Creamy White Chicken Enchiladas with Green Chile Sauce

Start by preparing the filling. In a large bowl, combine the shredded rotisserie chicken, taco seasoning, pepper jack, sharp cheddar, diced green chilies, and sour cream. Mix until everything is evenly combined.

Spoon a generous portion of the chicken mixture into each tortilla, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.

Make the creamy sauce: Melt 3 tablespoons butter in a skillet over medium heat. Whisk in 3 tablespoons flour and cook for about 3–4 minutes to eliminate the raw flour taste. Slowly add 1½ cups chicken broth, stirring until the sauce thickens. Remove from heat and stir in the can of diced green chilies and 1 cup sour cream until smooth.

Pour the sauce evenly over the rolled enchiladas, making sure they are well coated. Sprinkle the remaining grated cheddar and pepper jack on top. Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, until the cheese is melted, bubbly, and lightly golden.

Let the enchiladas rest for about 10 minutes to set. Serve topped with chopped cilantro, salsa, additional sour cream, jalapeños, or avocado if desired.

White Chicken Enchiladas

A creamy, savory casserole of shredded rotisserie chicken rolled in tortillas, topped with a white chile sauce and melted cheese.

Ingredients

For the Filling

• 3 cups shredded rotisserie chicken
• 2 tbsp taco seasoning
• ½ cup grated sharp cheddar
• ½ cup grated pepper jack
• 1 (4 oz) can diced green chilies
• ¼ cup sour cream
• 14–16 fajita-sized flour tortillas (or corn, if preferred)

For the Sauce

• 3 tbsp salted butter
• 3 tbsp all-purpose flour
• 1½ cups chicken broth
• 1 (4 oz) can diced green chilies
• 1 cup sour cream
• 2 cups grated cheese for topping (cheddar + pepper jack)
• Optional toppings: cilantro, salsa, jalapeños, avocado, extra sour cream

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine the shredded chicken, taco seasoning, cheeses, diced chilies, and ¼ cup sour cream. Mix thoroughly.
3. Spoon filling into each tortilla, roll tightly, and arrange seam-side down in a greased 9×13-inch baking dish.
4. In a skillet over medium heat, melt the butter. Whisk in the flour and cook 3–4 minutes to remove the raw flour taste.
5. Slowly whisk in the chicken broth until the sauce thickens. Remove from heat and stir in the can of diced chilies and 1 cup sour cream until smooth.
6. Pour the sauce over the rolled enchiladas and top with the remaining grated cheeses.
7. Bake 20–25 minutes, until cheese is golden and bubbly. Let rest about 10 minutes before serving. Add desired toppings and enjoy.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To freeze: assemble the enchiladas but do not bake. Cover tightly and freeze up to 3 months. Thaw before baking.