When the weekday chaos hits, it’s all about finding a warm and comforting meal that can bring the family together without taking hours to prepare. That’s where my creamy white chicken enchiladas come in—a delightful blend of tender rotisserie chicken, warm flour tortillas, and a rich, cheesy sauce that wraps you in a cozy embrace with every bite.
I stumbled upon this recipe during one of those bustling evenings when takeout was looking all too tempting. With just a few simple ingredients, I created a dish that’s not only quick to whip up but also satisfies those cravings for something indulgent and homemade. If you love comfort food that’s adaptable for spice levels and boasts an incredibly creamy texture, this dish is about to become your go-to. Let’s dive into how to make these enchiladas and transform dinner time into a deliciously memorable occasion!
Why Are White Chicken Enchiladas So Irresistible?
Simplicity: This recipe comes together in just 30 minutes, making dinner prep a breeze after a long day.
Creamy Comfort: The luscious cheese sauce envelops each enchilada, ensuring every bite is pure bliss.
Flavorful Filling: Shredded rotisserie chicken paired with zesty taco seasoning delivers that irresistible savory kick.
Versatile: Whether you prefer mild or spicy, this dish easily adapts with any ingredients you have on hand.
Crowd Pleaser: Perfect for family dinners or gatherings, these enchiladas are sure to impress and satisfy everyone at the table.
White Chicken Enchiladas Ingredients
For the Filling
• Rotisserie Chicken – Main protein that provides convenience and flavor; can easily substitute with cooked chicken breasts if desired.
• Taco Seasoning Packet – Adds a burst of spice and flavor; for a stronger kick, consider using a spicy variant.
• Flour Tortillas (6-8) – The perfect wrapping for these enchiladas; corn tortillas can be used as a gluten-free option—just warm them beforehand to prevent breaking.
• Cream Cheese (4 oz) – Brings an irresistible creaminess to the filling; make sure it’s softened for easy mixing.
• Monterey Jack Cheese (2 cups) – Delivers that cheesy texture and heavenly flavor; shredding from a block yields the best melting properties.
• Diced Chilies (1 can, 4 oz) – Adds a hint of flavor and spice; swap for fresh jalapeños for an extra heat boost.
For the Sauce
• Butter (3 tbsp) – The base for the sauce that enhances flavor; don’t skip it for that rich touch.
• Flour (3 tbsp) – Thickens the sauce beautifully; standard all-purpose flour works just right.
• Chicken Broth (2 cups) – Provides the necessary liquid; both homemade and store-bought are suitable.
• Sour Cream (¾ cup) – Boosts creaminess and adds a light tang; Greek yogurt can substitute for a healthier alternative.
These White Chicken Enchiladas are not only quick to make but completely delicious, making them a fantastic choice for busy weeknights or satisfying family gatherings!
How to Make White Chicken Enchiladas
- Prepare Filling: In a large bowl, combine the shredded rotisserie chicken, half of the taco seasoning, Monterey Jack cheese, softened cream cheese, and diced chilies. Mix until well incorporated and creamy.
- Assemble Enchiladas: Take each flour tortilla and place a generous amount of the filling in the center. Roll them up tightly and place seam-side down in a greased 9”x13” baking dish.
- Make Sauce: In a skillet, melt the butter over medium-high heat. Whisk in the flour and remaining taco seasoning for about 3 minutes. Gradually stir in the chicken broth, then add the remaining shredded cheese and sour cream, whisking until smooth and creamy.
- Combine & Bake: Pour the delightful sauce evenly over the assembled enchiladas. If desired, sprinkle with chopped parsley or cilantro for an herby touch. Bake in a preheated oven at 350°F for 25 minutes or until bubbling and golden.
- Serve: Once out of the oven, allow the enchiladas to cool slightly before serving warm to your eager family and friends.
Optional: Serve with a dollop of sour cream or guacamole on the side for extra flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for White Chicken Enchiladas
- Choose Quality Cheese: Always shred cheese from a block for better melting properties. Pre-shredded cheese has anti-caking agents that can hinder a creamy texture.
