White Chicken Enchilada Recipe

White Chicken Enchiladas

In Cheese, Chicken, Dinner, Gluten-Free, Mains, Oven, Sugar-Free by Mandi Flake3 Comments

This week I’m passing along a take on one of my husband’s favorite home-cooked meals: White Chicken Enchiladas. The new-recipe-every-night-to-share-on-the-blog routine makes him a little sad that I don’t make these on a more regular basis. But hopefully you can try it soon and make your tex-mex-loving family members intensely happy.

White Chicken Enchilada Recipe

While my husband and I generally are up for anything that’s edible, our clash of backgrounds is most commonly seen in our basic aversions and expectations around food. While I was eating eggs benedict in San Francisco and crab cakes in Charleston, my husband was eating barbecue in Memphis and tamales in Texas. While I grew up on salmon fresh out of the pacific, he never ate anything out of the water after a bad run of catfish as a kid. While I was picking the crumbs out of the bread basket at the local italian eatery at age 2, my husband didn’t know until he was 10 that some restaurants don’t bring chips and salsa before the meal.

White Chicken Enchilada Recipe

Last week I decided that he deserved a little treat, so I combined flavors from my Super Bowl Hot Corn Dip into the old standby of rotisserie chicken with jarred salsa, wrapped in tortillas and covered in cream and cheese. This one is pretty hard to beat in flavor and ease… not to mention fantastic leftovers!

White Chicken Enchilada Recipe

White Chicken Enchilada Recipe

Doesn’t this look amazing? The cheese and cream meld together into a beautiful sauce of which I can never eat enough.

White Chicken Enchilada Recipe

Also, a quick dietary tip – if you’re looking for a gluten-free dinner everyone will love, just use corn tortillas and voila! Celiac-friendly in no time flat. If for some reason your tortillas are dry (a common issue with non-refrigerated tortillas and corn tortillas), you can soften them up by soaking them in a plate filled with a thin layer of chicken broth before assembling your enchiladas.

White Chicken Enchilada Recipe


White Chicken & Corn Enchiladas

Yields 8

Easy, creamy enchiladas any cheese lover will adore!

20 minPrep Time

30 minCook Time

50 minTotal Time

Save RecipeSave Recipe


  • 1 tablespoon of butter
  • 1 small yellow onion, diced
  • 1 jalapeño, seeded and diced
  • 1/2 pound corn kernels (frozen or fresh)
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon cayenne
  • 1 jar (about 16 ounces) tomatillo or "verde" salsa
  • 1 rotisserie chicken, meat removed from the bones and shredded
  • 8 tortillas, flour or corn (I prefer fajita size - if you use burrito or taco size you may need more or fewer tortillas to use up all the filling)
  • 1 pint (16 fluid ounces) heavy or whipping cream
  • 1 1/2 cups shredded monterrey jack cheese
  • Toppings Inspirations
  • Sliced avocado
  • Sour cream
  • Fresh salsa verde
  • Sliced jalapeños
  • Cilantro


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large saute pan, melt the butter and add the diced onion and jalapeño, cooking until the onion begins to soften and become translucent, about 3-5 minutes.
  3. Add the frozen corn, turning to coat the corn with the onion mixture, and sauté for another 5 minutes to warm the corn through.
  4. Pour the corn mixture into a large bowl and add the spices: garlic powder, coriander, salt and pepper, and cayenne. Stir to combine.
  5. Add one cup of the tomatillo salsa to the chicken and mix it together.
  6. In the bottom of a large baking dish (such as a 9x13 pyrex), pour about a quarter of the cream just to coat the bottom of the pan.
  7. Scoop two or three spoonfuls of the chicken mixture onto each tortilla and wrap them up, lining them up in the cream-filled pan with the seam side down.
  8. Pour the remaining salsa on top of the tortilla packets.
  9. Sprinkle the shredded monterrey jack.
  10. Finish by pouring the remaining cream over top of everything.
  11. Bake for 30 minutes in the oven, until the top is bubbly and brown along the edges.
Cuisine: Mexican |



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