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Easy Creamy White Chicken Enchiladas with Rotisserie Chicken

Close-up of creamy white sauce chicken enchiladas topped with melted cheese and fresh cilantro.
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Make these easy, creamy white chicken enchiladas using pre-cooked rotisserie chicken for a quick weeknight dinner. This recipe delivers ultimate comfort food flavor with minimal effort.

Ingredients

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  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 tablespoon butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup cheddar cheese, shredded
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 8 flour tortillas (medium size)
  • 1 cup green enchilada sauce (mild or medium)
  • 1/2 cup extra Monterey Jack cheese for topping

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  3. Gradually whisk in the chicken broth until the mixture is smooth. Bring the sauce to a simmer, stirring until it thickens slightly, about 3 to 5 minutes.
  4. Remove the saucepan from the heat. Stir in the sour cream, 1 cup of Monterey Jack cheese, 1/2 cup of cheddar cheese, cumin, and garlic powder. Season with salt and pepper. This is your creamy white sauce.
  5. In a separate bowl, combine the shredded chicken with about 1 cup of the white sauce mixture. Mix well.
  6. Pour a thin layer of the green enchilada sauce across the bottom of the prepared baking dish.
  7. Warm the flour tortillas briefly in the microwave or a dry skillet to make them pliable.
  8. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
  9. Pour the remaining white sauce evenly over the rolled enchiladas.
  10. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
  11. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let the cheesy chicken enchiladas rest for 5 minutes before serving.

Notes

  • For a richer flavor, warm the green enchilada sauce slightly before pouring it over the bottom of the dish.
  • You can substitute the green enchilada sauce with a mild red sauce if you prefer a different flavor profile.
  • If you do not have rotisserie chicken, cook 1 pound of chicken breasts and shred them before mixing with the sauce.

Nutrition

Find it online: https://fooddexterity.com/easy-chicken-enchiladas/