The tortillas soften under the creamy sauce, their edges curling just slightly where they meet the heat. Inside, the shredded rotisserie chicken and Monterey Jack cheese melt together into something tender and rich, held in check by the mild bite of green chiles and the tang of sour cream.
As the sauce bubbles and the cheese browns, the kitchen fills with a buttery, roasted aroma. Serve these white chicken enchiladas with a spoonful of salsa or a cool swipe of guacamole for balance.
Steps + Photos to make this recipe for White Chicken Enchiladas
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Step 1: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
Step 2: In a small bowl, mix the shredded rotisserie chicken and 1c Monterey Jack cheese. Season with salt and pepper if needed.
Step 3: Spoon the chicken mixture down the center of each flour tortilla, roll tightly, and place seam-side down in the prepared dish.
Step 4: In a skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
Step 5: Gradually whisk in the chicken broth until smooth and thickened, about 3–5 minutes.
Step 6: Remove from heat and let cool slightly. Whisk in the sour cream and diced green chiles.
Step 7: Pour the creamy sauce evenly over the enchiladas. Top with the remaining 2 c Monterey Jack cheese.
Step 8: Bake for 20–25 minutes, until the cheese is melted and lightly browned around the edges.
Step 9: Remove from oven and top with green onions, cilantro, or your favorite toppings before serving.
Tips for Success
- Let the sauce cool slightly before adding the sour cream to prevent curdling.
- Shred the chicken finely so it rolls easily into the tortillas.
- For extra flavor, warm the tortillas before filling them to prevent cracking.
- Add a pinch of cumin or smoked paprika to the sauce for depth.
- These enchiladas can be assembled up to a day ahead — just cover and refrigerate and add the sauce only right before baking.
The bottom line
These white chicken enchiladas deliver everything you want from a weeknight comfort dish — creamy sauce, tender chicken, and golden cheese that melts into the tortillas. The green chile sour cream sauce adds just enough tang and warmth to keep each bite balanced.
Serve with a side of Mexican rice, refried beans, or a simple avocado salad to turn this into a full Tex-Mex meal.
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White Chicken Enchiladas
Equipment
- 9×13-inch baking dish
- Large skillet
- Whisk
- Mixing Bowls
- Rubber spatula or spoon
- Measuring cups and spoons
Ingredients
- 8 taco-size 8-inch flour tortillas
- 3 c fully cooked rotisserie chicken shredded or chopped
- 3 c Monterey Jack cheese shredded (divided)
- 3 T butter
- 3 T all-purpose flour
- 2 c chicken broth
- 1 c sour cream
- 1 4 oz can diced green chilies
- Optional toppings: chopped green onions chopped parsley or cilantro, guacamole, salsa or pico de gallo
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
- In a small bowl, mix chicken and 1 c cheese. Season with salt and pepper if desired.
- Fill tortillas with the mixture, roll, and place seam-side down in the dish.
- In a skillet, melt butter over medium heat. Whisk in flour; cook 1 min.
- Slowly whisk in broth. Cook until thick and bubbly, 3–5 min.
- Remove from heat. Cool slightly, then whisk in sour cream and green chiles.
- Pour sauce over enchiladas and sprinkle remaining cheese on top.
- Bake 20–25 min, until heated through and lightly browned.
- Serve with your favorite toppings.
This looks delicious! We often buy a frozen version, but now I’m inspired to make it fresh.
To really up the game, add 1 can of Ro-tel diced tomatoes with lime juice and cilantro to the chicken and cheese mixture.
Also; flour tortillas often make the enchiladas a bit doughy tasting… Use corn tortillas that have been cooked in a frying pan with oil that just covers the bottom for 3-5 seconds a side (until the tortilla starts puffing up). This makes the corn tortillas flexible without breaking.
You’re right, and that’s a great suggestion! Thanks, John!