Recipe | Easy and Creamy White Chicken Enchiladas

Tweet about this on Twitter45Share on Facebook0Pin on Pinterest823,532Share on Google+29Print this pageEmail this to someone

Let me preface this recipe with this …. I’ve never experienced Mexican food outside of Taco Bell. That’s a sad fact right there. So my knowledge on the cooking methods and ingredients are zilch. What I am great with is experiments based on my own experiences with ingredients. That’s how this white chicken enchilada came about. I first heard of such a thing at Lori’s blog on My Wooden Spoon where she made a similar enchilada dish.

What I can tell you is this …. these are freaking delicious. Probably heavy on the calories, but flavorful and filling regardless. I combined basic ingredients and my all time favorite cheat, pre-cooked rotisserie chicken all put together nicely in my favorite baking dish.

creamy white chicken enchiladas

Below you’ll find all the steps I took to make this dish, minus the sauce which you can make from the recipe at the bottom. I used corn tortillas (enchilada size) which resulted in six very hearty enchiladas.

how to make white chicken enchiladas

Easy and Creamy White Chicken Enchiladas
Cook Time
Total Time
Type: Main Dish
Serves: 6-8
  • 6-8 corn tortillas (enchilada size)
  • 1 pre-cooked plain rotisserie chicken, shredded
  • 1 cup sweet corn
  • 4 cups shredded Mexican blend cheese, divided in half
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 1-1/4 cups chicken broth
  • 1 - 10oz can cream of chicken soup
  • 1 cup sour cream
  • 1 - 4oz can chopped green chiles
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon sea salt
  1. Preheat oven to 350 degrees F.
  2. Fill the center of each tortilla with a handful of shredded chicken, a tablespoon or so of the corn, and a pinch of the shredded cheese.
  3. Roll and place in the bottom of a baking dish with the seam side down.
  4. In a pot over medium heat melt the better. Add flour and whisk into a thick paste.
  5. Add chicken broth, cream of chicken, sour cream, chiles, salt and pepper.
  6. Whisk gently for about 5 minutes until warm and smooth.
  7. Pour the sauce over the enchiladas and top with remaining shredded cheese.
  8. Bake for 25 to 30 minutes and serve warm.


Tweet about this on Twitter45Share on Facebook0Pin on Pinterest823,532Share on Google+29Print this pageEmail this to someone
  1. Looks delicious! We love making enchiladas but they are typically beef. I should definitely try out the chicken. Thanks to you and Lori for sharing the recipe!

  2. YUM! I make chicken enchiladas like this and they are delicious! I haven’t made them in so long though, definitely going to use your recipe and make them soon!

    • Well now you have a reminder to make them again. :) It stinks turning on the oven in this weather but these are worth it. With a smaller batch you could probably even fit them in a “toaster-oven”.

  3. I’m going to try this one because my family isn’t big into the ‘red’ Mexican sauces – the mild white ones are more our style. It looks like everyone would enjoy it.

    • This is definitely mild. I’ve never been able to handle spicy stuff myself. You could even skip the chiles if they’re too much for you.

  4. This, or at least a very similar recipe, is one of my family’s favorites! We just don’t use the corn. The cool thing is that you can have all the ingredients prepped and ready in the fridge and make these individually for quick lunches, in the microwave. My kids throw them together for themselves.

  5. katelyn says:

    Made these tonight for dinner. They were so delicious! The only thing that I would try to make better next time was the white topping sauce. It was not very thick and kind of runny. When I poured it on top of the enchiladas it flooded them. Although, in the end they were still good!

    • Miranda says:

      I used ff plain GREEK YOGURT it tastes so much like sour cream and left out the butter…. It was a thick sauce! And great!

  6. Kelley says:

    Made this and family loved it… I used a pepper jack cheese instead of the Mexican blend and it turned out great!

    • gemini345 says:

      Heavy cream is what is used to make the sauce in the typical Enchiladas Suizas recipe. Just pour the heavy cream over the enchiladas and as they bake the sauce thickens, once you take it out of the oven it will thicken a bit more as it cools.

  7. Jocelyn says:

    Do you have a recipe for that amazing looking rice???

  8. Lisa Ferris says:

    Love chicken enchiladas. For an extra layer of flavor, substitute a can of Mexican corn and a small can of (mild or medium) green chilis. Very Yumm!!

  9. I found this recipe on Pinterest and I must say that it is as good as it looks & sounds. Great recipe!

  10. Sheila Johnson says:

    Thanks Cat!!!
    Love chicken enchs!!!

