These white chicken enchiladas are creamy, cheesy, and packed with tender shredded chicken. I love making them when I want a comforting dinner that feels hearty, flavorful, and easy enough for a weeknight.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 rotisserie chicken, shredded
1 oz taco seasoning packet, divided
6 to 8 medium flour tortillas
4 oz cream cheese, softened
2 cups Monterey Jack cheese, hand shredded, divided
3 tablespoon butter
3 tablespoon flour
2 cups chicken broth
¾ cup sour cream
4 oz can diced green chilies
Salt, to taste
Black pepper, to taste
Dried parsley, optional for garnish
Directions
I preheat the oven to 350°F.
In a large bowl, I mix the shredded chicken, softened cream cheese, diced green chilies, half of the Monterey Jack cheese, and half of the taco seasoning until everything is well combined.
I divide the filling between the tortillas, place it down the center, roll each tortilla tightly, and place them seam side down in a greased 9x13-inch baking dish.
In a skillet over medium-high heat, I melt the butter. I add the flour and the remaining taco seasoning, then whisk for about 3 minutes to make a roux.
I slowly whisk in the chicken broth until smooth. Then I stir in the remaining Monterey Jack cheese and sour cream. I lower the heat and cook until the cheese melts and the sauce becomes smooth.
I taste the sauce, add salt and black pepper if needed, then pour it evenly over the enchiladas. I sprinkle dried parsley on top if I want a little garnish.
I bake the enchiladas for 25 minutes, or until hot and bubbly. I let them rest for 5 minutes before serving.
Servings and Timing
This recipe makes 4 servings.
Prep time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
Calories: about 650 kcal per serving
Variations
I sometimes add corn, black beans, or sautéed onions to the filling for extra flavor and texture. For a spicier version, I add jalapeños or use hot diced green chilies. I can also swap Monterey Jack for pepper jack if I want more heat.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the oven at 325°F until heated through, or I microwave individual portions until warm. I add a splash of broth or a little extra sauce if they seem dry.
FAQs
Can I use canned chicken instead of rotisserie chicken?
Yes, I can use canned chicken, but I prefer rotisserie chicken because it has better flavor and texture.
Can I make white chicken enchiladas ahead of time?
Yes, I assemble the enchiladas ahead, cover the dish, and refrigerate it. I add the sauce before baking for the best texture.
Can I use corn tortillas?
Yes, I can use corn tortillas, but I warm them first so they roll without cracking.
Can I freeze these enchiladas?
Yes, I freeze them before baking or after baking. I wrap the dish well and thaw it in the refrigerator before reheating.
What can I serve with white chicken enchiladas?
I like serving them with Mexican rice, refried beans, a simple salad, or chips and salsa.
Conclusion
These white chicken enchiladas are creamy, cheesy, and satisfying. I love how simple they are to prepare, especially with rotisserie chicken, and they always make a warm, comforting dinner that feels homemade and filling.
📖 Recipe:
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White Chicken Enchiladas
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Halal
Description
Creamy white chicken enchiladas filled with tender shredded chicken, melted cheese, and a rich, flavorful sauce baked to perfection. This comforting dish is easy enough for weeknights and satisfying for the whole family.
Ingredients
1 rotisserie chicken, shredded
1 oz taco seasoning packet, divided
6 to 8 medium flour tortillas
4 oz cream cheese, softened
2 cups Monterey Jack cheese, hand shredded, divided
3 tbsp butter
3 tbsp flour
2 cups chicken broth
¾ cup sour cream
4 oz can diced green chilies
Salt, to taste
Black pepper, to taste
Dried parsley, optional for garnish
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix shredded chicken, cream cheese, diced green chilies, half of the Monterey Jack cheese, and half of the taco seasoning until well combined.
- Divide the filling evenly between tortillas, roll tightly, and place seam side down in a greased 9x13-inch baking dish.
- In a skillet over medium-high heat, melt butter. Add flour and remaining taco seasoning, whisking for about 3 minutes to form a roux.
- Slowly whisk in chicken broth until smooth. Stir in remaining Monterey Jack cheese and sour cream. Reduce heat and cook until cheese is melted and sauce is smooth.
- Taste the sauce and season with salt and black pepper as needed.
- Pour the sauce evenly over the enchiladas and sprinkle with dried parsley if desired.
- Bake for 25 minutes until hot and bubbly. Let rest for 5 minutes before serving.
Notes
Add corn, black beans, or sautéed onions for extra flavor and texture.
For a spicier version, include jalapeños or use hot green chilies.
Swap Monterey Jack cheese with pepper jack for more heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 325°F or microwave individual portions until warm.
To prevent dryness when reheating, add a splash of broth or extra sauce.
Can be assembled ahead and refrigerated before baking; add sauce just before baking.
Freeze before or after baking; thaw in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg
