Description
Creamy and comforting white chicken enchiladas made with rotisserie chicken, cheese, and flavorful spices, perfect for family dinners.
Ingredients
- 2 cups cooked shredded chicken (using rotisserie chicken)
- 8 oz cream cheese (or replace with sour cream)
- 1 cup sour cream (or Greek yogurt)
- 2 cups shredded Monterey Jack cheese
- 1 can diced green chiles
- 8 large flour tortillas (or corn tortillas for gluten-free)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- Salt and pepper to taste
- 2 cups chicken broth (or vegetable broth)
- 1/4 cup fresh cilantro (for garnish)
Instructions
- In a mixing bowl, combine the cooked shredded chicken, cream cheese, sour cream, shredded Monterey Jack cheese, diced green chiles, garlic powder, onion powder, cumin, salt, and pepper.
- Mix all the ingredients until well combined.
- Warm the tortillas slightly to make them pliable.
- Spoon a generous amount of the creamy chicken mixture onto each tortilla and roll them up tightly.
- Place the rolled tortillas seam-side down in the prepared baking dish.
- In a small saucepan, heat the chicken broth until warm. Pour the warm broth over the enchiladas.
- Cover the dish with foil and bake in preheated oven for 25 minutes.
- Remove the foil and sprinkle any remaining cheese on top. Bake without the foil for an additional 10–15 minutes until the cheese melts and begins to bubble.
- Once done, remove the enchiladas from the oven and let them cool for a few minutes.
- Garnish with fresh cilantro before serving warm.
Notes
For a spicier kick, consider adding diced jalapeños to the filling. Toasting the tortillas beforehand adds a lovely texture.
