Print

Creamy White Chicken Enchilada Bowls Recipe

Creamy White Chicken Enchilada Bowls Recipe
Print Recipe

★★★★★

5.3 from 13 reviews

These Creamy White Chicken Enchilada Bowls combine tender shredded chicken with a rich, cheesy white sauce and tender corn tortillas for a comforting, flavorful meal that’s easy to make and perfect for weeknight dinners.

Ingredients

Scale

Chicken & Tortillas

  • 20 ounces shredded cooked chicken
  • 10 standard size corn tortillas

Cheese & Sauce

  • 6 ounces part skim mozzarella cheese
  • 1.5 tablespoons (21g) butter
  • 2 tablespoons all purpose flour
  • 2.5 cups fat free Fairlife milk
  • 1/2 cup light sour cream
  • 1/4 cup green chilis
  • Salt & pepper to taste

Instructions

  1. Prepare the Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour to form a roux and cook for about 1-2 minutes until lightly golden, stirring constantly to avoid lumps.
  2. Add Milk: Slowly pour in the fat free Fairlife milk while whisking to combine. Continue to cook and whisk until the mixture thickens into a creamy sauce, approximately 5-7 minutes.
  3. Incorporate Cheese and Sour Cream: Remove the sauce from heat and stir in the part skim mozzarella cheese until melted. Then, add the light sour cream and mix until smooth. Stir in green chilis, and season with salt and pepper to taste.
  4. Prepare Tortillas: Lightly warm the corn tortillas to make them pliable, either by microwaving them covered with a damp towel or heating briefly on a skillet.
  5. Assemble Bowls: In serving bowls, layer shredded chicken and torn tortilla pieces. Pour the creamy white sauce generously over the top to coat the ingredients.
  6. Heat and Serve: Optionally, place the bowls under the broiler for 2-3 minutes to lightly brown and bubble the cheese on top. Serve warm and enjoy immediately.

Notes

  • Use leftover rotisserie chicken for convenience.
  • For extra spice, add diced jalapeños or hot sauce to the sauce.
  • Can be customized with additional toppings like avocado, cilantro, or sliced olives.
  • To make it gluten free, ensure the flour is substituted with a gluten-free alternative.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: white chicken enchilada, creamy chicken bowl, Mexican chicken recipe, easy enchilada bowls, low fat chicken dinner

Find it online: https://bitesizedbenny.com/creamy-white-chicken-enchilada-bowls-recipe/