Ingredients
Enchiladas
- 8 soft taco-sized flour tortillas
- 3 cups shredded rotisserie chicken
- 2 cups shredded Monterey Jack cheese, divided
- 4 oz cream cheese, softened
- 2 teaspoons garlic powder
White sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 tablespoon taco seasoning
- 2 cups (1 can) chicken broth
- 3/4 cup sour cream
- 1 (4 oz) can diced green chiles
Suggested sides: Spanish rice, refried beans, simple salad, or chips and salsa.
Ingredient notes
Flour tortillas (8 soft taco‑size)
Flour tortillas roll easily and stay soft and tender under the creamy sauce. Taco‑size tortillas fit nicely in a 9×13‑inch pan and give you hearty but manageable portions.
Rotisserie chicken (3 cups, shredded)
Rotisserie chicken keeps prep fast and adds plenty of flavor from its seasoning. Dark and white meat mixed together give the best texture and richness. Any cooked, shredded chicken works if you don’t have a rotisserie on hand.
Cream cheese + Monterey Jack
Cream cheese binds the filling and makes it extra creamy so it doesn’t dry out, while Monterey Jack melts smoothly and has a mild flavor that pairs well with the green chile sauce. Pepper Jack can be used for extra heat.
Butter, flour, and taco seasoning
Butter and flour form a simple roux that thickens the sauce. Taco seasoning (homemade or store‑bought) adds layers of chili, cumin, and garlic flavor without needing multiple jars of spices.
Chicken broth, sour cream, and green chiles
Chicken broth forms the base of the sauce, sour cream makes it creamy and tangy, and diced green chiles give mild heat and that classic white‑enchilada flavor. Using canned green chiles keeps things easy and consistent.
Step‑by‑step instructions
Step 1: Prep the oven and pan
Preheat your oven to 350°F (175°C). Grease a 9×13‑inch baking dish with nonstick spray or a light coating of oil. This pan will fit all 8 enchiladas snugly in a single layer.
Step 2: Make the chicken filling
In a mixing bowl, combine the shredded rotisserie chicken, softened cream cheese, garlic powder, and 1 cup of the shredded Monterey Jack cheese. Mix until everything is evenly combined and the filling looks creamy and cohesive; there should be no visible streaks of cream cheese. Taste and adjust with a pinch of salt or extra garlic powder if needed.
Step 3: Fill and roll the tortillas
Lay out the tortillas on a clean surface. Divide the chicken mixture evenly among them, spooning it in a line down the center of each tortilla. Roll each tortilla up snugly around the filling. Place them seam‑side down in the prepared 9×13‑inch baking dish. If you like, you can tuck the ends in burrito‑style to help them fit better and trap more filling.
Step 4: Make the roux and base sauce
In a medium saucepan over medium heat, melt the butter. Add the flour and taco seasoning and whisk constantly for about 1 minute, until the mixture is smooth and fragrant and looks like a thick paste (roux). It should not darken significantly; you’re just cooking off the raw flour taste.
Gradually pour in the chicken broth while whisking, adding a little at a time and whisking until smooth before adding more. Once all the broth is added, continue cooking and whisking until the sauce is smooth, slightly thickened, and just starting to bubble gently.
Step 5: Enrich the sauce with cheese, sour cream, and chiles
Turn the heat down to low. Add 1/2 cup of the shredded Monterey Jack cheese to the saucepan and whisk until melted and fully incorporated. Remove the pan from the heat.
Off the heat, stir in the sour cream and the can of diced green chiles until the sauce is smooth and creamy. Do not return the sauce to a boil after adding sour cream; excess heat can cause it to curdle or separate.
Step 6: Assemble and bake
Pour the white sauce evenly over the rolled enchiladas in the baking dish, making sure all tortillas are well covered with sauce. Sprinkle the remaining 1/2 cup shredded Monterey Jack over the top.
Bake uncovered in the preheated 350°F (175°C) oven for 22–25 minutes, or until the sauce is bubbling and the cheese on top is fully melted. If you like a lightly browned, slightly crisp top, turn the oven to broil for the last 2–3 minutes, watching carefully so it doesn’t burn.
Remove the dish from the oven and let the enchiladas rest for 5–10 minutes so the sauce thickens slightly and the filling sets, making them easier to serve.