If you’re craving a cozy, flavorful dinner that feels like a warm hug, look no further than this White Chicken Enchiladas with Rotisserie Chicken Recipe. It’s packed with tender chicken, melty cheese, and a luscious creamy green chili sauce that’s downright addictive. Plus, using rotisserie chicken makes this dish a total breeze to whip up on a weeknight!
Why You Should Make This Recipe
Effortless yet impressive: Using rotisserie chicken means you cut down on cooking time without sacrificing flavor.
Rich, creamy sauce: The velvety white green chili sauce elevates these enchiladas beyond your typical Tex-Mex dishes.
Perfectly comforting: Gooey melted Monterey Jack cheese and savory chicken make it an ultimate crowd-pleaser.
Customizable and freezer-friendly: Prep ahead, freeze, and enjoy later – ideal for busy home cooks.
Ingredients & Substitutions
The secret to this dish’s magic is in its straightforward, wholesome ingredients. Each component plays a key role, whether it’s the shredded rotisserie chicken for juicy texture, the smooth sour cream for richness, or the diced green chilies lending a subtle kick that brightens the whole dish.
- Rotisserie chicken: Saves time while adding wonderfully seasoned, juicy meat to your enchiladas.
- Monterey Jack cheese: Melts beautifully, creating that irresistible creamy and gooey texture.
- Sour cream: Adds tang and creaminess that balances the mild heat from the green chilies.
- Diced green chilies: Infuse the sauce with delicate smoky heat—feel free to double for extra flavor.
- Butter and flour: Combine to make the roux, thickening the sauce just right without heaviness.
- Chicken broth: Adds savory depth to the sauce and keeps it bright and flavorful.
- Flour tortillas: Soft and flexible, perfect for rolling up those cheesy, saucy fillings.
- Green onions and cilantro: Fresh garnishes that add color and a burst of brightness to every bite.
How to Make White Chicken Enchiladas with Rotisserie Chicken Recipe
Step 1: Prepare Your Oven and Filling
First things first, preheat your oven to 350°F and get a 9×13-inch baking dish ready by giving it a quick spray of cooking oil. In a large bowl, mix together the shredded rotisserie chicken and one cup of shredded Monterey Jack cheese—this combo forms the delicious filling that’s full of melty cheesy goodness.
Step 2: Whip Up That Creamy Green Chili Sauce
In a skillet over medium-high heat, melt the butter, then sprinkle the flour in and whisk continuously to create a roux. Let it bubble for a minute or two to cook off the raw flour taste, then slowly pour in the chicken broth while whisking until the mixture thickens into a creamy sauce. After removing from heat, stir in the sour cream, diced green chilies, salt, and cumin for that signature flavor.
Step 3: Assemble the Enchiladas
Pour half of the green chili sauce into your baking dish to form a flavor-packed base. Next, spoon the chicken and cheese filling evenly across your flour tortillas, roll each one up tightly, and place them seam side down in the dish. Pour the remaining sauce over the top and sprinkle on the rest of the shredded cheese for that irresistible bubbly finish.
Step 4: Bake to Perfection
Bake the enchiladas for 25 to 30 minutes until everything is hot and bubbling around the edges. For a gorgeous golden top, switch to broil for the last few minutes—but keep a close eye so it doesn’t burn. Once out of the oven, sprinkle freshly chopped green onions and cilantro on top for a fresh, vibrant touch.
How to Serve White Chicken Enchiladas with Rotisserie Chicken Recipe
Garnishes
The simple addition of chopped green onions and fresh cilantro brings brightness and contrast to these creamy enchiladas, balancing the richness perfectly. You can also add a dollop of sour cream or some sliced avocado for an extra indulgent finish.
Side Dishes
This dish pairs beautifully with a light and zesty side, like a crisp Mexican street corn salad or a colorful cabbage slaw. For something warming, serve with refried beans or Spanish rice to round out the meal.
Creative Ways to Present
For a fun twist, serve individual enchilada portions in small ramekins topped with melted cheese and garnishes, making each guest feel extra special. Or create a layered enchilada casserole by slicing and plating for an elegant presentation that’s perfect for dinner parties.
Make Ahead and Storage
Storing Leftovers
Any leftover White Chicken Enchiladas with Rotisserie Chicken Recipe keep beautifully in an airtight container in the fridge for up to 4 days. Just be sure to enjoy them within that window for peak flavor and freshness.
Freezing
To save time later, you can freeze the rolled tortillas filled with chicken and cheese in a freezer bag for up to 3 months. I recommend making the creamy green chili sauce fresh or prepping it a few days ahead and refrigerating it, as freezing the sauce can affect the texture.
Reheating
Reheat leftovers covered in the oven at 350°F until warmed through, about 20 minutes, to preserve that wonderful cheesy melt and avoid drying out. You can also microwave individual portions if short on time, but the oven method keeps the best texture.
FAQs
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Can I make this recipe with chicken other than rotisserie?
Absolutely! While rotisserie chicken adds convenience and flavor, you can use leftover roasted or grilled chicken. Just make sure it’s shredded or chopped finely for easy rolling in tortillas.
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Is it possible to use corn tortillas instead of flour?
You can, but flour tortillas work best here because they’re soft and flexible, making the rolling easier without cracking. If using corn tortillas, warm them first to prevent breaking.
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How spicy is this White Chicken Enchiladas with Rotisserie Chicken Recipe?
The heat level is mild thanks to the diced green chilies, which add flavor more than punch. You can control the spice by doubling or reducing the chilies according to your taste.
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Can I make these enchiladas ahead of time?
Yes! You can prep the chicken-cheese filling and make the sauce up to 3 days ahead. Store them separately in the fridge, then assemble and bake right before serving to keep everything fresh and delicious.
Final Thoughts
I hope this warm and cheesy White Chicken Enchiladas with Rotisserie Chicken Recipe finds a cozy spot on your dinner rotation. It’s one of those dishes that feels fancy but comes together so simply, perfect for feeding your family or impressing friends. Give it a try—I promise it’ll become a new favorite you reach for again and again!
Print
White Chicken Enchiladas with Rotisserie Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8–10 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
White Chicken Enchiladas made with tender rotisserie chicken, creamy Monterey Jack cheese, and a rich green chile sauce, baked to perfection for a delicious and comforting Mexican-inspired meal.
Ingredients
Enchiladas
- 8–10 soft taco size flour tortillas
- 3 cups cooked rotisserie chicken, shredded or chopped
- 3 cups Monterey Jack cheese, shredded and divided
Green Chile Sauce
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chilies
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin
Garnish
- 2–3 green onions, chopped
- Chopped cilantro
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Mix Chicken and Cheese: In a large mixing bowl, combine the shredded rotisserie chicken with 1 cup of the shredded Monterey Jack cheese. Set this mixture aside for stuffing the tortillas.
- Make Roux: In a large skillet over medium-high heat, melt the butter. Sprinkle the flour over the melted butter and whisk together carefully, cooking for 1-2 minutes until it becomes bubbly to remove the raw flour taste.
- Add Broth and Thicken Sauce: Slowly whisk in the chicken broth to the roux, continuing to cook for 3-5 minutes until thickened and bubbling. Remove from heat and allow the sauce to cool for 5 minutes.
- Finish Sauce: Stir in the sour cream, diced green chilies, kosher salt, and ground cumin thoroughly to combine the flavors.
- Assemble Enchiladas: Pour half of the green chile sauce into the prepared baking dish, spreading evenly. Divide the chicken and cheese mixture evenly among the tortillas, roll each tortilla tightly, and place them seam-side down in the baking dish on top of the sauce.
- Add Remaining Sauce and Cheese: Pour the remaining green chile sauce evenly over the rolled enchiladas, then sprinkle the remaining 2 cups of shredded Monterey Jack cheese on top.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes until hot and bubbly around the edges. Optionally, broil for the last few minutes to add a light golden color to the top.
- Garnish and Serve: Remove from the oven and sprinkle with chopped green onions and fresh cilantro just before serving for a fresh flavor boost.
Notes
- Make Ahead: Prepare the chicken and cheese filling and the green chile sauce separately up to 3 days in advance and store in airtight containers in the fridge. Assemble and bake on the day of serving to prevent soggy tortillas.
- Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days, counting from when the chicken was first cooked.
- Freezing: Freeze the chicken and cheese-filled tortillas in a freezer bag for up to 3 months. Alternatively, freeze the chicken and cheese mixture separately and assemble on the day you want to bake. Avoid freezing the white chile sauce as it does not defrost well; instead, prepare sauce fresh or a few days ahead and refrigerate.
- Green Chilies: For a stronger green chili flavor, you may double the amount of diced green chilies used in the sauce.
