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.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Total Time 45

Servings: 10 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 300

Ingredients Method Notes

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.

Method

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.