Recipe | Easy and Creamy White Chicken Enchiladas

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.

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

Chicken Enchiladas Creamy And Easy


  • 5-7 corn-tortillas
  • 1 chicken
  • 1 cup of sweet-corn
  • 5 cups of shredded Mexican blend cheese
  • butter – 2,5 tablespoons
  • flour – 3 tablespoons
  • 1 cup of chicken broth
  • 10oz chicken soup cream
  • 1,5 cups of sour cream
  • 4oz green chiles
  • salt and pepper


  1. Heat oven to about 350 degrees (F)
  2. Fill each tortilla with shredded chicken, some corn and cheese
  3. Add flour and whisk in a heated pot
  4. To this, add the chicken broth, some cream, chiles, sour cream, salt and pepper
  5. Mix gently for 4-6 minutes until its warm and smooth
  6. Pour the sauce over the enchiladas and add some cheese on top
  7. Bake in oven for 25-30 minutes


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