Enchiladas Blancas de Pollo (White Queso Chicken Enchiladas)
Soft corn tortillas rolled around shredded chicken and baked under a blanket of creamy white queso. Mild, family friendly comfort.
Made with Corn tortillas from masa harina and Shredded chicken (pollo deshebrado) and Queso (Mexican cheese sauce). Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelEasy
- Costabout £2.54 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Lightly oil a 20 by 30 cm baking dish.
- 2
Heat the oil in a frying pan and cook the onion for 5 minutes until soft. Stir in your ready made shredded chicken (see the base recipe) and half of the coriander and heat through.
5 min - 3
Warm your ready made queso (see the base recipe) gently in a small pan over a low heat, stirring, until steaming. Add a splash of milk if it has thickened. Do not let it boil.
- 4
Stir 100 ml of the queso into the chicken to bind it.
- 5
Warm the corn tortillas (see the base recipe) in a dry frying pan or microwave for 30 seconds so they are soft and do not crack. Fill each with 2 tbsp of chicken, roll up and place seam side down in the dish.
- 6
Pour the remaining queso over the top, scatter over the jalapeños and bake for 20 minutes until bubbling and lightly golden. Top with the rest of the coriander and serve.
20 min
Tips
- Warm the tortillas well before rolling or they split.
- Add a little extra milk to the queso if it has thickened, so it coats the enchiladas fully.
- Serve with rice and pico de gallo or a green salad.
Storing and freezing
Cool within 2 hours and keep covered in the fridge for up to 3 days. Reheat in the oven until steaming hot all the way through. Not suitable for freezing because the queso turns grainy.
Questions
Are these gluten free?
Yes, with corn tortillas, gluten free cornflour in the queso and gluten free pickled jalapeños. They contain dairy, but no egg or nuts.
Can I make them ahead?
Yes. Assemble, cover and chill for up to 24 hours, then bake for 5 minutes longer.
Can I use flour tortillas?
Yes, but they are no longer gluten free and are softer in texture.
More made with corn tortillas from masa harina
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.