White Rotisserie Chicken Enchiladas (Printable)
Shredded rotisserie chicken and Monterey Jack rolled in tortillas, baked under a creamy white sauce.
# What You 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 softened cream cheese
05 - 1/4 cup sliced green onions
06 - 1/4 cup drained canned green chiles
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 shredded Monterey Jack cheese
15 - 1/4 cup drained canned green chiles
16 - Salt and black 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
# Steps:
01 - Set oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or butter.
02 - In a large mixing bowl, combine shredded rotisserie chicken, 1 cup Monterey Jack cheese, 1/2 cup sour cream, softened cream cheese, sliced green onions, 1/4 cup green chiles, ground cumin, garlic powder, salt, and black pepper. Mix thoroughly until well blended.
03 - In a medium saucepan over medium heat, melt butter. Stir in flour and cook for about 1 minute, whisking constantly to form a smooth paste.
04 - Gradually whisk in chicken broth until no lumps remain. Continue cooking and whisking until thickened, approximately 3 to 4 minutes. Reduce heat to low, then add 1 cup sour cream, 1/2 cup Monterey Jack cheese, and 1/4 cup green chiles. Season with salt and black pepper to taste. Stir until cheese is melted and sauce is creamy. Remove from heat.
05 - Place a generous scoop of chicken filling across the center of each flour tortilla. Roll each tortilla tightly and arrange seam-side down in the prepared baking dish.
06 - Evenly pour white sauce over arranged enchiladas. Sprinkle remaining 1/2 cup Monterey Jack cheese on top. Bake in the preheated oven for 20 to 25 minutes, until heated through and cheese is melted and bubbly.
07 - Remove from oven. Garnish with freshly chopped cilantro, if desired. Serve hot.
# Expert Advice:
01 -
- The shortcut of using rotisserie chicken means most of your effort goes into flavor rather than fuss, and only you will know.
- The tangy mix of sour cream and green chiles is what had my friends scooping up every last bit from the pan.
02 -
- If you don’t fully mix the cream cheese into the filling, you’ll hit shocking cold pockets—let it come to room temperature.
- Trying to roll cold tortillas will lead to shattered seams, so a short microwave warm-up is absolutely worth it.
03 -
- Mix the filling just until combined—overmixing can make the chicken tough.
- A splash of lime juice in the sauce lifts all the flavors in a way that only you’ll notice.