Name: Creamy White Chicken Enchilada Bowls Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 20 ounces shredded chicken; 1.5 tbsp butter; 2 tbsp 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; 10 corn tortillas; 6 ounces part-skim mozzarella cheese

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Get ready to meet your new weeknight hero: Creamy White Chicken Enchilada Bowls! This deliciously comforting dish packs all the flavor and soul-satisfying creaminess of classic enchiladas—without the fuss of rolling or messy assembly. Each bowl bursts with layers of juicy shredded chicken, cheesy goodness, and an irresistible sour cream white sauce, perfectly portioned for meal prep or family dinner. Whether you’re craving comfort food or hosting friends, these bowls promise to win hearts, warm bellies, and simplify busy evenings.

Creamy White Chicken Enchilada Bowls Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for these Creamy White Chicken Enchilada Bowls is refreshingly short, yet every item shines with purpose. From the savory chicken to the tang of green chilis and the golden layers of melted cheese, each element delivered is essential to the magic! Here’s everything you’ll need—and why it matters.

Shredded chicken (20 ounces): Tender, juicy protein is the heart of every enchilada bowl; use rotisserie for ultimate ease or cook your own.
Corn tortillas (10): Authentic flavor and slight chew, they soak up that creamy sauce and keep each layer hearty.
Part skim mozzarella cheese (6 oz): Melts beautifully for those irresistible gooey cheese pulls in every bite.
Butter (1.5 tbsp / 21g): Buttery richness adds depth to the white sauce and makes every spoonful silky.
All-purpose flour (2 tbsp): Essential for thickening the sauce, creating that luscious, cling-to-your-fork texture.
Fat free Fairlife milk (2.5 cups): Lighter than cream but still delivers full-bodied, creamy results without the heaviness.
Light sour cream (1/2 cup): Adds tang and that classic enchilada “zing” to the sauce while keeping it ultra-smooth.
Green chilis (1/4 cup): Gentle heat and bright flavor—the secret ingredient that wakes up the whole dish!
Salt & pepper to taste: Never underestimate seasoning; it brings all the flavors together and helps each ingredient shine.

How to Make Creamy White Chicken Enchilada Bowls

Step 1: Prep Your Bowls and Oven

Start by preheating your oven to 350 degrees. Arrange five oven-safe containers on a sturdy cookie sheet—these will be your adorable, portion-perfect enchilada bowls. Having everything lined up makes assembly a breeze and keeps cleanup easy!

Step 2: Make the Creamy White Sauce

Heat a saucepan over medium and melt the butter. Once bubbling, sprinkle in the flour; don’t worry if it gets clumpy, that’s part of the magic! Slow and steady, whisk in the Fairlife milk. Stir constantly as it heats and thickens, about 8 minutes. This base is what will give your Creamy White Chicken Enchilada Bowls their signature richness.

Step 3: Soften the Corn Tortillas

Corn tortillas can be fragile—show them a bit of TLC by microwaving for about a minute or gently toasting over your gas stove (flip halfway for even heat). This makes them pliable and lets all those delicious flavors soak right in.

Step 4: Prep the Cheese

Shred your mozzarella cheese and set aside. Fresh shreds melt smoother and give you that irresistible cheese pull that makes these bowls so fun to dive into!

Step 5: Stir in the Sour Cream and Green Chilis

Remove your sauce from the heat, then whisk in the light sour cream and green chilis. This is the moment the sauce transforms—creamy, bright, and just the right amount of zippy heat!

Step 6: Layer Up the Enchilada Bowls

Here comes the fun part: layering! In each oven-safe bowl, pour in 1/4 cup of sauce, then add a corn tortilla (lay it flat), followed by 2 ounces of chicken and a small handful of shredded cheese. Repeat the layers until your ingredients are used up. Finish by dividing any remaining cheese and sauce among the bowls for the ultimate bubbly, golden topping.

Step 7: Bake to Perfection

Place the tray of bowls into your preheated oven. Bake for 30 minutes, or until the sauce is visibly bubbling and the cheese is turning golden around the edges. The aroma alone is worth the wait!

Step 8: Cool and Store

Let the bowls cool slightly before covering them with lids—this helps the flavors meld and makes for safer handling if you’re prepping ahead. Pop them in the refrigerator if you’re not serving immediately, and simply reheat in the microwave before enjoying!

