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If you are looking for the ultimate comfort food dinner, these creamy White Chicken Enchiladas are exactly what you need.

Soft flour tortillas are stuffed with tender shredded chicken, covered in a rich and cheesy white sauce, and baked until bubbly and golden. This easy dinner recipe is perfect for busy weeknights, potlucks, or cozy family meals.

Unlike traditional enchiladas made with red enchilada sauce, white chicken enchiladas are creamy, mild, and packed with cheesy flavor. They are one of those meals that everyone at the table loves — even picky eaters.

Mexican food is my jam. I am a true lover of all things taco, Mexican Cheese Dip, delicious Pioneer Woman Salsa, and these amazing creamy white chicken enchiladas. Use a rotisserie chicken or use leftover chicken for this recipe. I picked up one last night at the grocery store, and this dish turned out phenomenal.

Sometimes, but not that often, I get tired of just tacos. When I do, I find other recipes that fit my taste buds, and these easy enchiladas do the trick every time.

Why You Will Love These White Chicken Enchiladas

Easy to make with rotisserie chicken
Creamy homemade white sauce
Loaded with melted cheese
Perfect freezer meal
Great for meal prep
Family-friendly comfort food recipe

These enchiladas pair perfectly with Mexican rice, refried beans, or a simple side salad.

How to Make Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas is super simple thanks to the rotisserie chicken I picked up from the store. No need to cook any chicken for this dish. It cuts down on the cooking time and is also cheaper than buying chicken to cook for this recipe. The chicken is wrapped in soft tortillas and then doused with a delicious creamy sauce.

Start by pulling all the meat off the chicken. Discard the bones and the skin. If you are like me, the skin doesn't go to waste. I eat it as a snack! If you are not a dark meat person, you can use just the chicken breasts.

Once all the chicken has been pulled from the bones, set it aside. Now, add some cheese to the chicken and start filling the tortillas with the chicken mixture. You can use flour tortillas or corn tortillas. Either one works well.

Take a 10-inch flour tortilla and place some of the chicken and cheese inside. As for the cheese, I like Monterey Jack Cheese or Pepper Jack Cheese. Roll them up tight and place them in a 9×13 baking dish. You should be able to fit 8-10 tortillas in the pan.

If the tortillas are not soft enough to fold, just warm them up in a pan over medium heat for just a few seconds per side.

Melt butter over medium heat and then add in all the other ingredients-shredded chicken broth, flour, sour cream, and diced green chilies. Pour over the top of the enchiladas and then top with cheese. If you like it spicy, add in some extra green chiles.

Bake at 350 degrees for about 25 minutes. That's it! If you want the cheese bubblier and browner, simply place it under the broiler for a minute or two. Sprinkle on some green onions at the end for extra flavor.

If you love chicken casserole-type dishes, try this Easy Cheesy Chicken Bake — full of garlicky goodness! It's a dish the whole family will love.

What to serve with White Chicken Enchiladas

When serving this dish, you can make a side of Mexican Rice or Pico de Gallo to serve over the top. You can even make a batch of easy guacamole. My husband likes it served with a side of cooked black beans or refried beans.

Storing leftovers

Place the leftovers in an airtight container, or cover the pan with plastic wrap.

Repurposed Rotisserie Chicken

Buffalo Chicken Pasta Salad from A Kitchen Hoor's Adventures
California Chicken Club Wrap from Palatable Pastime
Cheesy BBQ Chicken Taquitos from Cheese Curd In Paradise
Chicken Pesto Stuffed Peppers from Jolene's Recipe Journal
Easy Chicken Enchilada Casserole from Karen's Kitchen Stories
Lemon Chicken Risotto from That Recipe

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Yield: 8 servings

White Chicken Enchiladas

Name: White Chicken Enchiladas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 10 small soft flour tortillas -- you can use corn or flour; 3 tablespoons flour; 2 cups chicken broth; 1 cup sour cream; 2 1/2 cups shredded nd cooked chicken (we like to use rotisserie chicken); 3 cups Monterey Jack cheese - shredded; 3 tablespoons butter; 4oz can diced green chillies; Chopped cilantro for garnish

White chicken enchiladas are simple and easy to make thanks to the rotisserie chicken.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

10 small soft flour tortillas -- you can use corn or flour
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
2 1/2 cups shredded nd cooked chicken (we like to use rotisserie chicken)
3 cups Monterey Jack cheese - shredded
3 tablespoons butter
4oz can diced green chillies
Chopped cilantro for garnish

Instructions

Preheat the oven to 350 degrees.
Remove the chicken from the bone. Discard the skin.
Combine shredded chicken with 1 cup of cheese.
Fill the tortillas with all of the mixture above. Roll each of them and place them in a greased pan with the size 9×13.
In a saucepan, melt butter over medium heat.
Stir the flour into the butter and whisk for 1 minute.
After one minute add broth and whisk together. Cook over heat until it thickens and bubbles up.
Take off the heat and add sour cream and diced green chilies
Pour the mixture over your enchiladas, and add the remaining cheese on top of it.
Bake it in the oven for 25-30 minutes.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 642Total Fat: 34gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 110mgSodium: 873mgCarbohydrates: 53gFiber: 3gSugar: 2gProtein: 30g