  11. Sierra Ferrari says:

    What might work as a substitute for sour cream? These look delicious but I don’t like SC! :) Thank you!

    • You honestly can’t even taste the sour cream because of the other ingredients but I’m sure you could just add in extra cream of chicken instead.

      • Sierra Ferrari says:

        Awesome thank you!

        • You’re welcome. :) Let me know what you think after you make them. If it wasn’t so darn hot today I’d turn on the oven and make these again for tonight.

      • I’m not a sour cream fan either. One time we made the recipe with it and the other time without and I couldn’t tell a difference between the two. It was delicious both times!! Thanks for the recipe I have been telling everyone to check it out.


    • You have got to try it with the green sauce! Make it the same (I don’t use corn) I also boil my chicken bressts and do light salt and pepper…put the Stack of corn tortillas in the microwave until pliable and soft then wrap, pour the verde(green) sauce over the top…lots of it too!, Then do the cheese on top garnishing it with green onions and olives.. My favorite dish off all time! It’s always a big hit with first timers who try my food.

      • Natalie says:

        Nikki, do you just use a jar of salsa verde from the store? I’m not a fan of cream soups but I really want to Kat’s recipe and you idea sounds like a good alternative. :)

    • Angiy says:

      Do you like yogurt? I have used plain yogurt in things if I don’t have sour cream.

    • Miranda says:

      Fat free plain Greek yogurt! We sub that all the time for sc! It tastes just like it!

    • Tiffany says:

      I just made it with cream cheese instead of SC,mainly bc I read the recipe wrong and bought it instead of SC lol I think it made it taste a lil like the cheese dip from the mexican places! :) it was yummy!

  12. Jen Wall says:

    These babies are in the oven as we speak! I hope they turn out as delicious as they look and smell! My sister used to make white enchiladas w/chicken and I wonder how similar this will be to hers – I adored that recipe!! Love green chiles and funny, so does my 3 year old little girl! Rotisserie chicken is the absolute best thing to use in this dish! I’ll go ahead and give it 5 stars b/c I tasted the sauce and it was delicious!

  13. Caitlin says:

    Are these a good freezable meal as well? Will they stay good in the freezer for a night or so before being put in the oven? Should I not put the sauce on before I freeze? Help please. Haha :)

  14. Bianca says:

    Just made this tonight and it was absolutely delicious! My grocery store was out of enchilada sized corn tortillas so we used flour instead and it was still delicious. Love this recipe. Super simple.

  15. Shelby says:

    I made these tonight for our family and they were OUTSTANDING. I wouldn’t change one thing!!! Thanks for sharing the recipe.

    • Shelby says:

      actually I said I wouldn’t change one thing about this and I did. I had everything but the rotisserie chicken. I had chicken short cuts in the southwest flavor… turned out perfect and I would use it again. Cheaper too:)

  16. Chelsea says:

    This was absolutely amazing. I’m getting requests to make it again already :)

  17. Sounds amazing, I will be making this for dinner tonight-thanks for sharing! :)

  18. Lauren says:

    Yes, I too would like to know about freezing this! I have a very pregnant sister in law who could use a bunch of help with meals and would love to add this to my list of freezables. Let us know if you have any recommendations!

  19. Using white queso chip dip instead of whipping up the sauce because it does have that mild tang to it. Other than that I used mexican cheese, sweet golden and white corn, flour tortillas and rotisserie chicken. Tastes extremely cheesey and GOOD!

  20. Heather says:

    My husband and I made this recipe tonight and turned out great! It was very flavorful and so creamy! Plus it make so much, so that’s a plus for leftovers and lunch tomorrow!! :) I think next time we make it we will try adding some taco seasoning to the chicken a bit just for that little something extra. But this is definitely a new favorite recipe and a must have to make for people!

  21. I stopped by just to find this recipe Cat. I am making it for dinner tonight, although I’m using fresh chicken because that’s what I have on hand. It looks delicious and I can’t wait for dinner :)

  22. Emily says:

    I just made this with chorizo (because I didn’t have any chicken) and I added black beans and fresh tomatoes to the filling. IT”S AMAZING! Spicy but very very tasty!

  23. Sandra says:

    I’m not huge on red sauce enchiladas so I tried these. I used flour tortillas bc I had plenty and made a tomatillo sauce to top it with for my hubby and it was a big hit!

  24. Shannon says:

    Those sound delicious!

  25. Just made this for the first time tonight. It was great! My husband, who is very picky about what he eats although insists he is not, loved it as well. “Five stars!” he exlaimed as he eyed the pan to scoop up another. Thank you for the recipe it was a hit.

