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You do NOT want to miss this delicious White Chicken Cheesy Enchilada Bake Recipe. It’s so simple and delicious. Perfect anytime!
Enchilada Bake – So Delicious!
We had these yummy White Chicken Cheesy Enchiladas for dinner recently and they were fantastic! I paired them with some Steamfresh brown rice and a salad, and we even had leftovers for lunch!
What I love about this enchilada recipe is that it doesn’t require any crazy ingredients. It is simply items you’ll likely already have on hand or can get very easy.
Ingredients needed:
- flour tortillas
- cooked chicken
- shredded mexican blend cheese
- butter
- flour
- chicken broth
- cream of chicken soup (or make your own homemade cream soup)
- sour cream
- chopped green chiles
- pepper
- salt
I also love that this already uses cooked chicken, so it comes together FAST. Start by preheating your oven to 350 degrees and then filling your tortillas with shredded chicken and cheese.
Roll the tortillas and put into your baking dish seam side down. Next, melt your butter over medium heat, add in your flour and whisk until combined. Add in your chicken broth, cream of soup, chiles, sour cream, salt, and pepper. Continue to whisk for about 5 minutes or until sauce is heated through and smooth.
Pour the sauce over the enchiladas and sprinkle remaining cheese on top and then bake 25 – 30 minutes.
Here’s the full recipe so you can make yours!
White Chicken Cheesy Enchilada Bake
Ingredients
- 6 - 8 Flour Tortillas Enchilada or Burrito Size
- 2 - 3 Cups Cooked Chicken
- 4 Cups Shredded Mexican Blend Cheese
- 3 Tbsp Butter
- 3 Tbsp Flour
- 1 1/4 Cups Chicken Broth
- 10 oz Can Cream of Chicken Soup You can substitute with your homemade cream soup too!
- 1 Cup Sour Cream
- 4 oz Canned Chopped Green Chiles
- 1/4 tsp Pepper
- 1/4 tsp Salt
Instructions
- Heat oven to 350 Degrees
- Fill each tortilla with shredded chicken, and add a tablespoon of cheese
- Roll tortillas and put in a baking dish seam side down
- Over medium heat, melt butter. Add flour and whisk until thoroughly combined
- Add chicken broth, cream of chicken soup, chiles, sour cream, salt, and pepper
- Continue to whisk for an additional five minutes, until sauce is heated through and smooth
- Pour sauce over enchiladas and sprinkle remaining cheese on top
- Bake 25 - 30 minutes
If you need a little more menu inspiration, you can see all of our recipes HERE!
Chi chi’s restaurant used to have Seafood enchiladas, wonder if I use shrimp and crab in place of chicken?
Hmm, that may work D ~ would love to hear how it goes if you give it a try! 🙂
Do these freeze well? If so, Should I freeze before baking or after baking? Just made these tonight and love them! But have enough for leftovers, plus another pan that I did not bake yet but put in the fridge for now.
Yes I think they would freeze well!! I would freeze them and then cook them when you’re ready to eat them.
4 cups of cheese is a lot, I used less then two and that was plenty. I LOVE cheese but even for me and my husband, that was a lot. When I mentioned to him how much the recipe called for (I thought it was three cups and that’s what I told him) opposed to what I used, his eyes got huge. That is a lot, he said. Either way, it was very delicious and we enjoyed it very much!
Laurie, once again you have provided an excellent recipe. Family loved and says it needs to be in rotation (fyi I used smoked chicken and added black beans). Once again, thank you! I was wondering if you've tried this with a beef base (ground/shredded beef) and beef broth?
You know, I bet that would work Paisley – I may try that out the next time I make it! Love that you added black beans too 🙂 I really can’t imagine any reason you couldn’t switch it to beef, and am betting that would taste delicious!
So glad you liked it 🙂
I like a little more kick to my Mexican type dishes so after shredding up the chicken, I mixed it with the Taco Bell brand spicy ranchero sauce then stuffed the enchiladas. Once I did that, I added some to the sauce mix before pouring it over the enchiladas. It’s yummy!
Sounds delicious Jamie – thanks for sharing and so glad it turned out well!
Did you drain your green chiles?
Just finished eating, and it was enjoyed by the whole family! Thanks so much for the recipe! Will add this to my recipe box! I added refried beans since I was just over two cups of chicken. Extremely good! Thanks Laurie!
Yay! So glad you all liked it – hope your family had a wonderful Easter! 🙂
I just posted about this meal on the other page. Now I see the amount of flour… Thanks again, its yummy.
Silly question–but does it taste like sour cream? My husband does not like sour cream by itself, but in many recipes you can’t taste it. It looks delicious!
I couldn’t taste it at all, so I don’t think it’ll bother him. Hope that helps (I’m thinking you’ll like it!) 🙂
Trying this out tonight! I can’t wait!
I hope you all enjoy it Cassie ~ let me know! 🙂
I use the seasoning packets to make layer dip (mixing the seasoning into the beans, then layering, salsa (sometimes from packets in those kits too), sour cream, shredded cheese, tomatoes, green onion, olives) Also, for making taco salad meat – I make the taco meat, and put over salad greens, crushed tortilla chips, shredded cheese and your favorite taco salad veggies – top with a southwest ranch or thousand island dressing.
Those ideas sound delicious Kristin ~ thanks so much for sharing! 🙂
Hi, how much flour is added to the melted butter?
probably the 3 tbls she mentions in the check list!
Yes – 3 tablespoons flour is right ~ hope that helps Natalie! 🙂
I must be an idiot but I don’t see a flour measurement anywhere.
So sorry about the confusion Darsey ~ it’s 3 tablespoons of flour! Hope that helps! 🙂
If you were like me, I didnt see the amount of flour in the ingredients list, but after making it and commenting, I see it on the check list, lol. Yummy! Eating it now.