If you’ve ever found yourself staring into the fridge at 5 p.m. wondering what to do with that rotisserie chicken, this recipe is for you. These White Chicken Enchiladas are my go-to when I want something comforting but don’t feel like fussing. They’re loaded with melty cheese, smothered in a creamy green chile sauce, and baked to golden, bubbly perfection.
What I love most is that it’s a total pantry-and-fridge meal. Rotisserie chicken? Check. Tortillas? Always. Cheese, sour cream, and green chilies? Done. The whole thing comes together in under an hour and makes everyone at the table happy. It’s just the kind of dinner you’ll want on repeat.
Ingredients
- Tortillas – These might be called medium sized tortillas. You can use corn but they might crack unless you warm them first in the microwave.
- Rotisserie chicken
- Monterey Jack cheese
- Butter
- All-purpose flour
- Chicken broth
- Sour cream
- Green chilies
Optional toppings:
- Green onions
- Parsley or cilantro
- Guacamole
- Salsa – Or Pico de Gallo.
How to make Creamy, Cheesy, and Easy White Chicken Enchiladas
Scroll down for the full recipe card with exact measurements and printable instructions.
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Buy Now!Start by preheating your oven to 350°F and lightly greasing a 9×13-inch ceramic baking dish. I prefer using a ceramic dish with higher sides because it keeps the sauce from spilling and looks nice on the table.
In a medium bowl, combine the shredded rotisserie chicken with 1 cup of Monterey Jack cheese. Shred your own cheese for the best melty goodness. These rotary cheese graters are genius! If you don’t have one yet, get one! If the chicken is unseasoned, a pinch of salt and pepper adds great flavor. Spoon some of the mixture down the center of each tortilla, then roll them up and arrange them seam-side down in the prepared dish.
Melt the butter in a nonstick skillet over medium heat. Whisk in the flour and cook for about a minute to form a smooth paste. Slowly pour in the chicken broth while whisking constantly. Let the sauce simmer for a few minutes until it thickens slightly. I like using a silicone whisk here because it reaches into the corners and won’t scratch the pan.
Take the skillet off the heat and let the sauce cool for five minutes before stirring in the sour cream and green chilies. This helps keep the sauce creamy and prevents curdling. A flexible silicone spatula is perfect for mixing and scraping every bit of sauce into the baking dish.
Pour the finished sauce over the rolled enchiladas and spread it evenly with the spatula. Sprinkle the remaining 2 cups of shredded cheese on top.
Bake uncovered for 20 to 25 minutes until the cheese is fully melted and the sauce is bubbling. Use a sharp-edged metal spatula to serve each portion cleanly without tearing the tortillas.
Chef Jenn’s Tips
- Let the sauce cool before adding sour cream to keep it from curdling.
- Swap in a Mexican cheese blend if you want extra melty goodness with a hint of cheddar.
- You can make the enchiladas earlier in the day and refrigerate. Just bake for an extra 5 to 10 minutes if starting from cold.
- These reheat beautifully and are even better the next day.
Recommended
Make It A Meal
Round out your enchilada dinner with a simple side of Mexican rice, refried beans, or a fresh corn and avocado salad. A crunchy slaw adds brightness and texture, and tortilla chips with salsa or queso never hurt. For drinks, try a sparkling lime agua fresca or keep it classic with a cold margarita.
Storage
Store leftover enchiladas in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F until warmed through or microwave individual portions. You can freeze enchiladas before baking by wrapping the dish tightly and storing for up to 2 months. When ready to cook, thaw overnight in the fridge, then add sauce and cheese and bake as directed.
White Chicken Enchiladas
Equipment
Ingredients
- 8 tortillas taco-size
- 3 cups rotisserie chicken fully cooked, shredded or chopped
- 3 cups Monterey Jack cheese shredded (divided)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces green chilies diced
Optional toppings:
- green onions chopped
- parsley or cilantro, chopped
- guacamole
- salsa or pico de gallo
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish with nonstick spray.
- Mix the shredded chicken with 1 cup of the shredded cheese in a small bowl. Season with salt and pepper if your chicken isn’t already seasoned.
- Fill each tortilla with a scoop of the chicken and cheese mixture. Roll them up tightly and place seam-side down in the prepared baking dish.
- Melt the butter in a large skillet over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth roux.
- Slowly pour in the chicken broth, whisking continuously. Simmer for 3 to 5 minutes, until the sauce thickens and starts to bubble.
- Remove the skillet from the heat and let the sauce cool for 5 minutes. Stir in the sour cream and green chilies until smooth.
- Pour the sauce evenly over the rolled enchiladas, making sure every bit is covered.
- Sprinkle the remaining 2 cups of shredded cheese over the top.
- Bake uncovered for 20 to 25 minutes, until the cheese is melted and the sauce is bubbly around the edges.
- Serve hot with your favorite toppings like green onions, cilantro, salsa, or a dollop of guacamole.
Notes
Chef Jenn’s Tips
- Use a rotisserie chicken that’s well-seasoned—it adds extra flavor to the filling.
- Let the sauce cool before adding sour cream to keep it from curdling.
- Swap in a Mexican cheese blend if you want extra melty goodness with a hint of cheddar.
- You can make the enchiladas earlier in the day and refrigerate. Just bake for an extra 5 to 10 minutes if starting from cold.
- These reheat beautifully and are even better the next day.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.