Name: Creamy White Chicken Enchiladas – Easy Recipes with Rotisserie Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups cooked rotisserie chicken, shredded; 1 cup sour cream; 1 can (4 oz) diced green chiles; 2 cups shredded Monterey Jack cheese, divided; 1/2 cup chopped onion; 8 flour tortillas; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 1/2 cups chicken broth; Salt and pepper to taste

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You know those meals that hug you from the inside out? That’s what these creamy white chicken enchiladas do for me. They’re gooey, cheesy, and loaded with juicy rotisserie chicken, which means half the work’s already done (thank you, grocery store gods). I first whipped these up on a random Tuesday when my brain and fridge were both running low. All I had was leftover chicken, some tortillas, and a vague craving for something creamy. Next thing I knew, I was licking sour cream off a spoon and wondering why I don’t make this more often. If your weeknight dinner routine could use a plot twist—something that tastes like it took all day but secretly didn’t—this is it. Toss that apron on and let’s turn that leftover bird into magic. Bonus: these reheat like a dream, so go ahead and make a double batch.

1) Key Takeaways
2) Easy Creamy White Chicken Enchiladas Recipe
3) Ingredients for Creamy White Chicken Enchiladas
4) How to Make Creamy White Chicken Enchiladas
5) Tips for Making Creamy White Chicken Enchiladas
6) Making Creamy White Chicken Enchiladas Ahead of Time
7) Storing Leftover Creamy White Chicken Enchiladas
8) Try these Dinners next!
9) Creamy White Chicken Enchiladas
10) Nutrition

1) Key Takeaways

This easy recipe with rotisserie chicken saves tons of prep time.
They’re warm, creamy, cheesy, and perfect for family dinners or cozy nights.
Prep ahead, store for later, or bake and devour now—these enchiladas are flexible.
Main keyword and flavor? Comfort. And yes, a lot of cheese.

2) Easy Creamy White Chicken Enchiladas Recipe

We’ve all had those nights where dinner needs to show up like a superhero. That was me last Thursday—hungry, tired, and staring blankly into my fridge like it might start giving out samples. That’s when I spotted the rotisserie chicken. Cue the inspiration.

These creamy white chicken enchiladas check every box. Quick? Yep. Comforting? Like your grandma’s quilt. Ridiculously creamy and cheesy? You bet. And here’s the thing—this recipe isn’t just easy, it’s oddly relaxing. There’s something magical about assembling each tortilla, knowing a hot, bubbly dinner is just one oven away.

I make this at least twice a month because it never fails. The best part? It starts with a shortcut. Using rotisserie chicken makes you look like you cooked all day, when really, you just opened a container and got to business. Whether you’re feeding a crew or meal prepping for the week, this easy recipe with rotisserie chicken will rescue your dinner plans more than once.

3) Ingredients for Creamy White Chicken Enchiladas

Rotisserie Chicken: Shredded and juicy, this stuff is like gold when you’re in a rush. You could roast your own, but let’s be real, store-bought wins on a Wednesday night.

Sour Cream: This brings the creaminess we all crave. Tangy, smooth, and the perfect partner for the cheesy filling.

Diced Green Chiles: Mild but packed with flavor, these give the enchiladas just the right amount of zing without setting your tongue on fire.

Shredded Monterey Jack Cheese: Melty, mild, and criminally underrated. Half goes inside, half goes on top—because yes, we need both.

Onion: Sautéed or raw, it brings sweetness and bite. Don’t skip it unless you want bland-ville.

Flour Tortillas: Soft, pliable, and a total blank canvas for all this deliciousness.

Butter and All-Purpose Flour: These two make a quick roux that helps thicken the sauce without any fuss.

Chicken Broth: Thins out the sauce but adds depth, so it’s not just all cream, all the time.

Salt and Pepper: Simple, classic, and completely necessary. Always taste as you go.

4) How to Make Creamy White Chicken Enchiladas

Step 1. Preheat your oven to 375°F. This gives you a warm welcome when you’re ready to bake.

Step 2. In a saucepan, melt butter over medium heat. Stir in the flour and cook for about a minute. We’re making a roux here, but don’t panic—it’s just butter and flour getting cozy.

Step 3. Slowly whisk in the chicken broth. Keep whisking until things thicken slightly—about 3 to 5 minutes.

Step 4. Turn off the heat and stir in sour cream and green chiles. This sauce smells so good it might distract you—stay focused.

Step 5. Mix the shredded chicken, chopped onion, and 1 cup of the shredded cheese in a bowl. Try not to sneak too many bites. Okay, maybe one.

Step 6. Spoon that mixture into each tortilla, roll ’em up, and lay them seam-side down in a greased baking dish. It’s kind of like making a burrito, but more… snug.

Step 7. Pour your creamy sauce over everything and sprinkle the remaining cheese on top. Be generous—it’s enchiladas, not a salad.

Step 8. Bake uncovered for 20 to 25 minutes. The cheese will be bubbly, golden, and irresistible. Let it sit for five minutes before digging in—torture, I know.

5) Tips for Making Creamy White Chicken Enchiladas

Let’s talk tortilla drama. If you’ve ever had a tortilla crack mid-roll, you’re not alone. I like to microwave mine for about 15 seconds to soften them up—it’s a tiny trick with big payoff.

Want the sauce super creamy but not watery? Don’t skip the roux step. Flour and butter might seem basic, but they’re working overtime behind the scenes to thicken that sauce into pure heaven.

Lastly, taste as you go. Seasoning is personal, and chicken broth can vary a lot. Add a pinch of salt, taste, then adjust. These kinds of details make the difference between “pretty good” and “where has this been all my life?”

6) Making Creamy White Chicken Enchiladas Ahead of Time

This dish loves to chill out in the fridge. I often make a tray in the morning, cover it, and bake it at night. Or, if I’m thinking ahead (rare but glorious), I’ll freeze an entire pan for those nights when cooking feels like a fever dream.

If you’re prepping in advance, leave off the sauce until you’re ready to bake. That keeps the tortillas from soaking up all the goodness and turning into mush. No one likes soggy enchiladas, not even your dog.

Stored in the fridge, an unbaked tray will keep for up to two days. Frozen? Go for a month. Just thaw overnight before baking. It’s the kind of trick that makes you feel like a dinner genius.

7) Storing Leftover Creamy White Chicken Enchiladas

If you’re lucky enough to have leftovers, pop them in an airtight container and refrigerate. They’ll last for up to four days, though mine rarely make it that long. These things disappear fast.

When reheating, use the oven or microwave—just splash a bit of broth or milk over the top first to bring back that creaminess. No one wants dry enchiladas. That’s just sad.

You can even freeze single portions for easy lunches. Wrap tightly and toss them in the freezer. Later, just microwave and pretend you cooked from scratch. I won’t tell.

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9) Creamy White Chicken Enchiladas