White Rotisserie Chicken Enchiladas (Printable)
Shredded rotisserie chicken rolled in tortillas, topped with creamy white chile sauce and melted Monterey Jack.
# What You'll Need:
→ Chicken & Filling
01 - 3 cups cooked rotisserie chicken, shredded
02 - 1 cup Monterey Jack cheese, shredded
03 - 0.5 cup sour cream
04 - 0.5 cup cream cheese, softened
05 - 0.25 cup green onions, sliced
06 - 0.25 cup canned green chiles, drained
07 - 0.5 teaspoon ground cumin
08 - 0.5 teaspoon garlic powder
09 - Salt and black pepper, to taste
→ White Sauce
10 - 2 tablespoons unsalted butter
11 - 2 tablespoons all-purpose flour
12 - 1.5 cups chicken broth
13 - 1 cup sour cream
14 - 0.5 cup Monterey Jack cheese, shredded
15 - 0.25 cup canned green chiles, drained
16 - Salt and black pepper, to taste
→ Assembly
17 - 8 medium flour tortillas
18 - 0.5 cup Monterey Jack cheese, shredded, for topping
19 - Fresh cilantro, chopped (optional, for garnish)
# Directions:
01 - Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 - In a large mixing bowl, combine shredded rotisserie chicken, 1 cup Monterey Jack cheese, 0.5 cup sour cream, cream cheese, sliced green onions, 0.25 cup green chiles, ground cumin, garlic powder, salt, and black pepper until thoroughly blended.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute to form a roux. Gradually pour in chicken broth, whisking constantly, until smooth and slightly thickened, about 3 to 4 minutes.
04 - Reduce heat to low and stir in 1 cup sour cream, 0.5 cup Monterey Jack cheese, and 0.25 cup green chiles. Season with salt and pepper. Remove from heat.
05 - Spoon a generous portion of the chicken mixture down the center of each tortilla. Roll tightly and arrange seam side down in the prepared baking dish.
06 - Pour white sauce evenly over the filled tortillas. Sprinkle with remaining 0.5 cup shredded Monterey Jack cheese.
07 - Bake uncovered for 20 to 25 minutes, or until the cheese is melted and the sauce is bubbling.
08 - Garnish enchiladas with chopped fresh cilantro if desired. Serve immediately while hot.
# Expert Tips:
01 -
- You can pull together a showstopper dinner with just a handful of fridge and pantry staples.
- The creamy white sauce turns even a ho-hum day into something celebratory.
02 -
- Tortillas will crack if you don&apost warm them first—microwaving them in a damp towel is a game changer.
- Letting the enchiladas rest ten minutes after baking keeps the filling inside instead of spilling everywhere.
03 -
- Don&apost overstuff the tortillas or they won&apost roll tightly—you can always add extra filling on the side.
- Whisk the sauce constantly while it thickens to avoid lumps and get that velvety texture.