These green chile chicken enchiladas combine shredded rotisserie chicken with a creamy, homemade verde sauce and melted Monterey Jack cheese. The dish comes together quickly using simple pantry staples and makes an ideal weeknight dinner.
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Preheat your oven to 375°F (190°C).
In a large bowl, combine the shredded rotisserie chicken, taco seasoning, hot sauce, and lime juice. Mix well.
Stir in 1 cup of the shredded Monterey Jack cheese.
Spoon a portion of the chicken mixture down the center of each flour tortilla, roll it up tightly, and set aside.
To make the sauce, melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
Whisk in the flour to create a roux and cook for 1 minute, stirring constantly.
Gradually whisk in the chicken broth until the mixture is smooth. Add the cumin, black pepper, and diced green chiles. Bring to a simmer and cook until slightly thickened.
Remove the saucepan from the heat and whisk in the sour cream, followed by 1 cup of shredded cheese. Continue whisking until the cheese is fully melted and the sauce is creamy.
Spread a thin layer of the sauce on the bottom of a 9x13 inch baking dish.
Arrange the rolled enchiladas in the dish, seam-side down.
Pour the remaining sauce evenly over the top of the enchiladas.
Sprinkle the remaining 1.5 cups of shredded cheese over the sauce.
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown on top.
Let the enchiladas rest for a few minutes before serving.
Store covered in the refrigerator up to 4 days. Reheat covered at 350°F for 15–20 minutes until warmed through. Freeze unbaked up to 2 months; thaw overnight before baking.
Yes. Assemble the enchiladas in the baking dish, cover with plastic wrap, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the bake time if baking cold.
Use 3 cups shredded cooked chicken breast, canned chicken, or leftover shredded turkey. Avoid overly wet fillings; drain canned chicken well.
Corn tortillas will work but may tear more easily. Warm them thoroughly and handle gently. The flavor profile shifts slightly toward traditional Mexican rather than Tex-Mex.
The heat level is mild to moderate with 1 tablespoon hot sauce. Increase hot sauce for spicier results or reduce for milder preference.
Freeze assembled unbaked enchiladas up to 2 months in an airtight container. Thaw overnight in the refrigerator and bake as directed, adding 5–10 minutes to bake time.
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