Description
These cozy enchiladas blend tender rotisserie chicken with a creamy white sauce, perfect for fall evenings.
Ingredients
- 3 cups shredded rotisserie chicken
- 2 cups shredded Monterey Jack or mozzarella cheese, divided
- 1 cup sour cream or plain Greek yogurt
- 1 can (10–12 oz) cream of chicken soup
- 1 cup milk (or a little more for desired sauce consistency)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- Salt to taste
- 8 flour tortillas (6–8 inch)
- 2 tbsp olive oil or butter
- Fresh cilantro and lime wedges for serving (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Heat olive oil in a medium skillet over medium heat. Sauté chopped onion until translucent (3–4 minutes).
- Add garlic and cook for 30 seconds.
- Stir in cream of chicken soup, sour cream, milk, cumin, smoked paprika, salt, and pepper. Whisk until smooth and heated through.
- Spoon about 1/3 cup shredded chicken and a sprinkle of cheese down the center of a tortilla, then roll tightly.
- Place seam-side down in prepared baking dish. Repeat with remaining tortillas.
- Pour the white sauce evenly over the enchiladas, then top with the remaining shredded cheese.
- Cover with foil and bake for 15 minutes, then remove the foil and bake for another 10–12 minutes until cheese is golden and bubbly.
- Let rest for 5 minutes, then garnish with cilantro and a squeeze of lime.
Notes
Warm the tortillas briefly to prevent cracking when rolling. Adjust seasoning as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican