White Chicken Enchiladas
White Chicken Enchiladas: A Delicious and Budget-Friendly Family Meal
If you’re looking for a delightful dish that’s both budget-friendly and kid-friendly, look no further than these creamy white chicken enchiladas! It has always been a favorite of my family. It is one dish that I could always count on my teenage kids coming home to dinner for!
This recipe makes use of rotisserie chicken, which not only saves time but also adds incredible flavor to the dish. With a mixture of melted cheeses, hearty chicken, and a creamy sauce, these enchiladas are sure to please every palate at your dinner table.
Why You Will Love This Recipe
- Quick and Easy: With the rotisserie chicken as a shortcut, this dish comes together in no time, making it perfect for busy weeknights.
- Budget-Friendly: Using a rotisserie chicken not only saves time but also cuts down on costs, making this recipe a great option for families looking to save money.
- Kid-Friendly: The flavors are mild, with the diced chilies adding depth without significant spice—perfect for young taste buds.
- Flavor Packed: The combination of cheese, chicken, and chilies creates a rich and satisfying dish that everyone will love.
Ingredients You Will Need:
- For the Filling:
- 3 cups shredded rotisserie chicken
- 2 tablespoons taco seasoning
- ½ cup grated pepper jack cheese
- ½ cup grated sharp cheddar cheese
- 1 (4 oz) can diced green chilies
- ¼ cup sour cream
- 14 fajita-sized flour tortillas
- For the Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1½ cups chicken broth
- 1 (4 oz) can diced green chilies
- 1 cup sour cream
- 2 cups grated cheese (I used sharp cheddar cheese and pepper jack cheese) (for topping)
- Optional Toppings: Chopped fresh cilantro, Salsa, Jalapenos, Sour Cream, etx
How To Make White Chicken Enchiladas
This is just a summary, the full recipe is below. In a large bowl, combine the shredded rotisserie chicken, taco seasoning, pepper jack cheese, sharp cheddar cheese, diced chilies, and sour cream. Mix well until all the ingredients are fully combined.
 Spoon the chicken mixture into each of the 14 flour tortillas. Roll them tightly and place them seam-side down in a greased 9 x 13 baking dish.Â
In a skillet over medium heat, melt 3 tablespoons of butter. Whisk in 3 tablespoons of all-purpose flour, cooking for about 3 to 4 minutes until it forms a roux. Slowly stir in 1½ cups of chicken broth, continuing to stir until the mixture thickens slightly. Once thickened, turn off the heat and mix in the remaining 4-ounce can of diced chilies and 1 cup of sour cream.
Pour the creamy sauce over the assembled enchiladas, ensuring they are well coated. Top with the remaining sharp cheddar and pepper jack cheeses. Bake in a preheated oven at 400°F for about 20 to 25 minutes, or until the cheese is golden brown and bubbly.
Allow the enchiladas to cool for a few minutes before serving. For an extra touch, top with chopped fresh cilantro and salsa and any other toppings if desired.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
White Chicken Enchiladas
Ingredients
For The Filling
- 3 Cups Shredded Rotisserie Chicken
- 2 tbsp Taco Seasoning
- 1/2 Cup Grated Sharp Cheddar Cheese
- 1/2 Cup Grated Pepper Jack Cheese
- 4 oz Can of Diced Green Chilies
- 1/4 Cup Sour Cream
- 14-16 Fajita-Sized Flour Tortillas or corn tortillas if you prefer
For The Sauce
- 3 tbsp Salted Butter
- 3 tbsp All Purpose Flour
- 1.5 Cups Chicken Broth
- 4 oz Can of Diced Green Chilies
- 1 Cup Sour Cream
- 1 Cup Grated Sharp Cheddar Cheese
- 1 Cup Grated Pepper Jack Cheese
- Any desired toppings such as cilantro, salsa, hot sauce, jalapenos, avocados, etc.
Instructions
- In a large bowl, mix together all of the ingredients for the filling. Scoop a large spoonful into each tortilla and roll them up tightly. Place them seam side down in a 9×13 baking dish. Set aside.
- Preheat the oven to 400 degrees.
- Heat the butter in a skillet over medium heat. Whisk in the flour and cook that down for about 3 minutes to get rid of the raw flour taste.
- Slowly stir in the chicken broth and keep stirring until it has thickened up.
- Turn off the heat and stir in the diced chilies and sour cream and mix until everything is combined and the sauce is nice and smooth.
- Pour the sauce over the top of the rolled up enchiladas in the baking dish then top with the remaining cheeses. Bake for 20-25 minutes until the cheese is golden brown and bubbly.
- Allow the dish to rest for about 10 minutes before serving. Top with any desired toppings and enjoy!
Notes
And check out these other great recipes while you are here!
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