Creamy White Enchilada Chicken & Potatoes

Creamy White Chicken Enchilada Meal Prep

Creamy White Enchilada Chicken & Potatoes

Creamy White Enchilada Chicken with green chilies, vegetables, cheese over the top, and served with a side of potatoes. This dish is a meal prepped version of the midwestern classic Creamy White Chicken Enchiladas that everyone’s mom used to make.
30 Minutes
1 Hour

Per Serving – Makes 6

500 Calories

44g C | 42g P | 18g F

How to Make Creamy White Enchilada Chicken & Potatoes

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Creamy White Chicken Enchilada Meal Prep

Creamy White Enchilada Chicken & Potatoes

4.71 from 61 votes
Course: Main Dish
Cuisine: American, meal prep
Keyword: chicken, free, gluten free
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6 servings
Calories: 500kcal
Creamy White Enchilada Chicken with green chilies, vegetables, cheese over the top, and served with a side of potatoes. This dish is a meal prepped version of the midwestern classic Creamy White Chicken Enchiladas that everyone's mom used to make.
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For the Chicken and Vegetable Bake

  • 2 lbs (908 g) boneless skinless chicken breasts
  • salt and pepper to taste
  • ½ medium (100 g) onion
  • 1 medium (150 g) green pepper
  • 1 medium (150 g) red pepper
  • ½ lb (227 g) mushrooms
  • 2 medium (120 g) Roma tomatoes
  • ½ tbsp (8 g) oil
  • salt and pepper to taste
  • ¾ cup (84 g) shredded cheese monterrey jack or cheddar
  • 3 tbsp chopped cilantro optional for garnish

For the Sauce

  • 2 tbsp (28 g) butter
  • ¼ cup (28 g) flour gluten free if needed
  • cups (360 g) chicken broth
  • ½ cup (120 g) milk i used 2%
  • ½ cup (120 g) plain nonfat Greek yogurt
  • 1 tsp (3 g) onion powder
  • 1 tsp (3 g) garlic powder
  • 8 oz (226 g) canned green chilies
  • salt to taste

For the Potatoes

  • 4 medium (1000 g) russet potatoes
  • 1 tbsp (15 g) oil
  • salt and pepper to taste


  • Please read through the entire instructions before you begin so you can feel the flow of how this recipe will go and see what you can cook simultaneously. This will save you time.

For the Sauce – Part 1

  • We are going to start by making the sauce as it needs to cool a bit before we finish it later on in the cooking process.
  • In a medium sized pot or skillet, melt 2 tbsp of butter over medium heat.
  • Add in the flour and stir together with the butter to form a roux. Mix until completely incorporated.
  • Slowly drizzle in the chicken broth while constantly stirring and allow to thicken.
  • Mix in 1 tsp of onion and garlic powder until dissolved. Allow the mixture to come to a light boil and thicken until it resembles a gravy like consistency.
  • Remove from the heat and allow it to cool. Put it in the fridge to speed up the process.

For the Chicken

  • Start a large pot of water over high heat. Add in the chicken and boil for 15-20 minutes or until cooked.
  • You can also use a crockpot to cook this if you start it far enough in advance.
  • Once the chicken has finished cooking, shred it with two forks in a large bowl (or use a hand mixer). You can do this while your vegetables or sauce is cooking. Season the chicken lightly with salt and pepper.

For the Vegetables

  • Wash and cut all of your vegetables. Cut the onion, peppers, and tomatoes into a small dice. Cut the mushrooms into thin slices. Cut the potatoes into a large dice.
  • Add the potatoes to a large bowl and drizzle in 1 tbsp of oil and salt and pepper to your liking. Toss the potatoes to coat.
  • Cook the potatoes in an air fryer at 400°F for 20-25 minutes, shaking the basket a few times during the process. Once they have browned to your liking, they are done, reserve them off to the side until later. If you have a small air fryer it may require you to cook in two batches and it may not take as long each round.
  • If you don't have an air fryer you can spread the potatoes on a large sheet pan and roast at 450°F for 15-20 minutes, flipping just over half way through.
  • In a large skillet over medium high heat, add ½ tbsp of oil and add in your vegetables, minus the tomatoes. Sauté until they have lightly browned and softened. This will likely take between 5-8 minutes. Season with salt and pepper.
  • Once the vegetables have finished cooking, reserve them off to the side.

