Best White Rotisserie Chicken Enchiladas Recipe

Introduction

These white rotisserie chicken enchiladas bring a creamy, cheesy twist to a classic favorite. With tender shredded chicken and a rich, tangy sauce, they’re perfect for an easy weeknight dinner or a crowd-pleasing meal.

Ingredients

• 9 flour tortillas (soft taco size recommended)
• 3.5 cups shredded rotisserie chicken
• 4.5 oz cream cheese (softened to room temperature, about 70°F)
• 2 tsp garlic powder
• 1 tsp onion powder
• 1.25 cups Monterey Jack cheese (freshly shredded)
• 4 tbsp butter (unsalted preferred)
• 4 tbsp flour
• 1 tbsp taco seasoning
• 14.5 oz chicken broth
• 3/4 cup sour cream
• 4 oz green chiles

Instructions

1. Step 1: Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish. In a large bowl, combine shredded chicken, softened cream cheese, garlic powder, onion powder, and 1 cup of shredded Monterey Jack cheese. Stir until creamy and well mixed.
2. Step 2: Melt butter in a medium saucepan over medium heat. Sprinkle flour over the melted butter and whisk for 1-2 minutes to form a roux. Add taco seasoning and whisk for another 30 seconds, then slowly pour in chicken broth while whisking. Simmer for 2-3 minutes until slightly thickened. Stir in 1/2 cup Monterey Jack cheese until melted and smooth.
3. Step 3: Lay one tortilla flat and spoon about 1/3 cup of the chicken filling down the center. Roll it up tightly and place seam-side down in the baking dish. Repeat with remaining tortillas, arranging them snugly.
4. Step 4: Remove sauce from heat and let cool for 1 minute. Whisk in sour cream until smooth, then fold in green chiles. Pour the sauce evenly over the rolled tortillas and sprinkle the remaining 3/4 cup cheese on top.
5. Step 5: Bake uncovered for 22-25 minutes until sauce bubbles and filling is heated. Switch oven to broil and broil 2-3 minutes, watching closely, until cheese is golden and slightly charred. Let rest for 2-3 minutes before serving.

Tips & Variations

• Use freshly shredded Monterey Jack for better melting and flavor compared to pre-shredded cheese.
• For extra heat, add chopped jalapeños or a dash of hot sauce to the filling or sauce.
• Substitute chicken broth with vegetable broth for a lighter sauce.
• To make this gluten-free, use corn tortillas and a gluten-free flour blend for the roux.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F until warmed through, or microwave in short bursts to prevent drying out. They can also be frozen before baking; thaw overnight in the fridge before baking and broiling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken other than rotisserie?

Yes, any cooked shredded chicken works well. Pulled chicken breast or leftover roasted chicken are great alternatives.

What if I don’t have taco seasoning?

You can make a simple blend with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper to substitute for taco seasoning.

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★★★★★

4.6 from 111 reviews

These Best White Rotisserie Chicken Enchiladas combine tender shredded chicken with a creamy cheese filling and a luscious white sauce. Baked to bubbly perfection and finished under the broiler for a golden, crispy top, this comforting dish offers a delightful twist on traditional enchiladas with a rich, flavorful sauce and melty Monterey Jack cheese.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 9 enchiladas (serves 4-6) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Filling

• 9 flour tortillas (Mission soft taco size recommended)
• 3.5 cups shredded rotisserie chicken (bite-sized pieces)
• 4.5 oz cream cheese (softened to room temperature, about 70°F)
• 2 tsp garlic powder
• 1 tsp onion powder
• 1.25 cups Monterey Jack cheese (freshly shredded, divided)

White Sauce

• 4 tbsp unsalted butter (preferably Kerrygold)
• 4 tbsp all-purpose flour
• 1 tbsp taco seasoning
• 14.5 oz chicken broth (Swanson Less Sodium recommended)
• 3/4 cup sour cream
• 4 oz green chiles
• Remaining 1.25 cups Monterey Jack cheese (divided between filling and topping)

Instructions

1. Prepare the filling: Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish. In a large mixing bowl, combine the shredded rotisserie chicken, softened cream cheese, garlic powder, onion powder, and 1 cup of Monterey Jack cheese. Stir thoroughly until the mixture is creamy and cohesive, ensuring the cream cheese is evenly distributed.
2. Make the white sauce base: Melt the butter in a medium saucepan over medium heat. Gradually sprinkle in the flour, whisking continuously for 1-2 minutes to form a light roux, removing the raw flour taste. Add the taco seasoning, whisk for another 30 seconds, then slowly pour in the chicken broth while whisking to prevent lumps. Let the mixture simmer for 2-3 minutes until it thickens slightly. Add 1/2 cup Monterey Jack cheese and whisk until melted and smooth.
3. Assemble the enchiladas: Lay one tortilla on a clean surface and spoon about 1/3 cup of the chicken filling down the center. Roll the tortilla tightly but gently, then place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling, arranging them snugly in a single layer to hold their shape during baking.
4. Finish the sauce and top: Remove the sauce from heat and let it cool for about 1 minute to prevent curdling when adding sour cream. Whisk in the sour cream until smooth, then fold in the green chiles. Pour this creamy sauce evenly over the rolled tortillas, coating them well. Sprinkle the remaining 3/4 cup of Monterey Jack cheese evenly on top.
5. Bake and broil: Bake uncovered at 350°F for 22-25 minutes until the sauce bubbles around the edges and filling is heated through. Switch the oven to broil and position the baking dish 4-6 inches from the broiler element. Broil for 2-3 minutes, watching closely until the cheese on top is golden brown with slight charred spots. Remove from oven and let rest for 2-3 minutes before serving.

Notes

• Use freshly shredded Monterey Jack cheese for better melting and flavor.
• Allow the sauce to cool slightly before adding sour cream to prevent curdling.
• Arrange the tortillas snugly in the baking dish to maintain their shape while baking.
• Watch the enchiladas carefully during broiling to avoid burning the cheese.
• Leftovers can be reheated covered in the oven to preserve moisture.

Keywords: white chicken enchiladas, rotisserie chicken recipe, creamy enchiladas, baked enchiladas, Monterey Jack cheese, Mexican comfort food