White Chicken Enchiladas

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 1/2 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 1/2 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

If you’ve tried this white chicken enchilada recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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