Creamy White Chicken Enchiladas

Melissa Jo

5 from 2 votes

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.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 people

Course: Main Course

Cuisine: Mexican

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

Method

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.