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White Chicken Enchiladas
5 from 9 votes

White Chicken Enchiladas

Chicken enchiladas covered with creamy white sauce

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 10 servings
Calories: 331 kcal
Course: Main Course
Cuisine: American, Mexican

Ingredients

  • 1 tablespoon vegetable oil
  • 1 ½ cups white onion diced, or yellow onion
  • 3 cups chicken cooked shredded
  • 4 ounce diced green chiles canned
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ancho chile powder
  • 2 cups chicken broth divided
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup half-and-half
  • 1 cup yogurt plain, Greek
  • 3 ounces cream cheese
  • 2 cups Monterey jack cheese shredded
  • 10 flour tortillas small
  • cilantro optional
  • queso fresco optional

Instructions

    Cup of Yum
  1. Preheat oven to 350 F. Grease a 9x13-inch baking dish.
  2. Heat vegetable oil in a large skillet over medium-low heat.
  3. Add onion, and cook for 2-3 minutes.
  4. Stir in chicken, green chiles, paprika, chile powder, and 1/2 cup chicken broth.
  5. In a separate saucepan, melt butter.
  6. Whisk in flour, and cook for 1 minute.
  7. Stir in half-and-half, Greek yogurt, cream cheese, and remaining 1 ½ cups chicken broth.
  8. Whisk in 1 ½ cups shredded cheese until melted.
  9. Season with salt and pepper to taste.
  10. To assemble, spoon chicken mixture down center of each tortilla.
  11. Roll tortillas up, and place seam side down in prepared baking dish.
  12. Pour cheese mixture all over the top of the enchiladas.
  13. Sprinkle with remaining 1/2 cup Monterrey Jack.
  14. Cover with greased foil, and bake for 15 minutes.
  15. Remove foil, and continue baking for 15-20 more minutes, or until hot, bubbly, and very lightly browned at the edges.
  16. Top with chopped cilantro and crumbled queso fresco just before serving.

Notes

  • Green chiles: You can use mild, medium, or hot depending on how much heat you'd like to have. 
  • Chicken: You can either poach and shred chicken breast, or you can use leftover cooked chicken breast. You can also use a rotisserie chicken for the shredded chicken.
  • Ancho chile powder: This type of chile powder is a milder, smokier chile powder. You can use regular chili powder if you prefer. 
  • Chicken broth: I like to use reduced-sodium chicken broth. Feel free to use no salt or regular if you would like. 
  • Half-and-half: Regular or fat-free will work.
  • Greek yogurt: You can use regular or low-fat sour cream or non-fat, 2%, or whole milk plain Greek yogurt. I don't recommend using fat-free sour cream. 
  • Cream cheese: Regular or reduced-fat will work. I don't recommend using fat-free cream cheese. 
  • Cheese: You can use a similar cheese like Jack or White Cheddar if you prefer. Also, feel free to use more (or less) to taste. 
  • Tortillas: You can use a light or carb-balance flour tortilla in this recipe. 
  • Nutrition values are estimates.

Nutrition Information

Serving 1serving Calories 331kcal (17%) Carbohydrates 22g (7%) Protein 24g (48%) Fat 15g (23%) Saturated Fat 8g (40%) Cholesterol 68mg (23%) Sodium 670mg (28%) Potassium 306mg (7%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 400IU (8%) Vitamin C 5.7mg (6%) Calcium 264mg (26%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 331

% Daily Value*

Serving 1serving
Calories 331kcal 17%
Carbohydrates 22g 7%
Protein 24g 48%
Fat 15g 23%
Saturated Fat 8g 40%
Cholesterol 68mg 23%
Sodium 670mg 28%
Potassium 306mg 7%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 400IU 8%
Vitamin C 5.7mg 6%
Calcium 264mg 26%
Iron 1.9mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.