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Best White Rotisserie Chicken Enchiladas

Best White Rotisserie Chicken Enchiladas for Quick Comfort

These Best White Rotisserie Chicken Enchiladas combine creamy sauce and tender chicken for a quick, comforting dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 6 pieces Flour Tortillas Soft taco size
  • 2 cups Rotisserie Chicken (shredded) Convenient and full of flavor
  • 8 oz Cream Cheese Substitute with sour cream or Greek yogurt if desired
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 cup Monterey Jack Cheese Melts beautifully for topping
For the Sauce
  • 1 tbsp Butter Creates the roux for the sauce
  • 1 tbsp Flour Essential for thickening the sauce
  • 1 tbsp Taco Seasoning
  • 2 cups Chicken Broth Forms the base of the sauce
  • 1 cup Sour Cream Infuses tanginess into the sauce
  • 1 can Green Chiles Offers mild heat and freshness
For the Topping
  • 1 cup Monterey Jack Cheese (for topping) Use good melting cheese

Equipment

  • Oven
  • Baking Dish
  • Mixing bowl
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. Combine shredded rotisserie chicken, cream cheese, garlic powder, onion powder, and 1 cup of Monterey Jack cheese in a mixing bowl until creamy.
  3. Melt 1 tablespoon of butter in a medium saucepan and whisk in 1 tablespoon of flour to create a roux, cooking for 1-2 minutes.
  4. Sprinkle taco seasoning into the roux, whisk continuously, then gradually pour in the chicken broth and let simmer for 3-5 minutes.
  5. Stir in half a cup of Monterey Jack cheese into the thickened sauce until melted.
  6. On a clean surface, fill each tortilla with about 1/3 cup of chicken filling and roll tightly.
  7. Pour the cooled cheese sauce into a mixing bowl and stir in sour cream and green chiles.
  8. Pour the sauce over the rolled enchiladas and top with remaining Monterey Jack cheese.
  9. Bake for 22-25 minutes until the cheese is bubbly and golden.
  10. Broil for an additional 2-3 minutes for a crispy top, watching carefully to avoid burning.
  11. Allow enchiladas to cool for a few minutes before serving.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 8mgCalcium: 25mgIron: 10mg

Notes

Leftover Best White Rotisserie Chicken Enchiladas can be stored in the fridge for up to 4 days or frozen for up to 3 months.

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