Description
Delicious and creamy White Chicken Enchiladas featuring shredded rotisserie chicken, a blend of sharp cheddar and pepper jack cheeses, and a flavorful white chili sauce. These baked enchiladas are topped with melted cheese and can be garnished with your favorite toppings for a comforting Tex-Mex meal.
Ingredients
Units
Scale
For The Filling
- 3 cups Shredded Rotisserie Chicken
- 2 tbsp Taco Seasoning
- 1/2 cup Grated Sharp Cheddar Cheese
- 1/2 cup Grated Pepper Jack Cheese
- 4 oz Can of Diced Green Chilies
- 1/4 cup Sour Cream
- 14-16 Fajita-Sized Flour Tortillas or corn tortillas if you prefer
For The Sauce
- 3 tbsp Salted Butter
- 3 tbsp All Purpose Flour
- 1.5 cups Chicken Broth
- 4 oz Can of Diced Green Chilies
- 1 cup Sour Cream
- 1 cup Grated Sharp Cheddar Cheese
- 1 cup Grated Pepper Jack Cheese
Optional Toppings
- Cilantro
- Salsa
- Hot Sauce
- Jalapenos
- Avocados
Instructions
- Prepare the Filling: In a large bowl, combine shredded rotisserie chicken, taco seasoning, 1/2 cup cheddar cheese, 1/2 cup pepper jack cheese, diced green chilies, and sour cream. Mix thoroughly until all ingredients are evenly incorporated.
- Roll the Enchiladas: Spoon a generous amount of the filling onto each tortilla. Roll them up tightly and place each seam side down in a 9×13 inch baking dish. Set aside once all tortillas are filled and arranged.
- Preheat Oven: Heat your oven to 400 degrees Fahrenheit to prepare for baking.
- Make the White Sauce: In a skillet over medium heat, melt the butter. Whisk in the flour and cook for about 3 minutes to remove the raw flour taste, stirring constantly.
- Thicken the Sauce: Slowly add the chicken broth while whisking continuously until the mixture thickens to a smooth consistency.
- Finish the Sauce: Remove the skillet from heat and stir in the diced green chilies and sour cream until fully combined and creamy.
- Assemble and Bake: Pour the white sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining sharp cheddar and pepper jack cheeses over the top. Bake for 20-25 minutes until the cheese is bubbly and golden brown.
- Rest and Serve: Let the enchiladas rest for about 10 minutes to set. Serve topped with your choice of cilantro, salsa, hot sauce, jalapenos, avocado slices, or other preferred toppings.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For freezing, assemble uncooked enchiladas but do not bake. Cover tightly and freeze for up to 3 months. Thaw completely at room temperature before baking.
- Flour tortillas are recommended for best texture, but corn tortillas can be used for a gluten-free option if desired.
- Adjust taco seasoning to taste for preferred spice level.
Nutrition
- Serving Size: 1 enchilada
- Calories: 460
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
