Description
Creamy White Rotisserie Chicken Enchiladas made with tender shredded chicken, soft tortillas, and a rich white sauce baked until golden and bubbly. A comforting, easy dinner perfect for busy nights.
Ingredients
- 3 cups rotisserie chicken, shredded
- 8–10 medium flour tortillas
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can diced green chilies
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- Salt to taste
- 1/2 teaspoon black pepper
- 2 cups Monterey Jack cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- Fresh cilantro (optional)
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
2. In a bowl, mix shredded chicken with 1/2 cup Monterey Jack cheese, lime juice, salt, and pepper.
3. Melt butter in a saucepan over medium heat, then whisk in flour to form a roux.
4. Gradually whisk in chicken broth and cook until thickened.
5. Stir in sour cream, green chilies, garlic, onion powder, cumin, salt, and pepper. Remove from heat.
6. Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in baking dish.
7. Pour sauce evenly over enchiladas.
8. Top with remaining Monterey Jack and mozzarella cheese.
9. Bake uncovered for 20–25 minutes until bubbly and golden.
10. Let rest 5–10 minutes, garnish with cilantro, and serve.
Notes
- Use rotisserie chicken for quick prep and extra flavor.
- Add jalapeños for extra heat if desired.
- Store leftovers in the fridge for up to 4 days.
- Freeze unbaked enchiladas for up to 2 months.
- Reheat with extra sauce or broth to keep them moist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg