Description
A delicious recipe for creamy chicken enchiladas made with rotisserie chicken and a rich white sauce.
Ingredients
Scale
- 3 cups rotisserie chicken, shredded
- 8 flour tortillas
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces cream cheese, softened
- 2 cups Monterey Jack cheese, shredded and divided
- 1 can diced green chiles
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix the shredded rotisserie chicken, softened cream cheese, 1 cup of Monterey Jack cheese, diced green chiles, garlic powder, onion powder, cumin, salt, and black pepper until fully combined.
- Melt the butter in a saucepan over medium heat, then whisk in the flour and cook for about 1 minute.
- Slowly pour in the chicken broth while whisking constantly, and cook until the sauce thickens.
- Remove the saucepan from the heat and stir in the sour cream until the sauce is smooth.
- Spoon the chicken filling evenly into the tortillas, roll them up tightly, and place them seam-side down in the prepared baking dish.
- Pour the white sauce evenly over the enchiladas.
- Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.
- Bake for 25 to 30 minutes, until hot, bubbly, and lightly golden on top.
- Let the enchiladas rest for 5 minutes, then garnish with chopped cilantro if desired and serve warm.
Notes
- For a spicier kick, add diced jalapeños to the filling.
- These enchiladas can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg