Description

These White Chicken Enchiladas feature tender shredded rotisserie chicken wrapped in soft flour tortillas, smothered in a creamy, tangy white sauce made with butter, onion, garlic, chicken broth, Greek yogurt, and mild green chilies. Topped with melty Monterey Jack cheese and baked until golden, they make a comforting and flavorful Mexican-inspired meal perfect for family dinners or entertaining guests.

Ingredients

Sauce Ingredients

3 tablespoons butter
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup plain Greek yogurt or sour cream
1 4-ounce can mild diced green chilies
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Filling and Assembly

3 cups cooked shredded rotisserie chicken
3 cups shredded Monterey Jack cheese, divided
8 to 10 flour tortillas, 8-inch size

Garnishes

2 green onions, sliced
Chopped cilantro, for garnish
Chopped avocado, for garnish

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Instructions

Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit. Lightly spray the bottom of a 9×13-inch baking dish with nonstick cooking spray and set aside to prevent sticking.
Make the Sauce Base: In a large skillet over medium heat, melt the butter. Add the chopped onion and cook until tender, about 5 minutes, stirring occasionally. Add the minced garlic and cook for another minute until fragrant. Sprinkle the flour evenly over the onion and garlic mixture and stir well to combine, cooking briefly to remove the raw flour taste.
Thicken the Sauce: Gradually stir in the chicken broth, cooking for 3 to 5 minutes until the sauce thickens and coats the back of a spoon. Remove from heat and stir in the Greek yogurt or sour cream, diced green chilies, lime juice, ground cumin, kosher salt, and black pepper until the sauce is smooth and creamy.
Prepare the Filling: Spread ½ cup of the sauce on the bottom of the baking dish to prevent sticking. In a medium bowl, combine the shredded rotisserie chicken, 2 ½ cups of the shredded Monterey Jack cheese, and half of the remaining sauce. Mix well to evenly coat the chicken in the cheesy sauce.
Assemble the Enchiladas: Lay a flour tortilla flat on a clean surface. Evenly distribute some of the chicken and cheese mixture onto the tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Add Sauce and Cheese Topping: Pour the remaining sauce evenly over the rolled enchiladas. Sprinkle the remaining ½ cup of shredded Monterey Jack cheese on top for a melty, golden crust.
Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Carefully remove the foil and bake for an additional 5 minutes until the cheese is melted, bubbly, and slightly golden.
Garnish and Serve: Remove the enchiladas from the oven and let them cool slightly. Garnish with sliced green onions, chopped cilantro, and chopped avocado. Serve warm and enjoy your creamy, cheesy white chicken enchiladas!

Notes

You can substitute corn tortillas for flour tortillas if preferred, but flour tortillas provide a soft, pliable texture ideal for rolling without cracking.
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze the assembled enchiladas (before baking) for up to 3 months; thaw in the refrigerator overnight before baking.
Use rotisserie chicken for convenience, or cook and shred your own chicken breasts or thighs.
For a spicier kick, substitute mild green chilies with medium or hot diced green chilies or add a pinch of cayenne pepper to the sauce.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-American