Description
This White Chicken Enchilada recipe is a creamy, cheesy baked dish featuring tender shredded rotisserie chicken wrapped in soft flour tortillas, smothered with a rich white chili sauce made from butter, flour, chicken broth, sour cream, and diced green chilies. Topped with Monterey Jack cheese and baked to bubbly perfection, it's a comforting Mexican-inspired meal perfect for a family dinner or gathering.
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)
- 2-3 green onions (chopped)
- Chopped cilantro (for garnish)
White Chili 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
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat the oven to 350°F (177°C). Lightly spray a 9x13-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; it will be used to fill the tortillas.
- Make Roux: Melt the butter in a large skillet over medium-high heat. Sprinkle the flour evenly over the melted butter and whisk continuously to combine. Cook this mixture for 1-2 minutes until it becomes bubbly and the raw flour taste is cooked out.
- Add Chicken Broth: Gradually whisk in the chicken broth to the butter and flour roux. Continue cooking for 3-5 minutes while whisking regularly until the sauce thickens and begins bubbling. Remove from heat and allow it to cool for 5 minutes.
- Add Sour Cream and Seasonings: Stir the sour cream, diced green chilies, kosher salt, and ground cumin into the thickened sauce until fully combined.
- Assemble Enchiladas: Pour half of the white chili sauce evenly into the prepared baking dish. Take each tortilla and place an equal portion of the chicken and cheese filling inside, then roll them up tightly. Arrange the rolled enchiladas seam-side down in the baking dish on top of the sauce.
- Add Remaining Sauce and Cheese: Pour the remaining white chili sauce evenly over the rolled enchiladas. Sprinkle the remaining 2 cups of Monterey Jack cheese evenly on top.
- Bake: Bake uncovered in the preheated oven for 25-30 minutes until the sauce is hot and bubbly around the edges. Optionally, broil the enchiladas for the last 2-3 minutes to achieve a golden, slightly browned cheese topping.
- Garnish and Serve: Remove from oven and sprinkle chopped green onions and freshly chopped cilantro over the top before serving.
Notes
- If you prefer a spicier dish, add chopped jalapeños or hot sauce to the white chili sauce.
- You can substitute rotisserie chicken with freshly cooked shredded chicken breast or thighs.
- For a lighter version, use low-fat sour cream and reduced-fat cheese.
- Make sure to whisk the roux continuously to prevent lumps and burning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
