White Rotisserie Chicken Enchiladas (Printable Version)
Shredded rotisserie chicken rolled in tortillas, topped with rich white sauce and melted Monterey Jack.
# What You Need:
→ Chicken & Filling
01 - 3 cups cooked rotisserie chicken, shredded
02 - 1 cup Monterey Jack cheese, shredded
03 - 1/2 cup sour cream
04 - 1/2 cup cream cheese, softened
05 - 1/4 cup green onions, sliced
06 - 1/4 cup canned green chiles, drained
07 - 1/2 teaspoon ground cumin
08 - 1/2 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 1/2 cups chicken broth
13 - 1 cup sour cream
14 - 1/2 cup Monterey Jack cheese, shredded
15 - 1/4 cup canned green chiles, drained
16 - Salt and black pepper, to taste
→ Assembly
17 - 8 medium flour tortillas
18 - 1/2 cup Monterey Jack cheese, shredded, for topping
19 - Fresh cilantro, chopped (optional, for garnish)
# How To Make It:
01 - Set oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish to prevent sticking.
02 - Combine shredded chicken, 1 cup Monterey Jack cheese, 1/2 cup sour cream, cream cheese, sliced green onions, 1/4 cup green chiles, cumin, garlic powder, salt, and pepper in a large mixing bowl. Mix until uniformly incorporated.
03 - In a medium saucepan, melt butter over medium heat. Stir in flour and cook while whisking for 1 minute until smooth and bubbling.
04 - Gradually pour in chicken broth, whisking constantly. Simmer 3–4 minutes until slightly thickened. Lower heat and stir in 1 cup sour cream, 1/2 cup Monterey Jack cheese, and 1/4 cup green chiles. Season with salt and pepper, then remove from heat.
05 - Spoon an even amount of chicken filling into the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
06 - Pour the warm white sauce evenly over the rolled tortillas. Sprinkle the remaining 1/2 cup shredded cheese on top.
07 - Bake in the oven for 20–25 minutes, or until the cheese is melted and the sauce is bubbling around the edges.
08 - Remove from oven and, if desired, garnish with chopped cilantro. Serve immediately while hot.
# Helpful Hints:
01 -
- The shortcut of rotisserie chicken means these enchiladas are a weeknight win, but still taste like you fussed all afternoon.
- It s the sort of cozy dish that gets gobbled up fast, and picky eaters always seem to ask for just one more spoonful of that velvety white sauce.
02 -
- If you rush the sauce and don t whisk constantly, you ll end up with lumps or a scorched pan—learned that the messy way.
- Warming the tortillas first stops them from cracking during rolling, which makes assembly much less frustrating.
03 -
- Layer a smear of sauce on the bottom of your baking dish to prevent any sticking or dry spots.
- Let the enchiladas rest for a few minutes after baking so the cheese settles and slices stay neat.