White Rotisserie Chicken Enchiladas – Creamy Chicken Enchiladas Recipe
These White Rotisserie Chicken Enchiladas are a creamy chicken enchiladas recipe made with tender rotisserie chicken, rich white sauce, and melted cheese—perfect for an easy dinner.
Equipment
- 9x13-inch baking dish
- Skillet or saucepan
- Mixing bowls
- Whisk
- Spatula
Ingredients
- 2 cups shredded rotisserie chicken
- 8 flour tortillas (soft, medium size)
- 2 cups Monterey Jack cheese, shredded
White Sauce:
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Prepare Filling: Mix shredded chicken with ½ cup cheese and a pinch of seasoning.
- Make Sauce: Melt butter in skillet, whisk in flour, then slowly add broth. Stir until thickened. Remove from heat, stir in sour cream, garlic powder, salt, and pepper.
- Assemble Enchiladas: Spoon chicken mixture into tortillas, roll tightly, and place seam‑side down in baking dish.
- Top with Sauce & Cheese: Pour sauce evenly over enchiladas. Sprinkle remaining cheese on top.
- Bake: Bake at 350°F for 20–25 minutes until bubbly and golden.
- Serve: Garnish with cilantro, jalapeños, or avocado slices.
Notes
- Cheese Options: Swap Monterey Jack for Pepper Jack (spicy) or Cheddar (sharp).
- Gluten‑Free: Use corn tortillas.
- Make‑Ahead: Assemble and refrigerate up to 24 hours before baking.
- Storage: Refrigerate leftovers up to 3 days; freeze up to 2 months. Reheat covered to retain moisture.