White Chicken Cheesy Enchilada Bake


We had these yummy White Chicken Cheesy Enchiladas for dinner last night and they were fantastic! I paired them with some Steamfresh brown rice from last week’s Publix sale and a salad, and my husband even took some leftovers to work for lunch today.


Because the Old El Paso Kits are BOGO at Publix this week, you can get a great deal on all your favorite Mexican foods this week. And while I hate to not use the all the food in the Meal Kits, it seems the best price on tortillas consistently is on this type of kit, not the pouches of tortillas sold individually.  So, I usually just save the seasoning mixes for some chicken tortilla soup, and enjoy the cheap tortillas while they’re on sale!  If you have any other suggestions on what to do with the seasoning packets included, I’d love to hear them.

White Chicken Cheesy Enchilada Bake

recipe adapted from Food Family Finds


  1. 6-8 tortillas (enchilada or burrito size)
  2. 2-3 cups cooked chicken
  3. 4 cups shredded Mexican blend cheese
  4. 3 tablespoons butter
  5. 1 1/4 cups chicken broth
  6. 10 oz. can cream of chicken soup (or substitute with homemade cream of chicken soup)
  7. 1 cup sour cream
  8. 4 oz. can chopped green chiles
  9. 1/4 tsp. pepper
  10. 1/4 tsp. salt



  1.  Heat oven to 350.
  2. Fill each tortilla with shredded chicken, and add a tablespoon of cheese.
  3. Roll tortillas and put in baking dish seam side down.
  4. Over medium heat, melt butter.  Add flour and whisk until thoroughly combined.
  5. Add chicken broth, cream of chicken soup, chiles, sour cream, salt and pepper.
  6. Continue to whisk for an additional five minutes, until sauce is heated through and smooth.
  7. Pour sauce over enchiladas (I covered all of them), and then sprinkle remaining cheese on top.
  8. Bake 25-30 minutes.  Enjoy!



Thanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, go HERE


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  1. Hi, how much flour is added to the melted butter?

  2. 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.

  3. Trying this out tonight! I can’t wait!

  4. 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!) 🙂

  5. I just posted about this meal on the other page. Now I see the amount of flour… Thanks again, its yummy.

  6. Kristina Woelke says:

    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!

  7. Did you drain your green chiles?

  8. 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!

  9. Paisley Ktpl says:

    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 🙂

  10. 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!

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