Easy White Chicken Enchiladas
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This Rotisserie Chicken Enchilada Recipe is a quick and easy way to prepare a flavorful and filling meal. With a creamy and cheesy sauce, this bold dish is ready in 30 minutes for the perfect dinner any night of the week! If you love easy Mexican-inspired dinners, be sure to try this Taco Lasagna next.
This Rotisserie Chicken Enchilada Recipe is a quick and easy way to prepare a flavorful and filling meal. With a creamy and cheesy sauce, this bold dish is ready in 30 minutes for the perfect dinner any night of the week!
If you love easy Mexican-inspired dinners, be sure to try this Cheesy Beef Pockets next, or switch things up with my Taco Bell Mexican Pizza Recipe for another family favorite.
Quick Look: Easy White Chicken Enchiladas
- ⏱️ Prep Time: 10 minutes
- 🕒 Total Time: 30 minutes
- 👨👩👧👦 Servings: 5
- 📊 Calories: ~418 kcal per serving
- 🥣 Ingredients: Rotisserie chicken, cream cheese, cream of chicken soup, green chiles, chicken stock, spices, and flour tortillas.
- ⭐ Difficulty: Easy, perfect for quick weeknight meals.
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Why You'll Love This Recipe
Incredible Flavors: Thanks to green chiles and a combination of seasonings, these enchiladas are incredibly flavorful in every single bite!
Low-Prep Recipe: Using rotisserie chicken means prep is super simple and quick, so you can get this dish in the oven in minutes.
Great for Meal Prep: Prepare this ahead of time or portion out leftovers for additional meals throughout the week for convenient and affordable dinners.
For even more amazing enchilada options, try my Green Chile Chicken Enchiladas or a morning twist with these Breakfast Enchiladas!
Ingredients Needed
- Cream of Chicken Soup: Helps create the base for the creamy sauce.
- Cream Cheese: Makes the sauce even richer and provides a tangy flavor.
- Chicken Stock: If you don't have chicken broth, vegetable broth can also work.
- Rotisserie Chicken: A great shortcut ingredient to add some protein to these enchiladas without additional cooking.
- Green Chiles: Provide a bit of heat and pair well with the rich and creamy sauce.
- Tortillas: I used flour tortillas, but corn tortillas are great too.
- Cheese: I use Colby Jack cheese, but cheddar or Pepperjack also works great.
How to Make this Rotisserie Chicken Enchilada Recipe
- Step 1: In a saucepan, combine soup, cream cheese, chicken broth, and seasonings. Heat on medium and mix until combined.
- Step 2: Pour one cup of the sauce into a large mixing bowl with diced chicken and green chilies.
- Step 3: Fold in the shredded cheese.
- Step 4: Add a scoop of the chicken mixture to the center of the tortillas.
- Step 5: Carefully roll each tortilla and place seam side down in a prepared baking dish.
- Step 6: Spoon the rest of the sauce over the tortillas and sprinkle with cheese, then bake for 20 to 25 minutes, or until hot and bubbly.
Recipe Tips
- If you use corn tortillas, warm them up slightly before assembling the enchiladas to prevent them from breaking.
- Be sure to place the rolled tortillas seam side down in the baking dish so they won't fall apart as they bake.
- No rotisserie chicken? Bake a couple of chicken breasts at 350 until they're cooked through (check for an internal temp of 165 degrees F) and then dice them.
- This recipe is also a great way to use up leftover chicken from other recipes.
Easy White Chicken Enchiladas FAQ's
Absolutely! Prepare and assemble them and store in the fridge the day before, or you can freeze prepared enchiladas for several months. If baking from cold or frozen, you'll need to add a few extra minutes of baking time.
A side of my Restaurant Style Mexican Rice Recipe or Cilantro Lime Rice is an excellent pairing for enchiladas, and you could also add some refried beans, tortilla chips, or your favorite Fire Roasted Salsa.
Cooked enchiladas can be stored in an airtight container in the fridge for 3 to 4 days. Reheat in the oven or air fryer at 350 degrees.
These enchiladas also freeze well, both cooked and uncooked, and you can bake or reheat them right from frozen as well.
More Amazing Chicken Recipes
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Easy White Chicken Enchilada Recipe
Ingredients
- 1 (15 ounce) can cream of chicken soup
- 1 (8 ounce) cream cheese cut into cubes
- 1 1/4 cups chicken stock
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups rotisserie chicken diced
- 1 (7 ounce) can green chiles drained
- 10 flour or corn tortillas fajita size
- 2 cups colby jack cheese divided
- Cilantro for garnish optional
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Instructions
- In a medium saucepan, add the soup, cream cheese, chicken stock, garlic powder, onion powder, salt, and pepper. Heat on medium, whisking until smooth. Remove from the heat and set aside.
- In a large bowl, add the diced chicken, green chiles, and about 1 cup of the sauce and mix until combined.
- Mix in 1 cup of shredded cheese fully incorporated.
- Divide a heaping 1/3 cup of filling into the flour tortillas.
- Roll each flour tortill UP and place into the baking dish.
- Pour the remaing sauce over the tiop of the roll enchiladas followed by the remaining shredded cheese.
- Bake for 20-25 minutes or until hot and bubbly, serve!
Notes
- Make it ahead Assemble the enchiladas, cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to the bake time if cooking from cold.
- If you want to use corn tortillas they need to be individually warmed up before rolling or they will tear as you roll them up.
- Freeze: Assemble them in a freezer safe container, cover tightly with plastic wrap and foil, and freeze for later. When ready, thaw overnight and bake until hot and bubbly.
