Tasty White Rotisserie Chicken Enchiladas Recipe – Easy Mexican Dinner
These white chicken enchiladas are a comforting, flavorful dish made with shredded rotisserie chicken, tortillas, and a creamy white sauce. Baked until golden and topped with melted cheese, they’re a quick and easy way to enjoy a Mexican‑inspired dinner without spending hours in the kitchen.
Equipment
- 9x13-inch baking dish
- Medium saucepan
- Whisk
- Mixing bowls
- Skillet or microwave (for warming tortillas)
- Two forks (for shredding chicken)
Ingredients
- 1 rotisserie chicken, shredded (about 4 cups)
- 10–12 flour tortillas (or corn, softened)
- 2 cups shredded Monterey Jack cheese (plus extra for topping)
- 1 cup cream cheese, softened
- 1 can (4 oz) diced green chilies
- 2 tbsp butter
- 2 tbsp flour
- 2 cups chicken broth
- 1 ½ cups sour cream (or Greek yogurt for lighter option)
- ½ tsp cumin
- ½ tsp garlic powder
- Salt & pepper to taste
- Garnishes: cilantro, avocado slices, lime wedges
Instructions
- Prep Tortillas: Warm tortillas until pliable. If using corn, dip lightly in broth or sauce to prevent cracking.
- Make Filling: In a bowl, mix shredded chicken, cream cheese, green chilies, cumin, garlic powder, salt, and pepper.
- Roll Enchiladas: Spoon filling into tortillas, roll tightly, and place seam-side down in a greased baking dish.
- Make Sauce: In a saucepan, melt butter, whisk in flour, and cook briefly. Slowly add broth, whisking until smooth. Remove from heat, stir in sour cream and 1 cup cheese until creamy.
- Assemble: Spread a thin layer of sauce on the bottom of the dish. Pour remaining sauce over enchiladas. Sprinkle extra cheese on top.
- Bake: Bake at 350°F (175°C) for 25–30 minutes, until bubbly and lightly golden.
- Rest & Serve: Let sit for 5–10 minutes before serving. Garnish with cilantro, avocado, and lime.
Notes
- Make-Ahead: Assemble enchiladas up to 24 hours in advance, cover, and refrigerate. Bake when ready.
- Freezer-Friendly: Freeze assembled (unbaked) enchiladas for up to 2 months. Thaw overnight and bake as directed.
- Variations: Add black beans, corn, or sautéed peppers to the filling for extra texture. Swap Monterey Jack with pepper jack for a spicier kick.
- Serving Tip: Pair with Mexican rice, refried beans, or elote for a complete meal.