Have you ever heard of white chicken enchiladas? This dish is more than just a casserole. It’s a warm hug of creamy sauce, tender chicken, and gooey cheese. You can cook the chicken the day before in a crockpot with green tomato salsa, then cool it in the fridge overnight and add more salsa when you make the enchiladas. Trust me when I say this recipe is as easy as it is delicious!

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ToggleWhy I Love White Chicken Enchiladas
If you have been with us for long, you know our family loves Mexican-inspired recipes. Whether it’s white bean chili, chicken chili, fajitas de lengua, or black bean enchiladas, we are constantly exploring new recipes to add to the meal planning rotation.
So, when Kim Kratka from our customer support team shared that white chicken enchiladas are her family’s favorite recipe with chicken, we had to give it a try. Considering we raise chickens for meat, we eat a lot of meals featuring chicken, and new recipes are always welcomed.
White chicken enchiladas proved to be a hit, and I expect your family will agree.

White Chicken Enchilada Serving Suggestions
These enchiladas are complemented by a variety of sides. Toss a simple green salad to make a complete meal, or choose one of the below ideas to keep things from feeling repetitive:
Side Dish | Description |
Green Chili and Bean Salad | Fresh greens, and beans, with a touch of chili heat. |
Mexican Rice | Light, fluffy rice with tomatoes, onions and traditional Mexican seasoning. |
Refried Beans | Creamy, savory beans with a hint of smokiness. |
Corn and Black Bean Salsa | AKA “Cowboy Caviar.” Crunchy corn, beans, and tomatoes with lime. |
Cheesy Mexican Potatoes | Golden baked potatoes with melted cheese. |

How to Store and Freeze White Chicken Enchiladas
Knowing how to store and freeze white chicken enchiladas makes meal prep easier and keeps the dish delicious. Here are some tips to help you store your chicken enchilada casserole well.
- Storing – To store white chicken enchiladas, use an airtight container which will keep them moist and fresh. The fridge is best if you’ll eat them within 3-4 days.
- Freezing – Freezing is great for longer storage. Let the enchiladas cool down before freezing, wrap them tightly in aluminum foil or plastic wrap and label them with the date and type of dish for easy identification.
- Reheating – When reheating frozen enchiladas, preheat your oven to medium heat (about 350°F). Take the enchiladas out of the freezer and unwrap them. Put them in an oven-safe dish, cover with foil to prevent drying out, and bake for 20-30 minutes or until heated through and bubbly.

Tips for the Best White Chicken Enchiladas
Making creamy white chicken enchiladas is easy, but to get them just right, you must avoid common mistakes. Here are a few pitfalls to watch out for:
- Overcooking the Chicken – A common mistake is overcooking the chicken. Cook it just until it reaches 165°F. This prevents the chicken from becoming dry and tough.
- Overloading the Enchiladas – It’s tempting to put too much filling in the enchiladas. But, too much can cause the tortillas to tear and the filling to spill out. Use just the right amount for a neat and balanced enchilada.
- Skipping the Cream – I know it may sound strange to add heavy cream to enchiladas but trust me when I say this will keep the enchiladas soft and creamy. Skipping it will result in dryer enchiladas.
- Ignoring Sogginess – To avoid a soggy bottom, lightly fry each tortilla before filling.

In the Homestead Kitchen
This recipe for white chicken enchiladas was featured in issue No. 40 of the Homestead Kitchen magazine. If you are looking for a homesteading resource that can provide answers, guidance, encouragement, tips and tricks, or advice, this magazine was designed just for you.
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How to Make White Chicken Enchiladas
Supplies Needed
- Mixing Bowl – A large mixing bowl is best to accommodate the volume of your ingredients.
- Pie Plate – A pie plate is best for dipping the tortillas. If you don’t have one on hand, you could also use an 8X8 baking dish.
- Skillet – My favorite is a properly seasoned cast iron skillet, but use whatever you have on hand.
- Casserole Dish – You will need one large 9×13″ or two small 8×8″ casserole dishes to hold all of the enchiladas.
- Paper Towels – Paper towels come in handy to drain the tortillas after frying them in oil.

Ingredients Needed
- 4 Cups (560 g) Cooked Chopped Chicken – You can use shredded chicken, canned chicken, freeze dried chicken, rotisserie chicken, leftover roasted chicken, etc.
- 4 oz Can (120 g) Chopped, Mild Green Chiles – Extra chilies are good, too!
- 1 Cup (235 mL) Green Salsa – You can use tomatillo salsa or green tomato salsa.
- ½ tsp Salt – Our top pick is Redmond Real Salt. It’s the only salt we buy for both our family and our animals! Homesteading Hack: Using that link for Redmond Salt will automatically give you 15% off your order!
- 2 cups (470 g) Heavy Cream – If you don’t have cream on hand, you can make a white sauce using equal parts cream cheese, sour cream, and chicken broth.
- 12-16 Corn Tortillas – Flour tortillas are not recommended for this recipe. White or yellow corn tortillas work best.
- Neutral Oil for Frying – Olive, Avocado, or coconut oil are all great choices.
- 1 ½ Cups (150 g) Grated Monterey Jack Cheese – In a pinch, you could substitute Colby jack or pepper jack cheese.
- Optional Toppings – Sour cream, salsa, black olives, fresh cilantro, or avocado slices all make delicious toppings.



