Delicious cheese, shredded chicken, and a fantastic sour cream and green chile sauce combine
to create an incredibly flavorful and simple White Chicken Enchiladas dish. This is a really easy
way to use a rotisserie chicken for supper!
Make these amazing White Chicken Enchiladas for the cheesiest, dreamiest dinner you’ve ever
had! Sure to satisfy even the most discriminating palates!
Ingredients for white chicken enchiladas
- 8–10 soft wheat tortillas the size of tacos.
- Three cups of cooked, chopped or shredded rotisserie chicken.
- Three cups of split and shredded Monterey Jack cheese.
- Three tsp salted butter.
- Three tablespoons of flour (all purpose).
- Two cups of broth made from chicken.
- One cup of sour cream.
- One 4-oz can of chopped green chiles.
- Half a teaspoon of kosher salt.
- 1/4 teaspoon of cumin powder.
- Chop 2-3 green onions.
- Chopped cilantro to use as a garnish.
Directions
- Step 01
- To prevent the enchiladas from sticking to the baking dish, preheat the oven to 350°F and gently brush the bottom of the dish with olive oil or cooking spray.
- Step 02
- In a mixing dish, mix together the shredded chicken and 1 cup of cheese.
- Step 03
- After evenly dividing the cheese and chicken mixture among the tortillas, set them aside.
- Step 04
- In a skillet, melt the butter. After adding the flour to the melted butter, whisk to blend it in. Cook until bubbling, one to two minutes, to eliminate the flavor of uncooked flour.
- Step 05
- Into the roux, whisk in the chicken broth. Simmer for another three to five minutes, or until bubbling and thickened. Take off the heat and give it five minutes to cool.
- Step 06
- Add cumin, salt, sliced green chilies, and sour cream and stir.
- Step 07
- Transfer half of the green chili sauce to the pan’s bottom. Place the filled wraps seam-side down in the baking dish that has been preheated after rolling them into enchiladas.
- Step 08
- Over the enchiladas, drizzle the leftover sauce. The leftover cheese should then be sprinkled over the enchiladas.
- Step 09
- Bake until heated through and bubbling around the edges, 25 to 30 minutes. If you would like to add additional color to the top, you may broil the enchiladas in the final few minutes.
- Step 10
- Before serving, garnish with finely chopped cilantro and green onions.
Storage
Keep any leftover enchiladas in the fridge for up to 4 days, sealed in an airtight container (or 4
days after the chicken is cooked).
Freezing White Chicken Enchiladas
You may freeze your chicken enchiladas before or after baking them if you use an airtight
container or a freezer-safe dish. Move the frozen enchiladas to the refrigerator to defrost, then
let them there for the entire night.
Set your oven to 350°F if you are reheating something from frozen. Cover the frozen enchiladas
with foil and place them in an ovenproof dish. Bake for 45 to 60 minutes, testing the doneness
after a few minutes. If necessary, extend the cooking time until they are well cooked. They won’t
take as long to cook through if you allow them to defrost in the refrigerator overnight.
Tips
- Chicken shredded – Make it yourself or use precooked and preceded chicken. You can purchase or prepare a whole chicken in the rotisserie fashion, then chop and shred the necessary quantity of chicken from it. Alternately, you may boil uncooked chicken breasts until they are cooked through, take them out of the pan, allow them to cool fully, and then shred them using two forks.
- White Sauce – To save time and switch up the flavor, you may swap out the white sauce with a container of store-bought green enchilada sauce, but I suggest making your own!
FAQ
1. What ingredients are in white chicken enchilada sauce?
The white sauce for white enchiladas is produced with a simple roux of butter and flour, and it is
then thickened with chicken stock. Next, we add chopped green chilies to give it the spicy flavor
and bite that these enchiladas are known for, along with sour cream to make it extra creamy.
2. Are white chicken enchiladas freezer-friendly?
The wraps stuffed with cheese and chicken may be frozen for up to three months in a freezer
bag. Alternatively, just freeze the combination of chicken and cheese and assemble everything
on the day of preparation. The white chile sauce doesn’t freeze well, so I wouldn’t suggest doing
it. Prepare the sauce the day before or a few days ahead of time, and keep it chilled.
3. How should white chicken enchiladas be stored?
Keep any leftover enchiladas refrigerated for up to 4 days (or 4 days from the time the chicken
was cooked) in an airtight container.
4. Is it possible to prepare white chicken enchiladas in advance?
These enchiladas are simple to prepare several days in advance, then assemble and bake the
same day.
Just assemble the cheese and chicken wraps and the green chili sauce, then refrigerate in
separate airtight containers for up to three days. Then, just arrange everything in layers within
the casserole dish, and bake it that day. Your wraps won’t become soggy if your components are
kept apart!
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