White Chicken Enchiladas

White chicken enchiladas are basically what happens when you take regular enchiladas and decide to make them creamy and mild instead of spicy and tomato-based, which automatically makes them more appealing to kids and people who claim they can't handle any heat whatsoever. You fill flour tortillas with rotisserie chicken and cheese, roll them up like little burritos, cover everything with a sour cream sauce made with green chiles, top with more cheese, and bake until bubbly. The whole thing takes thirty minutes from start to finish, which means you can have dinner on the table faster than ordering takeout and waiting for delivery. I started making these when my daughter went through a phase where red sauce was "scary looking" and she refused to eat anything covered in tomatoes. Turns out, white sauce counted as acceptable, and suddenly enchiladas were back on the approved foods list. Now my whole family requests these more than regular enchiladas, which saves me from buying multiple cans of enchilada sauce and pretending I enjoy the cleanup involved with red sauce splattered everywhere.

My friend Michelle is one of those people who acts like cooking dinner is this huge complicated ordeal that requires hours of prep and planning. She came over for dinner once when I made these, ate two servings, then asked what time I'd started cooking. When I told her I'd started when she texted saying she was on her way, which was like thirty-five minutes earlier, she accused me of lying and claimed I must have prepped everything the night before. I had to pull up my grocery receipt showing I'd bought the rotisserie chicken that same day to convince her these really were that fast. Now she makes them every week and has stopped complaining about how hard it is to cook dinner, which her husband says has significantly improved their household vibe and his dinner satisfaction.

What Goes Into Them

• Flour tortillas: Eight to ten small ones wrap around the chicken filling, staying soft and pliable after baking instead of getting crispy. You can use corn tortillas if you prefer, but they're more prone to cracking when you roll them.
• Rotisserie chicken: Three cups shredded provides the main protein without requiring you to cook raw chicken, saving time and energy. Just pull the meat off the bones and shred it with your hands or two forks.
• Monterey Jack cheese: Three cups shredded and divided between filling and topping melts beautifully and has mild, creamy flavor that doesn't overpower the chicken or sauce.
• Butter: Three tablespoons create the base for your roux, which is what thickens the sauce and gives it body instead of being watery.
• All-purpose flour: Three tablespoons combine with the butter to make that roux, creating a thickening agent that turns your broth and sour cream into actual sauce.
• Chicken broth: Two cups provide the liquid base for the sauce, adding savory flavor and creating the right consistency when combined with the roux.
• Sour cream: One cup adds tanginess and creaminess to the sauce, creating that signature white enchilada flavor everyone recognizes and loves.
• Diced green chiles: One 4-ounce can adds mild heat and that distinctive southwestern flavor without being so spicy it burns your mouth or makes kids cry.

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Making These Enchiladas

Getting everything ready:

Turn your oven to 350 degrees and let it heat while you assemble everything. Get out a 9x13 inch baking dish and spray the entire inside really well with cooking spray so nothing sticks when you're scooping out servings later. Have this dish ready nearby where you can easily reach it when you start rolling enchiladas.

Preparing the filling:

In a medium-sized mixing bowl, combine your three cups of shredded rotisserie chicken with one cup of your shredded Monterey Jack cheese, saving the other two cups for later. Use a spoon or your hands to mix the chicken and cheese together so they're relatively evenly distributed, creating a uniform filling where every tortilla will have both chicken and cheese instead of some being mostly chicken while others are mostly cheese.

Rolling the enchiladas:

Take one flour tortilla and lay it flat on your work surface or cutting board. Scoop about a quarter to a third cup of your chicken and cheese mixture and place it in a line down the center of the tortilla, going lengthwise from one end to the other. Don't overfill or you won't be able to roll it properly and filling will squish out everywhere. Fold one side of the tortilla over the filling, then roll it tightly like you're making a burrito, tucking as you go to keep everything contained. Place the rolled enchilada seam-side down in your prepared baking dish so it doesn't unroll during baking. Repeat this process with all remaining tortillas and filling, arranging them snugly next to each other in the dish. They should fit relatively tightly with all the enchiladas touching each other, which helps them stay rolled and keeps them moist during baking.

Making the white sauce:

Set a medium skillet or saucepan over medium-low heat and add your three tablespoons of butter. Let it melt completely, swirling the pan to coat the bottom evenly. Sprinkle your three tablespoons of flour over the melted butter and immediately start whisking vigorously to combine them into a paste. Keep whisking constantly for about one minute while this roux cooks, getting rid of that raw flour taste without letting it brown or burn. Turn your heat down to low and slowly pour in your two cups of chicken broth while continuing to whisk constantly. The mixture will thicken as you add the broth, transforming from a paste into a smooth, flowing sauce. Keep cooking and whisking until the sauce starts bubbling and looks thick enough to coat the back of a spoon, which takes about 2 to 3 minutes. Take the pan completely off the heat and set it aside to cool for 3 to 5 minutes until it reaches room temperature. You can speed this up by stirring occasionally to release heat. Once the sauce has cooled down and isn't steaming anymore, add your cup of sour cream and 4-ounce can of diced green chiles including all the liquid in the can. Stir everything together vigorously until the sour cream dissolves completely into the sauce and you have a smooth, creamy mixture with visible green chile pieces throughout but no streaks of white sour cream remaining.

Assembling and baking:

Pour your finished white sauce evenly over all the rolled enchiladas in the baking dish, using a spoon to spread it around if needed so every enchilada gets coated. Some sauce will pool in the gaps between enchiladas and around the edges, which is perfect and exactly what you want. Sprinkle the remaining two cups of shredded Monterey Jack cheese evenly across the top of the sauce-covered enchiladas, creating a uniform cheese layer that will melt and get slightly golden in the oven. Slide the assembled dish into your preheated oven and set a timer for 20 minutes. Check it at 20 minutes to see if the cheese on top is melted and bubbly with maybe some golden spots starting to form. If everything looks hot and bubbly with melted cheese, take it out. If the cheese hasn't fully melted or the sauce isn't bubbling around the edges yet, give it another 5 minutes. When it's done, let the dish sit for about 5 minutes before serving so people don't burn their mouths on molten cheese and boiling sauce.

Things Worth Knowing

Cooling the sauce to room temperature before adding sour cream is crucial because if you add cold sour cream to hot sauce it'll curdle and separate into weird lumpy bits instead of creating smooth creamy sauce. Placing the enchiladas seam-side down in the dish keeps them from unrolling during baking, which would create a mess with filling escaping everywhere. Making the roux and cooking it for that full minute gets rid of the raw flour taste that would make your sauce taste pasty and weird if you skipped this step.

The first time I made these, I was impatient and added the sour cream to the hot sauce straight off the stove without cooling it first. The sour cream immediately curdled into these gross-looking lumpy white bits floating in thin sauce instead of creating the smooth creamy texture I wanted. The enchiladas still tasted okay but looked terrible with separated sauce that wasn't appetizing. Now I always let the sauce cool completely before adding sour cream, which takes an extra few minutes but prevents that whole disaster.

I placed enchiladas seam-side up once because I wasn't paying attention, and several of them unrolled during baking as the tortillas softened from the sauce. The filling leaked out into the dish and I ended up with partially empty tortillas sitting in a puddle of chicken and cheese. Seam-side down is the only way to do this if you want enchiladas that stay rolled and look presentable when you serve them.

The roux cooking time seemed like unnecessary fussiness when I first read this recipe, and I tried whisking the flour into butter for only like ten seconds before adding broth. The finished sauce had this weird pasty, raw flour taste underneath the sour cream that made everything taste slightly off. Cooking it for that full minute really does matter for developing proper flavor and getting rid of that unpleasant raw flour taste.

I used low-fat sour cream once thinking I'd make these healthier, and the sauce came out thin and slightly separated with less creamy flavor than full-fat sour cream provides. The fat content in regular sour cream is what makes the sauce rich and stable, so using reduced-fat versions compromises the texture and taste. If you're worried about calories, just eat smaller portions rather than trying to lighten up the sauce.

The green chiles are what give these their distinctive flavor, so don't skip them thinking the sauce will be fine without. I forgot them once and the sauce was bland and boring, tasting like just sour cream and chicken broth without any character. Those chiles add subtle heat and southwestern flavor that makes these taste like actual enchiladas instead of just chicken rolls with white sauce.

