Creamy white chicken enchiladas combine shredded rotisserie chicken and cream cheese filling with a rich homemade white cheese sauce, creating a restaurant-quality Tex-Mex dish that comes together quickly on weeknights.
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In a large bowl, combine the shredded rotisserie chicken, softened cream cheese, diced green chiles, 1 packet of taco seasoning, and 1 cup of the shredded Mexican cheese blend.
Mix the filling ingredients until well combined. A stand mixer can be used for convenience.
To make the sauce, melt butter in a large skillet over medium heat. Whisk in the flour to create a roux and cook for about 5 minutes, stirring constantly.
Gradually whisk in the chicken stock until the mixture is smooth. Bring to a simmer and cook until it begins to thicken.
Season the sauce with 1 tablespoon of taco seasoning and the garlic powder. Whisk to combine.
Remove from heat and whisk in the sour cream and heavy cream until smooth.
Stir in 1 cup of Mexican cheese blend and 1/4 cup of mozzarella cheese. Continue whisking until the cheese is fully melted and the sauce is smooth.
To prepare the tortillas, wrap the stack in a damp paper towel and microwave for 30-60 seconds to soften them and prevent cracking.
Spread a thin layer of the white sauce on the bottom of a 9x13 inch baking dish.
Fill each tortilla with a couple of spoonfuls of the chicken mixture, roll tightly, and place seam-side down in the prepared baking dish.
Pour the remaining sauce evenly over the enchiladas, ensuring they are fully covered.
Top with the remaining 1 cup of Mexican cheese blend and 1/2 cup of mozzarella cheese.
Sprinkle with dried cilantro for garnish.
Bake in a preheated oven at 400°F (200°C) for 20 minutes, or until the sauce is bubbly and the cheese is golden brown.
Let the enchiladas rest for a few minutes before serving. Garnish with additional sour cream and lime wedges if desired.
Store covered in an airtight container in the refrigerator for up to 4 days. Reheat covered at 350°F for 15–20 minutes until warmed through.
Yes. Assemble the enchiladas in the baking dish, cover with plastic wrap, and refrigerate up to 24 hours. Add 5–10 minutes to the baking time if baking from cold.
Let the chicken cool slightly, then pull meat from the bones with two forks or your hands. Discard skin and bones. You'll need about 3 cups shredded chicken for this recipe.
Yes, corn tortillas work well and add authentic flavor. Warm them first to prevent tearing, and use slightly less sauce as corn tortillas absorb liquid differently than flour.
Cook the butter and flour roux for 1–2 minutes until golden, then gradually whisk in chicken stock. Simmer for 3–5 minutes, stirring constantly, until it thickens and coats the back of a spoon.
Whisk in warm chicken stock a little at a time until you reach the desired consistency. The sauce should pour easily but coat the enchiladas.
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