White Chicken Enchilada recipe is great for eating now or food prep

On slightly-less-crazy Sundays, the best gift you can give to yourself is to make one meal, chop some veggies, any little thing that will make weeknight dinners less hectic.

These mild, creamy chicken enchiladas are the perfect make-ahead weeknight meal. They’re mild enough for kids but have tons of flavor and options to be made spicy if you’d prefer.

To prep, make the entire dish of enchiladas in advance and simply bake on the night you’d like to eat these. Or, you can cook and shred the chicken in advance and chop the veggies to save some time on the night you’d like to have these. Both ways of prepping work great, and the end result is delicious whether you make these in advance or right before you eat them. Enjoy!

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White Chicken Enchiladas

Prep: 20 minutes Cook: 40 minutes Serves: 4-6


  • 1 pound cooked, shredded chicken (about 3 cups total)
  • ½ onion, diced
  • 1 green bell pepper, diced
  • 2 celery ribs, chopped
  • 1/2 teaspoon salt, plus more if needed
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli powder
  • 1 can (13 ounces) cream of chicken soup
  • 2 cans (4 ounces each) mild green chilies
  • 2/3 cup sour cream
  • 4 ounces shredded Monterey jack cheese
  • 1 cup salsa verde
  • 10-12 taco-sized (small) flour tortillas

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