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Creamy White Rotisserie Chicken Enchiladas

Creamy White Rotisserie Chicken Enchiladas for Cozy Nights

Delicious Creamy White Rotisserie Chicken Enchiladas are a comforting dish perfect for busy nights and family gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 8 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 8 pieces Flour Tortillas Whole wheat can be used for a healthier twist.
  • 3 cups Shredded Rotisserie Chicken Any pre-cooked chicken works as a substitute.
  • 8 oz Cream Cheese Be sure to soften it for easy mixing.
  • 1 tsp Garlic Powder Fresh garlic is a bolder alternative.
  • 1 tsp Onion Powder Finely chopped onions can also be used.
  • 2 cups Monterey Jack Cheese Go for freshly shredded for the best results.
For the Sauce
  • 4 tablespoons Butter Unsalted gives you better control over seasoning.
  • 1/4 cup Flour Essential for thickening the sauce.
  • 1 packet Taco Seasoning Feel free to use homemade blends.
  • 2 cups Chicken Broth Opt for low-sodium versions to keep it lighter.
  • 1/2 cup Sour Cream Swap with Greek yogurt if desired.
  • 1 can Green Chiles Diced jalapeños can amp up the spice.

Equipment

  • 9x13-inch baking dish
  • medium saucepan
  • large mixing bowl

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with cooking spray or butter.
  2. In a large mixing bowl, combine the shredded rotisserie chicken, softened cream cheese, garlic powder, onion powder, and 1 cup of Monterey Jack cheese. Stir until creamy.
  3. Melt 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in 1/4 cup of flour to create a roux.
  4. Gradually add 2 cups of chicken broth and 1 packet of taco seasoning, whisking until the sauce thickens.
  5. Stir in 1/2 cup of sour cream and 1 can of diced green chiles, mixing well.
  6. Take a flour tortilla, spoon a generous amount of the chicken filling along one side, roll it tightly and place it in the baking dish.
  7. Pour the prepared sauce evenly over the enchiladas and sprinkle with the remaining 1 cup of Monterey Jack cheese.
  8. Bake for 22-25 minutes until the sauce is bubbling and the cheese is melted.
  9. Let the enchiladas cool for 5-10 minutes before serving.

Nutrition

Serving: 1enchiladasCalories: 360kcalCarbohydrates: 28gProtein: 22gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 80mgSodium: 720mgPotassium: 450mgFiber: 1gSugar: 2gVitamin A: 15IUVitamin C: 4mgCalcium: 25mgIron: 10mg

Notes

These enchiladas can be customized with spicy jalapeños or light Greek yogurt and can be prepared ahead for convenience.

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