How to Serve Creamy White Chicken Enchilada Bowls

Garnishes

Amp up the presentation and flavor by scattering fresh cilantro, chopped scallions, or a squeeze of lime over each serving. A dollop of extra sour cream, crushed tortilla chips, or a sprinkle of smoked paprika all add color and texture to your Creamy White Chicken Enchilada Bowls.

Side Dishes

Pair these bowls with simple sides like a crisp green salad, classically seasoned black beans, or sweet corn for a comforting, well-rounded meal. Warm chips and guac or a tangy slaw also fit right in alongside your enchilada creations.

Creative Ways to Present

Try serving the bowls family-style in a big baking dish for gatherings, or layer them in mason jars for an adorable picnic twist! For a party touch, finish each bowl with jalapeño rings or mini avocado cubes—suddenly, your Creamy White Chicken Enchilada Bowls look like they came straight from a hip café menu.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover each bowl securely and store in the fridge for up to four days. The flavors only get better as they meld, making lunch or dinner the next day almost more delicious!

Freezing

For longer storage, wrap cooled bowls tightly and freeze for up to two months. Thaw overnight in the refrigerator before reheating for best texture—these Creamy White Chicken Enchilada Bowls are true freezer meal champs.

Reheating

Simply pop a refrigerated bowl in the microwave for 2 to 3 minutes until heated through. If reheating from frozen, add a minute or two and stir halfway; or warm them in the oven at 350 degrees until bubbly. Both methods keep the sauce creamy and the flavors lively!

FAQs

Can I use flour tortillas instead of corn?

Absolutely! While corn tortillas offer traditional flavor and texture, flour tortillas work as a great substitute. Just note that the overall texture may be softer and a touch less chewy in the finished Creamy White Chicken Enchilada Bowls.

What’s the best chicken to use for this recipe?

Any already-cooked shredded chicken works beautifully—leftover roast chicken, poached chicken breasts, or store-bought rotisserie are all excellent choices. Just aim for juicy, flavorful meat for those perfect enchilada layers!

How spicy are the bowls with green chilis?

The green chilis add more tang than heat, making these bowls kid-friendly and approachable. For a spicier kick, feel free to add chopped jalapeños, a pinch of cayenne, or extra chilis to taste.

Can I make Creamy White Chicken Enchilada Bowls dairy-free?

Absolutely! Substitute with your favorite non-dairy butter, cheese, and milk (like almond or oat milk), and use a plant-based sour cream. The texture will stay creamy and satisfying while keeping things dairy-free.

What containers work best for meal prep?

Oven-safe glass or ceramic containers with lids are ideal, both for baking and storing the bowls. Individual ramekins or Pyrex dishes ensure even heating and make it easy to grab-and-go for quick lunches.

Final Thoughts

There’s just something special about cozy, crowd-pleasing recipes like these Creamy White Chicken Enchilada Bowls. Each spoonful bursts with creamy, cheesy, savory satisfaction—the kind that leaves you sneaking bites from the pan! Don’t wait for a special occasion; treat yourself to comfort in a bowl and share the joy with your favorite eaters soon.

Creamy White Chicken Enchilada Bowls Recipe

★★★★★

5.2 from 23 reviews

Author: Lila
Total Time: 50 minutes
Yield: 5 servings 1x
Diet: Gluten Free

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Description

Creamy White Chicken Enchilada Bowls is a comforting and flavorful dish that combines tender shredded chicken, melted cheese, and a creamy white sauce, all layered in individual bowls for easy serving and reheating.

Ingredients

Scale

For the Chicken:

20 ounces shredded chicken

For the Sauce:

1.5 tbsp butter
2 tbsp 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

For Assembly:

10 corn tortillas
6 ounces part-skim mozzarella cheese

Instructions

Preheat the oven to 350 degrees F and place 5 oven-safe containers on a baking sheet.
Melt the butter in a saucepan over medium heat. Add flour and stir until clumpy. Slowly pour in the milk, stirring constantly until thickened, about 8 minutes. Remove from heat.
Soften the corn tortillas in the microwave for about 1 minute or cook over a gas stove until pliable.
Shred the mozzarella cheese and set aside.
Combine sour cream and green chilis with the sauce.
Layer the enchiladas in the bowls: sauce, tortilla, chicken, cheese. Repeat the layers and top with remaining sauce and cheese.
Bake for 30 minutes until bubbly.
Cool before covering and refrigerating. Reheat in the microwave before serving.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican