Creamy White Enchilada Chicken & Potatoes

Name: Creamy White Enchilada Chicken & Potatoes
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 2 lbs chicken breast; salt; black pepper; ½ medium onion; 1 medium green pepper; 1 medium red pepper; ½ lb mushrooms; 2 medium Roma tomato; ½ tbsp neutral cooking oil; salt; black pepper; ¾ cup cheese; 3 tbsp cilantro; 2 tbsp butter; ¼ cup flour; 1½ cups chicken broth; ½ cup milk; ½ cup Greek yogurt; 1 tsp onion powder; 1 tsp garlic powder; 8 oz green chilies; salt; 4 medium russet potato; 1 tbsp neutral cooking oil; salt; black pepper

User Reviews

4.7

105 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
6 servings
Calories
500 kcal
Course
Main Course
Cuisine
American

Creamy White Enchilada Chicken & Potatoes

Iris Warren

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Creamy White Enchilada Chicken & Potatoes blends tender chicken, sautéed vegetables, and roasted potatoes in a rich white sauce flavored with green chilies and traditional spices. The preparation involves making a roux-based sauce mixed with Greek yogurt and milk, combined with boiled chicken and a range of fresh vegetables before baking with shredded cheese on top. This dish offers creamy textures and balanced savory flavors suitable for a filling family meal.

Description

This Creamy White Enchilada Chicken & Potatoes recipe centers on a flavorful sauce made by preparing a butter and flour roux, then whisking in chicken broth, milk, and Greek yogurt. Seasoning includes onion and garlic powder and canned green chilies, creating a mildly spiced white sauce. The chicken is boiled until tender, then combined in a bake with diced onions, colorful bell peppers, mushrooms, tomatoes, and seasoned potatoes. The casserole is topped with shredded monterey jack or cheddar cheese and optionally garnished with fresh cilantro, adding freshness. The layering of ingredients allows the flavors to meld during baking, resulting in a comforting dish with creamy sauce balanced by tender meat and vegetable textures. The recipe suggests simultaneous preparation steps to manage timing effectively.

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Ingredients

Servings

For the Chicken and Vegetable Bake

2 lbs chicken breast boneless skinless
salt to taste
black pepper to taste
½ medium onion
1 medium green pepper
1 medium red pepper
½ lb mushrooms
2 medium Roma tomato
½ tbsp neutral cooking oil generic cooking oil
salt to taste
black pepper to taste
¾ cup cheese monterrey jack or cheddar, shredded
3 tbsp cilantro optional for garnish, chopped

For the Sauce

2 tbsp butter
¼ cup flour gluten free if needed
1½ cups chicken broth
½ cup milk i used 2%
½ cup Greek yogurt plain, nonfat
1 tsp onion powder
1 tsp garlic powder
8 oz green chilies canned
salt to taste

For the Potatoes

4 medium russet potato
1 tbsp neutral cooking oil generic cooking oil
salt to taste
black pepper to taste

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Instructions

Keep Screen Awake

Please read through the entire instructions before you begin so you can feel the flow of how this recipe will go and see what you can cook simultaneously. This will save you time.

For the Sauce - Part 1

We are going to start by making the sauce as it needs to cool a bit before we finish it later on in the cooking process.
In a medium sized pot or skillet, melt 2 tbsp of butter over medium heat.
Add in the flour and stir together with the butter to form a roux. Mix until completely incorporated.
Slowly drizzle in the chicken broth while constantly stirring and allow to thicken.
Mix in 1 tsp of onion and garlic powder until dissolved. Allow the mixture to come to a light boil and thicken until it resembles a gravy like consistency.
Remove from the heat and allow it to cool. Put it in the fridge to speed up the process.

For the Chicken

Start a large pot of water over high heat. Add in the chicken and boil for 15-20 minutes or until cooked.
You can also use a crockpot to cook this if you start it far enough in advance.
Once the chicken has finished cooking, shred it with two forks in a large bowl (or use a hand mixer). You can do this while your vegetables or sauce is cooking. Season the chicken lightly with salt and pepper.

For the Vegetables

Wash and cut all of your vegetables. Cut the onion, peppers, and tomatoes into a small dice. Cut the mushrooms into thin slices. Cut the potatoes into a large dice.
Add the potatoes to a large bowl and drizzle in 1 tbsp of oil and salt and pepper to your liking. Toss the potatoes to coat.
Cook the potatoes in an air fryer at 400°F for 20-25 minutes, shaking the basket a few times during the process. Once they have browned to your liking, they are done, reserve them off to the side until later. If you have a small air fryer it may require you to cook in two batches and it may not take as long each round.
If you don't have an air fryer you can spread the potatoes on a large sheet pan and roast at 450°F for 15-20 minutes, flipping just over half way through.
In a large skillet over medium high heat, add ½ tbsp of oil and add in your vegetables, minus the tomatoes. Sauté until they have lightly browned and softened. This will likely take between 5-8 minutes. Season with salt and pepper.
Once the vegetables have finished cooking, reserve them off to the side.

For the Sauce - Part 2

Once your sauce has cooled toward room temperature, place it back over medium heat and slowly stir in the milk and greek yogurt. We need to bring these up to temperature together otherwise we risk the milk curdling and becoming grainy.
Add in the green chilies and season with salt to taste.

For the Chicken Bake

Turn your oven to the broil setting.
In the large bowl with your shredded chicken, add the vegetables, tomatoes, and pour the sauce over the top. Stir to incorporate.
Place the mixture in a large casserole dish (13"x9") and top with ¾ cup of shredded cheese.
Place the dish underneath the broiler in the oven for 5-10 minutes to brown the cheese. Once the cheese has browned, pull it out of the oven. Make sure you watch it closely as it is prone to burning underneath the broiler.

Plating

This recipe makes 6 servings. Divide the potatoes evenly between your containers. Cut the chicken in the casserole dish into 6 pieces and add one piece to each container. Garnish with chopped cilantro if you wish.

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