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Creamy Green Chili & White Sauce Chicken Enchiladas

Tender shredded rotisserie chicken rolled in flour tortillas, smothered in a velvety green chili white sauce, and baked until golden — an easy, high-protein weeknight dinner ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican-American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 3.5 cup rotisserie chicken shredded (approximately 3–4 cups from one whole bird)
  • 1 can (4 oz) diced green chilies mild or hot based on preference
  • 1.5 cup shredded Monterey Jack or Mexican blend cheese divided — half in filling, half for topping
  • 9 medium flour tortillas soft taco size (8–10 total); low-carb tortillas work as a substitute
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cup chicken broth low-sodium preferred
  • 1 cup sour cream or plain Greek yogurt for a higher-protein swap
  • 0.5 tsp ground cumin
  • 1 pinch salt and black pepper to taste
  • 2 tbsp fresh cilantro chopped, for garnish
  • 1 avocado optional, sliced for serving
  • 1 jalapeño optional, sliced for serving

Equipment

  • 9x13-inch baking dish
  • medium saucepan
  • large mixing bowl
  • whisk

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set aside.
  2. In a large bowl, combine the shredded rotisserie chicken, diced green chilies, and half of the shredded cheese. Stir until evenly mixed.
  3. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture smells slightly nutty but has not browned.
  4. Gradually whisk in the chicken broth. Continue stirring until the sauce thickens and begins to bubble, about 3–4 minutes. Remove from heat.
  5. Stir the sour cream (or Greek yogurt) and cumin into the warm sauce until completely smooth. Season with salt and black pepper.
  6. If tortillas feel stiff, wrap the stack in a damp paper towel and microwave for 20 seconds to make them pliable.
  7. Spoon a generous portion of the chicken filling into the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
  8. Pour the white sauce evenly over the rolled enchiladas, making sure the edges are covered. Sprinkle the remaining cheese over the top.
  9. Bake for 20–25 minutes until the sauce is bubbling and the cheese is fully melted. For a golden-brown top, broil for the last 1–2 minutes.
  10. Let cool for 5 minutes, then garnish with fresh cilantro and optional avocado or sliced jalapeños before serving.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 325°F oven or air fryer to keep tortillas from becoming soggy. Make-ahead: Assemble and refrigerate overnight (without sauce and cheese); add both right before baking. Substitutions: Use low-carb tortillas to reduce carbs; replace sour cream with fat-free Greek yogurt for a lighter sauce. Add 1 cup of thawed frozen corn to the filling for extra texture. For more heat, use hot green chilies and add a pinch of cayenne to the sauce.