White Chicken Enchiladas
White Chicken Enchiladas are what I make when I need creamy, cheesy comfort food that everyone at the table will love. Tender rotisserie chicken and melted Monterey Jack get wrapped in soft flour tortillas and smothered in a tangy sour cream and green chili sauce that bakes until golden and bubbly. They're an easy make-ahead meal and perfect for potlucks since they travel well and reheat beautifully. I serve them for family dinners, game days, and Cinco de Mayo celebrations. They keep in the fridge for up to 4 days or freeze for up to 3 months.
Equipment
- Ceramic baking dish 9x13
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 9x13-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
I've made these white chicken enchiladas dozens of times, so here are my best tips for perfect results every time.
Season your chicken filling: If your rotisserie or whole chicken is bland, mix in a pinch of salt, pepper, garlic powder, or cumin with the cheese so every bite has flavor.
Use flour tortillas for best results: Corn tortillas can crack when you roll them, but flour tortillas stay soft and pliable and soak up the creamy sauce beautifully.
Add heat if you like spice: Stir in a diced jalapeño with the green chiles or add a pinch of cayenne pepper to the white sauce for a little kick. You can also replace the Monterey with pepper jack if you like.
Let the sauce cool before adding sour cream: Wait about 5 minutes after removing the skillet from heat so the sour cream doesn't curdle or separate when you whisk it in.
Don't skip the resting time: Let the enchiladas sit for 5 minutes after baking so the sauce thickens slightly and the tortillas absorb the flavors without being too soupy.
Store properly: Keep cooled enchiladas refrigerated for 3 to 4 days and reheat in the oven or microwave before serving. You can also freeze them uncooked or without the sauce for up to 3 months and thaw them overnight in the fridge before reheating.
Nutrition
Calories: 700kcalCarbohydrates: 26gProtein: 52gFat: 43gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 203mgSodium: 1454mgPotassium: 163mgFiber: 2gSugar: 4gVitamin A: 850IUVitamin C: 3mgCalcium: 524mgIron: 2mg
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