Looking for a comfort food classic with a twist? These White Chicken Enchiladas are the ultimate creamy, cheesy, and utterly satisfying dinner for busy weeknights. Made with tender rotisserie chicken, tangy sour cream, and a homemade white enchilada sauce, this easy recipe is a guaranteed crowd-pleaser. Perfect for picky eaters and seasoned foodies alike, this dish strikes the perfect balance between indulgence and simplicity.
Table of Contents
What Makes These White Chicken Enchiladas So Special
These white chicken enchiladas bring together all the elements of the perfect weeknight meal — they’re fast to prep, easy to customize, and loaded with flavor. Using rotisserie chicken saves time without compromising tenderness or taste. The smooth, rich sauce blends tangy sour cream with melty cheese and a hint of spice, making this recipe both kid-friendly and deliciously comforting. Whether you’re serving a family of four or a larger crowd, this dish delivers satisfaction in every bite.
Ingredients for Creamy White Chicken Enchiladas
• Flour Tortillas: Soft and pliable, they hold the filling without cracking and bake to a golden softness
• Shredded Chicken: Rotisserie works best for convenience and flavor, but any cooked chicken will do
• Monterey Jack Cheese: Melts beautifully, offering a creamy and mild cheesy pull in every bite
• Cream Cheese: Adds richness and helps bind the filling for a smooth texture
• Garlic Powder: A subtle depth of flavor that balances the creamy components
• Butter: Forms the base of the roux for the sauce, adding silkiness
• Flour: Thickens the white sauce, ensuring it clings perfectly to the enchiladas
• Taco Seasoning: Just a touch enhances the sauce with warmth and spice
• Chicken Broth: Adds savory depth and thins the sauce to the ideal consistency
• Sour Cream: Offers tang and creaminess, essential for that signature white enchilada flavor
• Diced Green Chiles: Provide a gentle kick and bright flavor contrast
Ingredient Substitutions and Smart Swaps
• Chicken Options: No rotisserie? Use canned chicken, baked chicken breasts, or leftover grilled chicken
• Cheese Varieties: Mozzarella, cheddar, or a Mexican blend work if Monterey Jack isn’t available
• Tortillas: Corn tortillas can be used for a gluten-free option — just warm them first to avoid tearing
• Sour Cream: Greek yogurt is a great substitute if you want a lighter alternative
• Heat Boosters: Try jalapeños, cayenne, or hot sauce if your crew can handle the spice
How to Make White Chicken Enchiladas – Step-by-Step
- Preheat your oven to 350°F and grease a 9×13 baking dish
- Prepare the filling: In a medium bowl, combine shredded chicken with softened cream cheese, garlic powder, and half of the shredded cheese. Mix until well combined
- Fill the tortillas: Spoon the mixture evenly into each flour tortilla, then roll or fold burrito-style and place seam-side down in your baking dish
- Make the sauce: In a skillet, melt the butter over medium heat. Stir in flour and taco seasoning, whisking constantly until smooth. Gradually add chicken broth, continuing to stir until the sauce thickens
- Finish the sauce: Add ½ cup shredded cheese and whisk until melted and smooth. Stir in sour cream and diced green chiles. Mix well, but do not let it boil
- Assemble and bake: Pour the creamy white sauce over the filled tortillas. Sprinkle the remaining cheese on top
- Bake uncovered for 22–25 minutes. For a golden, bubbly finish, broil the dish for 2–3 minutes until the cheese is lightly browned
- Serve hot, optionally drizzled with hot sauce or paired with refried beans and Spanish rice
Tips and Tricks for the Best White Chicken Enchiladas
• Don’t overfill the tortillas – this helps them stay intact while baking
• Avoid boiling the sauce after adding sour cream; it can curdle and affect texture
• Burrito-style folds help fit more enchiladas snugly into the dish
• Make-ahead friendly: Assemble in the morning and bake just before dinner
• Leftovers? Store in an airtight container for up to 3 days and reheat in the oven or microwave
Perfect Pairings and Tasty Variations
• Refried Beans & Spanish Rice: Classic sides that balance the creamy richness
• Avocado Slices or Guacamole: Add freshness and a buttery finish
• Fresh Pico de Gallo: Brightens the dish with acidity and crunch
• Spicy Version: Mix in jalapeños or top with your favorite hot sauce
• Gluten-Free Twist: Use corn tortillas and ensure your broth and seasonings are certified gluten-free
• Vegetarian Adaptation: Swap chicken for sautéed mushrooms, black beans, or spinach and corn
Why White Chicken Enchiladas Are a Comfort Classic
White Chicken Enchiladas are more than just another dinner idea — they’re a creamy, satisfying fusion of Tex-Mex flavor and weeknight convenience. Whether you’re trying to win over a picky eater or impress your guests with something indulgent and easy, this recipe fits the bill. The melty cheese, tender chicken, and luscious white sauce create a comfort food masterpiece you’ll come back to again and again.
