Creamy, cheesy White Chicken Enchiladas are made with cooked (rotisserie) chicken and an easy homemade white sauce on top!
When it comes to comfort food, there's nothing like a big pan of bubbly, cheesy enchiladas! These White Chicken Enchiladas are so full of flavor and creamy, cheesy deliciousness.
I've included step-by-step photos and tips below to make them a bit lighter if you prefer.
The enchiladas can be easily adapted to be lighter, cheesier, or spicier. Check out the directions below for adaption ideas.
How to make
Heat vegetable oil in a large skillet over medium-low heat. Add onion, and cook for 2-3 minutes.
Stir in chicken, green chiles, paprika, chile powder, and ½ cup chicken broth.
In a separate saucepan, melt butter. Whisk in flour, and cook for 1 minute.
Stir in half-and-half, Greek yogurt, cream cheese, and remaining 1 ½ cups chicken broth.
Whisk in 1 ½ cups shredded cheese until melted. Season with salt and pepper to taste.
To assemble, spoon chicken mixture down center of each tortilla.
Roll tortillas up, and place seam side down in prepared baking dish.
Pour cheese mixture all over the top of the enchiladas. Sprinkle with remaining ½ cup Monterrey Jack.
Cover with greased foil, and bake for 15 minutes. Remove foil, and continue baking for 15-20 more minutes, or until hot, bubbly, and very lightly browned at the edges.
Top with chopped cilantro and crumbled queso fresco just before serving.
Tips
Green chiles: You can use mild, medium, or hot depending on how much heat you'd like to have.
Chicken: You can either poach and shred chicken breast, or you can use leftover cooked chicken breast. You can also use a rotisserie chicken for the shredded chicken.
Ancho chile powder: This type of chile powder is a milder, smokier chile powder. You can use regular chili powder if you prefer.
Chicken broth: I like to use reduced-sodium chicken broth. Feel free to use no salt or regular if you would like.
Half-and-half: Regular or fat-free will work.
Greek yogurt: You can use regular or low-fat sour cream or non-fat, 2%, or whole milk plain Greek yogurt. I don't recommend using fat-free sour cream.
Cream cheese: Regular or reduced-fat will work.
Cheese: You can use a similar cheese like Jack or White Cheddar if you prefer. Also, feel free to use more (or less) to taste.
Tortillas: You can use a light or carb-balance flour tortilla in this recipe.
How to lighten up the enchiladas
There are several ways that you could swap in other ingredients to lighten the overall dish.
You could use fat-free half-and-half, nonfat Greek yogurt, reduced-fat cream cheese, and less shredded cheese. You can also use light or carb-smart tortillas.
Serving suggestions
I like to serve the enchiladas topped with queso fresco and fresh cilantro. I also serve pico de gallo with the enchilads.
Sides like Spanish rice and refried or charro beans go well with these enchiladas.
Storage
The enchiladas can be stored in a covered container in the fridge for up to 4 days.
Desserts that go well with this recipe
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White Chicken Enchiladas
Equipment
- 9x13 pan
Ingredients
- 1 tablespoon vegetable oil
- 1 ½ cups diced white or yellow onion
- 3 cups cooked shredded chicken
- 4 ounce can diced green chiles
- ½ teaspoon smoked paprika
- ½ teaspoon ancho chile powder
- 2 cups chicken broth divided
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ cup half-and-half
- 1 cup plain Greek yogurt
- 3 ounces cream cheese
- 2 cups shredded Monterey Jack cheese
- 10 small flour tortillas
- Cilantro optional
- Queso fresco optional
Instructions
- Preheat oven to 350 F. Grease a 9x13-inch baking dish.
- Heat vegetable oil in a large skillet over medium-low heat.
- Add onion, and cook for 2-3 minutes.
- Stir in chicken, green chiles, paprika, chile powder, and ½ cup chicken broth.
- In a separate saucepan, melt butter.
- Whisk in flour, and cook for 1 minute.
- Stir in half-and-half, Greek yogurt, cream cheese, and remaining 1 ½ cups chicken broth.
- Whisk in 1 ½ cups shredded cheese until melted.
- Season with salt and pepper to taste.
- To assemble, spoon chicken mixture down center of each tortilla.
- Roll tortillas up, and place seam side down in prepared baking dish.
- Pour cheese mixture all over the top of the enchiladas.
- Sprinkle with remaining ½ cup Monterrey Jack.
- Cover with greased foil, and bake for 15 minutes.
