White Rotisserie Chicken Enchiladas
These delicious white rotisserie chicken enchiladas are quick to prepare and perfect for busy weeknights, offering a creamy filling with a tangy kick.
Ingredients
Filling Ingredients
- 2 cups shredded rotisserie chicken (Use the meat from a chicken you already love. Shred it by hand or with two forks for the best texture.)
- 1 cup cream cheese, softened (Let it sit at room temperature for 20 minutes so it blends easily without lumps.)
- 1 cup sour cream (Full fat gives the creamiest texture, but you can use light if you prefer.)
- 0.5 cups chopped green onions (Add most to the filling and save a few for garnish to keep the color fresh on top.)
Tortilla Ingredients
- 10 small flour tortillas (Warm them briefly in the microwave wrapped in a damp towel to prevent tearing while rolling.)
Topping Ingredients
- 1 cup shredded Monterey Jack cheese (Grate fresh for better melt and flavor. Reserve half for the filling and half for the topping.)
- 1 cup green enchilada sauce (Use a jarred sauce you trust for speed, or make your own if you want extra brightness.)
Seasoning
- Salt and pepper to taste (Taste the filling before rolling. Rotisserie chicken can be salty, so start light and adjust.)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, cream cheese, sour cream, half of the Monterey Jack cheese, and green onions. Mix until well combined.
Assembly
- Take a tortilla and scoop about 1/4 cup of the chicken mixture onto the center. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.
- Pour the green enchilada sauce evenly over the rolled enchiladas.
- Sprinkle the remaining Monterey Jack cheese on top.
Baking
- Bake in preheated oven for 20-25 minutes, until the cheese is bubbly and the enchiladas are heated through.
Serving
- Garnish with additional green onions if desired and serve warm.
Notes
For make-ahead options, assemble the enchiladas and refrigerate for up to 24 hours before baking. For freezing, wrap tightly and freeze for up to 3 months.