A delicious Tex-Mex dish featuring tender shredded rotisserie chicken wrapped in corn tortillas, smothered in an easy rich and creamy white sauce, topped with melted cheese and garnished with fresh green onions, creating a mouthwatering combination of flavors and textures.
Updated: April 24, 2025
I’m excited to share with you a delicious twist on a classic Mexican favorite — creamy white chicken enchiladas. This recipe combines tender chicken, savory spices, and a creamy sauce wrapped in soft corn tortillas. It’s perfect for a weeknight family dinner that can be made ahead of time for those busy nights with soccer practices!
Each bite of these white-creamy chicken enchiladas promises a delightful blend of savory flavors that will transport you to the heart of Tex-Mex cuisine. You’re gonna love how easily this recipe comes together and that most of the ingredients are in your pantry…if you’ve recently grocery shopped!
Let’s make this family favorite dish!
Ingredients to Gather
- 3 cups Rotisserie chicken, shredded
- 4 cups grated cheddar or mexican blend cheese
- 1-14.5 ounce can of green enchilada sauce
- 1 cup sour cream
- ½ cup onion, chopped or ¼ cup dried onion flakes
- ¼ cup 2% or whole milk
- ½ teaspoon cumin
- 3 green onions, chopped
- 12 white corn tortillas
- Oil for frying tortillas
How to Make Easy Chicken Enchiladas
Gather your ingredients. This recipe comes together quickly! I like to begin by making the green sauce and then move to frying the corn tortillas. Let’s get cooking friends!
Green Sauce Instructions
In a medium bowl, add one can of green enchilada sauce, sour cream, milk, onion, and cumin.
Mix until well blended and set aside.
How to “Flash Fry” Tortillas
Flash Frying tortillas simply means dunking the corn tortillas quickly in hot oil to soften them. You can place them in the microwave to soften them, but I’ve found flash frying helps them hold together better when baking.
Place about ½ an inch of vegetable oil in the bottom of a small fry pan over medium-high heat. I recommend placing the pan on the BACK burner to prevent it from possibly spilling during frying!
IMPORTANT TIP: PLEASE USE CAUTION WHEN FRYING IN HOT OIL!
Now don’t judge my old fry pan! It’s only used for frying tortillas! That is one well seasoned pan my friends!
Using tongs, quickly place each tortilla in the oil, flipping them after 5–10 seconds and then placing them on a paper towel-lined plate.
Filling Tortillas
Place a flash-fried tortilla on a plate or cutting board. Place a large pinch of grated cheese down the center of the tortilla.
Place 3 tablespoons of chicken on top of the cheese in the tortilla. Now I’m going to be honest with you…I don’t measure the chicken. I grab a couple of pinches and just sprinkle it down the center of each tortilla.
Starting at one end, fold the end of the tortilla over the chicken and cheese and begin rolling. Place seam side down in the middle of a 9 x 13 baking dish.
You may have to squeeze a couple in laying them the other direction. That’s fine. We just want to get them all in there. Get cozy friends! You can also use a smaller baking dish for the extras if you don’t want them to get “cozy” in one dish!
Pour sauce over the top of each enchilada, making sure every one of them is covered in sauce.
Sprinkle top with extra cheese and diced green onion. I did make two pans…one to share with my daughter’s family and one for us! It’s nice to share! You could also freeze one for another busy work week day.
Baking Instructions
Place in a preheated 350° oven for 35–40 minutes or until nice and bubbly and slightly golden brown on top.
Tip: This recipe can be made ahead of time and stored in the refrigerator until you are ready to bake them. Just cover with plastic wrap and chill.
Serve immediately. No one likes cold enchiladas. Garnish with chopped cilantro and jalapeños.
I serve mine with a nice tossed green salad and a side of either rice or beans. You can top your enchiladas with sour cream, guacamole, or salsa.
Look at all that delicious filling inside each enchilada! Yum! Wouldn’t this be a great dish for Cinco de Mayo?
