White Rotisserie Chicken Enchiladas (Printable Version)
Shredded rotisserie chicken in soft tortillas, bathed in a creamy white sauce and melted Monterey Jack.
# What You'll 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
# Directions:
01 - Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
02 - 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 in a large mixing bowl. Mix until fully incorporated.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook while stirring for 1 minute. Gradually pour in chicken broth, whisking continuously until the mixture becomes smooth and thickens, 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 the sauce with salt and pepper. Remove from heat once cheese is melted and sauce is creamy.
05 - Equally divide chicken filling among the 8 tortillas. Spoon filling down the center of each, roll tightly, and arrange seam-side down in the prepared baking dish.
06 - Pour the prepared white sauce evenly over the rolled tortillas. Sprinkle with 1/2 cup Monterey Jack cheese.
07 - Place baking dish in preheated oven and bake for 20 to 25 minutes, or until sauce is bubbling and cheese is melted.
08 - Garnish enchiladas with chopped fresh cilantro if desired. Serve hot.
# Expert Hints:
01 -
- The sauce is so silky and tangy that even picky eaters will swipe their plates clean.
- Leftover rotisserie chicken transforms into pure comfort food in less than an hour.
02 -
- If you try to spread chilled cream cheese, you’ll end up chasing lumps forever—let it soften first.
- Once, I used cold tortillas; they cracked everywhere—always warm them up a little before rolling.
03 -
- Save the leftover sauce for drizzling over rice or scrambled eggs the next morning—you'll thank yourself.
- A squeeze of fresh lime over each serving adds something unexpected and bright.