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Bubbling, cheesy, and creamy, these white chicken enchiladas are layered with smoky poblanos, shredded chicken, and a blend of Mexican cheeses. A creamy white salsa verde sauce seeps into the warm flour tortillas, keeping them soft and tender inside while the edges crisp and brown in the oven. Finished with fresh cilantro, a squeeze of lime, and a pinch of flaky sea salt. Easy enchiladas that work any night of the week.
We eat a lot of tacos in this family. Tacos, chili, and lately, I’ve been on a serious enchilada kick. We didn’t grow up eating enchiladas, so they’re easy for me to forget about—but once I start making them, I’m always reminded just how good they are.
Over the years, I’ve shared skillet enchiladas and even an enchilada casserole, but somehow my go-to white chicken enchiladas never made it onto the site. These are what I make when I have leftover shredded chicken and a pack of flour tortillas hanging around. I’ve made them more times than I can count over the past few months. Once I realized I didn’t have anything quite like them here on the site, I knew it was time to finally share.
I also love where this recipe comes from. My mom has this old cookbook with a shiny yellow cover, a cracked plastic spine, and pages barely hanging on. It’s one of those garden club–style family cookbooks—a collection of recipes from my Nonnie, friends, family, and even a few from my mom herself.
It’s very old, very worn, and I absolutely love it. There are some real gems tucked inside, including these enchiladas. Every recipe in the book feels easier than the last, and this might be one of the simplest of all. Store-bought shredded chicken, salsa, cheese, and tortillas—nothing fancy, just the perfect easy, family-style dinner.
These are the details
Ingredients
- shredded chicken
- shredded Monterey Jack cheese
- poblano peppers
- chili powder
- smoked paprika
- ground cumin
- chipotle chile powder
- flour tortillas – (taco size)
- salsa verde
- cream cheese
- whole milk
- shredded white cheddar or pepper jack cheese
For Serving
- fresh chopped cilantro
- limes or lime juice
- avocado
What you’ll need from the kitchen
You’ll need a 9×13-inch baking dish, a large mixing bowl, a small bowl for the sauce, a whisk or spoon, and a skillet or open flame to char the poblanos. A sharp knife and a cutting board for prep, and foil for easy baking and cleanup.
The Steps
Step 1: Mix the chicken
Start by preheating the oven and preparing your baking dish. I like to use a rectangular casserole dish.
In a bowl, mix together the shredded chicken, chopped poblanos, spices, salt, pepper, and a portion of the cheese until everything is well combined.
Step 2: Assemble the enchiladas
Spread the salsa verde evenly across the bottom of the prepared baking dish. Fill each tortilla with the chicken mixture, roll it up, and tuck it seam-side down into the dish so it’s snug and ready to bake.
Step 3: Make the verde sauce
In a separate bowl, stir together the cream cheese, remaining salsa verde, and milk until smooth and creamy. Pour the sauce evenly over the enchiladas, then sprinkle the remaining cheese over the top
Step 4: Bake and finish
Bake until the enchiladas are bubbling, the cheese is melted, and the tortilla edges are lightly crisp. Remove from the oven and finish with fresh cilantro, a squeeze of lime, and avocado if you like.
I love serving these with extra toppings—sliced avocado, more cilantro, a squeeze of lime juice, and a spoonful of plain Greek yogurt.
Looking for other dinners with a little kick? Here are a few ideas:
Healthy Slow Cooker Turkey and White Bean Chili
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Healthy Chipotle Chicken Sweet Potato Skins
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Crockpot Chipotle Queso Chicken Chili
Lastly, if you make these Creamy White Chicken Poblano Enchiladas, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. If you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy White Chicken Poblano Enchiladas
Ingredients
- 2 cups shredded chicken
- 2 cups shredded Monterey Jack cheese
- 2 poblano peppers, chopped, (I char mine, then chop)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon chipotle chile powder
- salt and pepper
- 20 flour tortillas , (taco size)
- 3 cups salsa verde
- 8 ounce cream cheese, at room temperature
- 1/3 cup whole milk
- 1 cup shredded white cheddar or pepper jack cheese
For Serving
Instructions
- 1. Preheat the oven to 400°F.2. In a bowl, mix the chicken, peppers, 1 cup Monterey Jack, chili powder, paprika, cumin, chipotle, and season with salt and pepper.3. Spread 1/2 cup salsa verde in a 9×13-inch baking dish. Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the dish.4. Soften the cream cheese, stir with the remaining salsa verde and milk, then pour over the enchiladas. Top with the remaining cheeses.5. Bake 15–20 minutes, until melted and bubbly. Finish with cilantro, lime, and flaky sea salt.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I made this and it is delicious!! I didn’t have salsa verde but I had a jar of Hatch mild green chilies. My husband is already asking when I will make it again!
Hey Jo Lynn,
Wonderful! Big thanks for making this recipe and sharing back. So glad it hit the spot!
