White Rotisserie Chicken Enchiladas (Printable Version)
Shredded rotisserie chicken and Monterey Jack rolled in tortillas, topped with a creamy white cheese sauce and baked until bubbly.
# What You 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 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 pepper, to taste
→ Assembly
17 - 8 medium flour tortillas
18 - 1/2 cup Monterey Jack cheese, shredded, for topping
19 - Fresh cilantro, chopped, for garnish (optional)
# Method:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.
02 - In a large 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 until mixture is homogeneous.
03 - In a medium saucepan over moderate heat, melt butter. Add flour and whisk for 1 minute. Gradually pour in chicken broth, whisking continuously, and cook until sauce thickens, approximately 3 to 4 minutes.
04 - Decrease heat to low. Stir in 1 cup sour cream, 1/2 cup Monterey Jack cheese, and 1/4 cup green chiles. Season to taste with salt and black pepper, then remove from heat.
05 - Place a generous portion of chicken mixture in the center of each tortilla. Roll tightly and arrange, seam-side down, in the prepared baking dish.
06 - Pour prepared white sauce evenly over rolled tortillas. Sprinkle with remaining 1/2 cup Monterey Jack cheese.
07 - Bake uncovered for 20 to 25 minutes, until hot and cheese is melted and bubbling.
08 - Garnish with chopped fresh cilantro if desired. Serve immediately while hot.
# Expert Tricks:
01 -
- It’s the secret weapon for turning leftover chicken into an undeniably special meal.
- The creamy white sauce brings a velvety richness you rarely find in everyday enchiladas.
02 -
- I once tried to save time using cold cream cheese, but lumpy filling just doesn’t have the same appeal—always let it soften first.
- The cheesy top browns fast, so if you like it extra gooey, tent with foil for the last five minutes to avoid over-browning.
03 -
- Layer a spoonful of sauce under the enchiladas before rolling for an even creamier result.
- If doubling the recipe, use two pans rather than squeezing everything into one to prevent soggy bottoms.