White Rotisserie Chicken Enchiladas
Delicious and easy-to-make enchiladas filled with creamy rotisserie chicken, perfect for a comforting family dinner.
Ingredients
Filling Ingredients
- 2 cups rotisserie chicken, shredded
- 1 cup cream cheese, softened
- 1 cup sour cream Greek yogurt can be used as a substitute
- 1 cup green enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced onions
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- to taste salt and pepper
Tortillas
- 8 tortillas For a gluten-free version, use corn tortillas
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet, heat the olive oil over medium heat and sauté the diced onions for about 5-7 minutes until translucent.
- In a large bowl, mix the shredded rotisserie chicken, softened cream cheese, sour cream, half of the green enchilada sauce, garlic powder, salt, and pepper until well combined.
Assembly
- Spread a generous spoonful of the chicken mixture down the center of each tortilla, roll them up tightly, and place seam-side down in a greased baking dish.
- Pour the remaining green enchilada sauce over the rolled tortillas and top with shredded cheese.
Baking
- Place the dish in the oven and bake for 20-25 minutes until bubbly and golden on top.
Serving
- Once out of the oven, let the enchiladas cool slightly before serving. Garnish with fresh cilantro, sliced avocado, or a dollop of sour cream as desired.
Notes
For extra flavor, consider adding fresh cilantro to the filling or using jalapeños for a spicy kick. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.