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white chicken enchilada in baking dish with salsa on the side

White Chicken Enchiladas with Greek Yogurt

Delicious and creamy white chicken enchiladas with a greek yogurt and green chile sauce.
5 from 1 vote
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Course: Main Course
Cuisine: Mexican
Keyword: 30 minute dinner, enchiladas, greek yogurt
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 servings
Author: Sara Ayesh


  • 6 flour or corn tortillas
  • 2 cooked chicken breasts can be leftover or shredded chicken from a rotisserie chicken!
  • 1 cup shredded mexican cheese
  • 2 tbsp butter
  • 2 tbsp flour
  • 3 cups chicken stock
  • 1 cup greek yogurt
  • 1 4 oz can of diced green chiles
  • 2 tsp salt
  • 1 tsp pepper
  • cilantro green onion for garnish


  • In a sauce pan over medium high heat, melt the butter then stir in the flour.
  • Continue stirring to form a roux. The flour mixtures should turn a golden brown.
  • At this point slowly, 1 cup at a time, add in the chicken stock. Stirring in between each addition to let it thicken up.
  • After all 3 cups are in it should start to look like gravy. If it is still a little thin, continue cooking until thick and bubbly.
  • Add in the diced green chiles, salt, and pepper.
  • Stir to combine then remove from heat and stir in the greek yogurt.
  • Set aside.
  • Chop or shred the chicken breast.
  • In the middle of each tortilla spread out equal amounts of cheese and chicken in each.
  • Roll them up by folding in 2 sides, then starting at the open side begin rolling. The sides should remain tucked in and hold all of the contents in.
  • Place each rolled enchilada in a 9x9 baking dish with the seam side down.
  • If you have any extra filling, add it to the baking dish on top or to the sides of the enchiladas.
  • Pour over the enchilada sauce.
  • Pre heat your oven to 350 and bake the enchiladas for 25 minutes until bubbly.
  • Garnish with cilantro or green onion. Enjoy!


These freeze well! After cooking, separate the enchiladas into servings and freeze. Simply defrost in the microwave.