Description
Craving comfort? Our Tasty White Rotisserie Chicken Enchiladas deliver! Shredded chicken and soft tortillas smothered in a creamy white sauce. Quick & easy. Full recipe and nutrition details included.
Ingredients
- Rotisserie Chicken3 cups shredded (about 1 whole chicken). Opt for a plain or lightly seasoned chicken to control flavor.
- Flour Tortillas12 (8-inch) soft flour tortillas. Choose fresh, pliable ones that roll easily without tearing.
- Unsalted Butter1/4 cup (4 tablespoons). Butter forms the base of your rich, creamy white sauce.
- All-Purpose Flour1/4 cup. This helps thicken your white sauce, creating a luscious consistency.
- Chicken Broth2 cups. Use a good quality, low-sodium broth to add depth to the sauce.
- Milk2 cups (whole milk recommended). Whole milk contributes to the creamy richness of the sauce.
- Sour Cream1 cup (full-fat recommended). Sour cream adds a tangy depth and additional creaminess.
- Monterey Jack Cheese2 cups shredded. This cheese melts wonderfully, providing a gooey, mild flavor.
- Green Chilies1 (4-ounce) can, diced, undrained. These add a mild, earthy spice without overpowering.
- Onion1/2 cup finely chopped. Aromatic onion provides a foundational flavor.
- Garlic2 cloves minced. Fresh garlic elevates the overall taste profile.
- Cilantro1/4 cup chopped (for garnish). Fresh cilantro brightens the dish with herbaceous flavor.
- Salt and Black PepperTo taste. Essential for seasoning, adjust to personal preference.
Instructions
- Step 1:Prep the Oven and IngredientsPreheat oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish. Shred chicken and set aside. Chop onion and mince garlic.
- Step 2:Craft the Creamy White SauceMelt butter in a saucepan over medium heat. Whisk in flour for 1-2 minutes. Gradually whisk in broth and milk until smooth, simmering until thickened. Remove from heat, stir in sour cream, 1 cup Monterey Jack, and green chilies. Season with salt and pepper.
- Step 3:Assemble the EnchiladasSpread a thin layer of sauce in the baking dish. Spoon chicken, chopped onion, and garlic onto a tortilla. Add a tablespoon of sauce. Roll tightly and place seam-side down. Repeat for all tortillas.
- Step 4:Bake to Golden PerfectionPour remaining sauce over enchiladas. Sprinkle remaining 1 cup Monterey Jack cheese. Bake for 20-25 minutes, until bubbly. Broil for 2-3 minutes if desired for browning.
Notes
- Leftover enchiladas keep beautifully! Store them in an airtight container in the refrigerator for up to 3-4 days for quick and easy future meals.
- To revive your enchiladas without drying them out, reheat individual portions gently in the microwave or, for a whole dish, cover with foil and warm in a 300°F oven until bubbly and hot throughout.
- Elevate your enchilada experience by serving them alongside a vibrant green salad, perhaps with some sliced avocado, or a simple side of cilantro-lime rice for a complete meal.
- Achieve the silkiest white sauce by removing it from the heat before stirring in the sour cream; this simple step prevents curdling and ensures a perfectly smooth, rich texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 610
- Sodium: 1250mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: *The % Daily Value (DV) for Unsaturated Fat, Trans Fat, and Sugars is not established.
- Trans Fat: 0.5g
- Protein: 6g