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
Scale
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.
