Nothing brings comfort like a warm, cheesy dish fresh from the oven, and White Chicken Enchiladas fit the bill perfectly. This recipe combines tender rotisserie chicken, creamy sauce, and gooey cheese, all wrapped up in soft tortillas.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you!
In my house, this dish has always been a favorite for Sunday dinners when everyone gathers around the table, sharing stories and laughter.
A Southern food classic
Southern cooking makes you feel at home, no matter where you are. It’s about gathering together, sharing a meal, and keeping traditions alive. White Chicken Enchiladas might not be a classic Southern dish, but in my kitchen, it’s been a go-to for years.
The creamy sauce and layers of melted cheese remind me of those cozy casseroles we all love. A family get-together or a lazy night in, this dish hits the spot every time.
Ingredients
How to make White Chicken Enchiladas
Start by preheating the oven and getting the baking dish ready. Mix the chicken with some cheese, then roll it up in soft tortillas. Line them up in the dish, seam-side down. Make a simple white sauce by cooking butter and flour, whisking in chicken broth, and letting it thicken up.
Let it cool a bit before stirring in sour cream and green chilies. Pour that creamy goodness over the enchiladas, sprinkle with cheese, and bake until bubbly and golden.
Serving suggestions
Serve these hot from the oven with fresh herbs or a scoop of guacamole. They go great with coleslaw or buttered corn on the cob.
A side of Mexican rice or seasoned black beans works well too. Want a little heat? Add some salsa or pickled jalapeños.
Storage tips
Keep leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 325°F until warm, or pop a plate in the microwave.
Freezing? Wrap them up tight before baking and store for up to three months. Thaw overnight before reheating.
Southern farewell
This dish is pure comfort in every bite, perfect for a family meal. It’s easy, cheesy, and always a hit at the table. Give it a try, you might just add it to your favorites!
White Chicken Enchiladas
Equipment
- 9×13-inch baking dish
- Large Skillet
- Whisk
- Mixing bowls
- Measuring Cups and Spoons
- Spoon or spatula
- Oven
- Cooking spray
- Knife and Cutting Board optional
Ingredients
- 8 taco-size flour tortillas 8-inch
- 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
- 1 (4 oz) can diced green chilies
- Optional toppings: chopped green onions, chopped parsley or cilantro, guacamole, salsa or pico de gallo
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- In a small bowl, mix shredded chicken with 1 cup of Monterey Jack cheese. If the chicken isn’t seasoned, add salt and pepper to taste.
- Divide the chicken and cheese mixture evenly among the tortillas. Roll each tortilla up and place it seam-side down in the baking dish.
- In a large skillet, melt butter over medium heat. Whisk in the flour and cook for about one minute, stirring constantly.
- Slowly pour in the chicken broth while whisking. Cook for 3-5 minutes until the sauce thickens and bubbles.
- Remove from heat and let the sauce cool for about five minutes. Stir in the sour cream and diced green chilies until smooth.
- Pour the sauce over the enchiladas. Sprinkle the remaining 2 cups of Monterey Jack cheese on top.
- Place the dish in the oven and bake for 20-25 minutes, until the cheese melts and starts to brown.
- Take them out of the oven and serve right away. Add toppings like green onions, cilantro, guacamole, or salsa, if you like. Enjoy these creamy, cheesy White Chicken Enchiladas with family and friends!
