Description
This Tasty White Rotisserie Chicken Enchiladas recipe is creamy, cheesy, and packed with flavor. It’s the perfect weeknight dinner idea using leftover chicken or store-bought rotisserie. Easy to make and family-friendly, this dish is ideal for comfort food cravings and meal prepping. Perfect for fans of creamy enchiladas and quick chicken casseroles.
Ingredients
2 cups rotisserie chicken, shredded
8 flour tortillas
2 cups shredded Monterey Jack cheese, divided
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 can diced green chilies (4 oz)
0.5 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper
Instructions
1. Preheat oven to 375°F and grease a 9×13 baking dish.
2. In a bowl, mix shredded rotisserie chicken with 1 cup of shredded cheese.
3. In a saucepan over medium heat, melt the butter, then whisk in flour until smooth.
4. Slowly add chicken broth while whisking constantly. Cook until thickened.
5. Stir in sour cream, diced green chilies, garlic powder, salt, and pepper. Heat gently but do not boil.
6. Spoon chicken-cheese filling into tortillas, roll them up, and place seam-side down in baking dish.
7. Pour white sauce evenly over enchiladas, then sprinkle with remaining cheese.
8. Bake uncovered for 20–25 minutes, until bubbly and lightly golden.
9. Let rest for 5 minutes before serving.
Notes
Make sure not to boil the sour cream sauce to avoid curdling.
Use freshly shredded cheese for better melting and flavor.
You can add cooked spinach or sautéed onions for extra veggies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 2g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg