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Did you know that you can buy a rotisserie chicken from the grocery store and create these delicious White Chicken Enchiladas? This is a great recipe to help you get dinner on the table in under 30 minutes. Packed with flavor and creamy goodness, your family will surely be wowed with this dish.

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 tastebuds, and these easy enchiladas do the trick every time.

Now, I am not a fan of red enchilada sauce, unless I make it homemade. But this white enchilada sauce has quickly become my favorite. Red sauce has never been my favorite.

How to Make Easy Chicken Enchiladas

This recipe 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″ 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 more brown, 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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