For the Sauce – Part 2

  • Once your sauce has cooled toward room temperature, place it back over medium heat and slowly stir in the milk and greek yogurt. We need to bring these up to temperature together otherwise we risk the milk curdling and becoming grainy.
  • Add in the green chilies and season with salt to taste.

For the Chicken Bake

  • Turn your oven to the broil setting.
  • In the large bowl with your shredded chicken, add the vegetables, tomatoes, and pour the sauce over the top. Stir to incorporate.
  • Place the mixture in a large casserole dish (13"x9") and top with ¾ cup of shredded cheese.
  • Place the dish underneath the broiler in the oven for 5-10 minutes to brown the cheese. Once the cheese has browned, pull it out of the oven. Make sure you watch it closely as it is prone to burning underneath the broiler.


  • This recipe makes 6 servings. Divide the potatoes evenly between your containers. Cut the chicken in the casserole dish into 6 pieces and add one piece to each container. Garnish with chopped cilantro if you wish.



Calories: 500kcal | Carbohydrates: 44g | Protein: 42g | Fat: 17g


The information in the following table are estimates for the total nutrition of the recipe, as written.  If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

3000 cals

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This Post Has 44 Comments

  1. Zach Mills

    4 stars
    Really tasty but the amount of time and dishes this one took is gonna put land this recipe in the “only when I’m really craving it” category. Also, this one only gets better as it sits in your fridge. Bechamels reheat insanely well.

    1. Bilal Shaheed

      agreed. spot on

  2. John

    5 stars
    Just made this for my meal prep for the week. Taste is great! I had trouble finding Green Chile in a can at my grocery so I just cut up some pickled jalapenos, same thing. I recommend mise en place everything! It can get away from you, if you try to wing it. Please don’t boil your chicken (bleh). Crock pot it and spice it up or grill it and cube. It’s pretty much non-negotiable. I don’t know if I did something wrong but mixing the flour and butter, make the roux made more of a choux pastry dough. Adding in the chicken stock made it like he shows in the video. I’d say after melting the butter add the stock and then the flour and stir well. I love that for carbs and protein, it pretty much comes down to the chicken and potatoes. Makes for easy changes later to fit macros. I cut into 9. Serving sizes are still plenty @~330cal

      1. Arnold

        Why not use pinto beans instead of potatoes?

      2. Jason Plauche

        I debated boiling the chicken for a good 15 minutes. Trusted your track record of delicious recipes thus far and gave it a shot. It did not disappoint and saved me SO MUCH effort as I absolutely hate prepping chicken. My FAVORITE recipe thus far. 10’s across the board on this one 🏆

  3. Harry Vass

    Another delicious meal prep, Thanks Josh 💪

  4. Harry Vass

    5 stars
    Forgot to rate

  5. Katie

    5 stars
    This is delicious. My boyfriend and I put some taco bell fire sauce on it, cause I didnt think it was spicy enough – just a personal preference though. We used rotisserie chickens because they are easier (definitely not cheaper) and we’ll probably just air fry up some thighs next time, but this was really good.

  6. Gus Kleinfeldt

    5 stars
    Very good

  7. Frank

    What do you recommend instead of mushrooms? My wife has issues with mushrooms.

    1. Baxter

      I’m gonna try and substitute the mushrooms for black beans next time if you wanna give that a go!

  8. Jesse

    5 stars
    My first recipe I made from your YouTube channel, turned out great, made a lot of dishes though haha, now to decide what I should make next.

  9. Baxter

    I really enjoyed this recipe. It was a journey to make and I loved to see it all finally come together. For SURE gonna make this one again. I’ll probably add some cheese to the sauce (as you mentioned in the video) and I’m gonna try using black beans instead of mushrooms next time. Thanks for this great recipe!

  10. Jake

    What kind of mushrooms are best?

    1. Josh Cortis

      I usually just buy whatever is on sale at the store. White or baby bella mostly

  11. Lauren

    5 stars
    Hecking delicious! We used Oaxaca instead because our Monterey was bad and I don’t regret it lol. Mise en place definitely helped us here. I am excited to play around with this and try black beans, cheese in sauce and some hot sauce next time. I have two questions for ya.

    1 – Do you find the taste difference between green and red bell peppers important enough to not use 2 green?

    2- Any tips fro heating this one up in the oven? I’m thinking maybe I will heat it up some how and then broil it again for a second.


    1. Josh Cortis

      No i just like the color variation on the peppers. The oven would be great to reheat and keep the potatoes crispy. I always just microwave though because I’m lazy

  12. Ian

    5 stars
    Getting into meal planning after adding a gross amount of weight the last few years. This dish is incredible. First one I’ve made from the site, but wanted to challenge myself with all the different ingredients and steps. Thanks Josh! Your videos are awesome.

