, but I was able to reduce it to a nice rich sauce. Be sure to add the broth a little bit at a time so the flour/butter mixture dissolves correctly.

  3. I followed the recipe exactly, and it had very good flavors, although the sauce was very runny… I would have preferred it to be more saucy and less soupy. I’d maybe cut down on the chicken broth if I were going to make it again

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