The ease of using rotisserie chicken and packaged grated cheese allows this dish to come together in a matter of minutes. Which is a huge score for busy moms.
Whether served as a family dinner or a special gathering with friends, these enchiladas never fail to impress with their creamy richness and irresistible taste. Treat yourself to this Tex-Mex classic and savor the warmth and goodness in every bite.
Favorite Mexican Recipes
- Instant Pot Easy Pork Chili Verde
- Steak Fajita Taco Salad
- Homemade Taquitos
- Traditional Homemade Chile Rellenos
- Tangy Chicken Fajita’s
- Mexican Rice from Allrecipes.com
Thanks for stopping by my Nest! Remember to sign-up for my free Newsletter so that you can find out every Monday what is happening that week on Norine’s Nest! I’d love to have you join me!
Have a Fantastic Week! See ya soon…
Printable Recipe Card
Easy White Chicken Enchilada’s
Ingredients
- 3 cups of Rotisserie chicken shredded
- 4 cups grated Mexican Cheese blend
- 1 (14.5 ounce) can of green enchilada sauce
- 1 cup sour cream
- ½ cup fresh chopped onion OR ¼ cup dried onion flakes
- ½ teaspoon cumin
- ¼ cup 2% milk
- 3 green onions diced
- 12 white corn tortillas
- 2 Tablespoons vegetable oil
Instructions
- In a medium bowl mix together one can of green enchilada sauce, sour cream, milk and onion. Mix until blended.
- Preheat oven to 350°(F) degrees.
- In a small sauce pan, add ½ inch of vegetable oil and heat over medium-high heat.
- Flash-fry each tortilla for 5–10 seconds and place on a paper towel-lined plate. Use caution when frying in hot oil! Place a good-sized pinch of cheese down the middle of each tortilla. Follow with two tablespoons of shredded chicken.
- Starting from the outer edge of one side of the tortilla fold over the chicken and cheese and roll to the other edge of the tortilla.
- Place seam side down in a 9 x 13 baking dish.
- Continue filling tortilla’s until they are all filled and in the baking dish.
- You may have to lay some of the enchiladas in the opposite direction to squeeze them all in, or use a second small baking dish.
- Pour creamy enchilada sauce over the top of each enchilada.
- Top with remaining cup of cheese. Sprinkle with chopped green onion.
- Bake at 350° degrees for 30–40 minutes until cheese is melted and sauce is bubbly.
- Serve immediately. Garnish with sour cream or salsa.
Nutrition
About the Author
Meet The Author
Hi! I'm Norine, the cook, baker, and recipe creator behind Norine's Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!
Gloria
Sunday 19th of July 2020
The recipe ingredients doesn’t say the amount of sour cream, but sour cream is mentioned in the instructions. How much sour cream is needed?
[email protected]
Wednesday 22nd of July 2020
Hi Gloria! Well, I missed a huge typo in that recipe card! I'm SO sorry! I listed milk twice! It is one cup of sour cream and a 1/4 cup of milk in that recipe. I try to always list the amount of ingredients in the post as well as the recipe. I thank you so much for bringing this to my attention. Have a Great week! ~Norine
Lissa
Friday 9th of June 2017
Norine! This was delicious and so easy to make with the little one just watching me prepare it and then pop it in the oven in perfect timing to tend to her needs. Thank you for your wonderful recipes :)
[email protected]
Saturday 10th of June 2017
Awwww! You are so welcome. I LOVE THIS! Thank you so much for sharing with me...made my day! I'm so happy when I can help busy Mommies out. :) Have a Great Weekend with your cute family. ~ Norine
Cinco de Mayo Round-Up | Norine's Nest
Wednesday 3rd of May 2017
[…] have this amazing recipe for Easy White Chicken Enchilada’s! This recipe uses rotisserie chicken, pre-grated cheese, and an easy sauce using cream of chicken […]