This version of the white chicken enchilada recipe is perfect. These scrumptious White Chicken Enchiladas or Burritos are covered in a creamy white sauce and filled with delicious rotisserie chicken. Top these chicken enchiladas or burritos with your favorite toppings and they will be requested weekly. Enchiladas are typically corn tortillas, and burritos are flour tortillas, however long ago, someone special named these enchiladas -probably for entertainment. Flour tortillas hold up under this beautiful white sauce without becoming soggy. However, feel free to use your favorite tortilla.
Jump to:
Ingredients to Make White Chicken Enchiladas
- Rotisserie Chicken - rotisserie chicken is precooked at most grocery stores, so no need to cook.
- Sour Cream - Used to flavor creamy sauce.
- Chicken Broth - Used in the cream sauce.
- Heavy Cream -
- Monterey Jack Cheese- used inside burritos and in creamy sauce poured over the top.
- Butter - used in combination with flour to thicken sauce.
- Flour - used in combination with butter to thicken the sauce.
- Tortillas - Pick your favorite tortillas. Flour tortillas hold up under this sauce and hold more filling. Some prefer corn tortillas making smaller enchilladas that hold less chicken. Tortilla Land is our favorite authentic taste but requires each tortilla to be cooked for approximately 30 seconds per side.
- Rotel Tomatoes - optional, but lends flavor to the burrito.
- Cilantro - optional, adds color and flavor.
See recipe card for quantities.
Instructions
First, Place rotisserie chicken in a food processor, and process on high for 1-2 minutes until no large pieces remain.
In a large skillet over medium heat, add chicken, and ¾ cup chicken broth. Stir in 1 cup heavy whipping cream. Gently simmer.
Next, add ½ cup Monterey and Rotel tomatoes (if using). Cook until liquid is half the amount, about 12 minutes.
In a separate skillet, over medium heat, melt butter. Whisk in flour constantly for about 1 minute.
Begin to add a small amount of the remaining 2 cups of chicken broth, stirring constantly to remove chunks. When smooth, stir in the remaining broth. Continue to whisk for 1-2 minutes.
Whisk ½ cup heavy cream into broth.
Next, whisk in sour cream.
Then, add 2 ½ cups of Monterey jack cheese and stir until melted and combined. Then remove from heat.
Tortilla Land tortillas need to be cooked however you can choose regular flour tortillas that do not need to be cooked before filling. Instructions for cooking tortillas: In another skillet over medium heat, cook each tortilla for 1 minute each side and place in a tortilla warmer (optional).
Assemble enchiladas/burritos: Fill each tortilla with approximately ½ cup of filling. Then top with shredded Monterey jack cheese and roll up in a 9x13-inch pan. Place seam side down.
Cover tortillas with sour cream sauce.
Top with remaining Monterey jack cheese. Bake 350 F for 30 minutes.
Hint: BROKEN SAUCE: Don't allow the sauce to get too hot or the sauce with break and become chunky, separate or see a layer of butter on top. However, if this occurs, add one of the following:
2 Tablespoons heavy whipping cream
2 Tablespoons cream cheese
1 teaspoon Xanthan Gum
- Sour Cream -substitute Greek yogurt or light sour cream.
Variations
- Sour Cream -substitute Greek yogurt or light sour cream.
Equipment
Food Procesor - See or Buy Mine Here
9 x 13 baking dish - See or Buy Mine Here
Long Metal Turner/Spatula - Used to pick up one long burrito. Find It Here.
Knives - Cut like a pro! Find My 8-inch Knife Here. Find My 10 Piece Set Here.
Non-Stick Skillet - 12-inch Skillet: Find it Here. 10 & 12-inch: Find Them Here.
Whisk - Find it Here.
Cutting Board - My Favorite Board Here or a Midprice Cutting Board Option.
Tortilla Warmer - Find it Here.
Storage
Store cooked white chicken enchiladas/burritos covered in refrigerator. Good for 3 days.
The sauce doesn't stand up well to freezing. Food processed chicken can be frozen alone or with cheese for a quick dinner.
Top tip
Prepare rotisserie chicken in advance and place it in the food processor. Then freeze for up to 1 month. Thaw, assemble burritos, and prepare sauce for a quick dinner.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with White Chicken Enchiladas/Burritos:
White Chicken Enchiladas/Burritos
- Total Time: 40
- Yield: 7 1x
Description
These scrumptious White Chicken Enchiladas/Burritos are covered in a creamy white sauce and filled with delicious rotisserie chicken. Top these white chicken enchiladas/burritos with your favorite toppings and they will be requested weekly. Enchiladas are typically corn tortillas, and burritos are flour tortillas, however long ago, someone special named these enchiladas probably for entertainment. Flour tortillas hold up under this beautiful white sauce without becoming soggy. Feel free to use your favorite tortilla.
Ingredients
2 ½ cups Rotisserie Chicken, cooked, shredded in food processor
1 ½ cups Sour Cream
2 ¾ cup Chicken Broth 0r 2 ¾ cup water & 3 chicken bullion cubes
1 ½ cup Heavy Whipping Cream
3 cups Monterey Jack Cheese
4 Tablespoons Butter
4 Tablespoons Flour
7 Tortillas, your choice
1 can Rotel Tomatoes, drained (optional)
1 Tablespoon Cilantro (optional)
Instructions
First, place rotisserie chicken in a food processor, and process on high for 1-2 minutes until no large pieces remain.
In a large skillet over medium heat, add chicken, and ¾ cup chicken broth. Stir in 1 cup heavy whipping cream and gently simmer.
Next, add ½ cup Monterey and Rotel tomatoes. Cook until liquid is half the amount, about 12 minutes.
In a separate skillet, over medium heat, melt butter. Whisk in flour constantly for about 1 minute.
Begin to add a small amount of the remaining 2 cups of chicken broth, stirring constantly. Add remaining broth and continue to whisk for 1-2 minutes.
Whisk in ½ cup heavy cream.
Next, whisk in sour cream and stir.
Add 2 ½ cups of Monterey jack cheese and stir until melted and combined.
Tortilla Land tortillas need to be cooked however you can choose regular flour tortillas that do not need to be cooked before filling. Instructions for cooking tortillas: In another skillet over medium heat, cook each tortilla for 1 minute each side and place in tortilla warmer (optional).
Assemble enchiladas/burritos: Fill each tortilla with approximately ½ cup of filling. Then top with shredded Monterey jack cheese and roll up in a 9x13-inch pan. Place seam side down.
Cover filled tortillas with sour cream sauce.
Top with remaining Monterey jack cheese. Bake 350 F for 30 minutes.
Notes
Broken Sauce: Don't allow the white sauce to become too hot or the sauce with break and become chunky. However, if this occurs, add one of the following: 2 Tablespoons heavy cream, 2 Tablespoons cream cheese or 1 teaspoon Xanthan Gum and whisk in.
Store cooked white chicken enchiladas/burritos covered in refrigerator. Good for 3 days.
The sauce doesn't stand up well to freezing.
Food-processed chicken can be frozen alone or with cheese for a quick dinner. Then freeze for up to 1 month. Thaw, assemble burritos, and prepare sauce for a quick dinner.
- Prep Time: 10
- Cook Time: 30
- Category: Chicken
Janet says
Great flavor, I topped mine with lettuce and tomato, little red salsa and wonderful.
Remy says
I love this white sauce!