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White Rotisserie Chicken Enchiladas

Creamy White Rotisserie Chicken Enchiladas for Cozy Nights

These Creamy White Rotisserie Chicken Enchiladas are a comforting meal that delights the whole family.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 6 enchiladas
Course: Chicken
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 8 tortillas Flour Tortillas Whole wheat can be substituted.
  • 3 cups Shredded Rotisserie Chicken Any pre-cooked chicken works.
  • 8 oz Cream Cheese Ensure it’s softened.
  • 1 tsp Garlic Powder Fresh garlic can be used.
  • 1 tsp Onion Powder Finely chopped onions are an alternative.
  • 2 cups Monterey Jack Cheese Opt for freshly shredded.
For the Sauce
  • 4 tbsp Butter Unsalted preferred.
  • 4 tbsp Flour
  • 2 tbsp Taco Seasoning Feel free to use homemade blends.
  • 2 cups Chicken Broth Low-sodium options are healthier.
  • 1 cup Sour Cream Greek yogurt can be a lighter substitute.
  • 1 can Green Chiles Substitute with diced jalapeños for more spice.

Equipment

  • 9x13 inch baking dish
  • Medium saucepan
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Combine shredded rotisserie chicken with softened cream cheese, garlic powder, onion powder, and 1 cup of grated Monterey Jack cheese in a mixing bowl.
  3. Melt 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in 4 tablespoons of flour until lightly golden.
  4. Gradually add taco seasoning and 2 cups of chicken broth, whisking continuously. Simmer for 2-3 minutes until thickened.
  5. Remove from heat and whisk in sour cream and green chiles.
  6. Spoon about 1/3 cup of chicken filling onto each flour tortilla and roll tightly.
  7. Place the rolled enchiladas seam-side down in a greased baking dish. Pour the sauce over them and sprinkle remaining Monterey Jack cheese.
  8. Bake for 22-25 minutes until bubbling and cheese is melted. Broil for 2-3 minutes for a golden-brown finish.
  9. Cool for 5-10 minutes before serving.

Nutrition

Serving: 1enchiladaCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

These enchiladas can be prepared in advance and stored in the fridge for up to 24 hours before baking. They also make great leftovers.

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