These white chicken enchiladas are made with shredded, seasoned chicken wrapped in flour tortillas and baked in a creamy cheese sauce.
White Chicken Enchiladas
From the recipe collection of Tara Ippolito
I absolutely love this recipe for white chicken enchiladas.
In fact, my whole family loves it as well.
It's one of those perfect recipes for busy weeknight dinners because it’s so easy to make and everyone just loves it.
Using a rotisserie chicken and simple ingredients makes putting this recipe together almost effortless.
Not to mention, it is incredibly delicious too.
There are a lot of great flavors going on here. I wasn’t joking when I said I love this recipe. I could easily eat this once a week without any complaints.
If you give this recipe a try, I know that you’ll love it too.
Fast. Simple. Delicious.
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What kind of chicken should I use?
I love using a shredded rotisserie chicken from the grocery store for this recipe.
They are so convenient and flavorful. However, feel free to roast your own chicken if you’d prefer.
Diced cooked chicken breast would also work well.
Do I have to use flour tortillas?
No, you don’t have to use flour tortillas for this recipe; I just happen to prefer them.
Plus, I feel like it really goes well with the whole white theme.
But corn tortillas would absolutely work here too.
Just be sure to warm them before you try to roll them or they’ll most likely break.
Do I really have to shred the cheese myself?
Yes, absolutely! This is the one thing that I’d really urge you not to take a shortcut on.
Pre-shredded bagged cheese has chemicals in it like cellulose.
This keeps the cheese from clumping but it also prevents it from melting properly.
Shred the cheese off the block. The chicken enchiladas will be much creamier that way.
How can I make these white chicken enchiladas spicy?
If you’d like to make these chicken enchiladas spicy, that can easily be done.
First, try using a hot and spicy taco seasoning packet instead of a regular or mild one.
Next, you could swap the canned chilies out for some diced jalapeños.
That will surely add some great spice to this dish.
What can I serve these white chicken enchiladas with?
These enchiladas would be perfectly satisfying on their own. They make for a hearty dinner.
If you’d like to have something to serve along side them, some Cheesy Taco Rice and a Roasted Vegetable would be great choices.
White Chicken Enchiladas Ingredients
- Flour tortillas
- Shredded chicken
- Monterey Jack cheese, shredded
- Cream cheese, softened
- Taco seasoning packet
- Green chilies
- Butter
- Flour
- Sour cream
- Chicken stock
- Salt & pepper
- Cooking spray
- Dried parsley, optional
Ingredients
First, in a large bowl, add the shredded chicken, Monterey Jack cheese, cream cheese, chilies, and half of the taco seasoning packet.
Then mix everything together until it's evenly combined.
Now, take a tortilla and evenly distribute the filling in the center of each one.
Next, roll them up and place them seam side down in a greased 9”x13” baking dish.
After that, melt the butter in a skillet over medium-high heat.
Then add the flour and taco seasoning packet, and whisk them into the butter for about 3 minutes.
Now, slowly whisk in the chicken stock.
Next, stir in more shredded cheese and sour cream.
Reduce the heat to medium-low and continue cooking until the cheese is melted and the sauce is smooth.
Now, season the sauce with a little salt and pepper (if needed) and pour it evenly over the enchiladas. Sprinkle with some dried parsley if you’d like.
After that, bake it in the oven at 350°F for about 25 minutes or until the cheese sauce is nice and bubbly.
Finally let them cool slightly and serve warm. Enjoy.
White Chicken Enchiladas
Ingredients
- 1 rotisserie chicken, shredded
- 1 taco seasoning packet,divided
- 6-8 four tortilas
- 4 oz cream cheese, softened
- 2 c monterey jack cheese, shredded- divided
- 3 tbs butter
- 3 tbs four
- 2 c chicken broth
- ¾ c sour cream
- 1 4oz can diced chilies
Instructions
- First, in a large bowl, mix together the shredded chicken, Monterey Jack cheese, cream cheese, chilies, and half of the taco seasoning packet.
- Now grab a tortilla and evenly distribute the filling into the center of each one. Roll them up and place them seam side down into a sprayed 9”x13” baking dish.
