White Chicken Enchiladas | Made with Leftover Chicken
This one is for my oldest kiddo! Since he moved out on his own, he makes me dinner one night a week. Last week he went onto my blog to find the recipe for my homemade enchiladas and it wasn’t there. He was shocked! So, I had to stop everything I was doing and add this TODAY! My kids are the reason I started this whole thing so, I have to give the people what they want. This recipe for White Chicken Enchiladas | Made with Leftover Chicken is clearly one of MY kid’s favorite recipes and I’m sure your family will love it too!
Let’s just start by saying that any time you can cook chicken and use it in multiple recipes is a WIN!
This is one of my top go-to recipes when we want Mexican food for dinner. These flavorful, saucy bundles of joy are a crowd-pleaser and a great way to use up leftover chicken. If you’re looking for a quick and easy dinner idea that’s both delicious and satisfying, these white chicken enchiladas are the answer.
The Magic of Leftover Chicken
One of the best things about making chicken enchiladas is that they’re incredibly versatile. You can use Roasted Chicken Breasts, rotisserie chicken, or, as we’re discussing today, leftover chicken.
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.
Why you’ll love these White Chicken Enchiladas?
White chicken enchiladas are a delicious twist on the classic recipe. They’re known for their creamy, cheesy sauce that coats the tender chicken and tortillas, resulting in a rich and satisfying flavor.
The creaminess of the white sauce complements the earthy flavors of the chicken, creating a perfect harmony of texture and flavors.
I always give instructions with step-by-step photos in my posts, just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title and it will take you straight there. You can also print the recipe card with full instructions, or you can click one of the SHARE BUTTONS and save it for later!
Let’s Gather Up the Ingredients
- Chicken– you need 2-3 cups of leftover shredded chicken. Leftover rotisserie chicken is a great option!
- Butter– I love the richness butter imparts, but you could use olive oil instead
- Green onions– scallions are the perfect texture for this dish, but any onion will do. You could use white or red onion if that’s what you have on hand.
- Garlic– I like to use fresh garlic, but you could use garlic powder instead
- Diced green chiles
- Cream of mushroom soup– substitute with cream of chicken soup if you prefer
- Sour cream
- Salt and black pepper
- Shredded cheese– I like the flavor of sharp cheddar cheese in this recipe but use your favorite
- Flour tortillas– fajita size
- Fresh chopped cilantro– If you don’t like the flavor of cilantro, feel free to leave it out
- Optional toppings– You can top your finished dish with whatever you like. Some good options are avocado slices, Pico de Gallo, or homemade Guacamole.
The Simplicity of the Recipe for Chicken Enchiladas
One of the key attractions of leftover chicken enchiladas is their simplicity. The simple ingredients are easy to find at any grocery store, and the preparation is straightforward. You can put together a satisfying meal without spending hours in the kitchen.
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 9×13 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 1/4 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.
Leftover chicken enchiladas recipes are great to play around with. Mix it up and experiment until you find the perfect combination for your family.
- If you don’t feel like rolling the enchiladas, layer the tortillas and the filling in your pan and turn this into a chicken enchilada casserole.
- Use store-bought green enchilada sauce or red enchilada sauce instead of making your own.
- You could even add black beans to the filling.
The options are endless!
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.
White chicken enchiladas are a fantastic way to enjoy a comforting, flavorful meal using leftover chicken. With their creamy white sauce and savory chicken filling, they offer a delightful twist on traditional enchiladas.
The next time you cook for your family or host a potluck at the RV campsite, this easy-to-make dish is sure to satisfy and impress. Try your hand at making these delicious white chicken enchiladas and experience the joy of turning leftovers into an impressive dinner!
If you decide to make these easy enchiladas or any of my other recipes, please be sure to give it a rating and let me know how yours turned out.
I love hearing your feedback and I will do my best to answer any questions you have as quickly as I can.
As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
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Easy Chicken Enchiladas | Made with Leftover Chicken
- 2-3 cups leftover chicken
- 2 tablespoons butter
- 5 scallions, thinly sliced
- 2 garlic cloves, minced
- 1 7 oz can diced green chiles
- 1 10.5 ounce can cream of mushroom soup
- 1/2 cup milk
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese
- 8-10 flour tortillas, fajita size
- fresh cilantro, optional
- Preheat oven to 350℉.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced scallions 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 1 cup of sour cream. Stir until combined. Season with salt and pepper to taste.
- Remove 1 cup of the mixture to a medium sized bowl. Add the milk and stir to combine. This will be the white enchilada sauce.
- Pour about 1/2 cup of the enchilada sauce into the bottom of a 9X13 baking dish sprayed with cooking spray.
- To the remaining mixture in the skillet, add the cooked chicken and 1 cup of the shredded cheddar. Stir to combine.
- Spoon the chicken mixture evenly into each of the tortillas.
- Roll enchiladas and place seam side down in prepared baking dish.
- Continue to do this until the pan is full. Don't be afraid to really tuck them in tight. I can usually fit 10.
- Spoon the enchilada sauce over the top using the back of your spoon to spread it evenly over the enchiladas.
- Sprinkle the remaining cheese on top. Cover with foil and bake in the preheated oven for 20 minutes.
- After the 20 minutes is up, uncover and place back into the oven until the cheese starts to brown and get bubbly. About another 5-10 minutes
- Remove from the oven and let the enchiladas rest for about 10 minutes before serving