White Rotisserie Chicken Enchiladas (Printable Version)
Shredded rotisserie chicken, creamy white sauce and Monterey Jack wrapped in tortillas and baked until bubbly.
# Ingredient List:
→ 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
# How to Make:
01 - Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or butter.
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 blended.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute. Gradually pour in chicken broth, whisking continuously 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 until melted and smooth. Adjust salt and pepper to taste and remove from heat.
05 - Spoon generous portions of chicken filling into each tortilla. Roll tightly and arrange seam-side down in the prepared baking dish.
06 - Pour white sauce evenly over filled tortillas. Sprinkle remaining 1/2 cup Monterey Jack cheese over the top.
07 - Bake in center of oven for 20 to 25 minutes until bubbling and cheese is fully melted.
08 - Remove from oven and rest briefly. Garnish with chopped cilantro if desired and serve hot.
# Expert Tips:
01 -
- With tender rotisserie chicken and a decadent white sauce, it tastes like hours of work but comes together in under an hour.
- The cheese pulls are epic, and the creamy tang is balanced by just a touch of green chile heat.
02 -
- Using cold tortillas will lead to cracks and stubborn rolling, so always warm them first.
- If the sauce thickens too much, a splash of broth will restore it to luscious, pourable glory.
03 -
- Don’t skimp on the green chiles, even if you’re spice-shy—their mild heat ties the whole dish together.
- A sprinkle of cheese directly under the sauce creates a magical, melty bridge between filling and topping.