White Rotisserie Chicken Enchiladas (Printable)
Shredded rotisserie chicken in tortillas baked with a creamy white cheese sauce for a comforting main.
# What You'll Need:
→ Chicken & Filling
01 - 3 cups shredded rotisserie chicken
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 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 - Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
02 - In a large mixing bowl, combine shredded rotisserie chicken, 1 cup Monterey Jack cheese, 1/2 cup sour cream, cream cheese, green onions, 1/4 cup green chiles, ground cumin, garlic powder, salt, and pepper. Mix thoroughly until evenly blended.
03 - Melt butter in a medium saucepan over medium heat. Whisk in all-purpose flour and cook for 1 minute, stirring constantly.
04 - Gradually whisk chicken broth into the roux. Continue whisking until the mixture is smooth and thickened, approximately 3 to 4 minutes. Lower the heat, add 1 cup sour cream, 1/2 cup Monterey Jack cheese, and 1/4 cup green chiles. Stir until the cheese melts and the sauce is creamy. Season with salt and pepper, then remove from heat.
05 - Lay each tortilla flat and spoon a generous amount of chicken filling along the center. Roll tortillas tightly and arrange seam-side down in the prepared baking dish.
06 - Evenly pour the white sauce over the rolled tortillas. Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese over the top.
07 - Bake in the preheated oven for 20 to 25 minutes, or until the enchiladas are bubbling and the cheese topping is fully melted.
08 - Remove from the oven and, if desired, garnish with chopped fresh cilantro. Serve hot.
# Expert Advice:
01 -
- Rotisserie chicken shortcuts make this taste like comfort food without hours of prep—it feels like a secret trick up your sleeve.
- The rich, cheesy sauce clings to every bite, which is exactly why my friends always linger for seconds.
02 -
- Don’t skip softening the tortillas—otherwise, they crack when rolled and leak that delicious filling.
- Let the sauce cool for a minute before pouring; this way, the tortillas won’t get soggy before baking.
03 -
- Warm your tortillas wrapped in a damp towel to keep them pliable while rolling.
- For crispier edges, brush the pan and tortilla tops lightly with butter before baking.