  13. Katie

    5 stars
    My husband and I absolutely love this meal – thanks for the recipe!

    The only downside to this meal is that it feels like it requires a lot of dishes (and cleaning dishes is the least fun part of cooking). Suggestion for those who are dish-washing lazy like me: cook the veggies in a wok, throw in a shredded Costco rotisserie chicken (this does mess up the macros, but to us, the extra fat was worth it for the value and ease of 2 lbs of already-cooked chicken for $5), top it with the white sauce and stir in the cheese, all in the wok. Then divvy it up straight from the wok. You lose the nice golden cheese finished look, but to me it tastes the same and let me skip a step in the recipe and save a dish.

  14. Sergio Auza

    5 stars
    Absolutely delicious!!! I looked forward to eating it everyday!

  15. Jim Pruitt

    4 stars
    Not my favorite so far. Kind of bland. Doctored it up with the mentioned cilantro and added salsa and sour cream.

    I also generously dusted the potatoes in taco seasoning before roasting them.

  16. Mike Walker

    5 stars
    Absolutely amazing! Only downside was Guy Fieri kicking down my door when I added a little pepper jack to the queso.
    Used oat flower for rue (add 1/8th of a cup), and sweet potatoes inserted of regular. Both turned out awsome!

  17. MartyMar

    5 stars
    I took some personal liberties with this one. That’s what cooking is all about for me. For the sauce I just used a big can of red enchilada sauce (easy). For the chicken I sautéed it then cooked it the InstantPot in a can of Mexican beer (flavor town). For the side I make black beans in the InstantPot (plays well with enchiladas). The InstantPot is a meal pre-hero.

  18. Demetris Thomas

    5 stars
    Really enjoyed making and of course eating this meal last week. Made me feel like a real chef in my kitchen. I was bummed out that I could not find pepper jack for my queso, so I added a bit of the shredded colby jack I had in the fridge. Another plus to this one is that it reheated faster in the microwave compared to other recipes.

  19. Barbara Stine

    5 stars
    Omg so delicious, just made for the week. I prepared 10 servings, I would say if you are doing 10 servings you only want 2 pounds of chicken. I cooked 3 but it was way too much. I only used one can of 4 oz green mild chilies but maybe next time I would use two. I went with the Monterrey jack cheese which I feel like made a huge difference in taste. Also, I just broil at 400F for less than a couple of minutes and it was done WATCH CAREFULLY! Anyways thanks a bunch for these recipes and I can’t wait to already cook a new one. I will say honestly from just making them alone, I will say it takes time to master how you like the ingredients, so if this is your first one. Don’t get discouraged and keep trying with how you like flavors, and along with his recipes, you will master the flavoring you like. Like, OMIT pepper in almost everything, and also you can always add certain things in later.

  20. Yolanda Silva

    5 stars
    OMG I love this meal. I was very skeptical , because every time I try to boil chicken it tastes disgusting . I try to stay away from mealpreping chicken because I don’t like the way it tastes once its reheated. Boy was I in for a treat. I will defiently keep this in my meal prepping rotation. Again, Thank you for all the time & effort you put into this .

  21. Jenn

    Can you freeze this meal?

  22. Pierre Lapp

    5 stars
    First recipe I made and it was well worth it!

  23. Rachel Revilock

    5 stars
    Another knock out of the part Josh. Fantastic

  24. Gail HERRIDGE

    This was lovely. I had everything except the canned green chilies as they are hard to find in the UK. I can’t wait to make this recipe again.

  25. Christy

    What is tge sodium amount per serving?

  26. A

    1 star
    No flavor. It’s very bland.

  27. Julie Reed

    5 stars
    I made this one this week but had to use a few time savers since I am just trying to make better choices and not hit any specific macros or anything and I didn’t have a lot of time. Bought pre-sliced mushrooms, pulled pork from Sam’s club and used mini tater tots instead of the diced potatoes. This is going into the rotation big time. Thank you for this!

  28. Kit Barnes

    5 stars
    I made this yesterday with the following modifications.

    I added 1 can of red kidney beans to the vegetables at the saute step and I used 1.5 rotisserie chickens from my local supermarket instead of cooking the chicken. This dish turned out great but the next time I make it I will add more salt and at least one small can of La Morena Pickled Jalapeños instead of the hatch green chilis which I thought were too mild.

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