  26. Jessica says:

    if you put the end result in the broiler for 3 minutes it will get a nice crunchy brown!

  27. Thanks, Cat! I blogged about this today and I’m trying the receipe tonight. Thanks again for including great step-by-step photos. I love all of the reader comments/ tips too.

  28. I made this for dinner tonight and my family loved it! My 6 year old, who’s one of the pickiest kids in the nation, even loved it!!! Thanks for sharing!

  29. Ashlee says:

    This looks amazing. Could you substitue Greek Yogurt for the Sour Cream?

    • I don’t see why not, I’m not sure how the flavor would be though, I haven’t personally tried greek yogurt before.

  30. Super yummy! I made a big batch so I doubled the sauce and added a teaspoon of chili powder to spice it up a tad…my boyfriend loved it…you could add more depending on wanted spice level….

  31. These are amazing! Delicious and very easy to make. I will admit… I left out the green chiles and added so queso to the sauce. So yummy!

  32. These were amazing! Delicious and super easy to make. I did leave out the green chiles, and add queso to the sauce. So yummy!

  33. Stephan says:

    Can you use soft flour tacos instead?

  34. Pamela says:

    This recipe rocks… I added Rotel Tomatoes and Mild Chili Peppers to the white sauce. Was incredible addition! My 10 year old loves them !

  35. Christine says:

    I made this tonight and it was delicious! I changed the recipe a bit…I used flour tortillas and I used mixed gold/white corn and added 1 Tablespoon of drained/rinsed black beans and, I used the entire can of chicken broth…it needed it. This recipe is a “keeper” and everyone enjoyed it!! I definately recommend it.

  36. Brenda L.W. says:

    Hi. A lighter version of these: substitute lower fat/lower sodium cream soup and use a mixture of cream of celery/cream of mushroom for the white sauce. This omits the butter, flour and chicken broth. I also use lowfat cheese and omit the corn. Instead of canned cream soups you could also make your own allowing you to control the fat content and sodium.

  37. Samantha says:

    I hope this is as easy as it souunds! Going to do this on Thursday night!!!

  38. F. Wise says:

    My tortillas tore apart. They are all in the dish but cracked open on the top side. Any suggestions?

  39. Madelyn E. says:

    I saw this recipe and thought that it was perfect to make for my boyfriend, who is extremely gluten intolerant, because it calls for corn tortillas. Unfortunately, no one makes enchilada-sized corn tortillas so I am hoping that the small ones will work. This recipe probably should be changed according to what’s actually available.

  40. Cathy Hicks-Davis says:

    Hi, love your name! Love your recipe. I make a similar recipe. I don’t use corn and I use green chili sauce in the sauce. Oh… and I top with mozzerella and cheddar cheese.

    • Cathy Hicks-Davis says:

      Oh, and I cook the chicken in olive oil and garlic. Sorry, forgot that part. How do you get your corn tortillas soft enough to roll? I have been heating mine in a skillet with a tiny bit of olive oil.

  41. Clare Hanson says:

    Made these and it was delish! Thank you so much for sharing!!!

  42. I made it tonight with mixed results. I used flour tortillas since we do not care for the corn ones. Hubby and I liked it, the kids- not so much but being a teen and tween, I expect that.

    Next time, I plan on mixing some of the sauce with the chicken. The sauce never got into the enchiladas leaving the chicken/corn mix kind of dry. I definitely plan on making it again ust halving the recipe for me and hubby. The darn picky kids can eat PJ&J!

    Thank you for sharing your recipes!!!

  43. How do you soften up the corn tortillas…I always have a hard time they seem so brittle AND BREAK UP BEFORE i HAVE A CHANCE TO FILL THEM.

  44. Lauren says:

    Took a while for me to make because I used boneless, skinless chicken breast instead so I had to cook it first but it turned out AMAZING. The sauce is delicious and everyone including my 1 year old daughter LOVED it! Definitely keeping this one.

  45. Hi Cat
    first seen your recipe from someone who pinned it to my Pinnrest site, it took my fancy and made me visit your site, which I see is very popular. Certainly an excellent site glad to have the opportunity to visit it. love your food.

  46. Octavio says:

    Super delicious. Did it lonce for the roommate she loved it. And then did it again for some friends and they loved it as well. And it’s easy to make.

  47. Evellyn says:

    I’m making this tonight is smells amazing so far an looks amazing on here! Found on pintrest one of the meany reasons I love that site! <3

  48. Rachel says:

    This is soo good!!! Made this for the family and they loved it! Can’t wait to make again!

