White Chicken Enchiladas

White Chicken Enchiladas

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Isabel Weatherholt


I’ve made these many times over for picky family and friends and it has always been well received.

These can be made with a very mild taste by adjusting how much jalapeño you decide to use, if any.

The creamy cheese is a big hit for kids; but I still rename it for them "Cheesy Chicken Burritos." Something about the word "Enchilada" kind of scares them off.


★★★★★ 2 votes

25 Min
35 Min


  • 12 medium
    flour tortillas
  • 1 lb
    cooked chicken, shredded
  • 1 large
    mexican blend shredded cheese
  • 1 stick
  • 1 Tbsp
    garlic salt or minced garlic
  • 1 bunch
    green onions, sliced (optional)
  • 1 jar(s)
    la victoria green taco sauce
  • 1 c
    pickled jalapeño (adjust to your spice preference)
  • 1 can(s)
    cream of mushroom soup
  • 1 medium
    sour cream
  • 1 c

How to Make White Chicken Enchiladas


  1. Preheat oven to 350 degrees. Grease a rectangular glass baking dish.
  2. Melt the stick of butter in a medium pot, add the garlic, sauté the green onions.
  3. Next, stir in the cream of mushroom soup, sour cream, green taco sauce, and jalapeños.
  4. Reserve 3/4 of this mixture in a separate bowl and set aside.
  5. Then, with the remaining 1/4 mixture in the pot, add 3/4 bag of mexican blend shredded cheese and mix well.
  6. Once mixed, add the cooked shredded chicken to the pot and stir.
  7. Scoop a large spoonful of the mixture into the center of a flour tortilla.
  8. To fold the tortilla: fold two opposing tops of the tortilla in towards the center. They should slightly cover the edges of the mixture. Then choose one open side of the tortilla and roll towards the other end of the tortilla. The mixture should remain mostly contained in the tortilla. If the mixture bulges more than slightly out of the folds, then you may be folding too tightly or have too much mixture inside the center. Adjust accordingly.
  9. Place the rolled tortilla snuggly inside of the greased glass baking dish. The seam should face down. Repeat until finished with tortillas or mixture.
  10. Add the milk to the reserved soup/taco sauce/sour cream/jalapeño mixture and stir to thin.
  11. Evenly cover the enchiladas with the thinned mixture.
  12. Then, evenly cover the wet enchiladas with the remaining shredded cheese.
  13. Bake uncovered for about 30-35 minutes or until cheese starts to bubble and brown on the edges.
  14. This can be served with additional sour cream, guacamole; but is very heavy on its own and most people love it but can only eat one because it is sooo rich. I always serve this with rice and beans.

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