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White Rotisserie Chicken Enchiladas

Creamy White Rotisserie Chicken Enchiladas for Cozy Nights

These White Rotisserie Chicken Enchiladas bring comfort and indulgence to your table, perfect for busy weeks.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 3 minutes
Total Time 43 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 563
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 pieces Flour Tortillas Use medium-sized (8 inches) for optimal filling ratio.
  • 2 cups Shredded Chicken Rotisserie chicken offers convenience.
  • 8 ounces Cream Cheese Ensure at room temperature for easier mixing.
  • 1 teaspoon Garlic Powder Consider using fresh garlic cubes for a stronger flavor.
  • 1 teaspoon Onion Powder Can be replaced with finely chopped fresh onions.
  • 2 cups Monterey Jack Cheese Freshly shredded is best for melting.
For the Sauce
  • 4 tablespoons Butter Can substitute with olive oil for a dairy-free version.
  • 4 tablespoons Flour Use cornstarch (1:2 ratio with water) for gluten-free.
  • 1 packet Taco Seasoning Homemade mixes can be used to control spice levels.
  • 2 cups Chicken Broth Choose low-sodium for healthier options.
  • 1/2 cup Sour Cream Greek yogurt can be a lighter substitute.
  • 1 can Green Chiles Substitute with jalapeños for heat.

Equipment

  • Oven
  • 9x13-inch baking dish
  • Medium saucepan
  • Large mixing bowl

Method
 

Step-by-Step Instructions
  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, cream cheese, garlic powder, onion powder, and 1 cup of Monterey Jack cheese.
  3. In a medium saucepan, melt 4 tablespoons of butter over medium heat, then whisk in 4 tablespoons of flour until you achieve a light golden roux.
  4. Sprinkle in the taco seasoning and gradually whisk in 2 cups of chicken broth, simmer for 2-3 minutes.
  5. Reduce heat to low and stir in ½ cup of Monterey Jack cheese until it melts into the sauce.
  6. Lay each flour tortilla flat and fill each with about ⅓ cup of the chicken mixture, rolling them tightly.
  7. Place each rolled tortilla seam-side down in the greased baking dish.
  8. Pour the sauce over the arranged enchiladas and top with any remaining Monterey Jack cheese.
  9. Bake uncovered for 22-25 minutes until melted and bubbly; broil for an additional 2-3 minutes for a golden crust.
  10. Allow the enchiladas to rest for about 2-3 minutes before serving.

Nutrition

Serving: 1enchiladaCalories: 563kcalCarbohydrates: 45gProtein: 30gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 107mgSodium: 930mgPotassium: 380mgFiber: 3gSugar: 3gVitamin A: 820IUVitamin C: 4mgCalcium: 290mgIron: 3mg

Notes

These enchiladas are a family-friendly option that are perfect for freezing. Customize by adding veggies or changing the protein.

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