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–+ servings

White Chicken Enchiladas

White Chicken Enchiladas are the answer to your dinner rut. Using rotisserie chicken makes this recipe incredibly fast, perfect for a busy weeknight. The homemade white enchilada sauce combines chicken broth, sour cream, and green chiles for a savory flavor that isn't too spicy. It's a simple chicken dinner that tastes like you spent hours in the kitchen.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine MEXICAN-AMERICAN
Servings 8 ENCHILADAS

Ingredients
  

For the enchiladas

  • 3 cups cooked shredded chicken
  • 2 cups shredded Monterey Jack cheese or a blend
  • 1 can 4 oz diced green chiles, drained (divided)
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • 8 flour tortillas 8-inch

For the white enchilada sauce

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth low-sodium if possible
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • ½ cup sour cream full-fat, room temperature
  • ½ can about 2 oz diced green chiles, drained

Optional toppings

  • chopped cilantro sliced green onions, diced tomatoes, avocado, lime wedges

Instructions
 

  • Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  • Make the sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes. Slowly whisk in chicken broth. Simmer 3–4 minutes until slightly thickened. Stir in cumin, garlic powder, onion powder, salt, pepper, and green chiles. Reduce heat to low and whisk in sour cream until smooth.
  • Make the filling: In a bowl, mix chicken with 1 ½ cups cheese, remaining green chiles, cumin, garlic powder, onion powder, and black pepper.
  • Spread a thin layer of sauce in the bottom of the baking dish.
  • Warm tortillas briefly so they’re flexible. Fill each tortilla with chicken mixture, roll, and place seam-side down in the dish.
  • Pour remaining sauce over the enchiladas. Sprinkle with remaining cheese.
  • Bake 20–25 minutes until bubbly and melted. Rest 10 minutes before serving.
  • Add toppings and serve warm.

Notes

For corn tortillas, warm them first so they don’t crack.
If assembling ahead from the fridge, bake 30–35 minutes.
For extra saucy enchiladas, double the sauce and serve extra on the side.
Tried this recipe?Let us know how it was!