White Rotisserie Chicken Enchiladas Recipe
Introduction
These White Rotisserie Chicken Enchiladas are creamy, cheesy, and perfect for busy weeknights. Made with tender rotisserie chicken, a rich homemade white sauce, and melty Monterey Jack cheese, this easy baked recipe offers cozy comfort food with minimal prep.
Ingredients
- 9 flour tortillas (soft taco size)
- 3.5 cups rotisserie chicken, shredded into 1-inch pieces
- 4.5 oz cream cheese, softened
- 2 tsp garlic powder
- 1 tsp onion powder
- 1.25 cups Monterey Jack cheese, freshly shredded (divided)
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 1 tbsp taco seasoning
- 14.5 oz chicken broth
- 3/4 cup sour cream
- 4 oz diced green chiles
Instructions
- Step 1: Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
- Step 2: In a large bowl, combine the shredded chicken, softened cream cheese, garlic powder, onion powder, and 1 cup of the Monterey Jack cheese. Mix until creamy and well blended.
- Step 3: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes to form a roux. Add the taco seasoning and whisk for 30 seconds.
- Step 4: Slowly pour in the chicken broth while whisking continuously. Simmer for 2–3 minutes until the sauce slightly thickens. Stir in 1/2 cup of Monterey Jack cheese until smooth.
- Step 5: Spoon about 1/3 cup of the chicken filling into each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
- Step 6: Remove the sauce from heat and let cool for 1 minute. Whisk in the sour cream, then fold in the diced green chiles. Pour the sauce evenly over the assembled enchiladas and sprinkle with the remaining cheese.
- Step 7: Bake uncovered for 22–25 minutes until bubbly. Then broil for 2–3 minutes until the cheese is golden brown. Let the enchiladas rest for 2–3 minutes before serving.
Tips & Variations
- Freshly shredded cheese melts smoother than pre-shredded, giving a better texture.
- Let the sauce cool slightly before adding sour cream to prevent curdling.
- Warm tortillas briefly in the microwave to make rolling easier and avoid tearing.
- For extra heat, use hot green chiles or add a pinch of cayenne pepper to the sauce.
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. Reheat them gently in the oven or microwave until warmed through, adding a splash of chicken broth or sour cream to keep them moist if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cheese?
Yes, while Monterey Jack melts beautifully and has a mild flavor, you can substitute with mozzarella or a mild cheddar if preferred.
Can I make this recipe ahead of time?
Absolutely. Assemble the enchiladas and cover them in the baking dish, then refrigerate overnight. When ready, add the sauce and cheese topping, then bake as directed.
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White Rotisserie Chicken Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 9 enchiladas (serves 4–5) 1x
Description
These White Rotisserie Chicken Enchiladas feature tender shredded rotisserie chicken blended with creamy cheese and spices, all wrapped in soft flour tortillas and smothered in a rich homemade white sauce. Baked to bubbly perfection and finished under the broiler for a golden top, this comforting and easy-to-make dish is perfect for busy weeknights and family dinners.
Ingredients
For the Enchiladas:
- 9 flour tortillas (soft taco size)
- 3.5 cups rotisserie chicken, shredded into 1-inch pieces
- 4.5 oz cream cheese, softened
- 2 tsp garlic powder
- 1 tsp onion powder
- 1.25 cups Monterey Jack cheese, freshly shredded (divided)
For the White Sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 1 tbsp taco seasoning
- 14.5 oz chicken broth
- 3/4 cup sour cream
- 4 oz diced green chiles
- 1.25 cups Monterey Jack cheese (divided)
Instructions
- Preheat & Prep: Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish to prepare for assembling the enchiladas.
- Make the Filling: In a large bowl, combine the shredded rotisserie chicken, softened cream cheese, garlic powder, onion powder, and 1 cup of the freshly shredded Monterey Jack cheese. Mix thoroughly until creamy and evenly blended.
- Prepare the White Sauce Base: In a saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for 1 to 2 minutes to form a roux. Add the taco seasoning and whisk for another 30 seconds. Gradually pour in the chicken broth while continuously whisking, then simmer for 2 to 3 minutes until the sauce slightly thickens. Stir in 1/2 cup of the Monterey Jack cheese until the sauce is smooth and creamy.
- Assemble Enchiladas: Spoon about one-third cup of the chicken filling into each tortilla, roll tightly, and place each seam-side down in the prepared baking dish.
- Finish the Sauce: Remove the white sauce from heat and allow it to cool for 1 minute. Whisk in the sour cream gently to avoid curdling, then fold in the diced green chiles. Pour the sauce evenly over the assembled enchiladas, then top with the remaining Monterey Jack cheese.
- Bake & Broil: Bake the enchiladas uncovered in the preheated oven for 22 to 25 minutes until the sauce is bubbly. Then broil for 2 to 3 minutes or until the cheese on top is golden brown. Let the enchiladas rest for 2 to 3 minutes before serving to allow flavors to meld.
Notes
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- Allow the sauce to cool slightly before adding sour cream to prevent curdling.
- Warm tortillas briefly in the microwave to make rolling easier and less likely to crack.
- For extra heat, substitute hot green chiles or add a pinch of cayenne pepper.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Keywords: white rotisserie chicken enchiladas, cheesy chicken enchiladas, easy baked enchiladas, white sauce enchiladas, Mexican-American dinner, comfort food enchiladas
