White Rotisserie Chicken Enchiladas Recipe | Easy Creamy Dinner
Tasty White Rotisserie Chicken Enchiladas are a rich and comforting dish made with tender shredded rotisserie chicken wrapped in soft tortillas and smothered in a creamy white sauce. Topped with melted cheese and baked to perfection, this easy recipe is perfect for busy weeknights or family dinners. Using rotisserie chicken saves time while delivering incredible flavor, making this dish both convenient and delicious.
Equipment
- Large skillet
- Saucepan (for white sauce)
- Baking dish
- Mixing bowls
- Whisk
- Oven
Ingredients
- 3 cups shredded rotisserie chicken
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese (divided)
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 small can diced green chilies
- ½ tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro, jalapeños, or lime wedges (for garnish)
Instructions
- Shred Chicken: Remove meat from rotisserie chicken and shred into bite‑sized pieces.
- Make White Sauce: Melt butter in a saucepan. Whisk in flour to form a roux. Slowly add chicken broth, whisking until smooth. Stir in sour cream, green chilies, garlic powder, salt, and pepper. Simmer until thickened.
- Assemble Enchiladas: Fill tortillas with shredded chicken and 1 cup cheese. Roll tightly and place seam‑side down in a greased baking dish.
- Top with Sauce: Pour white sauce evenly over enchiladas. Sprinkle remaining cheese on top.
- Bake: Bake at 350°F (175°C) for 25–30 minutes until bubbly and golden.
- Garnish & Serve: Top with cilantro, jalapeños, or lime wedges before serving.
Notes
- Substitute corn tortillas for a more traditional enchilada style.
- Add sautéed spinach or bell peppers for extra vegetables.
- Adjust spice level by adding more chilies or a dash of cayenne.
- Leftovers reheat well; store in the fridge for up to 3 days.
- Freeze unbaked enchiladas for up to 2 months; bake directly from frozen.