Description
Creamy white chicken enchiladas filled with shredded rotisserie chicken and Monterey Jack cheese, baked in a rich sour cream and green chile sauce. A comforting and flavorful Mexican-inspired dinner perfect for feeding a crowd.
Ingredients
- 8–10 small flour tortillas (or corn)
- 3 cups rotisserie chicken, shredded
- 3 cups Monterey Jack cheese, shredded and divided
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces diced green chilies
Instructions
- Preheat the oven to 350°F and spray a 9 x 13-inch baking dish with cooking spray.
- In a medium bowl, combine the shredded chicken and 1 cup of Monterey Jack cheese.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the prepared baking dish.
- In a skillet over medium-low heat, melt the butter. Whisk in the flour and cook for about 1 minute to form a roux.
- Reduce heat to low and gradually whisk in the chicken broth. Cook until the mixture becomes bubbly and slightly thickened.
- Remove from heat and allow the sauce to cool for 3–5 minutes until closer to room temperature.
- Stir in the sour cream and diced green chilies until smooth and fully combined.
- Pour the sauce evenly over the enchiladas in the baking dish.
- Sprinkle the remaining Monterey Jack cheese over the top.
- Bake for 20–25 minutes until the cheese is melted and bubbly.
- Serve warm with your favorite toppings and enjoy.
Notes
- Optional toppings include chopped cilantro, sliced jalapeños, diced tomatoes, avocado, or green onions.
- Corn tortillas can be used for a gluten-free variation if paired with gluten-free flour for the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat covered in the oven at 325°F or microwave individual portions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