Conclusion: Creamy Comfort Food, Made Simple
There’s a reason why these White Chicken Enchiladas continue to be a family favorite — they offer the perfect balance of creamy, cheesy indulgence with practical, weeknight simplicity. With the help of rotisserie chicken and a quick homemade sauce, you can serve a restaurant-worthy meal without the hassle. Whether you’re feeding picky kids, entertaining guests, or just craving something cozy, this recipe checks all the boxes. Once you try it, you’ll be adding it to your regular dinner rotation — guaranteed.
Frequently Asked Questions About White Chicken Enchiladas
What kind of chicken works best for white chicken enchiladas?
Rotisserie chicken is ideal because it’s flavorful and already cooked, saving you time. However, any shredded chicken — baked, boiled, grilled, or even canned — will work. Just make sure it’s seasoned and tender to blend well with the creamy filling.
Can I make white chicken enchiladas ahead of time?
Yes, this recipe is perfect for meal prep. Assemble the enchiladas completely, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let the dish sit at room temperature for 15–20 minutes, then bake as instructed. This makes it an ideal option for busy evenings or entertaining.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the full dish in a 350°F oven until warmed through. To keep them creamy, you can cover with foil while reheating and add a splash of chicken broth or milk if the sauce has thickened too much.
More Relevant Recipes
- Creamy Chicken Enchilada Soup: If you love the rich and velvety flavors of white chicken enchiladas, this soup version is a must-try. It’s loaded with shredded chicken, creamy broth, and Tex-Mex spices, delivering all the comfort in a bowl.
- Garlic Parmesan Chicken – Creamy Delight: This creamy baked chicken dish features tender pieces smothered in a garlic-infused cheese sauce. It shares the same indulgent, family-friendly appeal as white chicken enchiladas.
- Cheesy Chicken Crescent Rolls: Perfect for weeknights, these crescent rolls are stuffed with creamy chicken and melted cheese. They offer a handheld twist on the creamy, cheesy profile of white enchiladas.
White Chicken Enchiladas
- Total Time: 40 minutes
- Yield: 8 enchiladas
- Diet: Halal
Description
These White Chicken Enchiladas are the perfect creamy, cheesy, and comforting dinner recipe. Made with tender rotisserie chicken, a luscious homemade white sauce, and melted Monterey Jack cheese, they are easy to prepare and ideal for family meals or entertaining.
Ingredients
- 8 soft taco-sized flour tortillas
- 3 cups shredded rotisserie chicken
- 2 cups shredded Monterey Jack cheese (divided)
- 4 oz cream cheese, softened
- 2 tsp garlic powder
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 tbsp taco seasoning
- 2 cups (1 can) chicken broth
- 3/4 cup sour cream
- 1 (4 oz) can diced green chiles
Instructions
- Preheat oven to 350°F and grease a 9×13 inch baking dish.
- In a mixing bowl, combine shredded chicken, cream cheese, garlic powder, and 1 cup of the shredded cheese. Mix until smooth.
- Evenly distribute the chicken mixture among the tortillas, roll them up, and place them seam-side down in the prepared baking dish.
- In a saucepan over medium heat, melt butter, then stir in flour and taco seasoning to form a roux. Cook for 1 minute.
- Gradually whisk in chicken broth, stirring until smooth and slightly thickened.
- Add 1/2 cup of shredded cheese to the sauce and stir until melted and incorporated.
- Remove sauce from heat and stir in sour cream and green chiles. Do not boil.
- Pour the sauce evenly over the enchiladas and top with the remaining 1/2 cup of cheese.
- Bake uncovered for 22–25 minutes, then broil for 2–3 minutes until the cheese is lightly browned and bubbly.
- Serve hot with your favorite sides like Spanish rice or refried beans.
Notes
- For a spicier version, use spicy diced green chiles or add jalapeños to the filling.
- Greek yogurt can be used instead of sour cream for a lighter option.
- If you don’t have rotisserie chicken, use any cooked shredded chicken or even canned chicken.
- Folding tortillas burrito-style helps them fit better in the baking dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 2g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg