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

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 of monterey jack cheese until well mixed.
Spoon a portion of the chicken mixture into each flour tortilla, roll them up tightly, and place them seam-side down in a greased baking dish.
In a saucepan, melt the butter over medium heat. Whisk in the flour and taco seasoning, cooking for about 1 minute.
Gradually whisk in the chicken broth, bringing the mixture to a simmer until it thickens.
Stir in the sour cream and green chiles until well combined, then pour the sauce over the rolled tortillas in the baking dish.
Sprinkle the remaining 1.25 cups of monterey jack cheese on top of the enchiladas.
Bake for 25-30 minutes or until the cheese is melted and bubbly.

Feel free to customize the filling with other vegetables or spices based on your taste. Leftovers can be stored in the refrigerator for up to 3 days.

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