Description

30-minute white chicken enchiladas using rotisserie chicken and jarred alfardo sauce. No complicated techniques, no fuss, restaurant-quality results. Perfect for busy weeknights and impossible schedules.

Ingredients

1 rotisserie chicken, shredded (3–4 cups)
8 oz cream cheese, softened
2 cups shredded Monterey Jack cheese (divided)
1 cup shredded mozzarella cheese
10–12 flour tortillas
1 jar (15 oz) quality jarred alfredo sauce
Salt and pepper to taste
Optional: 1 can (4 oz) diced green chiles
Optional garnish: fresh cilantro, green onions

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Instructions

Preheat Oven: Set oven to 350°F immediately. This is your first step.
Shred Chicken: Pull meat from rotisserie chicken and shred quickly. This takes 3-4 minutes.
Make Filling: In a bowl, combine shredded chicken, softened cream cheese, 1 cup Monterey Jack cheese, salt, and pepper. Optional: add diced green chiles. Mix quickly until combined.
Prepare Baking Dish: Spread thin layer of jarred alfredo sauce on bottom of 9×13 baking dish.
Warm Tortillas: Microwave tortillas wrapped in damp towel for 30 seconds to make rolling easier.
Assemble Enchiladas: Working quickly, place about 1/4 cup filling on each tortilla, roll tightly, and place seam-side down in baking dish. You should have 10-12 enchiladas.
Cover with Sauce: Pour remaining alfredo sauce over rolled enchiladas. Make sure they are well covered.
Add Cheese Topping: Sprinkle remaining Monterey Jack and 1 cup mozzarella over top.
Bake: Bake at 350°F for 15-18 minutes until cheese is melted and bubbly around edges.
Garnish and Serve: Remove from oven. Garnish with fresh cilantro and green onions. Serve immediately while hot.

Notes

Preheat Immediately: Turn on oven first thing. Those minutes add up.

Buy Hot Rotisserie: Hot chicken shreds faster than cold. Buy from grocery store deli, not cold case.

Soften Cream Cheese: Leave out while prepping. Cold cream cheese creates lumps.

Do Not Overfill: 1/4 cup filling per tortilla is perfect. Overfilling causes bursting.

Warm Tortillas Briefly: 30 seconds in microwave makes them pliable and easier to roll.

Roll Tightly: Roll tortillas as tightly as possible. Loose rolls fall apart during baking.

Well-Covered: Make sure enchiladas completely covered with sauce. Keeps them moist.

Watch the Oven: Set timer for 15 minutes and watch. Don’t overbake.

Shredded vs. Chunks: Partially shredded chicken works fine. Don’t stress about perfection.

Quality Alfredo Matters: Choose good jarred alfredo sauce. Brand matters here.

Room-Temp Assembly: Work at room temperature. Easier and faster.

Garnish Last: Add cilantro and green onions after baking for fresh finish.

Prep Time: 10 mins
Cook Time: 18 mins
Category: Main Course, Casserole, Mexican, Quick Dinner
Method: Baking
Cuisine: Mexican-American

Nutrition

Serving Size: 2-3 enchiladas
Calories: 510
Sugar: 2g
Sodium: 940mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 36g
Fiber: 0.5g
Protein: 35g
Cholesterol: 125mg