Description
These White Rotisserie Chicken Enchiladas are creamy, cheesy, and perfect for busy weeknights. Made with tender rotisserie chicken, a rich homemade white sauce, and melty Monterey Jack, this easy baked enchilada recipe delivers cozy comfort food with minimal prep. Finished with a golden broiled top, it’s a family-favorite dinner that tastes like you spent hours in the kitchen.
Ingredients
Scale
For the Enchiladas:
- 9 flour tortillas (soft taco size)
- 3.5 cups rotisserie chicken, shredded into 1-inch pieces
- 4.5 oz cream cheese, softened
- 2 tsp garlic powder
- 1 tsp onion powder
- 1.25 cups Monterey Jack cheese, freshly shredded (divided)
For the White Sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 1 tbsp taco seasoning
- 14.5 oz chicken broth
- 3/4 cup sour cream
- 4 oz diced green chiles
- 1.25 cups Monterey Jack cheese (divided)
Instructions
- Preheat & Prep
Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish. - Make the Filling
In a large bowl, combine shredded chicken, cream cheese, garlic powder, onion powder, and 1 cup Monterey Jack cheese. Mix until creamy and evenly blended. - Prepare the White Sauce Base
In a saucepan over medium heat, melt butter. Whisk in flour and cook 1–2 minutes to form a roux. Add taco seasoning and whisk 30 seconds. Slowly pour in chicken broth while whisking. Simmer 2–3 minutes until slightly thickened. Stir in 1/2 cup Monterey Jack cheese until smooth. - Assemble Enchiladas
Spoon about 1/3 cup filling into each tortilla. Roll tightly and place seam-side down in prepared dish. - Finish the Sauce
Remove sauce from heat and cool 1 minute. Whisk in sour cream, then fold in green chiles. Pour evenly over enchiladas. Top with remaining cheese. - Bake & Broil
Bake uncovered for 22–25 minutes until bubbly. Broil 2–3 minutes until cheese is golden brown. Let rest 2–3 minutes before serving.
Notes
- Freshly shredded cheese melts smoother than pre-shredded.
- Let the sauce cool slightly before adding sour cream to prevent curdling.
- Warm tortillas briefly in the microwave to make rolling easier.
- For extra heat, use hot green chiles or add a pinch of cayenne.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1–2 enchiladas
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 105 mg