- Season Wisely: Adjust the spice level by choosing a taco seasoning that suits your palate or adding diced jalapeños to the filling for an extra kick in your white chicken enchiladas.
- Warm Tortillas: Warm flour or corn tortillas before assembling to prevent tearing. This small step helps keep your enchiladas intact during rolling.
- Add Vegetables: Consider mixing in black beans or corn with the chicken filling for added texture and flavor, making your white chicken enchiladas even more delightful.
- Don’t Skip Resting Time: Allow the enchiladas to sit for a few minutes after baking. This helps the sauce settle, making every bite deliciously creamy.
White Chicken Enchiladas Variations & Substitutions
Feel free to unleash your creativity and customize these enchiladas to match your taste and dietary needs!
- Gluten-Free: Use gluten-free tortillas or corn tortillas for a deliciously safe alternative. This swap keeps the comforting flavors while accommodating gluten sensitivities.
- Extra Cheesy: Add a blend of cheeses, like sharp cheddar or pepper jack, to enhance the flavor and make it even cheesier. The variety creates a delightful melt that will have everyone reaching for seconds.
- Vegetable Boost: Toss in some finely chopped bell peppers or spinach to the chicken filling for added nutrients and color. This twist brightens up the dish and makes it more satisfying.
- Creamy Alternative: Replace sour cream with Greek yogurt for a tangy, protein-rich option. Your enchiladas will still be rich and creamy, but with a lighter touch.
- Spicy Kick: Swap the diced chilies for fresh jalapeños or diced serrano peppers if you crave additional heat. This variation will awaken your taste buds and satisfy spice lovers.
- Herbed Delight: Incorporate fresh herbs like cilantro or parsley into the filling for an aromatic twist. This addition will bring freshness and elevate the overall flavor profile.
- Protein Swap: Try shredded turkey or even cooked lentils for a different protein, offering a unique take on the classic enchilada while catering to diverse palates.
- Saucy Variation: For a hint of sweetness, drizzle a bit of BBQ sauce over the top before baking. The combination of BBQ and creamy sauce creates a scrumptious blend that surprises and delights.
What to Serve with White Chicken Enchiladas?
Transform your dinner from delightful to unforgettable with these pairing ideas that perfectly complement your creamy enchiladas.
- Cheesy Taco Rice: This dish brings a comforting, cheesy element that melds beautifully with the enchiladas, creating a flavorful harmony.
- Roasted Vegetables: A medley of seasonal veggies adds freshness and crunch, balancing the richness of the creamy sauce and enhancing your meal.
- Guacamole: This creamy avocado dip introduces a cool and zesty contrast. It’s the perfect accompaniment to keep the taste buds engaged with every bite.
- Black Bean Salsa: A vibrant salsa packed with beans, corn, and lime, providing a lively crunch and a pop of flavor that enhances the heartiness of the enchiladas.
- Mexican Street Corn Salad: Creamy, zesty, and sweet, this salad pairs wonderfully with the enchiladas, providing a refreshing crunch that elevates the entire meal.
- Crisp Green Salad: A simple mixed greens salad dressed with a light vinaigrette adds a refreshing touch to your plate, balancing the dish’s richness.
- Margaritas: A classic pairing, these refreshing cocktails enhance the flavors of the enchiladas while providing a festive touch to your dinner.
- Churros: For a sweet finish, serve crispy churros with a side of chocolate sauce for dipping, contrasting beautifully with the savory enchiladas.
Make Ahead Options
These creamy white chicken enchiladas are perfect for meal prep enthusiasts! You can assemble the enchiladas up to 24 hours in advance; simply prepare and fill the tortillas, then cover them tightly with foil and refrigerate to maintain freshness. The cheese sauce can also be prepared ahead of time and stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, just pour the sauce over the enchiladas and bake them in a preheated oven at 350°F for about 25 minutes, ensuring you’re treated to the same delicious flavor and creamy texture as if freshly made. This way, you can savor a homemade meal with minimal effort on busy weeknights!
