Shredded chicken, Colby jack, and a creamy homemade white sauce — rolled up, baked about twenty minutes, and on the table like takeout from your favorite Mexican spot.
Three things that make these taste like takeout
A few ingredients, most of them already in your kitchen, and one sauce that does all the work.
- Build the sauce slowly: Melt butter, whisk in the flour, then add the broth slowly so it thickens smooth before the sour cream and green chilies go in.
- Use what you have: Just a handful of ingredients, and most of them are usually hanging around the kitchen anyway.
- Do not overbake: Twenty to twenty-five minutes uncovered is all it takes for bubbly, golden enchiladas.
Inside: This white chicken enchilada recipe tastes like takeout from the local Mexican restaurant, and by making your own homemade white enchilada sauce, the enchiladas are fresh, creamy and delicious.
The Recipe That Finally Won My Kids Over
We love Mexican food at our house. It’s the food that I’ve always served in hopes that my kids would take to the flavors and love it as much as I do .. and guess whaattttt??
It finally happened!
My entire family will eat my chicken enchilada recipe! Woohoo!
This white chicken enchilada recipe is one of my favorites to make because it’s so easy and there are so few ingredients. And, the few ingredients that this creamy white chicken enchilada recipe calls for are usually hanging around most kitchens anyhow – that’s a big win!
Everything You Need (Probably Already in Your Kitchen)
- 6-10 flour tortillas
- 2 cups cooked and shredded chicken (This Instant Pot shredded chicken tacos recipe is exactly what you need.
- 1/2 can Rotel
- 2 cups shredded Colby jack cheese
- 3 T butter
- 3 T flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz diced green chilies
How to assemble Creamy White Chicken Enchiladas:
Spray 9×13 baking dish and set aside
Preheat oven to 350 degrees
Add the Rotel and 1 1/2 cups cheese to the cooked and shredded chicken, stir well
Meanwhile, melt butter in a pan on medium heat
Once butter is melted, add flour, stir well to combine
Turn heat to medium-high and slowly add the chicken broth to the mixture
Once the butter, flour, broth mixture has thickened, turn down heat and add sour cream and green chilies
Turn off heat and let sit a bit to thicken while stirring frequently
Place 1/2-2/3 cup chicken mixture inside each tortilla, rolling one by one and setting seam side down in baking dish
Once all the enchiladas are rolled, pour homemade white enchilada sauce over entire pan of enchiladas, top with remaining cheese
Bake for 20-25 minutes at 350 uncovered
Enjoy!
You’re going to absolutely love these delicious enchiladas served with shredded lettuce, tomatoes, Spanish rice, and beans!
White Chicken Enchiladas with Homemade White Sauce
Ingredients
- 8-10 flour tortillas
- 2 cups cooked and shredded chicken (This Instant Pot shredded chicken tacos recipe is exactly what you need.
- 1/2 can Rotel
- 2 cups shredded Colby jack cheese
- 3 T butter
- 3 T flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz diced green chilies
Instructions
- Spray 9x13 baking dish and set aside
- Preheat oven to 350 degrees
- Add the Rotel and 1 1/2 cups cheese to the cooked and shredded chicken, stir well
- Meanwhile, melt butter in a large pan on medium heat
- Once butter is melted, add flour, stir well to combine
- Turn heat to medium-high and slowly add the chicken broth to the mixture
- Once the butter, flour, broth mixture has thickened, turn down heat and add sour cream and green chilies
- Turn off heat and let sit a bit to thicken while stirring frequently
- Place 1/2-2/3 cup chicken mixture inside each tortilla, rolling one by one and setting seam side down in baking dish
- Once all the enchiladas are rolled, pour homemade white enchilada sauce over entire pan of enchiladas, top with remaining cheese
- Bake for 20-25 minutes at 350 uncovered