White Chicken Enchiladas | Made with Leftover Chicken

This one's for my oldest kiddo! Now that he's out on his own, he's started cooking dinner once a week-and last week, he texted in a panic because he couldn't find my white chicken enchiladas recipe on the blog. Honestly, I was shocked too. So I dropped everything and made sure it got added that same day. My boys are the reason I started this blog, and if they're craving something, I've got to deliver.

These flavorful, saucy bundles of joy are a crowd-pleaser and a great way to use up leftover chicken.

Why You'll Love These White Chicken Enchiladas

This recipe is comfort food made easy. It's rich, cheesy, full of flavor, and comes together quickly thanks to already-cooked chicken. Whether you're using leftover rotisserie chicken,  Roasted Chicken Breasts, or meal-prepped shredded chicken, this dish makes weeknight dinner simple without sacrificing taste.

Plus, they're always a hit. I've made these for family dinners, potlucks, and camping trips-and there are never any leftovers.

Tip: Leftover chicken is a fantastic ingredient because it's already cooked and seasoned, which saves you time and effort in the kitchen. Plus, it's the perfect way to reduce food waste, turning yesterday's meal into today's dinner.

Let's Gather Up the Ingredients

Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.

• Leftover chicken - 2-3 cups, shredded or diced. Rotisserie chicken works great!

• Butter - Adds richness to the sauce. Olive oil works in a pinch.

• Green onions - I prefer scallions for their mild bite, but white or red onions will work.

• Garlic - Fresh is best, but garlic powder can sub in a hurry.

• Diced green chiles - For flavor and just a hint of heat.

• Cream of mushroom soup - Or swap in cream of chicken if you prefer.

• Milk - Helps thin out the sauce.

• Sour cream - For that creamy tang.

• Salt and pepper - Season to taste.

• Shredded cheese - I usually go for sharp cheddar, but Monterey Jack or a Mexican blend is great too.

• Flour tortillas - Fajita size is perfect for rolling.

• Fresh cilantro - Optional, but adds a pop of freshness.

• Optional toppings - Try avocado slices, pico de gallo, or homemade guacamole.

How to Make White Chicken Enchiladas with Leftover Chicken 

Shred or dice the chicken

If you're using leftover chicken, shred or dice it into bite-sized pieces.

Prepare the Filling

Melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced green onions (or whichever kind of onion you are using) and minced garlic. Saute for about two minutes or until the onions soften a bit and the garlic is fragrant.

Turn off the heat. Add in the diced green chiles, cream of mushroom soup, and sour cream. Stir until combined-season with salt and pepper to taste.

Make the white enchilada sauce

Remove 1 cup of the mixture to a medium-sized bowl or glass measuring cup. Add the milk and stir to combine.

Spray the bottom of a 9x13 baking dish with cooking spray. Pour in about half a cup of the enchilada sauce (or enough to coat the bottom of the dish).

To the remaining mixture in the skillet, add the cooked chicken and 1 cup of the shredded cheddar cheese. Stir to combine. If you are going to use fresh cilantro, add that in now.

Roll the Tortillas

Spoon about ¼ cup of the filling onto the tortillas. Roll, and place seam side down in the prepared baking dish.

Pour and Bake

Pour the remaining enchilada sauce over the rolled enchiladas and then sprinkle with the rest of the cheese. Now, cover the dish with foil and place in the preheated oven.

Bake at 350 degrees for 15-20 minutes.

After the time is up, uncover and place them back into the oven until the cheese starts to brown and get bubbly. About another 5-10 minutes

Serve and Enjoy

 Remove the enchiladas from the oven and let them rest for about 10 minutes before serving.

Make It Your Own

This recipe is super flexible. Here are a few ways to switch it up:

• Swap in corn tortillas if you prefer their texture.

• Use cream of chicken soup instead of mushroom.

• Add black beans or corn to the filling.

• Turn it into a layered casserole instead of rolling tortillas.

• Kick up the heat with chopped jalapeños or a dash of hot sauce.

• Swap the sauce entirely for a store-bought green or red enchilada sauce if you're short on time.

 Frequently Asked Questions

1. Can I use different types of cheese in white chicken enchiladas?

Absolutely! White chicken enchiladas are versatile, and you can experiment with different cheeses. Common choices include Monterey Jack cheese, cheddar, or a Mexican cheese blend.

2. How can I make white chicken enchiladas spicier?

If you like a bit of heat, you can add ingredients like jalapeños or hot sauce to the filling. Adjust the level of spiciness to suit your taste.

3. Can I use corn tortillas instead of flour tortillas?

While flour tortillas are more traditional for this recipe, you can use corn tortillas if that's what you have on hand. They will result in a slightly different texture, but the taste will still be delicious.

5. Can I prepare white chicken enchiladas in advance?

Yes, you can assemble the enchiladas in advance and refrigerate them. It's a great option for meal prep or hosting guests.

Tips for success: If you are going to make them in advance, store the sauce separately in an airtight container, and don't top the enchiladas with it until you are ready to bake them. This will keep them from getting soggy.

4. What are some good side dishes for these creamy chicken enchiladas?

Chicken enchiladas go well with a variety of sides, such as Mexican rice, Cilantro lime rice, refried beans, or pinto beans. Guacamole and salsa are also great options for a touch of freshness and tanginess.

The Best Part? Leftovers Made Better

This recipe is a great reminder that dinner doesn't have to be complicated to be satisfying. With a few simple pantry staples and leftover chicken, you can whip up a cozy, comforting meal in under an hour.

If you're cooking for two, these reheat beautifully-just cover with foil and warm in the oven or microwave the next day.

White Chicken Enchiladas with Leftover Chicken is a perfect example of how cooking smarter (not harder) can lead to seriously good meals. Whether you're feeding the family or just making use of what's in the fridge, this one's a keeper.

DID YOU MAKE THIS RECIPE?

I'd love to know how it turned out! Leave a review or snap a quick photo and tag me on Facebook. 

Every time you share one of my recipes, it helps me grow this blog-and I'm so grateful for your support.

As always, I will be back next week with more delicious recipes from my RV kitchen to yours!