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White Chicken Enchiladas

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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

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Yield: 8 servings

White Chicken Enchiladas

White Chicken Enchiladas

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


  • 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


    1. Preheat the oven to 350 degrees.
    2. Remove the chicken from the bone. Discard the skin.
    3. Combine shredded chicken with 1 cup of cheese.
    4. 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.
    5. In a saucepan, melt butter over medium heat.
    6. Stir the flour into the butter and whisk for 1 minute.
    7. After one minute add broth and whisk together. Cook over heat until it thickens and bubbles up.
    8. Take off the heat and add sour cream and diced green chilies
    9. Pour the mixture over your enchiladas, and add the remaining cheese on top of it.
    10. Bake it in the oven for 25-30 minutes.

Nutrition Information:



Serving Size:


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

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Ashley Lecker

Tuesday 31st of May 2022

I love chicken enchiladas and they are so great for a make-ahead dinner. This is similar to one of our favorite recipes and I can't wait to try your version.


Monday 30th of May 2022

These look amazing and I'm with you on chicken skin snacking!

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