Serving These Enchiladas

Use a large spatula to scoop out individual enchiladas onto plates while everything is still hot from the oven, making sure each serving gets plenty of that creamy sauce and melted cheese on top. Set out toppings like chopped cilantro, diced tomatoes, sliced avocado, extra sour cream, salsa, or jalapeño slices so people can customize their plates. This feeds about eight people as a main course with one enchilada per person, though teenagers and really hungry adults might eat two. Serve with Spanish rice and refried beans on the side for a complete Mexican dinner, or with a simple green salad if you want something lighter. Tortilla chips and salsa make a good appetizer while you're waiting for the enchiladas to bake.

These work perfectly for weeknight dinners when you need something fast that the whole family will actually eat without complaints. The mild flavor appeals to kids and picky eaters while still being flavorful enough that adults don't feel like they're eating boring food. Everyone can add their own heat level with hot sauce or jalapeños at the table instead of making the whole dish spicy and dealing with people complaining.

The creamy white sauce is what makes these different from regular enchiladas, creating comfort food vibes without the acidity and heat of traditional red enchilada sauce. Each bite gives you tender chicken, gooey cheese, soft tortilla, and creamy sauce all together in perfect proportion. The green chiles add just enough flavor without overwhelming everything or making your mouth burn.

Leftovers actually taste better the next day after all the flavors have had time to blend together overnight in the fridge. The tortillas absorb more sauce and everything tastes more cohesive and flavorful. I usually prefer eating these as leftovers because the flavors are more developed.

Different Ways to Make Them

• Add black beans or pinto beans to the chicken and cheese filling for extra protein and substance.
• Use pepper jack cheese instead of Monterey Jack if you want more heat throughout without adding separate spicy ingredients.
• Mix some cooked spinach into the filling for vegetables and extra nutrition.
• Try cream of chicken soup mixed with sour cream instead of making the roux-based sauce if you want to save time.
• Add corn to the filling for sweetness and texture that kids especially love.
• Use a combination of chicken and shrimp for surf and turf enchiladas with more complex flavor.
• Top with crushed tortilla chips before baking for extra crunch on top.
• Add some cream cheese to the filling for even more creaminess throughout.

Keeping Them Fresh

Leftover enchiladas keep in the refrigerator for up to 3 to 4 days stored in an airtight container or with the baking dish covered tightly with foil. Reheat individual servings in the microwave for about 2 minutes until heated through, or reheat the whole dish covered with foil in a 350-degree oven for about 20 minutes. These don't freeze particularly well because the sour cream sauce separates and gets grainy when thawed, and the tortillas turn mushy and weird. For best results, just make what you'll eat within a few days and enjoy them fresh rather than trying to freeze portions for later.

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I've made these white chicken enchiladas countless times over the past few years since discovering how fast and easy they are for weeknight dinners when I don't have energy for complicated cooking. There's something really satisfying about a meal that comes together this quickly but still tastes like you put in actual effort instead of just reheating frozen food or ordering takeout. The creamy white sauce coating tender chicken-filled tortillas with melted cheese on top creates that perfect comfort food experience without being as heavy or spicy as traditional enchiladas. My kids genuinely request these for dinner, which almost never happens with meals that involve actual cooking beyond boiling pasta. I love that using rotisserie chicken makes this feasible on busy weeknights when the idea of cooking raw chicken would make me order pizza instead. This has earned its permanent spot in my regular dinner rotation, joining that small group of meals I make constantly because they're foolproof, fast, and consistently make everyone happy without requiring me to be a genius in the kitchen or spend hours cooking!

Frequently Asked Questions

→ Can I make these ahead of time?

Yes! Assemble everything, cover with foil, and refrigerate for up to 24 hours. Just add 10 minutes to the bake time since it'll be cold from the fridge.

→ Can I freeze white chicken enchiladas?

Absolutely. Assemble them but don't bake. Wrap really tight and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.

→ What can I use instead of rotisserie chicken?

Any cooked chicken works - leftover grilled chicken, poached chicken breasts, or even canned chicken in a pinch. You need about 3 cups shredded.

→ Why did my sauce get lumpy?

The sauce was probably too hot when you added the sour cream. Always let it cool for a few minutes first. If it does get lumpy, whisk it hard or blend it smooth.

→ Can I use a different cheese?

Sure! Try pepper jack for spice, or a Mexican cheese blend. White cheddar or mozzarella work too. Just avoid pre-shredded if you can since it doesn't melt as smoothly.

→ How do I make these spicier?

Use hot green chiles instead of mild, add diced jalapeños to the filling, or mix some hot sauce into the white sauce. You could also top with sliced jalapeños before baking.