Made with rotisserie chicken, shredded cheese, and a simple sauce made with sour cream and green chiles, these White Chicken Enchiladas are an easy weeknight recipe the entire family will love. You can have them on the table in just 30 minutes!
Easy Chicken Enchiladas
These White Chicken Enchiladas may be super easy to make but they’re not lacking in flavor! Rotisserie chicken and shredded cheese are rolled into tortillas then topped with a creamy white sauce made with chicken broth, sour cream, and green chiles. Add more cheese on top and you have a simple cheesy weeknight dinner for everyone to love!
One of my hacks to an easy weeknight dinner is to grab a rotiserrie chicken at the store and use it to make a quick, hearty meal. Cooking the chicken takes longer than you might want when you’re in a hurry and your family is beginning to get seriously “hangry.” Next time you buy one, you might want to try these recipes for Spanish Soup or Asian Chicken Noodle Soup – and these enchiladas, of course!
These chicken enchiladas are far from an authentic Mexican recipe (my air fryer enchiladas are a bit closer to that) but they’re SO good. And if you’re a fan of cheesy white enchiladas, check out my White Queso Enchiladas too. We tend to alternate between the two because my family loves both equally!
What You’ll Need
This easy dinner recipe is made with rotisserie chicken, tortillas, sour cream, and lots of cheese. Be sure to check the recipe card below for the measurements.
- Rotisserie Chicken – We like using rotisserie chicken to save time, but you can also cook some chicken breasts and cut them into chunks.
- Tortillas – Enchiladas are typically made with flour tortillas but corn tortillas work as well.
- Sour Cream – This makes the sauce nice and creamy but not overly heavy.
- Green Chiles – You can leave this out if the kids don’t like it, but we strongly suggest leaving this in for the flavor. At the store, you can find them next to the taco shells and refried beans.
- Flour – The flour is used to thicken the sauce.
- Cheese – Any shredded cheese can be used, but we like Monterey Jack the best in this recipe.
- Butter – The butter is used with the flour to thicken the sauce.
- Chicken Broth – Chicken broth is also used for the sauce and adds a nice flavor. Low-sodium is best.
Make Your Own Diced Green Chiles
Want to add an extra homemade element to these enchiladas? You can make your own diced green chiles. It’s super easy!
Crank the heat up to broil in your oven, line a baking sheet with foil, and lay the peppers you like on it.
I suggest you try Poblano peppers but use what you love. Broil them until they are black on one side, flip to the other side, and do the same thing. When they’re done, pull back the dark skin and use what’s inside. So yummo!
How To Make White Chicken Enchiladas
These easy chicken enchiladas with white sauce come together in less than 30 minutes.
- Prepare the chicken filling. Mix the shredded chicken with a cup of shredded cheese.
- Roll the tortillas. Add a tablespoon or two of the mixture to the bottom third of the tortilla then roll each one up. Place seam-side down in a greased baking dish.
- Make the white sauce. Melt the butter in a skillet, then whisk in the flour. Cook for a minute. Reduce the heat and whisk in the broth. Cook until bubbly, then cool for 3 to 5 minutes. Stir in the sour cream and green chiles until completely smooth.
- Add to the enchiladas. Pour the sauce over the enchiladas and top with the remaining shredded cheese.
- Bake. Bake for 20 to 25 minutes, until the cheese is melted and bubbly.
- Enjoy. Garnish with green onions, cilantro, and diced jalapenos as desired. Enjoy!
Tips & Variations
Here are a few tips for making these homemade enchiladas.
- Don’t overstuff the tortillas. While it can be tempting to stuff as much filling as possible into each enchilada, keep in mind that you’ll want to be able to roll them closed. For typical 8-inch flour tortillas, 2-3 tablespoons is the perfect amount. For smaller corn tortillas, you’ll likely want a max of 2 tablespoons of filling.
- Warm the tortillas. To prevent the tortillas from cracking as you roll them, pop the stack of them in the microwave for 15 seconds first.
- Adjust the heat level. Green chiles aren’t super spicy and mostly just add flavor but you can omit them if desired. Or on the flip side, add some diced jalapenos for extra heat.
- Use whatever cheese you have on hand. I like to use Monterey Jack for the flavor but you can use mozzarella, cheddar, or a Mexican cheese blend as well.
What To Serve With White Chicken Enchiladas
The best part about serving enchiladas is the sides. Since these don’t have a ton inside besides chicken and cheese, you can really have fun with the toppings!
Personally, I like to offer sliced green onions, cilantro, diced jalapenos, and tomatoes or salsa for toppings. You can also serve the enchiladas on a bed of shredded lettuce.
And for the adults, I always like making a simple Strawberry Mexican Mojito to wash it all down with.
Need a dessert to top it all off? This Margarita Cake is a wonderful choice to serve and keep with the Mexican theme. It even has lime and tequila in the ingredients. How fun!
How to Store & Reheat Leftovers
Store leftover chicken enchiladas in an airtight container in the fridge or covered tightly in the pan. They’ll last for up to 3 days.
To reheat, place the entire pan covered with foil in the oven at 350F until heated through. Or reheat individual servings in the microwave for a minute or two.
Can I Freeze These?
Yes, these white chicken enchiladas can easily be frozen, before or after being baked. In either case, assemble as directed, cover tightly with plastic wrap and foil (or place in an airtight container), and freeze for up to 3 months. Thaw overnight in the fridge and bake at 350F until hot.
More Easy Mexican Recipes:
- Mexican Tater Tot Casserole
- Skillet Mexican Corn Dip
- Mexican Macaroni and Ham Salad
- Green Chili Chicken Enchilada Casserole
- Mexican Corn Bread
White Chicken Enchiladas
- 8-10 Small Flour or Corn Tortillas
- 3 Cups Shredded Rotisserie Chicken
- 3 Cups Shredded Monterey Jack Cheese Divided
- 3 Tablespoons Butter
- 3 Tablespoons Flour
- 2 Cups Chicken Broth
- 1 Cup Sour Cream
- 4 Ounces Diced Green Chilies (I used a 4-oz can)
- Spray a 9 X 13-inch baking dish with cooking spray.
- Preheat oven to 350 degrees.
- In a medium sized bowl, combine chicken and 1 cup of Monterey Jack cheese.
- Fill tortillas the chicken mixture.
- Roll each one up then place seam side in your baking dish.
- Add the butter to the skillet and melt.
- Add the flour to the melted butter and whisk to combine. Cook for 1 minute.
- Lower the heat on the skillet and the broth and whisk.
- Cook until it is bubbly.
- Cool sauce for 3-5 minutes until room temperature.
- Add sour cream and green chilies.
- Stir until combined.
- The sauce should smooth and sour cream is completely dissolved.
- Pour the sauce over enchiladas.
- Top with the remaining cheese.
- Bake in preheated oven for 20-25 minutes.
- Top with chopped green onions, cilantro, diced jalapeños.