This White Sauce Enchiladas recipe is a creamy, crowd‑pleasing weeknight dinner that delivers comfort and bold Southwestern flavor in every bite. Tender rotisserie chicken (or juicy shrimp) is wrapped in soft tortillas with melty Monterey Jack, then smothered in a tangy sour‑cream‑green‑chile sauce that bakes into a bubbly, irresistible topping. The simple seasoning blend—cumin, paprika, and chili powder—adds warmth without overpowering the rich, velvety sauce. This recipe is perfect for anyone who wants an easy, customizable dish that feels restaurant‑worthy but comes together fast. Serve with chips and Mexican rice or guacamole for a complete, crowd‑pleasing meal.

White Sauce Enchiladas

This White Sauce Enchiladas recipe is a creamy, crowd‑pleasing weeknight dinner that delivers comfort and bold Southwestern flavor in every bite. This dinner is perfect for anyone who wants an easy, customizable dish that feels restaurant‑worthy but comes together fast. Serve with chips and Mexican rice or guacamole for a complete, crowd‑pleasing meal.

Print Recipe Pin Recipe

Total Time 30

Servings: 6

Course: Main Course

Cuisine: American, Mexican

Ingredients Method

Ingredients

3 cups shredded rotisserie chicken, chopped or 1.5 lbs shrimp
2-3 cups shredded Monterey Jack cheese, divided
1-2 4 oz cans diced green chiles (see instructions)
salt and pepper to taste
2 tsp cumin, divided
2 tsp paprika, divided
2 tsp chili powder, divided
1 cup sour cream
1 1/2 cups chicken broth
8-12 taco size tortillas
Toppings of choice: jalapenos, cilantro, guacamole
Mexican rice or chips & salsa or guac for serving

Method

In a skillet, warm the rotisserie chicken with about 1/2 cup chicken broth. Season with salt and pepper to taste, 1 tsp cumin, 1 tsp chili powder, and 1 tsp paprika. (If using shrimp, season the same and cook until just opaque-do not overcook).
In a bowl, combine 1 cup sour cream, 1 can of diced green chiles, and 1 cup of chicken broth. Whisk to combine, season with salt & pepper, 1 tsp cumin, 1 tsp paprika, and 1 tsp of chili powder. Stir and sit aside.
To assemble- into each tortilla, spoon some of the chicken or shrimp, and some shredded cheese. If you like green chiles a lot, add a few of them from a second can to this mixture. If not, omit and only use one can for the sauce. Roll up and place in a 9×13 pan seam side down. Repeat until you've used all the chicken and/or tortillas.
Once they're all rolled and in the pan, pour the sauce over top. Top with more cheese and bake at 375 degrees until cheese is melty and sauce is bubbling. Top as desired.

Serve with Mexican rice (see our recipe) or chips and salsa or guac (see our recipe)!

White Sauce Enchiladas Recipe