White Rotisserie Chicken Enchiladas
These comforting enchiladas are filled with creamy shredded chicken, savory seasonings, and topped with a rich glossy sauce, making them perfect for any occasion.
Ingredients
For the filling
- 3.5 cups shredded chicken tender and flavorful
- 4.5 oz cream cheese adds creaminess
- 2 tsp garlic powder enhances flavor
- 1 tsp onion powder provides aromatic depth
- 3/4 cup sour cream creamy texture
- 9 pieces flour tortillas soft, pliable texture
For the sauce and toppings
- 4 tbsp butter for richness
- 4 tbsp flour thickens the sauce
- 1 tbsp taco seasoning adds warmth and spice
- 14.5 oz chicken broth moisture and flavor base
- 1.25 cups monterey jack cheese melts well for a gooey finish
- 4 oz green chiles for a mild kick
Instructions
Preparation
- Preheat your oven to the appropriate temperature.
- In a mixing bowl, combine the shredded chicken, cream cheese, garlic powder, onion powder, and sour cream. Mix until well incorporated.
- Lay out your flour tortillas, and spoon an even amount of the chicken mixture into each tortilla. Roll them up, being careful not to overfill.
- Place the rolled enchiladas seam-side down in a baking dish, arranging them snugly.
Sauce Preparation
- In a saucepan, melt the butter over medium heat. Add the flour, stirring continually until well combined and slightly golden.
- Gradually whisk in the chicken broth and taco seasoning, stirring until smooth and slightly thickened.
Baking
- Pour the prepared sauce evenly over the enchiladas and sprinkle montrey jack cheese on top.
- Bake in the preheated oven until the cheese is bubbly and golden brown.
Notes
Use fresh shredded chicken for better texture. Adjust taco seasoning based on spice preference. Allow filling to come to room temperature for easier rolling.