Description
Creamy white chicken enchiladas filled with tender shredded chicken, melted cheese, and a rich, flavorful sauce baked to perfection. This comforting dish is easy enough for weeknights and satisfying for the whole family.
Ingredients
1 rotisserie chicken, shredded
1 oz taco seasoning packet, divided
6 to 8 medium flour tortillas
4 oz cream cheese, softened
2 cups Monterey Jack cheese, hand shredded, divided
3 tbsp butter
3 tbsp flour
2 cups chicken broth
3/4 cup sour cream
4 oz can diced green chilies
Salt, to taste
Black pepper, to taste
Dried parsley, optional for garnish
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix shredded chicken, cream cheese, diced green chilies, half of the Monterey Jack cheese, and half of the taco seasoning until well combined.
- Divide the filling evenly between tortillas, roll tightly, and place seam side down in a greased 9x13-inch baking dish.
- In a skillet over medium-high heat, melt butter. Add flour and remaining taco seasoning, whisking for about 3 minutes to form a roux.
- Slowly whisk in chicken broth until smooth. Stir in remaining Monterey Jack cheese and sour cream. Reduce heat and cook until cheese is melted and sauce is smooth.
- Taste the sauce and season with salt and black pepper as needed.
- Pour the sauce evenly over the enchiladas and sprinkle with dried parsley if desired.
- Bake for 25 minutes until hot and bubbly. Let rest for 5 minutes before serving.
Notes
Add corn, black beans, or sautéed onions for extra flavor and texture.
For a spicier version, include jalapeños or use hot green chilies.
Swap Monterey Jack cheese with pepper jack for more heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 325°F or microwave individual portions until warm.
To prevent dryness when reheating, add a splash of broth or extra sauce.
Can be assembled ahead and refrigerated before baking; add sauce just before baking.
Freeze before or after baking; thaw in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg
