Description
Deliciously creamy and cheesy White Chicken Enchiladas made with shredded rotisserie chicken, a flavorful blend of cheeses, and a rich white sauce with green chilies. These enchiladas are baked until bubbly and golden, perfect for a satisfying family dinner or meal prep.
Ingredients
Units
Scale
For The Filling
- 3 cups Shredded Rotisserie Chicken
- 2 tbsp Taco Seasoning
- 1/2 cup Grated Sharp Cheddar Cheese
- 1/2 cup Grated Pepper Jack Cheese
- 4 oz Can of Diced Green Chilies
- 1/4 cup Sour Cream
- 14-16 Fajita-Sized Flour Tortillas or corn tortillas if you prefer
For The Sauce
- 3 tbsp Salted Butter
- 3 tbsp All Purpose Flour
- 1.5 cups Chicken Broth
- 4 oz Can of Diced Green Chilies
- 1 cup Sour Cream
- 1 cup Grated Sharp Cheddar Cheese
- 1 cup Grated Pepper Jack Cheese
Optional Toppings
- Cilantro
- Salsa
- Hot Sauce
- Jalapenos
- Avocados
Instructions
- Prepare the Filling: In a large bowl, combine shredded rotisserie chicken, taco seasoning, sharp cheddar cheese, pepper jack cheese, diced green chilies, and sour cream. Mix well to create a creamy filling.
- Assemble Enchiladas: Scoop a generous spoonful of the filling onto each tortilla. Roll up the tortillas tightly and place them seam side down in a 9×13 inch baking dish. Set the assembled enchiladas aside.
- Preheat Oven: Set your oven temperature to 400 degrees Fahrenheit and allow it to fully preheat while you prepare the sauce.
- Make the White Sauce: In a skillet over medium heat, melt the salted butter. Whisk in the all-purpose flour and cook for about 3 minutes, stirring constantly to eliminate the raw flour taste.
- Thicken Sauce: Slowly add the chicken broth to the butter-flour mixture, whisking continuously until the sauce thickens smoothly without lumps.
- Add Sauce Ingredients: Remove the skillet from heat and stir in diced green chilies and sour cream until the sauce is creamy and well combined.
- Top and Bake: Pour the prepared white sauce over the rolled enchiladas in the baking dish. Sprinkle the remaining sharp cheddar and pepper jack cheese evenly on top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
- Rest and Serve: Remove the enchiladas from the oven and allow them to rest for about 10 minutes to set. Garnish with your choice of toppings such as cilantro, salsa, hot sauce, jalapenos, or avocados before serving.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To freeze, assemble the enchiladas but do not bake. Cover tightly and freeze for up to 3 months. When ready to cook, thaw completely and bring to room temperature before baking as instructed.
Nutrition
- Serving Size: 1 serving (approx. 1-2 enchiladas)
- Calories: 480
- Sugar: 3g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
