White Chicken Enchiladas are what bubble in the oven when you and I want ultra‑creamy, cheesy comfort with all the Tex‑Mex flavor and none of the red sauce. Soft flour tortillas are packed with rotisserie chicken, cream cheese, and Monterey Jack, then smothered in a garlicky white sauce made from chicken broth, sour cream, green chiles, and taco seasoning before baking until golden and bubbly.
Why you’ll love these enchiladas
These enchiladas are rich, cozy, and incredibly easy thanks to rotisserie chicken and a quick stovetop sauce. The cream cheese in the filling keeps the chicken moist and velvety, while Monterey Jack melts into those long, cheesy pulls everyone loves.
The white sauce is mild but flavorful—garlic, taco seasoning, and green chiles give it just enough kick without overpowering the dish, making it family‑friendly and perfect for weeknights. The recipe is flexible (swap sour cream for Greek yogurt, adjust the heat, or change up the fillings) and reheats beautifully for leftovers.