White Chicken Enchiladas

5 from 1 vote

These white chicken enchiladas are the ultimate comfort food—creamy, cheesy, and filled with rotisserie chicken. Easy to prep and packed with flavor, they’re a weeknight win that feels like a treat.

Prep Time30

Bake Time25

Total Time55

Course: Dinner, Main Course

Cuisine: Mexican-Inspired, Tex-Mex

Keyword: baked enchiladas, creamy enchiladas, Easy dinner recipe, shredded chicken, white chicken enchiladas

Servings: servings

Calories: 708kcal

Author: Chef Jenn

Equipment

9x13-inch ceramic baking dish

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.

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