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Honestly, White Chicken Enchiladas are the reason my family stopped asking for takeout on busy weeknights. The creamy sour cream and green chili sauce coats tender flour tortillas stuffed with rotisserie chicken and Monterey Jack cheese. It comes out golden and bubbly, creating comfort food that’s mild, filling, and way better than any restaurant version you’d pay for.
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I make them for family dinners, game days, potlucks, and Cinco de Mayo celebrations because they’re crowd-pleasers that travel well. They reheat beautifully in the oven or microwave, so I often make a pan on Sunday for quick lunches throughout the week. They keep in the fridge for 3 to 4 days or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make White Chicken Enchiladas with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have dinner on the table in under an hour with just a few simple steps.
Prep the Baking Dish and Chicken Filling
Start by preheating your oven to 350°F and lightly greasing a 9×13-inch ceramic baking dish with nonstick cooking spray. Set it aside for later.
In a medium mixing bowl, toss together the shredded rotisserie chicken with 1 cup of Monterey Jack cheese until everything’s evenly mixed. If your chicken isn’t already seasoned, add a pinch of salt and pepper so the filling has plenty of flavor.
Roll the Enchiladas
Spoon the chicken and cheese mixture down the center of each flour tortilla, dividing it evenly among all eight. A silicone spatula makes it easy to spread the filling without tearing the tortillas.
Roll them up tightly and place them seam-side down in your prepared baking dish so they don’t unroll while baking.
Make the Creamy White Sauce
Melt butter in a large skillet over medium heat, then sprinkle flour and cook for about 1 minute until it smells nutty and forms a smooth roux.
Gradually pour in the chicken broth while whisking continuously so you don’t get lumps, and let the sauce cook for 3 to 5 minutes until it thickens and bubbles. A heatproof silicone whisk works best for getting the sauce completely smooth without scratching your pan.
Finish the Sauce and Assemble
Remove the skillet from the heat and let the sauce cool for about 5 minutes so the sour cream doesn’t curdle when you add it.
Whisk in the sour cream and diced green chiles until the sauce is silky and smooth. Pour the white enchilada sauce evenly on top of the tortillas, making sure each one gets coated, then sprinkle the remaining 2 cups of Monterey Jack cheese on top.
Bake Until Golden and Bubbly
Slide the baking dish into the oven and bake uncovered for 20 to 25 minutes, or until the cheese is melted and just starting to turn golden brown around the edges.
You’ll know they’re ready when the sauce is bubbling up around the sides. Use silicone oven mitts to carefully remove the hot dish from the oven.
Rest and Garnish
Let the enchiladas rest for 5 minutes before serving so the sauce thickens up a bit and the tortillas absorb all that creamy goodness. Top with your favorite toppings like chopped green onions, fresh cilantro or parsley, guacamole, or salsa before serving.
Enjoy!
Keep the enchiladas warm for potlucks or picnics by wrapping the baking dish tightly in aluminum foil, then placing it inside an insulated casserole carrier to maintain the hot temperature for up to 2 hours.
Make sure the dish is covered during transport to prevent spills, and bring the toppings separately in small containers or in a bento box-style container with compartments so everything stays fresh and crunchy.
White Chicken Enchiladas
Equipment
- Ceramic baking dish 9×13
Ingredients
- 8 taco-size 8-inch flour tortillas
- 3 cups fully cooked rotisserie chicken 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 can diced green chilies
Optional toppings:
- Green onions chopped
- Parsley or cilantro chopped
- Guacamole chopped
- Salsa or pico de gallo chopped
Instructions
- Preheat your oven to 350°F (180°C). Lightly grease a 9×13-inch baking dish with nonstick spray and set aside.
- In a medium bowl, combine the shredded chicken with 1 cup of Monterey Jack cheese. Tip: If your chicken is unseasoned, feel free to add a pinch of salt and pepper.3 cups fully cooked rotisserie chicken, 3 cups Monterey Jack cheese
- Spoon the chicken mixture down the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.8 taco-size
- In a large skillet, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually whisk in the chicken broth and cook for 3–5 minutes, stirring often, until thickened and bubbly.3 tablespoons butter, 3 tablespoons all-purpose flour, 2 cups chicken broth
- Remove from heat and let the sauce cool for about 5 minutes. Then whisk in the sour cream and diced green chiles until smooth. Pour the white sauce evenly over the enchiladas. Sprinkle the remaining 2 cups of Monterey Jack cheese on top.1 cup sour cream, 4 ounces can diced green chilies
- Bake uncovered for 20–25 minutes, or until the cheese is melted and just starting to turn golden brown.
- Remove from the oven and let rest for 5 minutes. Garnish with your favorite toppings like chopped green onions, fresh herbs, guacamole, or salsa.Green onions, Parsley or cilantro, Guacamole, Salsa or pico de gallo
Notes
Nutrition
How to Store Leftovers
Let the enchiladas cool completely, then transfer them to an airtight container or cover the baking dish tightly with plastic wrap, foil, or a silicone casserole lid. They’ll stay fresh in the fridge for 3 to 4 days.
Reheat individual portions in the microwave for 1 to 2 minutes, or warm the whole dish in a 350°F oven for 15 to 20 minutes until heated through.
If you’re planning to freeze them, it’s best to do so before cooking or without the sauce. Wrap the enchiladas individually in plastic wrap, then place them in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge, then cook or reheat as instructed.
What to Serve With White Chicken Enchiladas
Serve these with Mexican rice, refried black beans, or a simple salad with lime vinaigrette to round out the meal. Tortilla chips with fresh salsa or guacamole make a great starter, while a pitcher of margaritas or Mexican beer keeps the Tex-Mex vibe going strong.
For dessert, churros or tres leches cake are always crowd-pleasers that complete the Mexican feast. If you’re feeding a big group, set up a topping bar with sour cream, pico de gallo, pickled jalapeños, and fresh cilantro so everyone can customize their plate exactly how they like it.
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