White Chicken Enchiladas

White chicken enchiladas with shredded chicken and melty cheese rolled in flour tortillas topped with creamy white queso sauce baked until golden and bubbly.

Tender  shredded seasoned chicken, plenty of melty cheese in flour tortillas plus a creamy homemade white queso sauce baked until bubbly and golden — it’s the kind of meal that disappears fast.

If you need a reason to run – yes run – to Costco to grab a rotisserie chicken, this recipe is it. Not feeling the crowd? Use my easy slow cooker chicken recipe.

Why you’ll love this recipe:

• Creamy, cheesy white queso sauce (no Velveeta)
• Easy slow cooker chicken option – but – this is one of the best recipes using rotisserie chicken.
• Make-ahead friendly.
• Great low cost recipe to feed a crowd

Ingredients needed for White Chicken Enchiladas:

The Enchiladas

• cooked, shredded chicken
• freshly grated Monterey Jack cheese
• 6-8 flour tortillas

White Queso Sauce

• butter
• flour
• chicken stock
• milk
• freshly shredded Monterey Jack cheese
• dry spices: paprika, cayenne pepper, garlic powder, salt and black pepper
• canned green chiles
• sour cream
• fresh cilantro

How to make White Chicken Enchiladas:

• Preheat oven to 350 degrees.
• Grease a 9 x 13 baking dish (or spray with nonstick cooking spray
• Shred cheese and set aside.

To a medium bowl combine:

• Shredded chicken
• shredded Monterey Jack
• garlic powder
• ground cumin
• salt and black pepper

Filling and rolling the tortillas:

Divide chicken filling between tortillas. Roll tightly and transfer to the baking sheet seam side down.

White Queso Sauce:

Melt butter in a medium saucepan over medium heat. Whisk in flour then season with paprika, cayenne, garlic powder, salt and black pepper. Cook 1 minute.

Slowly pour in chicken stock then milk whisking constantly until it slightly thickens.

Reduce heat, stir in green chiles and about 1/2 cup of shredded Monterey Jack Cheese stirring constantly until smooth and creamy then add cilantro.

Pour queso sauce evenly over the enchiladas. Top with the remaining Monterey Jack cheese. Bake 20-25 minutes or until melty and bubbly. Optional: broil a couple of minutes until golden brown.

Optional garnish ideas:

• more cilantro
• diced tomatoes
• sliced jalapeños
• sour cream or plain Greek yogurt
• diced avocado

Tips for the best White Chicken Enchiladas:

1. Shred your own cheese. Pre-shredded cheese has ingredients that prevent it from melting smoothly.
2. Fill tortillas with equal amount of chicken mixture so they cook evenly.
3. Warm tortillas in the micro if you’re taking them from the fridge so they don’t crack.
4. Control spice level add or skip jalapeno and green chiles.

Make ahead and storage:

To make this dish ahead, assemble enchiladas up to 24 hours in advance without the white sauce. Cover and refrigerate. Make the white sauce and store both separately in the fridge.

Bring to room temp on the counter before baking (or add 5-10 minutes bake time).

Store leftovers in an airtight container in the fridge up to 3 days.

Subs and variations:

1. Add 4 ounces softened cream cheese to the chicken mixture for extra richness.
2. Alternately, use plain Greek yogurt in place of sour cream.
3. Can use chicken bone broth in place of stock.
4. Use low-carb tortillas.
5. Add black beans to the chicken mixture
6. Stir minced pickled jalapenos into the chicken mixture.

How to make shredded chicken in the Slow Cooker:

This is my go-to make ahead recipe for Chicken Enchiladas. Juicy, packed with flavor. It’ll keep in the fridge up to 3 days ahead of time.

• 1 to 1 1/2 pounds boneless skinless chicken breasts (can swap thighs)
• 1 (10 oz) can Rotel tomatoes (any spice level)
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Add all ingredients to a slow cooker.
2. Cook on HIGH for 2 hours (or until chicken shreds easily – but before it’s mushy).
3. Shred directly in the slow cooker and stir into the juices.

Best side dishes with White Chicken Enchiladas:

• 5 Ingredient Mexican rice
• Guacamole or avocado slices
• Pico de Gallo or 5 Minute Blender Salsa
• Grapefruit Margaritas

Can I use rotisserie chicken?s FAQ:

Can I use rotisserie chicken?

Absolutely! This is one of my favorite recipes to use rotisserie chicken.. The chicken is tender and full of flavor plus it gets this recipe on the table even faster.

Can I use corn tortillas instead of flour?

You can, but flour tortillas hold the creamy filling better in this version.

Full printable recipe below. Enjoy!