Creamy, cheesy and packed with flavorful, shredded chicken, these white chicken enchiladas are a coy twist on a Mexican classic that the whole family will love.
From the recipe collection of Tara Ippolito
White chicken enchiladas are the ultimate Tex Mex comfort food. They're creamy, cheesy, and full of flavor in every bite. The tender chicken wrapped in soft tortillas and smothered in a rich white sauce is pure cozy perfection. They just so happen to be simple to put together and perfect for a busy weekday dinner. These have been a family favorite of ours for years and once you try them, you'll know why.
This is truly one of my favorite comfort food recipe. They're creamy, cheesy, and loaded with delicious Tex Mex flavors. Its like a warm hug in dinner form. I've made a lot of enchiladas in my day, but this recipe is the one! It's super easy to make and everyone goes crazy for it. Even my two little boys who are generally picky eaters. Give this one a try the next time you're in the mood for something a little unique and special.
Ingredients
Here is everything that you'll need to make these delicious white chicken enchiladas. You can find the full ingredients list along with measurements and instructions on the recipe card below.
- Flour Tortillas- Medium sized tortillas are the foundation of the meal by holding all that delicious filling ingredients together.
- Rotisserie Chicken-Shredded rotisserie chicken makes this recipe super easy to put together and adds lots of delicious proteins.
- Monterey Jack Cheese- Melts and binds everything together.
- Cream Cheese- Let to cream cheese come to room temperature so it easily incorporate into the other ingredients.
- Taco Seasoning-Gives this dish its delicious kick of Tex Mex flavor.
- Green Chilies- Adds just the rick amount of heat without being too spicy.
- Butter- Adds richness to the sauce.
- Flour- Thickens the sauce to the perfect consistency.
- Sour Cream- Gives the sauce a cool, creamy richness.
- Chicken Stock- Adds moisture and enhances the chicken flavor.
- Salt- Enhances all of the ingredients
- Pepper- Cuts the richness of the dish.
- Dried Parsley- An optional garnish that gives the finished dish just a little pop of color.
How To Make It
Here are the steps you'll need to take to make these delicious enchiladas. You can find the full list of ingredients along instructions on the recipe card below.
Preheat the oven to 350 degrees.
First, in a large bowl, add the chicken, half the Monterey Jack cheese, cream cheese, chilies, and half of the taco seasoning packet. Mix everything together until it's evenly combined. Evenly distribute the filling in the center of each tortilla. Roll them up and place them seam side down in a greased 9”x13” baking dish.
NOTE: The size of the tortillas that you purchase will determine how many that you'll need.
PRO TIP: Make sure to grease the bottom of the dish with a little cooking spray. Its an important step that will prevent the tortillas from sticking to the baking dish.
Next, melt the butter in a medium sized skillet over medium-high heat. Add the flour and taco seasoning packet and whisk them together for about 3 minutes. Whisk in the chicken stock. Then, reduce the heat to medium low and stir in the rest of the shredded cheese and sour cream until the cheese is melted and the sauce is smooth. Season the sauce with a little salt and pepper (if needed) and pour it evenly over the enchiladas.
PRO TIP: Be sure to shred the monterey jack cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.
Add dried parsley (optional). Place the baking dish onto the center rack of the oven for about 25 minutes or until hot and bubbly. Let the enchiladas rest for about 5 minutes. Serve warm and enjoy!
PRO TIP: Letting the enchiladas rest for a few minutes before serving will let the sauce thicken up a little bit to the perfect consistency.
What Can I Serve These With?
You really don't need to fuss with sides with this dish. It can be served as a whole meal on its own. A salad or some plain or Cheesy Taco Rice would all be great options.
Can I Use Corn Tortillas?
Yes, you absolutely can use corn tortillas instead of flour for this recipe. I happen to prefer flour but some people dislike that they tend to get gummy when baked in the sauce. The corn tortillas will hold their form nicely.
Storage
Let the enchiladas cool completely and place them into an air tight storage container. They will last in the fridge for up to three days.
Featured Products
Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:
- Storage Containers- These are my favorite from Rubbermaid! They’re BPA Free and come with air tight lids. They're freezer safe, too.
- XL Cheese Grater- Stainless Steel, dishwasher safe and perfect for shredding the cheese you'll need for this recipe.
White Chicken Enchiladas Recipe
Ingredients
- 1 Rotisserie Chicken, shredded
- 1 Oz Taco Seasoning Packet, divided
- 6-8 Medium Four Tortillas
- 4 Oz Cream Cheese, softened
- 2 Cups Monterey Jack Cheese, hand shredded shredded (divided)
- 3 Tbs Butter
- 3 Tbs Flour
- 2 Cups Chicken Broth
- ¾ Cup Sour Cream
- 4 Oz can Diced Chilies
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, mix together the shredded chicken, half of the monterey Jack cheese, cream cheese, chilies, and half of the taco seasoning packet.
- Evenly distribute the filling into the center of each tortilla. Roll them up and place them seam side down into a greased 9”x13” baking dish.
- In a medium sized skillet, melt the butter over medium-high heat. Add the flour and the rest of the taco seasoning packet. Whisk it into the butter for about 3 minutes.
- Slowly whisk in the chicken stock and stir in the rest of the shredded monterey jack 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 the top with a little dried parsely (opotional).
- Place them in the center rack of the oven for about 25 minutes or until hot and bubbly. Let them rest for 5 minutes, serve warm and enjoy!
Other Easy Tex Mex Recipes
If you like super easy make Tex Mex recipes like this one, you have to try this Easy Enchilada Casserole, Taco Bell Mexican Pizza and Stret Corn Pasta Salad.
Al Dente Diva says
Yes just don’t pour the sauce on the top until they’re ready for the oven
Tamrha Woodley says
Can you make it ahead and cook later?
Al Dente Diva says
Absolutely!!! Give it a try
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
What an amazing comment Pam! Thak you so much for giving it a try. I’m so happy you liked it ?
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
Hi, Donna! Thanks so much for trying the product. I’m so glad you liked it. The grated cheese is a game changer ?
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
Awesome! So glad you
like it. Thank you ?
Anonymous says
Made these tonight! Huge hit. Thanks for sharing, I didn’t have a rotisserie chicken, so I use thighs