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.

White Chicken Enchiladas – Easy Dinner Recipe

Name: White Chicken Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
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

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

Scale

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

Cook Mode Prevent your screen from going dark

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