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White Chicken Enchiladas

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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.

  • Author: Kylie
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 enchiladas 1x
  • Category: Main Dish
  • Method: Stove Top + Oven
  • Cuisine: American/Mexican

Ingredients

Units Scale
  • 3 cups shredded rotisserie chicken
  • 1 packet (or 3 tablespoons) taco seasoning
  • 12 ounces shredded Monterey Jack cheese, divided
  • 7-ounce can diced green chilies, divided
  • 8 soft taco size (8") flour tortillas
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 14.5-ounce can chicken broth
  • 1 cup sour cream
  • fresh chopped cilantro, sliced green onion, and sliced jalapeno for garnish

Instructions

  1. Heat oven to 375 degrees.
  2. In a large bowl combine shredded chicken, taco seasoning, 1/3 of the shredded cheese, and half the green chilies.
  3. Divide the chicken mixture between the flour tortillas. Roll tortillas and place seam side down in a 9×13 baking dish.
  4. Melt butter in a large saute pan over medium heat. Whisk in flour and cook, stirring frequently, for 1 minute.
  5. Whisk in chicken broth. Then stir in sour cream, green chilies, and a couple large pinches of salt and pepper.
  6. Pour white sauce over the enchiladas and top with the remaining shredded cheese.
  7. Cover tightly with foil and bake for 20-25 minutes or until the cheese is melted and the edges are bubbly.
  8. Garnish with cilantro, green onion, and jalapeno. Enjoy!
  9. If you loved this recipe, please leave a 5-star rating and review below!

Notes

    • 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.

Find it online: https://midwestfoodieblog.com/white-chicken-enchiladas/