These Best White Rotisserie Chicken Enchiladas are creamy, cheesy, and packed with flavor, making them a perfect weeknight dinner option.

Scale

9 flour tortillas (I recommend Mission soft taco size)

3.5 cups chicken (shredded into 1-inch bite-sized pieces)

4.5 oz cream cheese (softened to room temperature

about 70°F)

2 tsp garlic powder

1 tsp onion powder

1.25 cups monterey jack cheese (freshly shredded for better melting)

4 tbsp butter (I like Kerrygold unsalted for a richer sauce)

4 tbsp flour

1 tbsp taco seasoning

14.5 oz chicken broth (I use Swanson Less Sodium)

3/4 cup sour cream

4 oz green chiles

1.25 cups monterey jack cheese

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, cream cheese, garlic powder, onion powder, and 1.25 cups shredded monterey jack cheese.
Divide the chicken mixture among the flour tortillas, rolling them tightly and placing them seam-side down in a baking dish.
For the sauce, melt the butter in a saucepan over medium heat, then whisk in the flour and taco seasoning until smooth.
Gradually add the chicken broth to the saucepan, whisking continuously until the sauce thickens.
Stir in the sour cream, green chiles, and the remaining 1.25 cups of monterey jack cheese until smooth.
Pour the sauce evenly over the rolled enchiladas in the baking dish.
Bake for 25-30 minutes, or until the enchiladas are bubbly and golden.
Let cool for a few minutes before serving.

Feel free to add your favorite toppings like cilantro or avocado before serving.

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