- Remove foil, and continue baking for 15-20 more minutes, or until hot, bubbly, and very lightly browned at the edges.
- Top with chopped cilantro and crumbled queso fresco just before serving.
Notes
- Green chiles: You can use mild, medium, or hot depending on how much heat you'd like to have.Â
- Chicken: You can either poach and shred chicken breast, or you can use leftover cooked chicken breast. You can also use a rotisserie chicken for the shredded chicken.
- Ancho chile powder: This type of chile powder is a milder, smokier chile powder. You can use regular chili powder if you prefer.Â
- Chicken broth: I like to use reduced-sodium chicken broth. Feel free to use no salt or regular if you would like.Â
- Half-and-half: Regular or fat-free will work.
- Greek yogurt: You can use regular or low-fat sour cream or non-fat, 2%, or whole milk plain Greek yogurt. I don't recommend using fat-free sour cream.Â
- Cream cheese: Regular or reduced-fat will work. I don't recommend using fat-free cream cheese.Â
- Cheese: You can use a similar cheese like Jack or White Cheddar if you prefer. Also, feel free to use more (or less) to taste.Â
- Tortillas: You can use a light or carb-balance flour tortilla in this recipe.Â
- Nutrition values are estimates.
Nutrition
Originally published 9/11/13. Updated with additional photos, tips, information 3/23/21.
Ashley
We had these last week and they were amazing! But if we wanted to make a casserole instead of enchiladas, how would you modify?
Kate
Thank you! When I make enchilada casseroles, I put a little sauce in the bottom of the casserole dish (just enough to cover the bottom) and then place a layer of tortillas over the sauce. Then, top the tortillas with half of the chicken mixture, another layer of tortillas, the remaining chicken mixture, another layer of tortillas, the sauce, and then the cheese. Hope that helps!
Jennifer
These are my favorite!!! I have made them a dozen times. Do you know the weight watchers points on these?
Kate
Thank you! I'm so glad you like them! Unfortunately, I don't have the points on this one, but I added in the nutrition values. I hope that helps!
Andrea
Have you tried to make these as a freezer meal? Wondering how they freeze (would not bake until thawed).
Kate
Sorry! I haven't tried making this as a freezer meal. If you try it, please let me know how it turns out! =)
Kelli Ostermeyere
Tried the chicken enchilada's OMG my husband says we cant go out for mexican now....lol they were better than the restaurants....yes they were awesome, thank you for a great recipe!!!
Kate
I'm so glad that you two enjoyed them! They are one of my family's favorites. Thanks for taking the time to come back and leave a comment! =)
Rene
I made this for dinner and it was excellent! Other white chicken enchiladas I've used in the past calls for whipping cream and other full fat dairy products; I love that this is made with lower fat ingredients but still tastes delicious! I used a rotisserie chicken from the grocery store for convenience and topped with guacamole and cilantro. The combination of hot and cool temperatures is brilliant, and the boyfriend loved it and ate several helpings. This will by my new go to recipe for skinnier White Chicken Enchiladas.
Kate
I'm so glad that you and your boyfriend liked it! Those sorts of recipes with things like whipping cream and lots of full fat ingredients are actually what inspired me to make this recipe. I'm really glad that you found it helpful and enjoyed it! =)
Debbie @ Kneaded Creations
I am pinning this because it is something I want to make over and over again! Thanks for posting at the TT&J's link palooza party. Deb@ Kneaded Creations
Kate
Thanks for the pin and for stopping by!! =)
Alicia
Yummy! You had me at "enchilada" :-) If you get the chance, I'd love for you to share this over at Tell Me Tuesday: https://www.aromaofhim.com/2013/09/tell-me-tuesday.html
Have a great week!
Kate
Thanks!! =)
Kim Beaulieu
I swear the more I visit the more I love you. And your food.
Scary
I love the idea of not using cream of chicken soup and replacing that creaminess with greek yogurt. So smart I will have to try! Pinning it for later.
Kate
Thanks!! Over the last couple years, I've started using Greek yogurt in so much of my cooking and baking. It's become my go-to ingredient when I need a healthier alternative.
Sara
Oh, I am actually salivating right now. My subletted kitchen has none of the things I need to make this dish but I'm going to make it happen (how do I not even have a baking dish!). One way or another.
Kate
Sad! I hate when I come across recipes and don't have what I need to make them. These enchiladas are one of my favorite recipes, so I hope you can make them happen. =)