Short description

These White Chicken Enchiladas are stuffed with shredded rotisserie chicken, charred jalapeños, and melted mozzarella, bathed in a creamy garlic-jalapeño sauce, then baked until bubbly and golden.

Why You’ll Love This Recipe

Quick weeknight dinner: Uses rotisserie chicken and takes about 45 minutes, similar to other quick enchilada recipes.
Customizable cream sauce: Charred jalapeños and cream cheese give the sauce bold flavor, while sour cream keeps it silkily smooth.
Family-friendly heat: Mildly spicy from jalapeños but easily adjustable, making it perfect for all ages.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken Filling:

Roasted jalapeños (minced)
Shredded rotisserie chicken
Lime juice
Onion powder
Garlic powder
Salt & black pepper
Mozzarella cheese

Cream Sauce:

Butter
Grated garlic
Flour
Chicken broth
Remaining roasted jalapeños
Sour cream
Cream cheese
Pinch of white pepper

Other Ingredients:

Flour tortillas (small to medium)
Shredded Monterey‑Jack cheese
Green onion (garnish)
Lime wedges (garnish)

Directions

Shred chicken: Remove and shred breast meat from rotisserie chicken.
Char jalapeños & prep: Roast jalapeños in oiled pan covered until charred (~10 min), cool, peel, mince into paste; divide into two portions.
Make filling: Combine shredded chicken, half the jalapeño paste, lime juice, onion & garlic powders, salt, pepper, and mozzarella in a bowl.
Roll tortillas: Spoon filling onto tortillas, roll them like taquitos, and place seam-down in a baking dish; spread extra filling around edges or atop rolls.
Prepare sauce: Melt butter, cook grated garlic briefly, stir in flour (1 min), add broth and simmer until smooth.
Finish sauce: Stir in remaining jalapeño paste, remove from heat, whisk in sour cream, cream cheese, and white pepper.
Bake: Pour sauce over enchiladas, top with Monterey‑Jack, and bake at 350–375 °F for 25–30 min until bubbly and golden.
Optional broil: Broil 1–2 minutes for extra browning.
Garnish & serve: Top with sliced green onions and serve with lime wedges.

Servings and timing

Serves: 4–6 people—similar recipes yield ~4 servings.
Prep time: ~20 minutes (shredding, chopping, sauce prep).
Cook time: ~30 minutes (baking + optional broil).
Total time: ~45–50 minutes.

Variations

Corn tortillas: Use warmed corn tortillas instead of flour, as in Pioneer Woman’s version.
Add green chiles or corn: Stir in green chiles and/or corn into filling for color and sweetness .
Spicier cheese: Substitute Pepper Jack for mozzarella or Monterey‑Jack.
Add beans: Incorporate black beans for added protein and texture, similar to Chelsea’s version.

storage/reheating

Cover leftovers and refrigerate for 3–4 days.
To reheat, bake at 350 °F for about 15 minutes until heated through.
For freezer storage, assemble uncooked enchiladas, cover tightly, and freeze up to 2 months; thaw overnight and bake as directed .

FAQs

1. Can I use homemade chicken instead of rotisserie?

Yes—poached, grilled, or baked chicken shredded works just as well .

2. Can I omit jalapeños for a milder dish?

Absolutely—skip them entirely or use milder chiles like green chiles or pepper halves.

3. Is sour cream necessary in the sauce?

Sour cream adds richness and texture—omit only if avoiding dairy, but sauce may be less creamy.

4. Can I prepare this ahead?

Yes: assemble, cover, and refrigerate up to 2 days before baking; bake just before serving.

5. Can I freeze after baking?

Leftovers can be frozen, though sauce may slightly separate. Reheat gently in oven to rebind.

6. How do I prevent soggy tortillas?

Warm them before filling or lightly fry—this keeps them pliable and helps prevent sogginess .

7. What’s the best cheese to use?

Monterey‑Jack melts well; Pepper Jack adds heat; mozzarella delivers gooey texture.

8. Can I turn it into a casserole?

Yes—skip rolling and layer tortillas, chicken filling, sauce, and cheese in a dish for simpler prep.

9. Can I substitute flour with gluten-free?

Yes—use a gluten-free flour blend in sauce; use gluten-free tortillas.

10. Any suggested sides?

Serve with cilantro‑lime rice, black beans, guacamole, or tortilla chips for a complete meal.

Conclusion

Creamy, cheesy, and utterly satisfying, these White Chicken Enchiladas bring Tex‑Mex comfort to your table with ease. With bold jalapeño flavors, gooey cheese, and a velvety sauce, they’re perfect for weeknights or gatherings. Customize them to your taste or prep ahead for stress-free cooking. Garnish, slice, serve—and enjoy the smiles at the dinner table!

Ezabella

White Chicken Enchiladas