Rotisserie chicken has become THE staple for my weeknights now. Why the heck should you take an entire chicken and put it in the oven when you could just grab one prepared ahead and make THIS with it?!
Creamy white sauce, jack cheese in every. single. bite, Hatch green chiles (so no red, just green!) and then you broil the top to golden brown perfection. Thirtyish minutes. Nailed it!!
Tips to Avoid a Lumpy White Sauce
This is not the place for lumpy sauce. Here’s how to maintain smoothness.
- Before adding any liquid, whisk the flour and butter into a homogeneous paste (no dry flour pockets permitted!)
- Slowly pour in a tiny stream of chicken broth while continuously whisking.
- Before whisking in the sour cream, allow the sauce to cool for a full minute off the heat (hot sauce + cold sour cream = sad chunks).
- Add the cheese, either off the flame or over low heat, and whisk until there are no streaks.
- If lumps appear in any way, strain the sauce through a fine mesh screen or grab a whisk and head to TOWN.
Cooking Instructions for These White Chicken Enchiladas
These delicious, creamy white chicken enchiladas are going to make you give up red sauce forever, darling.
Grease a 9 x 13-inch baking dish and preheat the oven to 350°F.
Shredded chicken, softened cream cheese, onion powder, garlic powder, and one cup Monterey Jack should all be combined until smooth.
In a skillet over medium heat, melt the butter, whisk in the flour for one to two minutes to eliminate the raw flavor, then whisk in the taco seasoning for an additional thirty seconds.
Add the chicken broth gradually while whisking, simmer for two to three minutes until thickened, and then whisk in half a cup of Monterey Jack until it melts.
Pour about 1/3 cup of the chicken filling into each tortilla.
So that all nine fit comfortably in a single layer, roll them tightly and set them seam-side down in the dish.
Let the sauce cool for a minute, then whisk in the sour cream and add the green chilies.
Pour the remaining 3/4 cup of Monterey Jack into the enchiladas.
Bake uncovered for 22 to 25 minutes until bubbling, then broil for 2 to 3 minutes until brown on top.
Make-Ahead & Freezing Instructions
- Put everything together, but DO NOT add the top cheese or sour cream. Tightly wrap in plastic, followed by foil. Before baking, refrigerate for up to 24 hours.
- For extended storage, freeze before baking. Put off the sour cream until later since frozen dairy sauce becomes gritty. For up to two months, wrap in foil and plastic.
- Bake, covered, at 350°F for 45 minutes after freezing. Remove the cover, mix in the fresh sour cream, add the cheese that was set aside, and bake for an additional 20 minutes until bubbling.
- For optimal texture, thaw in the refrigerator overnight.
Similar Recipes
- Homemade Beef Enchilada Casserole
- Irresistible Chicken Enchilada Crunch Wraps
- Delicious Slow Cooker White Chicken Chili Casserole
- Simple Crockpot Chicken Enchilada Casserole
- Irresistible Crack Chicken Casserole
- Quick Million Dollar Chicken Casserole
White Rotisserie Chicken Enchiladas
Ingredients
- 9 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 tsp garlic powder
- 1 tsp onion powder
- 1.25 cups monterey jack cheese (freshly shredded for better melting)
- For the sauce:
- 4 tbsp butter (I like Kerrygold unsalted for a richer sauce)
- 4 tbsp flour
- 1 tbsp taco seasoning
- 14.5 oz chicken broth (I use Swanson Less Sodium)
- 3/4 cup sour cream
- 4 oz green chiles
- 1.25 cups monterey jack cheese
Instructions
- First, gently butter a 9 x 13-inch baking dish and preheat your oven to 350°F. In a large mixing bowl, mix together the shredded rotisserie chicken, softened cream cheese, onion powder, garlic powder, and one cup of Monterey Jack cheese as the oven preheats. Stir until the cream cheese is equally spread and everything is thoroughly mixed.
- In a medium saucepan over medium heat, melt the butter. To make a light roux, sprinkle the flour over it when it has melted and whisk constantly for one to two minutes. To let the spices bloom, add the taco seasoning and stir for an additional 30 seconds. To prevent lumps, gradually add the chicken broth while whisking continuously. Simmer the mixture for two to three minutes, or until it slightly thickens. Whisk in the first half cup of Monterey Jack cheese until smooth and melted.
- Spoon approximately 1/3 cup of the chicken filling from Step 1 down the middle of each tortilla, working with one at a time, onto a clean surface. Place the enchiladas in your prepared baking dish, seam-side down, and roll them gently but firmly into a single layer. Continue filling and arranging each of the nine tortillas.
- After removing the white sauce from the heat in Step 2, allow it to cool for approximately one minute. Gently fold in the green chilies after whisking in the sour cream until smooth and well combined. Make careful to thoroughly coat the rolled tortillas by evenly pouring this creamy sauce over them. For a golden, melty finish, top with the remaining 3/4 cup of Monterey Jack cheese.
- Uncover the enchiladas and bake at 350°F for 22 to 25 minutes, or until the filling is well heated and the sauce is bubbling around the edges. Place the baking dish four to six inches away from the broiler element and turn the oven on to broil. Watch carefully as you broil for two to three minutes, or until the cheese on top is golden brown with a few burned places. Before serving, take it out of the oven and give it two to three minutes to rest.