Storage Tips for White Chicken Enchiladas
- Refrigerator: Store cooked enchiladas in an airtight container for up to 3 days. Ensure they’re completely cooled before sealing to maintain freshness.
- Freezer: For long-term storage, freeze enchiladas in a freezer-safe container or tightly wrapped in foil for up to 3 months. Thaw overnight in the refrigerator before baking.
- Reheating: Reheat individual portions in the microwave for 1-2 minutes or bake covered in foil at 350°F for 20-25 minutes until heated through.
- Serving Leftovers: For a delicious twist, top leftover white chicken enchiladas with fresh toppings like avocado or a sprinkle of cilantro before serving.
White Chicken Enchiladas Recipe FAQs
How do I choose the best rotisserie chicken for my enchiladas?
Absolutely! When selecting a rotisserie chicken, look for one that’s golden brown and has moisture-rich skin. Ensure there are no dark spots or dried-out areas, as these indicate that the chicken may be old. If you can, go for a chicken that’s recently prepared to enjoy the best flavor.
How should I store leftover white chicken enchiladas?
Very! You can store cooked enchiladas in an airtight container in the refrigerator for up to 3 days. Just make sure they are completely cooled before sealing them. If you’re planning to enjoy them later, consider freezing them for up to 3 months in a freezer-safe container or wrapped tightly in foil. Thaw overnight in the fridge before reheating.
Can I freeze white chicken enchiladas, and how?
Certainly! To freeze your white chicken enchiladas, let them cool completely after baking. Then, wrap them individually in plastic wrap and place them in a freezer-safe container or a large resealable bag. Label with the date, and they can last up to 3 months. When you’re ready to enjoy, thaw them overnight in the refrigerator and reheat in the oven at 350°F for about 25 minutes until hot.
What should I do if my enchiladas turn out too dry?
Oh no! If you find your enchiladas are a bit dry, it could be due to overbaking or not enough sauce. To prevent this, ensure that the sauce is generously poured over the enchiladas before baking. If you’ve already baked them and they’re dry, consider serving with additional sauce on the side or a dollop of sour cream for moisture.
Are there any dietary considerations for white chicken enchiladas?
Of course! If you’re accommodating dietary restrictions, you can easily modify this recipe. For gluten-sensitive individuals, use corn tortillas or gluten-free flour. If you have cheese allergies, try plant-based cream cheese or cheese alternatives. Always double-check your taco seasoning as some blends may contain gluten or other allergens.
What can I do to spice up my white chicken enchiladas?
For an extra kick, consider adding fresh jalapeños or using a spicier taco seasoning. You might also mix in some diced green chiles directly into the chicken filling. The more the merrier! Adjust these ingredients based on your personal spice tolerance to create the perfect heat level for your taste buds.
Creamy White Chicken Enchiladas for Quick Comfort Food Bliss
Ingredients
Equipment
Method
- Prepare Filling: In a large bowl, combine the shredded rotisserie chicken, half of the taco seasoning, Monterey Jack cheese, softened cream cheese, and diced chilies. Mix until well incorporated and creamy.
- Assemble Enchiladas: Take each flour tortilla and place a generous amount of the filling in the center. Roll them up tightly and place seam-side down in a greased 9”x13” baking dish.
- Make Sauce: In a skillet, melt the butter over medium-high heat. Whisk in the flour and remaining taco seasoning for about 3 minutes. Gradually stir in the chicken broth, then add the remaining shredded cheese and sour cream, whisking until smooth and creamy.
- Combine & Bake: Pour the delightful sauce evenly over the assembled enchiladas. Sprinkle with chopped parsley or cilantro for an herby touch. Bake in a preheated oven at 350°F for 25 minutes or until bubbling and golden.
- Serve: Allow the enchiladas to cool slightly before serving warm to your eager family and friends.