Description
Creamy, comforting enchiladas filled with rotisserie chicken and topped with a luscious sauce and melted cheese.
Ingredients
Scale
- 3 cups rotisserie chicken, shredded
- 8 small flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1 cup sour cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 can diced green chiles, drained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Melt the butter in a medium saucepan over medium heat, then whisk in the flour and cook for 1 minute until it smells slightly nutty.
- Whisk in the chicken broth slowly until smooth and thickened.
- Stir in sour cream, green chiles, garlic powder, onion powder, salt, and pepper. The sauce should be creamy and glossy.
- Combine the shredded rotisserie chicken, diced onion, and 1 cup of the cheese blend in a bowl.
- Spoon the chicken mixture evenly into each tortilla, roll them up, and place seam-side down in the baking dish.
- Pour the white sauce over the enchiladas, ensuring every tortilla is coated.
- Sprinkle the remaining cheese on top.
- Bake for 20 to 25 minutes until hot, bubbly, and lightly golden.
- Let the pan rest for 5 minutes before serving.
Notes
Optional substitutions include using Greek yogurt instead of sour cream or adding vegetables like spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken enchiladas, creamy enchiladas, quick dinner recipe