  49. Tricia Youngman says:

    HI! I made those creamy chicken enchiladas again tonight for dinner. They are super yummy! And thank goodness the boyfriend isn’t picky about what he eats. Thanks for sharing your recipes! :)

    Tricia Youngman
    Houston TX

  50. Jeannie says:

    I made these. And they were awesome. Thanks

  51. donna wise says:

    One of the easiest and best meals I’ve made. The sauce is awesome; creamy and rich. You could use light sour cream if you’re watching calories. I did used whole wheat tortillas.

  52. Lisa Bickle says:

    Cat, thank you for posting this recipe… Made it tonite and family loved it. so easy to make and enjoyed it alot!!!

  53. LOVE THAT THIS ENCHILADA RECIPE USES CORN TORTILLAS! So many on Pinterest..use Flour..which when they use flour..they are making burritos! :) So honestly…you do KNOW more about Mexican food than most!

  54. Jaymie Sullivan says:

    I made this for dinner tonight and it was delicious! I am usually a rather bad cook but these directions were fool proof and very easy to follow. Thanks for the recipe it will be a new staple for me!

  55. Vickie Smalwood says:

    My husband saw this recipe on a frriend’s facebook page. We made it and loved it. However, what are the calories for this dish? I am using the myfitnesspal app to keep track of my daily caloric intake. Thanks.

  56. Jeannie says:

    I tried this recipe without the cream of chicken soup & the sauce wasn’t thick like it was when I used the soup. It tastes SO much better with the soup added!

  57. Elizabeth says:

    I think these would work well with a tomato based sauce, too, especially if you cannot have the ingredients in the white sauce.

  58. lorena striebeck says:

    I made it and it was so good.
    I even got to share with my neighbors, compliments on the sauce.


  59. Chandra Welte says:

    Like many others, I am a busy mom. So I prepped the chicken by cooking chicken breast in a crockpot on low while I was at work. No water needs to be added. Since I seem to always have anywhere from 4 to 5 teenagers (daughters friends) for dinner at any time some like red sauce and others like white sauce, so I made 2 pans w/ 8 enchiladas each. This is a great simple recipe and can be served with rice, refried beans, and sweet Mexican style bread. My husband enjoyed leftovers for his lunch the next day. Thanks

  60. mandy says:

    I found this recipe on pinterest as well, and it turned out soooo yummy. I made this tonight for dinner and made it EXACTLY as it shows in the directions and I thought it was great. Had wonderful flavor and it is super filling which is great if you are feeding a group of people. Would definitely recommend to a friend! Thanks :)

  61. Hello,

    My husband and I love this recipe, and it’s in our weekly rotation.

    I featured it with my twist on my YouTube channel, here:

    Thanks again for a great go-to recipe!

    Jessie from Housewife How-To

  62. Christy Jackson says:

    I made these last night and instead of the chicken broth, I used half & half! Turned out so creamy and tasty. Thanks for the recipe!

  63. Brianna says:

    are these freezer friendly? I made these for a party and they are great, now I want to make them for just my husband and I.

  64. Irina says:

    Thank you for the recipe. It was delicious. I altered a little based on ingredients etc we had, but kept the spirit of this recipe and it was a hit with the whole family!

  65. Hey Cat My family loved this recipe! I am going to post it on my blog (I just started it) and will make sure to give you credit for your recipe! Thank you so much for sharing your yumminess!!

  66. These look amazing!

  67. Angela says:

    Just made these tonight and they were AMAZING! I tasted the sauce and thought it needed a little kick though. I ended up adding about 1 tablespoon of taco seasoning to it. Other then that, the recipe was perfect!

  68. I just featured this on my blog. I loved it! Thanks for the awesome recipe. Check it out at

  69. We loved this recipe so much ~ thanks for posting – it was delicious!

  70. Shana says:

    I made these and they were delicious… but a mess. Turned out more like a casserole because all the tortillas broke into so many pieces. How on earth do you not get the tortillas to break??? I must admit, I work with flour tortillas a lot, and hardly ever work with corn. Do you have to heat them up first? Am I an idiot? I would love to try this again, with actual enchiladas on our plates, instead of just a big tasty mess! Thanks so much!

    • You definitely need to heat them up. Just a few seconds so they’re warm. This will make them much easier to work with, and corn are less prone to breaking than flour.

  71. James says:

    Found this recipe on Pinterest a couple of weeks ago. Wife and I gave it a try last night. It turned out real good. Both of us really liked it. I will say if I was going to nitpick, it would be that it was a little dry but again I am nitpicking. Was very good and will be having them again.

