White Chicken Enchiladas
Get ready to add a little spice to your dinner routine with these creamy White Chicken Enchiladas. If you love a comforting, cheesy main dish with just a touch of heat, this recipe is for you! The tender rotisserie chicken is combined with green chilies and Monterey Jack cheese for a flavorful filling, all wrapped up in tortillas and covered in a delicious sour cream sauce. It’s a family-friendly dish that’s easy to make and impossible to resist.
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This recipe comes together quickly and bakes to perfection in about 25 minutes, making it ideal for busy weeknights or whenever you’re craving that warm, cheesy goodness.
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Why You’ll Love White Chicken Enchiladas
- Creamy & Cheesy: The combination of cream cheese, Monterey Jack, and a sour cream sauce makes every bite rich and satisfying.
- Quick & Convenient: Using rotisserie chicken saves time and effort, letting you focus on the delicious filling and sauce.
- Customizable Heat Level: Add extra green chilies or your favorite hot sauce to spice things up, or keep it mild for everyone to enjoy.
What You Need to Make White Chicken Enchiladas
Ingredients
For the Chicken Mixture:
- 1 rotisserie chicken, shredded
- 1 can of green chilies
- ½ block of cream cheese, softened
- ½ block of Monterey Jack cheese, shredded
- ½ packet of taco seasoning
- 6 tortillas (flour or corn)
For the Sauce:
- 3 tbsp butter
- 3 tbsp flour
- ½ packet of taco seasoning
- 2 cups chicken broth
- ¾ cup sour cream
- Additional Monterey Jack cheese (for topping)
How to Make White Chicken Enchiladas
1
Prepare the Filling: In a large bowl, mix the shredded rotisserie chicken, green chilies, softened cream cheese, shredded Monterey Jack cheese, and half a packet of taco seasoning. Make sure it’s well combined for a flavorful filling.
2
Assemble the Enchiladas: Spray a casserole dish with nonstick spray. Scoop a portion of the chicken mixture into each tortilla, roll them up, and place them seam-side down in the dish. Repeat until all tortillas are filled and lined up in the dish.
3
Make the Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and remaining taco seasoning to create a roux. Slowly pour in the chicken broth, whisking constantly until the sauce thickens, about 2-3 minutes. Stir in the sour cream and a handful of shredded Monterey Jack cheese, letting it simmer until smooth and creamy.
4
Bake the Enchiladas: Pour the sauce evenly over the enchiladas in the casserole dish, making sure they are all covered. Top with more shredded Monterey Jack cheese, if desired. Bake at 350°F (175°C) for 25 minutes, or until the enchiladas are heated through and the cheese is bubbly and golden.
5
Serve: Garnish with fresh cilantro, green onions, or extra chilies for an added touch. Enjoy these creamy, cheesy enchiladas fresh out of the oven!
Commonly Asked Questions
Can I make these enchiladas ahead of time?
Yes! Assemble the enchiladas and cover them with sauce, then store in the refrigerator for up to 24 hours. When ready to bake, pop them in the oven as directed.
What can I serve with these enchiladas?
Pair them with a side of rice, black beans, or a fresh salad. They also go great with guacamole, salsa, and chips for a complete Mexican-inspired meal.
Can I freeze the enchiladas?
Absolutely! To freeze, assemble the enchiladas without the sauce and store in an airtight container. When ready to serve, thaw, cover with sauce, and bake.
White Chicken Enchiladas
Ingredients
Chicken Mixture:
- 1 rotisserie chicken shredded
- 1 can of green chilies
- 1/2 block of cream cheese softened
- 1/2 block of shredded Monterey Jack cheese
- 1/2 packet of Taco Seasoning
- 6 tortillas
Sauce:
- 3 tbsp butter
- 3 tbsp flour
- 1/2 pack of taco seasoning
- 2 cups of chicken broth
- 3/4 cup of sour cream
- Monterey Jack cheese
Instructions
- In a bowl, mix all chicken ingredients. Spray a casserole dish and roll chicken mixture into each tortilla. This usually makes about 6.
- In a sauce pan combine all ingredients other than the sour cream and cheese. Let thicken a few minutes and then add in sour cream and cheese. Let simmer a few minutes till all combined.
- Pour on top of enchiladas and bake on 350 for 25 minutes!
