Description
A comforting and creamy dish featuring shredded rotisserie chicken enveloped in soft tortillas and covered in a rich white sauce.
Ingredients
- 2 cups rotisserie chicken, shredded
- 8 oz cream cheese, softened
- 2 green chiles, diced
- 1 cup Monterey Jack cheese, shredded
- 1 tbsp fresh cilantro, chopped
- 1 tsp cumin, ground
- 1 tsp garlic powder
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup sour cream
- 1 cup Monterey Jack cheese (for topping)
- 1/2 tsp white pepper, ground
- 1 tsp salt
- 8–10 flour tortillas, soft taco size
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Shred the rotisserie chicken and set aside.
- Soften the cream cheese by allowing it to sit at room temperature.
- In a large mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, diced green chiles, cumin, garlic powder, and salt. Stir until fully combined.
- In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux.
- Gradually add the chicken broth and heavy cream to the roux, whisking continuously until the mixture thickens.
- Once thickened, add white pepper to the sauce, mixing well.
- Preheat your oven to 350°F (175°C).
- Fill each tortilla with the chicken mixture, rolling them tightly, and place them seam-side down in a greased baking dish.
- Pour the white sauce over the rolled enchiladas, making sure all edges are covered.
- Top with shredded Monterey Jack cheese.
- Bake for 25–30 minutes or until bubbly and golden.
- Allow resting for 5–10 minutes before serving.
- Garnish with chopped cilantro.
Notes
For added texture, consider topping with crushed tortilla chips before baking. You can also experiment with different cheeses and spice levels to suit your taste.
