Description
Quickly create comfort with Tasty White Rotisserie Chicken Enchiladas! Shredded chicken and a rich, creamy white sauce are rolled in soft tortillas for a family favorite.
Ingredients
Scale
- 1 rotisserie chicken, shredded (about 3 cups cooked chicken)
- 12 (8-inch) flour tortillas
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 3 cups Monterey Jack cheese, shredded (divided)
- 1/2 cup finely diced yellow onion
- 1 teaspoon ground cumin
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Shred the rotisserie chicken and set aside. Finely dice the yellow onion. Grease a 9×13 inch baking dish.
- Step 2: In a large saucepan, melt the unsalted butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the whole milk until smooth. Bring to a simmer, stirring occasionally, and cook until the sauce thickens, about 5-7 minutes. Remove from heat and stir in 1 cup of the shredded Monterey Jack cheese and the ground cumin until melted and well combined.
- Step 3: In a medium bowl, combine the shredded chicken with about 1/2 cup of the white sauce. Take one flour tortilla, spoon a generous amount of the chicken mixture into the center, and sprinkle with a little extra shredded cheese from the remaining 2 cups. Roll the tortilla tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture until the dish is full.
- Step 4: Pour the remaining white sauce evenly over the rolled enchiladas. Sprinkle the remaining 1.5 cups of shredded Monterey Jack cheese over the top. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Step 5: Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro or diced avocado, if desired.
Notes
- Leftovers are fantastic! Store any remaining enchiladas tightly covered in the refrigerator for up to 2-3 days.
- To reheat, cover individual portions loosely and microwave until hot, or for larger amounts, cover with foil and bake at 325°F (160°C) until warmed through, removing foil for the last few minutes to re-crisp the cheese.
- Elevate your meal by serving these cheesy enchiladas with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a vibrant side salad to balance the richness.
- When preparing your white sauce, cook the flour in the butter for a full minute to eliminate any raw flour taste, then gradually whisk in the cold milk to ensure a perfectly smooth and lump-free sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 680
- Sodium: 1480mg
- Fat: 48g
- Saturated Fat: 24g
- Trans Fat: 0.5g
- Protein: 4g