Dinner

White Chicken Enchiladas Recipe

Bylina Carter November 18, 2025November 18, 2025

Introduction

White Chicken Enchiladas offer a creamy, cheesy twist on a classic Mexican favorite. This recipe combines tender shredded chicken with a rich, velvety sauce that’s sure to delight your taste buds. Perfect for a comforting weeknight dinner or casual gathering.

Five rolled white flour tortillas are placed side by side in a white rectangular baking dish, each tortilla smooth with light brown spots and neatly rolled to form cylindrical shapes. The dish sits on a white marbled texture surface, with boxes of broth mix visible slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Rotisserie Chicken, shredded
1 Oz Taco Seasoning Packet, divided

6-8 Medium Flour Tortillas
4 Oz Cream Cheese, softened

2 Cups Monterey Jack Cheese, hand shredded (divided)
3 Tbs Butter

3 Tbs Flour
2 Cups Chicken Broth
3/4 Cup Sour Cream

4 Oz can Diced Chilies

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit.
Step 2: In a large bowl, combine the shredded chicken, half of the Monterey Jack cheese, cream cheese, diced chilies, and half of the taco seasoning packet. Mix well.

Step 3: Place an even amount of the filling in the center of each tortilla. Roll up the tortillas and arrange them seam side down in a greased 9”x13” baking dish.
Step 4: In a medium skillet over medium-high heat, melt the butter. Add the flour and the remaining taco seasoning packet. Whisk together and cook for about 3 minutes to form a roux.
Step 5: Gradually whisk in the chicken broth, then stir in the remaining shredded Monterey Jack cheese and sour cream. Reduce heat to medium-low and cook until the cheese melts and the sauce is smooth.

Step 6: Season the sauce with salt and pepper if needed. Pour the sauce evenly over the enchiladas. Optionally, sprinkle with dried parsley for garnish.
Step 7: Bake on the center oven rack for about 25 minutes, until the dish is hot and bubbly. Let rest for 5 minutes before serving warm.

Tips & Variations

Use fresh diced green chilies for a brighter flavor instead of canned.

Swap sour cream with Greek yogurt for a tangier sauce and added protein.
For extra heat, add a pinch of cayenne pepper to the sauce.
Make ahead by assembling the enchiladas and refrigerating before baking the next day.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350-degree oven until heated through, about 15-20 minutes. Alternatively, microwave individual portions until hot.

How to Serve

A white baking dish holds three large rolled tortillas covered with a melted, light yellow cheese layer that has oily, orange edges. Each tortilla is topped with dried green herbs scattered evenly across the surface. The tortillas appear soft and slightly browned in places, resting on a bubbly sauce beneath. The dish sits on a white marbled countertop with light gray subway tile in the background photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe using chicken breasts instead of rotisserie chicken?

Yes, you can poach or bake chicken breasts, then shred them to use in place of rotisserie chicken. Just season as desired to maintain flavor.

Is it possible to freeze the enchiladas?

Absolutely. Assemble the enchiladas and freeze before baking. When ready to eat, bake them covered at 350 degrees until heated through, usually around 40-50 minutes.