Best White Rotisserie Chicken Enchiladas
The Best White Rotisserie Chicken Enchiladas loaded with creamy sauce, melty Monterey Jack cheese, and soft tortillas. A simple yet indulgent family favorite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Ingredients
For the enchiladas:
9 flour tortillas (soft taco size recommended)
3.5 cups cooked rotisserie chicken, shredded
4.5 oz cream cheese, softened
2 teaspoons garlic powder
1 teaspoon onion powder
1.25 cups Monterey Jack cheese, shredded
For the sauce:
4 tablespoons butter
4 tablespoons all-purpose flour
1 tablespoon taco seasoning
14.5 oz chicken broth
3/4 cup sour cream
4 oz green chiles
1.25 cups Monterey Jack cheese, shredded
Instructions
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, mix shredded chicken, softened cream cheese, garlic powder, onion powder, and 1.25 cups Monterey Jack cheese until well combined.
Spoon the chicken mixture evenly into each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
Make the sauce:
4. In a saucepan over medium heat, melt butter.
5. Whisk in flour and cook for 1–2 minutes to form a roux.
6. Stir in taco seasoning, then gradually whisk in chicken broth until smooth.
7. Cook until the sauce thickens slightly, about 3–5 minutes.
8. Remove from heat and stir in sour cream, green chiles, and 1.25 cups Monterey Jack cheese until smooth and creamy.
Assemble & bake:
9. Pour the white enchilada sauce evenly over the rolled tortillas.
10. Bake for 20–25 minutes, until hot and bubbly.
11. Optional: Broil for 2–3 minutes for a golden cheesy top.
12. Let rest for 5 minutes before serving.
Notes
Use freshly shredded cheese for the smoothest sauce and best melt.
Do not boil the sauce after adding sour cream to prevent curdling.
Rotisserie chicken makes this recipe extra quick and flavorful.
Add jalapeños or pepper jack cheese for extra spice.
