White Rotisserie Chicken Enchiladas (Printable)
Shredded rotisserie chicken rolled in tortillas, topped with creamy white sauce and melted Monterey Jack.
# 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 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 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 canned green chiles, drained
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
# How To Make It:
01 - Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
02 - Combine shredded chicken, 1 cup Monterey Jack cheese, 1/2 cup sour cream, cream cheese, green onions, 1/4 cup green chiles, cumin, garlic powder, salt, and pepper in a large bowl. Mix until evenly blended.
03 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add chicken broth, whisking until smooth and thickened, about 3–4 minutes.
04 - Reduce heat to low. Stir in 1 cup sour cream, 1/2 cup Monterey Jack cheese, and 1/4 cup green chiles. Mix until the cheese is melted and the sauce is smooth. Season with salt and pepper. Remove from heat.
05 - Place a generous amount of chicken filling along the center of each tortilla. Roll each tortilla tightly and arrange seam-side down in the prepared baking dish.
06 - Pour white sauce evenly over the filled tortillas. Sprinkle with remaining 1/2 cup Monterey Jack cheese.
07 - Bake in the preheated oven for 20–25 minutes, or until the dish is bubbling and the cheese is fully melted.
08 - Garnish with chopped cilantro if desired and serve hot.
# Expert Suggestions:
01 -
- The shortcut of rotisserie chicken keeps things easy but packs in unbeatable juiciness—just between us, it’s a lifesaver on busy nights.
- The white sauce is creamy and luscious, making every bite taste like a hug I somehow didn’t know I needed.
02 -
- If you try to roll cold tortillas, they’ll crack and refuse to cooperate—give them a quick warm-up so they play nice.
- Learning to whisk the sauce slowly paid off; rushing leads to lumps, but patience gives you that silky finish.
03 -
- Always taste and season the filling before rolling—you can’t fix bland enchiladas after baking.
- Whisk your white sauce constantly and be patient for a smooth, lump-free finish.