When it comes to easy dinner ideas that feel special without taking hours to prepare, these Creamy White Chicken Enchiladas are unbeatable. This dish brings together the comfort of melted cheese, the zing of green chilies, and the richness of a sour cream sauce—all wrapped around juicy rotisserie chicken.
If you’ve ever found yourself staring at a store-bought rotisserie chicken, wondering what to make besides sandwiches or salads, this is the answer. It’s easy, indulgent, and just the kind of meal you’ll want to make again and again. Whether you’re serving picky kids or impressing guests, this is the kind of recipe that satisfies every time.
🍗 The Power of Using Rotisserie Chicken
Rotisserie chicken is every busy cook’s secret weapon. It’s tender, already seasoned, and ready to use—no boiling, roasting, or cleaning required. This makes it the ideal protein for recipes like enchiladas where flavor and speed matter equally.
Benefits of Rotisserie Chicken in This Recipe:
- Saves 30–45 minutes of prep time
- Infuses flavor from the start
- Consistent texture for easy rolling
- Perfect for meal prep and leftovers
Want more ideas for how to use rotisserie chicken? Try linking readers to your other recipes like:
🧀 Ingredients That Bring Comfort
This recipe uses kitchen staples to create a creamy, cheesy filling that’s hard to resist. Here’s what you’ll need:
For the Enchiladas:
- 2 cups shredded rotisserie chicken
- 1 cup shredded Monterey Jack cheese (or Mexican blend)
- 8 soft flour tortillas (6-inch)
For the White Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup sour cream (full fat for richness)
- 1 (4 oz) can diced green chilies
- Salt & pepper to taste
Optional Garnishes:
- Chopped cilantro
- Sliced green onions
- Lime wedges
- Jalapeño slices
👩🍳 Step-by-Step Instructions (With Visual Guidance)
1. Preheat Oven
Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the Filling
In a bowl, combine:
- 2 cups shredded rotisserie chicken
- ½ cup shredded cheese
Mix well.
3. Roll the Enchiladas
Scoop about 2 tablespoons of the filling onto each tortilla. Roll tightly and place seam-side down in the baking dish.
4. Make the Creamy Sauce
In a saucepan:
- Melt butter over medium heat.
- Add flour, whisking constantly to form a roux. Cook 1–2 minutes.
- Slowly whisk in chicken broth. Simmer until thickened (3–5 mins).
- Remove from heat and stir in sour cream and green chilies.
- Season with salt and pepper to taste.
5. Assemble and Bake
- Pour sauce evenly over enchiladas.
- Sprinkle remaining cheese on top.
- Bake for 20–25 minutes until bubbly.
- (Optional) Broil for 2–3 minutes for a golden top.
🥄 Tips for the Creamiest White Sauce
- Use room-temperature sour cream to prevent curdling.
- Whisk constantly while adding broth to avoid lumps.
- For extra creaminess, add a splash of heavy cream or cream cheese.
🛠️ How to Customize These Enchiladas
This dish is as flexible as your pantry. Here’s how you can make it yours:
For Spice Lovers:
- Add diced jalapeños to the filling or sauce.
- Stir in ½ tsp chipotle powder or cayenne.
For a Healthier Version:
- Use low-fat sour cream and cheese.
- Swap flour tortillas for whole wheat or corn.
To Make It Vegetarian:
- Replace chicken with sautéed mushrooms, spinach, or black beans.
- Add roasted cauliflower or bell peppers.
🍽️ Serving Suggestions: Complete the Meal
Turn this dish into a full meal with easy sides:
- Cheesy Potatoes or Air Fryer Potato Wedges
- Mexican Street Corn Salad
- Simple Garden Salad with lime vinaigrette
- Fruit Crisp or Churros for dessert
- Guacamole & Salsa Bar for guests
🧊 Storage, Freezer, and Reheating Tips
Storing Leftovers:
- Store in an airtight container for up to 3 days in the fridge.
Freezing Instructions:
- Assemble but don’t bake.
- Cover tightly with foil and freeze for up to 2 months.
- Bake from frozen at 375°F for 45–50 minutes (covered).
Reheating:
- Reheat individual portions in the microwave or bake at 325°F for 15–20 minutes until heated through.
🔁 Variations You’ll Love
- Tex-Mex Style: Add taco seasoning and black beans to the filling.
- Thanksgiving Remix: Use leftover turkey instead of chicken.
- Breakfast Enchiladas: Add scrambled eggs, cheese, and chorizo.
✅ Expert Tips & Common Mistakes to Avoid
| Mistake | Solution |
|---|---|
| Sauce too thin | Simmer longer to thicken before adding sour cream |
| Tortillas cracking | Warm them slightly before rolling |
| Dry enchiladas | Don’t skimp on sauce—make sure every tortilla is coated |
| Curled sour cream | Remove sauce from heat before adding it |
🧾 Nutrition Information (Per Serving)
(Based on 4 servings)
- Calories: ~480
- Protein: 25g
- Fat: 28g
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 3g
- Sodium: 780mg
❓ Reader FAQs
Can I use corn tortillas?
Yes! Warm them slightly so they don’t tear. The flavor will be more traditional and gluten-free.
Can I make it ahead of time?
Absolutely. Assemble everything, cover, and refrigerate up to 24 hours. Bake as directed when ready.
Is this kid-friendly?
Very! The mild sauce and creamy texture make it perfect for picky eaters.
Can I double the recipe?
Yes! Great for large families or potlucks. Use two 9×13-inch pans.
🧡 Final Thoughts
These Creamy White Chicken Enchiladas are more than just a quick meal—they’re a comforting, reliable dinner that’s simple enough for a weeknight and delicious enough for guests. With the time-saving power of rotisserie chicken and a customizable base, this recipe will quickly become a staple in your rotation.
📋 Printable Recipe Card
Creamy White Chicken Enchiladas
A comforting dinner recipe made with rotisserie chicken and a tangy sour cream sauce.
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Servings: 4
Cuisine: Mexican-American
Ingredients:
- 2 cups rotisserie chicken, shredded
- 1 cup Monterey Jack cheese, shredded
- 8 flour tortillas (6-inch)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- Salt and pepper, to taste
- Fresh cilantro (optional)
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
- Combine chicken and ½ cup cheese. Fill tortillas, roll, and place in dish.
- Melt butter in a pan. Stir in flour to make a roux. Cook 1–2 minutes.
- Slowly whisk in broth and cook until thick, 3–5 minutes.
- Remove from heat. Stir in sour cream and chilies. Season.
- Pour sauce over enchiladas. Top with remaining cheese.
- Bake 20–25 minutes. Broil 2 minutes for golden top.
- Garnish and serve.
