Creamy White Chicken Enchiladas
If you love cheesy, comforting, and totally irresistible dinners, these Creamy White Chicken Enchiladas are going to be your new obsession. Tender rotisserie chicken is mixed with green chiles and cheese, rolled in soft tortillas, and smothered in a rich jalapeño-garlic cream sauce. Baked under Monterey Jack until melty and bubbly, this dish is the definition of cozy comfort food. This is my twist on a Tex-Mex classic — creamy, zesty, and loaded with flavor, but still super approachable for weeknights.
If you love these, you’ll also want to check out my Viral Roast Beef Sliders, Crock-Pot Italian Beef Sandwiches, or my cozy Marry Me Chicken Soup.
👝 How to Store Leftovers
Store in an airtight container for 3-5 days
🎥 Items Featured in the Video
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🤔 Common Questions
Yes! Just warm them first to prevent cracking.
Swap the sour cream for Greek yogurt and use half-and-half instead of heavy cream.
Why You’ll Love It
Creamy, cheesy, and full of bold flavor
Jalapeños + green chiles give a little kick (but not too spicy!)
Rotisserie chicken shortcut = easy weeknight win
Family-friendly but impressive enough for company
Freezer- and make-ahead-friendly
Creamy White Chicken Enchiladas
Ingredients
- 2½ cups shredded rotisserie chicken
- 8 oz shredded Monterey Jack cheese divided
- 4 oz shredded cheddar cheese
- 10 flour tortillas soft taco size
- 3 Tbsp butter
- 1 small onion finely chopped
- 2 fresh jalapeños seeded & minced
- 1 tsp Badia minced garlic with chili peppers
- 2 tsp Adobo seasoning divided (I use Goya with pepper)
- ½ tsp smoked paprika
- 3 Tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- ½ cup sour cream
- 1 can 4 oz diced green chiles (undrained)
- Salt & pepper to taste
- Fresh cilantro + jalapeño slices for garnish
Instructions
Prep The Dish
- Preheat oven to 350°F. Spray a 9×13 baking dish with nonstick spray.
Make The Filling
- In a bowl, combine shredded rotisserie chicken, 4 oz shredded cheddar cheese, 1 tsp Adobo seasoning, and 1 can diced green chiles (undrained). Mix and set aside.
Make The Sauce
- In a saucepan over medium heat, melt butter. Add onion, jalapeños, and minced garlic with chili peppers. Cook until softened, 3–4 minutes.
- Stir in 1 tsp Adobo seasoning and ½ tsp smoked paprika.
- Add flour and whisk for 2–3 minutes to cook out the raw taste.
- Slowly whisk in chicken broth, bring to a boil, then reduce and simmer 5 minutes.
- Stir in heavy cream, bring back to a boil, then reduce to a simmer for about 10 minutes until slightly thickened.
- Lower heat, stir in sour cream, then taste and adjust with salt & pepper.
Assemble Enchiladas
- Spoon chicken filling into tortillas, roll up burrito-style, and place seam-side down in prepared baking dish.
Bake
- Pour the cream sauce evenly over the enchiladas. Sprinkle with 8 oz shredded Monterey Jack cheese. Bake uncovered for 20–25 minutes, until bubbly. Broil 1–2 minutes for golden brown cheese if desired.
Serve
- Let rest 5 minutes before serving. Garnish with fresh cilantro and jalapeño slices.
Video