- After that, melt the butter in a skillet over medium-high heat. Then add the flour and the rest of the taco seasoning packet and whisk it into the butter for about 3 minutes.
- Now slowly whisk in the chicken stock and stir in the rest of the shredded cheese and sour cream.
- Reduce the heat to medium-low and continue cooking until the cheese is melted and the sauce is smooth. Now season the sauce with a little salt and pepper (if needed) and pour it evenly over the enchiladas. Sprinkle with some dried parsley if you’d like.
- After that, bake them in the oven at 350°F for about 25 minutes or until the cheese sauce is nice and bubbly. Let them cool slightly and serve warm. Enjoy!
Anonymous says
What temperature do you bake it ?
Anonymous says
350 degrees for 25 min per recipe.
Anonymous says
Can this recipe be frozen to eat at a later date!?
Al Dente Diva says
Yes absolutely!
Anonymous says
How much non rotisserie chicken do you use? I plan on using boneless chicken breast.
Samantha says
I used two large chicken breasts! About 1-1.5 lbs and it turned out great! Got 6 tortillas filled.
Jamie Nicholas says
I used 4 thighs I cooked in the instapot. Delicious
Anonymous says
The recipe states that the shredded cheese is divided, but never tells what proportions go inside the tortillas vs in the sauce. Is it half/half?
Al Dente Diva says
Yes!
Al Dente Diva says
3 cups
Anonymous says
How many calories per?
Al Dente Diva says
No idea I’m sorry
Blake says
Definitely don’t take 2 cups of chicken broth to make the cheese sauce I would say sauce is not white I think you didn’t use the taco seasoning when you took the pictures of white sauce lol
Al Dente Diva says
I used 2 cups and the taco packet, yes. It was a little more yellow/ orange in person but very light.
Anonymous says
I made these tonight and they were ???!!!
Jenny says
I'm waiting for them as we speak.... they're cooking now. Yes at 1240 am. My sauce is a little too thick I think but we will see. Thank you for this recipe. Smells yummy..
Al Dente Diva says
I hope you like it!!!
Al Dente Diva says
So so glad to hear that!!
Anonymous says
I have leftover turkey breast. How much (cups or lb) would I use to substitute for the chicken?
Al Dente Diva says
I’d say around 2
Anonymous says
Am I able to use almond flour?
Al Dente Diva says
I don’t see why not
Anonymous says
Are you sure it's 3 tablespoons of flour? The flour absorbed all the butter, clumped together, and never melted until I put the chicken broth in. Do you know why?? Its a 1:1 ratio.
Al Dente Diva says
Yes it’s right. It’s supposed to clump up like that and make a roux. It will just thicken up the sauce
Joanne Paquette says
This is the second time making white chicken enchiladas and this time I shared it with a couple friends. They loved it!! The husband couldn’t stop talking about how good it was.
Thank you for sharing your recipes.
Al Dente Diva says
Thank you so much for giving it a try and for letting me know you enjoyed it! So happy to hear that
Anonymous says
Have you ever tried it with canned chicken?
Julie says
Made this tonight. I’m not a great cook so when there aren’t exact measurements I get lost. Read thru the comments and figured two heaping cups of rotisserie chicken was good. My rotisserie chicken had almost 8 cups of chicken so I’m glad someone else had asked that question otherwise I would have had way more chicken than needed since the recipe calls for a rotisserie chicken. My sauce was not white, it was brownish orange not sure why. Having said all this it was very good, it was an easy recipe once I got the measurements figured out, I will definitely make it again.
Al Dente Diva says
Hi! I’m glad you figure it out. The measurements are actually the bottom (the recipe card). You’ll find everything you need there ?. Glad you’ll make it again ?
Shailee Wade says
Excited to make this. I am wondering if I double the recipe and freeze the second half, what are your reheating suggestions? Should I defrost before baking? Extend the cook time? Or any other suggestions to have it be just as yummy as it is fresh. Thanks!
