Description
Delicious and creamy White Chicken Enchiladas made with tender rotisserie chicken, melted Monterey Jack cheese, and a smooth sour cream and green chili sauce, all baked to perfection in flour tortillas for a comforting and flavorful Mexican-inspired dish.
Ingredients
Scale
Enchiladas
- 8-10 small flour tortillas (or corn tortillas)
- 3 cups rotisserie chicken, shredded
- 1 cup Monterey Jack cheese, shredded (for filling)
Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces diced green chilies
- 2 cups Monterey Jack cheese, shredded (for topping)
Instructions
- Prepare baking dish and oven: Spray a 9 x 13-inch baking dish with cooking spray to prevent sticking. Preheat your oven to 350°F (175°C) to get it ready for baking the enchiladas.
- Mix chicken and cheese: In a medium-sized bowl, combine the shredded rotisserie chicken with 1 cup of shredded Monterey Jack cheese. This mixture will be the flavorful filling inside the tortillas.
- Fill and roll tortillas: Spoon the chicken and cheese mixture evenly onto each tortilla. Roll each tortilla tightly and place it seam-side down in the prepared baking dish, arranging them close together to hold their shape while baking.
- Make the sauce: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Stir in 3 tablespoons of all-purpose flour and cook for about 1-2 minutes, whisking constantly to form a roux. Gradually whisk in the 2 cups of chicken broth, ensuring no lumps remain. Bring the mixture to a simmer and cook until it thickens slightly, about 3-5 minutes. Remove from heat and stir in 1 cup of sour cream and 4 ounces of diced green chilies until smooth and well combined.
- Assemble and top: Pour the creamy green chili sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining 2 cups of shredded Monterey Jack cheese over the top to create a cheesy crust when baked.
- Bake enchiladas: Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
- Serve: Carefully remove the enchiladas from the oven and let them cool for a few minutes before serving. These enchiladas pair wonderfully with a fresh salad or Mexican rice for a complete meal.
Notes
- You can substitute corn tortillas if you prefer a gluten-free option, just make sure to warm them to prevent cracking.
- Rotisserie chicken is a great shortcut, but you can use cooked, shredded chicken breast if desired.
- The sauce can be made spicier by adding a pinch of cayenne pepper or more diced chilies according to your heat preference.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.