Description

These White Chicken Enchiladas combine tender shredded rotisserie chicken with a creamy, cheesy filling wrapped in warm flour tortillas, all smothered in a rich white sauce made from butter, flour, chicken broth, and cheese. Baked until bubbly and golden, this comforting dish offers a delicious twist on traditional enchiladas with a creamy texture and mild spices.

Ingredients

Scale

Filling

1 Rotisserie Chicken, shredded
1 oz Taco Seasoning Packet, divided
4 oz Cream Cheese, softened
2 cups Monterey Jack Cheese, hand shredded (divided)
4 oz can Diced Chilies

Enchilada Sauce

3 tbsp Butter
3 tbsp Flour
1/2 oz Taco Seasoning Packet (remaining half)
2 cups Chicken Broth
3/4 cup Sour Cream

Other

6–8 Medium Flour Tortillas
Salt and Pepper, to taste
Dried Parsley, for garnish (optional)

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the perfect temperature for baking the enchiladas evenly.
Prepare Filling: In a large bowl, combine the shredded rotisserie chicken, half of the shredded Monterey Jack cheese, softened cream cheese, diced chilies, and half of the taco seasoning packet. Mix well to create a flavorful and creamy filling.
Assemble Enchiladas: Spoon an even amount of the filling onto the center of each flour tortilla. Roll up the tortillas tightly and place them seam side down into a greased 9”x13” baking dish, arranging them evenly.
Make the Sauce: In a medium skillet over medium-high heat, melt the butter. Whisk in the flour and the remaining half of the taco seasoning packet, cooking for about 3 minutes to form a roux and enhance the flavors.
Add Liquids and Cheese: Slowly whisk in the chicken broth to the roux, then stir in the remaining shredded Monterey Jack cheese and sour cream. Reduce heat to medium-low and continue cooking, stirring until the cheese has completely melted and the sauce is smooth and creamy.
Season Sauce: Taste the sauce and add salt and pepper as needed to balance the flavors. Pour the warm sauce evenly over the rolled enchiladas in the baking dish. Optionally, sprinkle some dried parsley on top for a touch of color and herbaceous aroma.
Bake Enchiladas: Place the dish on the center rack of the preheated oven and bake for about 25 minutes, or until the sauce is bubbly and the enchiladas are heated through.
Rest and Serve: Remove the enchiladas from the oven and let them rest for 5 minutes to allow the sauce to thicken slightly. Serve warm and enjoy this creamy, cheesy chicken delight.

Notes

Shredded rotisserie chicken provides a convenient shortcut, but you can use cooked chicken breasts or thighs if preferred.
Adjust the amount of diced chilies and taco seasoning according to your spice preference.
For a lighter version, substitute sour cream with Greek yogurt and use reduced-fat cheese.
Flour tortillas work best for rolling and baking this recipe; corn tortillas may crack when rolled.
Make sure to grease the baking dish to prevent sticking.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-American

Keywords: white chicken enchiladas, creamy enchiladas, shredded chicken recipe, baked enchiladas, Mexican casserole