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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/best-white-rotisserie-chicken-enchiladas-recipe/