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White Chicken Enchiladas
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5 from 4 votes

White Chicken Enchilada

Are you crazy for enchiladas? Wait until you try these White Chicken Enchiladas made with a pre-cooked rotisserie chicken.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: Mexican
Servings: 8
Author: Jill



  • 8-10 Small Flour or Corn Tortillas
  • 3 Cups Rotisserie Chicken Shredded
  • 3 Cups Monterey Jack Cheese Shredded-Divided
  • 3 Tbsp. Butter
  • 3 Tbsp. Flour
  • 2 Cups Chicken Broth
  • 1 Cup Sour Cream
  • 1-4 oz Can Diced Green Chilies



  • 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.
  • ENJOY!