Anonymous says
I made them tonight, they were great but my sauce was not as white as yours..I think 1/2 of the taco pack is to much..other yhan that it was awesome. I added cilantro at the end also for taste..yum
Al Dente Diva says
So glad you liked it!!
Anonymous says
Made these tonight
My family really enjoyed but found them a bit more gummy than we like. Would using corn tortillas solve this?
Al Dente Diva says
It would help for sure!
Anonymous says
Can you use another type of cheese instead of Monterey jack?
Al Dente Diva says
Sure. Whatever you’d like
Erica Rimer says
Made this last night and they were the best enchiladas I have ever had EVER!! So yummy!!
Al Dente Diva says
I’m so glad to hear this! Thanks so much for letting me know and for trying the recipe
Leslie says
Love this! Easy and my family loves it! This is my 3 rd time making this since I found this recipe. Thank you!
Anonymous says
Made these this week, added refried beans and some chipotle sauce in the chicken mix and then added some more chipotle sauce to the cheese mix. Used cilantro instead of parsley, they turned out great!
Anonymous says
Made these tonight! Huge hit. Thanks for sharing, I didn’t have a rotisserie chicken, so I use thighs
Al Dente Diva says
Awesome! So glad you
like it. Thank you ?
Donna Brown says
I have been fighting getting a cheese grater for years. But after reading your recipe directions, and you were so adamant that you definitely had to do this one step I bought the exact one that you suggested. What a fun product to use and easy, easy easy. I will definitely be grating my own cheese from now on.
Review of recipe to follow
Al Dente Diva says
Hi, Donna! Thanks so much for trying the product. I’m so glad you liked it. The grated cheese is a game changer ?
Pam Snyder says
This is a great recipe, easily adaptable for whatever cheeses, tortillas or type of chicken you have! The cream cheese put the enchiladas over the top & I am a strong believer in grating all cheese fresh too :). The sauce...oh my goodness, was devine! Thanks for sharing with us!
Al Dente Diva says
What an amazing comment Pam! Thak you so much for giving it a try. I’m so happy you liked it ?
Rhonda says
These look amazing. If I left out the green chilies or jalapeños, it seems like they’d still be very flavorful. What do you think?
Al Dente Diva says
Absolutely!!! Give it a try
Tamrha Woodley says
Can you make it ahead and cook later?
Al Dente Diva says
Yes just don’t pour the sauce on the top until they’re ready for the oven
Anonymous says
Might want to fix the flour in the ingredients but definitely going to try the recipe
Anonymous says
I've made this several times.. so good BUT.. every time, I mix all the cheese in with the chicken because it doesn't specify how much in step 1.. it's not until step 4 that I realize I've messed up ? every time ???? do you think you could edit the recipe?
Anonymous says
I made these today and they were deliscious!!
Al Dente Diva says
I’m so happy you liked them
Anonymous says
If I freeze these, do you know how long they need to be cooked and at what temp? I am making some postpartum meals and wasn't sure if you already figured this out. Thank you!
Ashley says
Can you use Greek yogurt as a substitute for the cream cheese? Trying to make it slightly healthier. Or something else you would recommend as a substitute?
Anonymous says
I'm trying them now. They're in the oven as I type thus. One question: you never specify how the cheese is to be divided, so I ended up putting all of it in with the chick. Thank goodness I bought extra! Can you please clarify the instructions on dividing the cheese? Mine will be SO. CHEESY! But we'll see what happens!
Anonymous says
White chicken enchiladas
Lynnette says
I used the 2# package of pre-shredded Costco chicken I doubled the recipe using one can of mild chilies and one of hot. There was enough filling for 18 large flour tortillas. Delicious!
Anonymous says
These were so delicious! I used corn tortillas and added extra cumin, garlic, and chili powder because my grand daughter likes them spicy. Thanks for this fabulous recipe!
Al Dente Diva says
Thank you so much for giving it a try. I love that you made it your own, too. Thanks so much for letting me know. I’m so happy you enjoyed it.
Rachel S says
This is by far the best recipe for white chicken enchiladas! Definitely adding to my tried and true Pinterest board! Thank you!
Al Dente Diva says
So so happy to hear that! Thank you so much