So delicious!! I made them for Super bowl and they were perfect! The brand of salsa verde I purchased looked a little thin so I didn’t use the full amount as listed in the recipe. Will definitely make these again!
Hey MaryAnn,
Wonderful! Big thanks for making this recipe and sharing back. So glad it hit the spot!
You said you use your favorite salsa verde. I’ve struggled finding one I love. Can you recommend your favorite?
Hey Stefanie,
I love Whole Foods 365 brand, Frontera and Siete both have good ones as well. I hope this helps!
My family liked these but I did change it up a little bit based on what I had and our dietary needs. I used corn tortillas (GF Family) and instead of Salsa Verde for the sauce I used Hatch Green Enchilada sauce (two cans). I used my immersion blender to get a smooth consistency (Enchilada Sauce, Cream Cheese, and milk). I added honey to the sauce and blended. This gave it a great flavor and countered the Poblanos nicely. I think it also cut down on the potential tanginess of the cream cheese.
Hey Jennifer,
Fantastic! I appreciate your feedback, thanks for trying the recipe! So glad it was enjoyed!
So I did a few “customizations” to this super yummy recipe. I tossed a can of black beans (rinsed) into the chicken mixture, and used a 4 cheese mexican blend on top because that’s all the store had. I also used leftover meat from a roast chicken recipe of yours I made earlier this week. BOOM! It came out delish! Thank you, as always, for the good eats!
Hey Deanna,
Awesome! So glad you were able to adjust this to your liking! Thanks for trying the recipe!
I made the enchiladas tonight and we loved them! Not sure what I did but the cream cheese was kind of chunky when mixing with milk and verde. Thought it might melt in the oven during cook time but it didn’t. Any suggestions? Otherwise it was delicious and I will make it again! Thanks- Stacy
Hey Stacy,
Thanks so much for making this dish and your comment! Were your dairy ingredients at room temp? That should help for next time!
Thanks for tip! I did leave it out but it might not have gotten to room temperature enough. I’ll try it next time! Take care!!
I didn’t care for this one and the cream cheese wasn’t good in it. The whole dish was more bland.
Thanks for sharing your feedback, Corri. So sorry to hear this was not enjoyed!
This was delicious!! It was hit with my family along with all the recipes I make of yours. so flavorful! Thank you for sharing🤍
Thanks so much, Jennifer! So glad to hear you enjoyed this recipe, I appreciate you making it!
TIEGHAN!!! I made these enchiladas for dinner last night and they were SPECTACULAR! Oh…my…goodness. My family loves chicken enchiladas, so it has been my mission for years to collect a variety of the best recipes for this favorite entree. Your version is definitely now in the #1 spot. My grocery store does not carry taco sized flour tortillas, so I used 12 of their freshly made regular-sized tortillas warmed on a nonstick griddle before filling with your yummy chicken mixture. One substitution I was not aware of until this morning- what I thought was salsa verde was actually jarred hatch chilis that definitely had a kick (available @ Walmart/ Brand:505 Southwestern Flame-Roasted Hatch Green Chiles, 16 oz/medium heat). One extra topping was chopped Roma tomatoes to go along with the cilantro, lime and avocado you suggested. Your recipes are always a great success. THANK YOU SO MUCH!
Yay!! Thank you so much, Judy!! I am so glad these were such a hit! I appreciate you making them and your comment!
I wasn’t sure about the cream cheese but I made the recipe as intended and this dish was excellent! Very flavorful and filling. A squeeze of lime and cilantro was the perfect topper. Thanks Tieghan.
Love to hear this, Joanne! Thanks so much for trying these enchiladas and sharing your comment! Have a great week!
Cream cheese was quite a choice in these. The overall product was bland and not very flavorful at all.
Thanks for your comment, Georgia. Very sorry to hear these enchiladas were not enjoyed!
Ooh this looks yummy. I think I am going to mash this up and make it like a dip/casserole minus the tortillas. Bake it and use tortillas to dip in or make like a nachos.
I hope you love the recipe, Beth!
I didn’t like the sauce on these. Very tangy. I wouldn’t use cream cheese in a recipe like this.
Thanks for your feedback, Chris. Sorry to hear this recipe was not enjoyed!
I think tangy is what you need in a rich dish. You could substitute sour cream or yogurt (although they are also somewhat tangy) or try a different salsa that’s less tangy.
I’m going to make this recipe for guests and I wanted to know can I assemble it ahead of time and bake at the last minute? Or will that make it soggy?
Hey Dawn,
That would be perfectly okay for you to do! Please let me know if you have any other questions, I hope you love this recipe!
SO good!!! I’m so impressed by this recipe! Made this tonight and it turned out perfect. I used vegan cream cheese, soy milk, and vegan cheese in place of the dairy products because I have a dairy allergy and it still turned out great!!!
Hey Payton,
Happy Friday!! So kind of you to try this recipe and leave feedback, I’m glad it was a hit!