Description

These White Chicken Enchiladas are stuffed with shredded rotisserie chicken, charred jalapeños, and melty mozzarella, all wrapped in tortillas and covered in a creamy garlic-jalapeño sauce. Baked until bubbly and golden, it’s a weeknight favorite with just the right kick.

Ingredients

2–3 roasted jalapeños, minced and divided

3 cups shredded rotisserie chicken

1 tbsp lime juice

1/2 tsp onion powder

1/2 tsp garlic powder

Salt & black pepper to taste

1 cup shredded mozzarella cheese

2 tbsp butter

2 garlic cloves, grated

2 tbsp flour

1 1/2 cups chicken broth

1/2 cup sour cream

4 oz cream cheese

Pinch of white pepper

8 small to medium flour tortillas

1 cup shredded Monterey Jack cheese

2 green onions, sliced (for garnish)

Lime wedges (for garnish)

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Instructions

Shred the rotisserie chicken breast meat and set aside.
Roast jalapeños in a covered, oiled pan over medium-high heat for about 10 minutes. Cool, peel, and mince into a paste. Divide into two portions.
In a bowl, mix shredded chicken, half the jalapeño paste, lime juice, onion powder, garlic powder, salt, pepper, and mozzarella cheese.
Fill tortillas with chicken mixture, roll tightly, and place seam-down in a greased baking dish. Spread any extra filling around the edges or on top.
In a saucepan, melt butter and sauté grated garlic briefly. Stir in flour and cook for 1 minute.
Slowly add chicken broth, whisking until smooth. Simmer until thickened.
Remove sauce from heat, stir in remaining jalapeño paste, sour cream, cream cheese, and white pepper until smooth and creamy.
Pour the sauce over the enchiladas, top with Monterey Jack cheese.
Bake at 350–375°F (175–190°C) for 25–30 minutes until bubbly and golden.
Optional: broil for 1–2 minutes for a browned top.
Garnish with sliced green onions and lime wedges before serving.

Notes

Use corn tortillas for a more traditional take or gluten-free option.
Add green chiles or corn to filling for extra texture and sweetness.
Use Pepper Jack for added spice or cheddar for a sharper cheese flavor.
To freeze, assemble unbaked enchiladas, wrap tightly, and freeze up to 2 months.
Reheat leftovers in oven at 350°F for about 15 minutes until heated through.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Tex-Mex

Nutrition

Serving Size: 2 enchiladas
Calories: 450
Sugar: 2g
Sodium: 780mg
Fat: 26g
Saturated Fat: 12g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 28g
Cholesterol: 95mg