  72. Great recipe! it seemed like it would be a little bland, so I added some extra seasoning to give it some umph but over all very easy to make. Thanks

  73. I made these last night and they were a hit! I am glad I made an extra pan as my family all wanted seconds. Great dish!!!

  74. chari brown says:

    just made these last night and they were delish!!!!! very easy to make. i would just suggest to add some taco seasoning for a bit more flavor!

  75. Missy says:

    This was amazing! My family has asked me to cook it twice in the following week. I did not have any green chilies so I added homemade taco seasoning instead. It was a hit. Thank you for something easy for this working mom to fix quickly.

  76. Not a bad recipe, but as someone from the Southwest, I’d recommend a few spices in the sauce or when you cook the chicken. I added cilantro, cumin, and garlic powder (about 1/2 tsp of each) and cooked the chicken (since I had a package around) in a bit of olive oil, garlic, peppers, onions, salt, pepper, and chili powder. Those are some very common spices in Mexican dishes you might like to experiment with!

  77. Made this tonight and it was delicious! I will be making this again!

  78. eugene says:

    I am 86 and I love making your slow cooked meals

  79. Janet says:

    I decided to make this tonight but had to improvise a bit. I used Greek yogurt instead of sour cream and used a can of rotel rather than green chiles. The only cheese I had on hand was sharp cheddar. It turned out very well! My son, who rarely eats chicken, gave it a thumbs up!

  80. Meredith says:

    Has anyone tried freezing this? I have enough ingredients for a second pan so I was thinking it would be an easy freezer meal.

  81. Taneisha says:

    Made this tonight LOVED IT. I didn’t use rotisserie chicken, I boiled some chicken breast and shredded myself. I didn’t use sweet corn, and I didn’t use the chopped green chiles. I didn’t know what that was and I’m afraid of spicy food anyway but I did everything and it came out so so good and perfect!!!!! thanks!!!!!

  82. laura says:

    After you bake it could it be frozen and saved for later?

  83. Melinda says:

    Making these now, can’t wait to try them!

  84. I saw this picture and had to make some last night! But of course I didn’t have some of the ingredients, so as we Women are ” The Mother of Invention” I improvised with what I had on hand. I used flour tortillas (I am allergic to corn) put some shredded chicken from a dish I made on Monday with skinless, boneless chicken breasts, put shredded cheddar cheese on top of the chicken and rolled the tortillas up (Just did three as there is only me) put them in a small pan. I made a thick white sauce (flour and unsalted butter) then added a bit of black pepper and a pinch of salt, and about a fourth of a cup of chicken broth ,some sour cream and 1% milk until I got the thickness I wanted and then poured that over the tortillas, then added a little more cheese on top of that and cooked them for about 20 min(until a light brown on top and cheese bubbling and they were delicious :) :) I will next time have a bit black olives, and tomatoes and a bit more sour cream for a topping. Can taste it now. Thanks so much for this recipe.

  85. Mallory says:

    These are in the oven right now! I left the chiles out because we aren’t a fan of them – certainly hope they taste as good without the chiles!!!

    • Lindsey says:

      They do, I just did the exact same thing last night. Tastes like a chicken dumpling

  86. I wanted to tell you that I made these for supper Monday night and my husband and I both loved them. Thank you for sharing the recipe! I made them with cilantro-lime rice, and it was all just wonderful. Thank you. :)

  87. Lindsey says:

    I made your recipe and it was very good!! But it doesn’t taste at like a chicken enchilada, it tastes just like a chicken dumpling but easier to make!!! My boyfriend and I enjoyed them. Thanks for sharing!

  88. Kendall says:

    I made these last night off of Pinterest per my husband’s request. They were very good. But I felt like the ingredients are very rich, and will probably use less sauce next time and bigger corn tortillas. Taste was delicious though. Made them exactly as directions called for.


  1. […] CREAMY WHITE CHICKEN ENCHILADAS – The number one recipe was actually an experiment. It’s funny how things work out sometimes but I’m glad I shared this one. It’s a family-style dish that is great for a big casserole dish and one that everybody enjoys. […]

  2. […] The second recipe I got off Pinterest was for Easy White Chicken Enchiladas. I absolutely, 100% love this recipe. It is not particularly healthy though. The first time I made it I tried to skinny it up a bit but it didn’t taste as good. This time I made it the regular way and just ate less of it. It is so filling though. Here is a link to the full recipe: […]