White Rotisserie Chicken Enchiladas (Printable)
Shredded rotisserie chicken in tortillas with creamy white sauce and melted Monterey Jack; comfort in every bite.
# What You’ll Need:
→ Chicken & Filling
01 - 3 cups shredded rotisserie chicken
02 - 1 cup shredded Monterey Jack cheese
03 - 1/2 cup sour cream
04 - 1/2 cup cream cheese, softened
05 - 1/4 cup sliced green onions
06 - 1/4 cup canned green chiles, drained
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon garlic powder
09 - Salt and 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 shredded Monterey Jack cheese
15 - 1/4 cup canned green chiles, drained
16 - Salt and pepper, to taste
→ Assembly
17 - 8 medium flour tortillas
18 - 1/2 cup shredded Monterey Jack cheese, for topping
19 - Chopped fresh cilantro (optional, for garnish)
# How To Make:
01 - Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
02 - In a large mixing bowl, blend shredded chicken, 1 cup Monterey Jack cheese, 1/2 cup sour cream, cream cheese, green onions, green chiles, cumin, garlic powder, salt, and pepper until uniformly incorporated.
03 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add chicken broth, whisking until completely smooth and thickened, about 3 to 4 minutes.
04 - Reduce heat to low. Stir in sour cream, 1/2 cup Monterey Jack cheese, and 1/4 cup green chiles. Season with salt and pepper, remove from heat.
05 - Spoon a generous portion of chicken filling into the center of each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
06 - Pour the prepared white sauce evenly over the enchiladas and sprinkle with remaining 1/2 cup Monterey Jack cheese.
07 - Bake uncovered for 20 to 25 minutes, or until sauce is bubbling and cheese is melted.
08 - Garnish with chopped fresh cilantro if desired and serve hot.
# Expert Advice:
01 -
- The silky white sauce turns simple store chicken into a truly craveable experience.
- Forgiving for mistakes: I once forgot cilantro, and no one minded a bit.
02 -
- If you overstuff the tortillas, they may split when rolling—less is more for a tidy final dish.
- Letting the enchiladas rest five minutes after baking helps everything firm up and slice neatly.
03 -
- Rolling enchiladas seam-side down keeps them from unraveling while baking.
- For ultimate gooey cheese, grate Monterey Jack fresh instead of using pre-shredded.