Creamy White Chicken Enchilada Bowls

This creamy white chicken enchilada bowl recipe transforms the classic rolled enchilada into a convenient, deconstructed meal perfect for weekly meal prep. The layers of tortilla, tender chicken, and homemade white sauce create all the flavor of traditional enchiladas in an easy-to-eat format.

I created this recipe when my family wanted enchiladas but I needed something that would work better for lunches throughout the week. The bowl format keeps everything moist and delicious even after reheating.

Ingredients

• Shredded chicken creates the hearty protein base use rotisserie chicken for extra flavor and convenience
• Corn tortillas provide authentic flavor and hold up better than flour tortillas when layered with sauce
• Part skim mozzarella cheese offers the perfect melt while keeping calories reasonable
• Butter and flour create the roux that thickens your homemade sauce
• Fat free Fairlife milk adds protein and creaminess without extra fat
• Light sour cream brings tangy richness to the sauce without excess calories
• Green chilis add mild heat and authentic flavor choose fire roasted for deeper flavor
• Salt and pepper balance the flavors throughout the dish

Step-by-Step Instructions

Prep Your Baking Setup

Preheat your oven to 350°F. Arrange five oven-safe containers on a cookie sheet to catch any potential overflow during baking. Make sure your containers are similar in size for even cooking.

Create the White Sauce Base

In a medium saucepan over medium heat, melt the butter completely. Add the flour and stir continuously for about 1 minute until it forms a paste. This roux will thicken your sauce beautifully.

Develop the Sauce

Slowly pour in the milk while whisking constantly to prevent lumps. Continue stirring as the sauce cooks for approximately 8 minutes until it noticeably thickens enough to coat the back of a spoon. Remove from heat once thickened.

Prepare the Tortillas

Microwave the corn tortillas for about 1 minute wrapped in a damp paper towel to make them pliable. Alternatively, char them slightly over a gas flame for additional flavor, flipping halfway through cooking.

Finish the Enchilada Sauce

Allow the white sauce to cool slightly, then stir in the sour cream and green chilies until fully incorporated. The sauce should be creamy with small bits of green chili throughout.

Layer Your Enchilada Bowls

Begin assembling by pouring 1/4 cup of sauce into each bowl. Layer a flat tortilla, followed by 2 ounces of chicken and a small handful of cheese. Repeat this layering once more in each bowl.

Add Final Touches

Divide any remaining sauce and cheese evenly between all five bowls, ensuring the top is well covered with both sauce and cheese for the best melting and browning.

Bake to Perfection

Place the cookie sheet with all bowls in the preheated oven and bake for 30 minutes. The sauce should be bubbling around the edges and the cheese melted and slightly golden on top.

Bookmark

My favorite part of this recipe is the homemade white sauce. My grandmother taught me to make a proper roux, and I still remember her saying that patience with the sauce is what separates good enchiladas from great ones. Whenever I make this dish, I think of her kitchen and how she would taste test the sauce until it was just right.

Meal Prep Magic

These enchilada bowls are designed for make-ahead convenience. After cooling completely, cover each bowl with its lid and refrigerate for up to 5 days. The flavors actually improve after a day as they meld together. When reheating, microwave for 2-3 minutes or until heated through. If the sauce seems too thick after refrigeration, a splash of milk stirred in before reheating helps restore the creamy consistency.

Customization Options

Transform these bowls to suit your taste preferences or dietary needs. Swap the chicken for black beans and corn for a vegetarian version. Add a layer of sautéed bell peppers and onions for extra vegetables. Spice lovers can increase the heat with diced jalapeños or a dash of hot sauce mixed into the white sauce. Top with fresh avocado, cilantro, or a squeeze of lime just before serving to brighten the flavors.

Serving Suggestions

While these bowls are complete meals on their own, pairing options enhance the dining experience. Serve alongside a simple green salad dressed with lime vinaigrette for freshness. For a festive meal, offer a selection of toppings like diced tomatoes, sliced green onions, and fresh cilantro that diners can add themselves. A side of Mexican rice makes the meal more substantial for hungrier appetites.

Recipe FAQs

→ Can I use rotisserie chicken for this recipe?

Yes! Rotisserie chicken works perfectly for this dish and saves time. Simply remove the skin and shred the meat to get the 20 ounces needed. It adds great flavor and maintains moisture in the enchilada bowls.

→ What can I substitute for Fairlife milk?

If you don't have Fairlife milk, you can use regular fat-free or low-fat milk. The sauce might be slightly less thick, so you could cook it a bit longer or add an extra teaspoon of flour to achieve the same consistency.

→ How long do these enchilada bowls stay fresh in the refrigerator?

These enchilada bowls will stay fresh in the refrigerator for up to 4-5 days when stored in airtight containers. They're perfect for meal prepping at the beginning of the week.

→ Can I freeze these enchilada bowls?

Yes, these bowls freeze well for up to 3 months. Prepare them through the baking step, let cool completely, then cover tightly before freezing. Thaw overnight in the refrigerator and microwave until heated through.

→ What sides go well with these enchilada bowls?

These enchilada bowls pair wonderfully with a simple green salad, Mexican rice, black beans, or fresh avocado slices. For a complete meal, add a side of roasted vegetables like corn, bell peppers, or zucchini.

→ Can I make this dish spicier?

Absolutely! Add diced jalapeños or hot green chilies instead of mild ones. You can also include a dash of cayenne pepper in the sauce or top with hot sauce before serving for an extra kick.