White Rotisserie Chicken Enchiladas
This recipe features delicious enchiladas filled with shredded chicken and creamy cheese, topped with a savory sauce.
Equipment
- Large skillet
- baking dish
Ingredients
For the Enchiladas
- 9 tortillas flour tortillas I recommend Mission soft taco size
- 3.5 cups chicken shredded into 1-inch bite-sized pieces
- 4.5 oz cream cheese softened to room temperature, about 70°F
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1.25 cups monterey jack cheese freshly shredded for better melting
For the Sauce
- 4 tablespoon butter I like Kerrygold unsalted for a richer sauce
- 4 tablespoon flour
- 1 tablespoon taco seasoning
- 14.5 oz chicken broth I use Swanson Less Sodium
- ¾ cup sour cream
- 4 oz green chiles
- 1.25 cups monterey jack cheese
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat. Add the flour and taco seasoning, stirring for about 1 minute.
- Slowly whisk in the chicken broth, sour cream, and green chiles. Bring to a simmer and cook until slightly thickened.
- In a bowl, combine the shredded chicken, cream cheese, garlic powder, onion powder, and 1.25 cups of monterey jack cheese.
- Spread some of the sauce in the bottom of a baking dish. Fill each tortilla with the chicken mixture, roll them up, and place seam side down in the dish.
- Pour the remaining sauce over the enchiladas and top with the remaining monterey jack cheese.
- Bake for 30 minutes or until the cheese is melted and bubbling.
Notes
You can add more spices or vegetables to the filling for extra flavor. Serve with your favorite salsa.