Easy White Chicken Enchiladas

These easy white chicken enchiladas are creamy, cheesy, and packed with flavor! Made with rotisserie chicken, a simple homemade white sauce, and plenty of melted cheese, they come together in about 45 minutes for a quick and delicious meal.

 

Easy White Chicken Enchiladas Recipe

• 45 Minute Dinner. These white chicken enchiladas come together in about 45 minutes, perfect for a busy weeknight. And you can prep them ahead, making things even easier once dinner time rolls around!
• Packed with Flavor. These enchiladas have all the classic enchilada flavors you love but with a creamy white sauce instead of a traditional red sauce! It’s a fun and flavorful twist on a family favorite.

Ingredients for White Chicken Enchiladas

• Shredded Rotisserie Chicken: A quick, flavorful, and convenient option. Check to see if your grocery store sells pre-shredded rotisserie chicken to save even more time!
• Taco Seasoning: Adds a perfect blend of spices for bold, delicious flavor. Use my homemade taco seasoning recipe or a packet of store-bought!
• Shredded Monterey Jack Cheese: Melts beautifully for a creamy, cheesy finish. Use your favorite melty cheese for this recipe.
• Diced Green Chilies: Adds a mild kick and extra flavor. Mild pickled jalapenos would work as well.
• Flour Tortillas: Soft taco-size tortillas will hold the enchilada filling perfectly. You could use corn tortillas if you prefer as well.
• Butter: Creates a rich base for the homemade white sauce. I like to use salted butter.
• Flour: Helps thicken the sauce for a smooth, creamy texture. Stick with all-purpose flour for the white sauce.
• Chicken Broth: Adds depth and keeps the sauce silky. You could use chicken stock as well.
• Sour Cream: Brings tanginess and extra creaminess to the dish. Use full-fat sour cream for the best flavor and texture.

How to Make White Chicken Enchiladas

Prepare the Filling: In a large bowl, mix shredded chicken, taco seasoning, 1/3 of the cheese, and half the green chilies.

Assemble the Enchiladas: Divide the chicken mixture between flour tortillas, roll them up, and place seam-side down in a greased 9×13 baking dish.

Make the White Sauce: Melt butter in a pan over medium heat, whisk in flour, and cook for a minute.

Slowly whisk in chicken broth, then stir in sour cream, remaining green chilies, salt, and pepper.

Bake the Enchiladas: Pour the white sauce over the enchiladas and sprinkle with the remaining cheese.

Cover with foil and bake at 375°F for 20-25 minutes, until bubbly.

Garnish and Serve: Top with fresh cilantro, green onion, and sliced jalapeño. Enjoy!

Tips for Making White Chicken Enchiladas

• Add black beans, pinto beans, or corn if you want to bulk up the enchiladas.
• Stir in a couple pinches of cayenne or 1-2 teaspoons of chiles in adobo if you want to add some heat.

Make-Ahead Instructions

• Assemble enchiladas up to 24 hours in advance but don’t top them with the white sauce.
• Store them covered in the fridge.
• Before baking, make the white sauce and pour it over the enchiladas.
• Let them sit out at room temperature for about an hour before baking.
• Bake as instructed but plan to add an extra 15 minutes or so to account for the colder temperature.

Storing Leftovers

• Store leftover enchiladas in an airtight container in the fridge for up to 3 days.

Freezing White Chicken Enchiladas

• Assemble enchiladas, cover tightly with plastic wrap and foil, and freeze for up to 3 months.
• Thaw overnight in the fridge.
• Let them sit out at room temperature for about an hour before baking.
• Bake as instructed but plan to add an extra 20 minutes or so to account for the colder temperature.

Reheating White Chicken Enchiladas

• Reheat in a 350°F oven, covered with foil, for 20 minutes or until heated through.
• Microwave individual portions in 30-second intervals until warm.

Serving Suggestions

• creamy street corn pasta salad
• cilantro lime slaw
• crockpot queso dip
• fried tortilla strips

Try these easy chicken recipes next!

Print