Description
This creamy White Chicken Enchiladas recipe features tender shredded rotisserie chicken rolled in flour tortillas, smothered in a rich and cheesy white sauce made from Monterey Jack cheese, sour cream, and green chilies, then baked to perfection. A comforting and flavorful twist on traditional enchiladas that’s perfect for a weeknight dinner or casual gathering.
Ingredients
Scale
Main Ingredients
- 8-10 small Flour Tortillas (or corn tortillas)
- 3 cups Rotisserie Chicken, shredded
- 3 cups Monterey Jack Cheese, shredded and divided
- 4 ounces Diced Green Chilies
- 1 cup Sour Cream
Sauce Ingredients
- 3 Tablespoons Butter
- 3 Tablespoons All-purpose Flour
- 2 cups Chicken Broth
Instructions
- Prepare the Baking Dish: Spray a 9 x 13-inch baking dish with cooking spray to prevent sticking and set aside.
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the enchiladas.
- Make the Filling: In a medium-sized bowl, combine shredded rotisserie chicken with 1 cup of shredded Monterey Jack cheese. Mix thoroughly to combine the flavors.
- Fill the Tortillas: Spoon the chicken and cheese mixture evenly onto each tortilla. Roll up each tortilla tightly and place them seam-side down in the prepared baking dish.
- Prepare the White Sauce: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for about 1-2 minutes until the mixture is lightly golden and bubbling. Gradually whisk in 2 cups of chicken broth and cook, stirring constantly, until the sauce thickens. Remove from heat and stir in 1 cup of sour cream, 2 cups of shredded Monterey Jack cheese, and diced green chilies. Stir until the cheese melts and the sauce is smooth.
- Assemble and Bake: Pour the white sauce evenly over the rolled tortillas in the baking dish. Spread it to cover all enchiladas thoroughly. Bake uncovered in the preheated oven for 20 minutes or until the sauce is bubbly and the cheese on top is melted and slightly golden.
- Serve: Remove from oven and let sit for a few minutes. Serve warm, optionally garnished with chopped cilantro, sliced jalapeños, or a dollop of sour cream.
Notes
- If preferred, use corn tortillas instead of flour for a more traditional enchilada base.
- Rotisserie chicken adds convenience, but you can also cook and shred your own chicken breasts.
- For extra heat, add more diced green chilies or jalapeños to the sauce or filling.
- These enchiladas can be prepared a day in advance and refrigerated before baking.
- To reheat leftovers, cover with foil and bake at 350°F for 15 minutes or microwave until heated through.
