These are the Best White Chicken Enchiladas. They are easy to make with a rotisserie chicken and cream cheese filling. And, they get covered in an amazingly flavorful sour cream sauce.
How To Make White Chicken Enchiladas
Note: This is a summary. The full printable recipe card is at the bottom of this post.
- Add softened cream cheese to a large mixing bowl.
- Add diced green chilies, garlic powder, salt, and pepper.
- Mash with a fork until well combined.
- Add pulled* rotisserie chicken pieces and shredded cheese.
- Stir until the chicken is coated in the cream cheese mixture.
*Remove the skin from the rotisserie chicken. Pull apart the meat into small bite-size chunks, but don’t shred it.
- Divide the chicken mixture among 8 flour tortillas.
- Spread the chicken into a thin line down the middle of each tortilla.
- Tightly roll up the tortillas around the filling.
- Melt some butter in a sauce pot over medium heat.
- Add flour and whisk it together.
- Add chicken broth, taco seasoning, and diced green chilies.
- Whisk until smooth.
- Once the sauce is thick, remove the pot from the heat.
- Add sour cream.
- Stir until smooth.
- Place the rolled up enchiladas in a large baking dish.
- Pour the sour cream sauce evenly over the enchiladas.
- Sprinkle the top with shredded Monterey jack cheese.
- Bake.
Can This Be Made Ahead
Yes. If you are making this up to one day ahead, fill and roll up the enchiladas and put them in the baking dish. Cover the dish and store it in the refrigerator. Make the sour cream sauce and store it in a separate sealed container in the refrigerator. When you are ready to make it, uncover the baking dish and let it come to room temperature as the oven preheats. Spoon the sauce over the enchiladas and spread it out evenly. Then, cover with cheese and bake. It may take an extra 5-10 minutes to heat through.
If making this 2-3 days ahead of time, don’t roll up the enchiladas or the tortillas may get soggy. You can prepare the filling and the sour cream sauce. But, wait to roll up the enchiladas until you are ready to bake them.
Can Sour Cream Chicken Enchiladas Be Frozen
Yes. But, as with many things that are frozen, the texture won’t be quite as good as when it is fresh. The tortillas will be softer.
Assemble the entire dish. Let the sauce cool completely. Cover the dish with aluminum foil. Store in the freezer for up to three months.
Transfer the dish to the refrigerator the day before you plan to make it.Uncover the baking dish and let it come to room temperature as the oven preheats. Bake it. It may take an extra 5-10 minutes to heat through.
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White Chicken Enchiladas Recipe
5 from 9 votes
The Best White Chicken Enchiladas Recipe made easy with a rotisserie chicken & cream cheese filling & covered in an amazing sour cream sauce.
Prep Time 30 minutes minutes
Cook Time 25 minutes minutes
Total Time 55 minutes minutes
Video
Servings 8 enchiladas
Calories 457 kcal
Ingredients
- 4 ounces cream cheese softened
- 1 (4 oz.) can diced green chilies divided
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups pulled* rotisserie chicken no skin
- 2 cups shredded Monterey jack cheese divided
- 8 flour tortillas soft taco size
- 3 Tablespoons unsalted butter
- 3 Tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 Tablespoon taco seasoning not a whole packet
- 8 ounces sour cream
Instructions
Preheat oven to 350°F. Spray a 9×13 inch baking dish with cooking spray.
In a large bowl, add the softened cream cheese. Add half the green chilies, the garlic powder, salt, and pepper. Mash with a fork until well combined. Add the chicken and 1 cup of the shredded cheese. Stir well.
Divide the chicken mixture between the 8 tortillas. Mash the chicken mixture into a thin line down the center of the tortillas (I use my hands for this). Tightly roll up the tortillas around the chicken mixture. Place the tortillas seam side down in the baking dish.
Make the sauce. Add the butter to a sauce pot and place it over medium heat. Once the butter is melted, add the flour. Whisk until combined. Cook 1 minute. Add the chicken broth, taco seasoning, and the remaining green chilies. Whisk until no flour lumps remain. Bring to a boil, stirring often. Once the sauce is thick, remove the pot from the heat. Add the sour cream to the sauce. Stir until smooth.
Pour the sauce evenly over the enchiladas. Sprinkle the remaining 1 cup of shredded cheese on top.
Bake for 25 minutes, until the cheese is melted and the sauce is bubbling around the edges of the dish.
Cool for 10 minutes before serving.
Notes
*Pull the chicken pieces into small bite size chunks, but don’t shred it.
Nutrition
Serving: 1/8th of the recipe | Calories: 457kcal | Carbohydrates: 20g | Protein: 32g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 998mg | Potassium: 407mg | Fiber: 1g | Sugar: 3g | Vitamin A: 775IU | Vitamin C: 5mg | Calcium: 307mg | Iron: 2mg
Course Dinner, Entree, Main Course
Keyword baked sour cream chicken enchiladas, how to make white chicken enchiladas, sour cream enchiladas
Cuisine American, Mexican
Author Amanda Finks
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