Step-by-Step Directions
- Preheat oven to 350°F.
- Combine cooked chicken, green chiles, and green salsa in a large bowl and mix well.
- In a pie plate, mix salt and heavy cream. Set aside.
- Heat about ½ inches of oil in a small skillet. Dip each tortilla into the hot oil for about 5 seconds just to soften it. Drain on paper towels.
- Dip each fried tortilla into the pie plate containing cream and salt, coating each side.
- Fill each tortilla with chicken mixture. Roll and place in an ungreased casserole dish.
- Take the remaining cream, pour it over the enchiladas and sprinkle with cheese.
- Bake uncovered at 350°F (175°C) for 20 to 25 minutes until the top just starts to brown.
- Serve with optional toppings.

How to Store and Freeze White Chicken Enchiladas
Knowing how to store and freeze white chicken enchiladas keeps the dish as the day you made it. Here are some tips to help you store your chicken enchilada casserole well.
- Storing – To store white chicken enchiladas, use an airtight container which will keep them moist and fresh. The fridge is best if you’ll eat them within 3-4 days.
- Freezing – Freezing is great for longer storage. Let the enchiladas cool down before freezing, wrap them tightly in aluminum foil or plastic wrap, put the wrapped enchiladas in a freezer-safe bag or container, and label them with the date and type of dish for easy identification.
- Reheating – When reheating frozen enchiladas, preheat your oven to medium heat (about 350°F). Take the enchiladas out of the freezer and unwrap them. Put them in an oven-safe dish, cover with foil to prevent drying out, and bake for 20-30 minutes or until heated through and bubbly.
Did you try this white chicken enchiladas recipe? If so, please leave a star rating in the recipe card below. Then snap a photo and tag us on social media @homesteadingfamily so we can see!

FAQ
This white chicken enchilada recipe has a creamy white sauce made with real cream, giving it a rich texture. Instead of traditional red or green enchilada sauces, this is more of a creamy option.
You’ll need chicken breasts, Monterey Jack cheese, corn tortillas, green chilies, and cream. These ingredients help create a creamy and savory flavor balance in your enchiladas.
Monterey Jack cheese is recommended for its excellent melting and rich flavor. Seasoning your shredded cheese with salt and pepper adds an extra flavor boost.
These enchiladas pair well with a green salad, Spanish rice or other Mexican side dishes.
Store leftover enchiladas in an airtight container in the fridge for up to three days. To freeze, wrap them tightly in plastic wrap or foil. Store in a freezer-safe container. When reheating, follow the steps in the blog post above.
“Divorced enchiladas” is a term used in Mexican cooking. It describes enchiladas served with two different sauces – green chili and red sauce. The contrasting colors and flavors make it a visually and tastefully intriguing dish. This recipe is not considered “divorced enchiladas.”
Other Posts You May Enjoy
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- Delicious Chicken Chili: Best Recipe for Comfort
- Green Tomato Salsa Recipe
- Sweet Pepper Creamy Salsa Recipe
- Savory Beef Tongue Recipe (Fajitas de Lengua)
- Easy White Bean Chicken Chili – Pressure Canning Recipe

White Chicken Enchiladas
Equipment
- Mixing Bowl
- Pie Plate or 8×8 baking dish
- Skillet
- Casserole Dish one 9×13" or two 8×8" casserole dishes
- Paper Towels
Ingredients
- 4 cups cooked chicken 150g, chopped
- 4 oz mild green chiles 120g
- 1 cup green salsa 235mL
- 1/2 teaspoon salt
- 2 cups heavy cream
- 16 corn tortillas white or yellow
- oil for frying
- 1.5 cups Monterey jack cheese grated
- optional toppings see notes
Instructions
- Preheat oven to 350°F.
- Combine cooked chicken, green chiles, and green salsa in a large bowl and mix well.
- In a pie plate, mix salt and heavy cream. Set aside.
- Heat about ½ inches of oil in a small skillet. Dip each tortilla into the hot oil for about 5 seconds just to soften it. Drain on paper towels.
- Dip each fried tortilla into the pie plate containing cream and salt, coating each side.
- Fill each tortilla with chicken mixture. Roll and place in an ungreased casserole dish.
- Take the remaining cream, pour it over the enchiladas and sprinkle with cheese.
- Bake uncovered at 350°F (175°C) for 20 to 25 minutes until the top just starts to brown.
- Serve with optional toppings and recommended sides.
Notes
- Optional Toppings – Sour cream, salsa, black olives, fresh cilantro, or avocado slices all make delicious toppings.
- Cream Sauce – If you don’t have heavy cream on hand, you can make a white sauce using equal parts cream cheese, sour cream, and chicken broth.