February 24, 2024
Amazing white Chicken Enchiladas

Amazing white Chicken Enchiladas recipe

Amazing white Chicken Enchiladas recipe . It is an easy weeknight recipe the entire family will love specially kids. You can have them on the table in just 30 minutes. They are made with rotisserie chicken, shredded cheese, then a simple sauce made with sour cream and green chiles, Delicious.

Rotisserie chicken and shredded cheese are rolled into tortillas then topped with a creamy white sauce made with chicken broth, sour cream, and green chiles. Add more cheese on top and you have a simple cheesy weeknight dinner for everyone to love!

Calories: 490kcal | Carbohydrates: 17g | Protein: 38g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 152mg | Sodium: 882mg | Potassium: 133mg | Fiber: 2g | Sugar: 2g | Vitamin A: 638IU | Vitamin C: 2mg | Calcium: 370mg | Iron: 1mg.

Make Your Own Diced Green Chiles. Crank the heat up to broil in your oven, line a baking sheet with foil, and lay the peppers you like on it. Use what you love.Then broil them until they are black on one side, flip to the other side, and do the same thing. When they’re done, pull back the dark skin thenuse what’s inside. So yummo!


  • 8-10 Small Flour or Corn Tortillas
  • 3 Cups Shredded Rotisserie Chicken
  • 3 Cups Shredded Monterey Jack Cheese Divided
  • 2 Cups Chicken Broth
  • 3 Tablespoons Butter
  • 3 Tablespoons Flour
  • 1 Cup Sour Cream
  • 4 Ounces Diced Green Chilies (I used a 4-oz can)

Instructions of amazing white Chicken Enchiladas recipe

  1. Spray a 9 X 13-inch baking dish with cooking spray.then Preheat oven to 350 degrees.
  2. Prepare the chicken filling. Mix the shredded chicken with a cup of shredded cheese.Roll the tortillas. Add a tablespoon or two of the mixture to the bottom third of the tortilla then roll each one up. Place seam-side down in a greased baking dish.
  3. Make the white sauce. melt the butter in a skillet, then Add the flour to the melted butter and whisk to combine. Cook for 1 minute.
  4. Lower the heat on the skillet and the broth and whisk.
  5. Cook until it is bubbly.
  6. Then cool sauce for 3-5 minutes until room temperature.
  7. Add sour cream and green chilies. completely smooth and Stir until combined.
  8. The sauce should smooth and sour cream is completely dissolved.
  9. Pour the sauce over enchiladas.
  10. Top with the remaining cheese.
  11. Bake. Bake for 20 to 25 minutes, until the cheese is melted and bubbly.
  12. Top with chopped green onions, cilantro, diced jalapeños.
  13. ENJOY!

Tips and trickes of amazing white Chicken Enchiladas recipe

  • Store leftover chicken enchiladas in an airtight container in the fridge or covered tightly in the pan. They’ll last for up to 3 days.
  • To reheat, place the entire pan covered with foil in the oven at 350F until heated through. Or reheat individual servings in the microwave for a minute or two.
  • You can freze these white chicken enchiladas easily , before or after baking. In either case, assemble as directed, cover tightly with plastic wrap and foil (or place in an airtight container), and freeze for up to 3 months. Thaw overnight in the fridge and bake at 350F until hot.
  • Rotisserie Chicken – We like using rotisserie chicken to save time, but you can also cook some chicken breasts and cut them into chunks.
  • You can use flour tortillas or corn tortillas work as well.
  • Sour Cream – This makes the sauce nice and creamy but not overly heavy.
  • Green Chiles – You can leave this out if the kids don’t like it, but we strongly suggest leaving this in for the flavor. At the store, you can find them next to the taco shells and refried beans.
  • Use flour to thicken the sauce.
  • You can use any shredded cheese , but we like Monterey Jack the best in this recipe.
  • Use butter with flour to thicken the sauce.
  • Use chicken broth for the sauce and adds a nice flavor. Low-sodium is best.

What To Serve With White Chicken Enchiladas

  • The best part about serving enchiladas is the sides. Since these don’t have a ton inside besides chicken and cheese, you can really have fun with the toppings!
  • Personally, I like to offer sliced green onions, cilantro, diced jalapenos, and tomatoes or salsa for toppings. You can also serve the enchiladas on a bed of shredded lettuce.
  • Guacamole and refried beans are easy side dishes – or just go all the way and make a savory Mexican 7-layer dip.
  • Need a dessert to top it all off? Cake is a wonderful choice to serve and keep with the Mexican theme. How fun!

Here are a few tips for making these homemade enchiladas.

  1. Don’t overstuff the tortillas. While it can be tempting to stuff as much filling as possible into each enchilada, keep in mind that you’ll want to be able to roll them closed. For typical 8-inch flour tortillas, 2-3 tablespoons is the perfect amount. For smaller corn tortillas, you’ll likely want a max of 2 tablespoons of filling.
  2. Warm the tortillas. To prevent the tortillas from cracking as you roll them, pop the stack of them in the microwave for 15 seconds first.
  3. Adjust the heat level. Green chiles aren’t super spicy and mostly just add flavor but you can omit them if desired. Or on the flip side, add some diced jalapenos for extra heat.
  4. Use whatever cheese you have on hand. I like to use Monterey Jack for the flavor but you can use mozzarella, cheddar, or a Mexican cheese blend as well.

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