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A baking dish filled with creamy white chicken enchiladas, topped with melted cheese and garnished with chopped cilantro. The golden, bubbly sauce covers soft tortillas stuffed with seasoned shredded chicken, creating a comforting and hearty meal.

White Chicken Enchiladas

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.
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Prep Time 30 minutes
Bake Time 25 minutes
Total Time 55 minutes
Course Main dishes
Cuisine American
Servings 4 servings
Calories 1055 kcal

Equipment

  • 9x13-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!

Nutrition

Serving: 1servingCalories: 1055kcalCarbohydrates: 39gProtein: 79gFat: 66gSaturated Fat: 33gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 302mgSodium: 1724mgPotassium: 320mgFiber: 3gSugar: 5gVitamin A: 1272IUVitamin C: 2mgCalcium: 789mgIron: 3mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Easy white enchilada recipe, Homemade enchiladas recipe, White Chicken Enchiladas
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