These Easy Chicken Enchiladas are made with shredded rotisserie chicken for a hearty and flavorful meal. Shredded Chicken Enchiladas are cheesy, creamy and delicious, and the enchilada sauce is to die for! A perfect dish to feed a crowd on a busy weeknight!
3cupsrotisserie chicken shredded (about ½ rotisserie chicken)
½teaspoonfreshly ground black pepper
16ozMonterey Jackshredded and divided
8large flour tortillas
Preheat oven to 350°F.
In a small pan over medium heat, melt butter and add flour. Stir constantly and cook. Add enchiladas sauce, broth, salt, and pepper and stir. Bring to boil; reduce heat and simmer, stirring occasionally, while preparing the other ingredients.
In a large pan, heat oil until shimmering. Add onions cook, stirring, 5 to 7 minutes until translucent.
Stir in the full can of diced green chilies, cumin, and chili powder and chicken.
Turn off the heat and add sour cream, queso fresco, and 2 cups of shredded Monteray Jack cheese. Stir until well combined and the cheese is melted.
Remove enchilada sauce mixture from heat. Spread 1/2 cup of the sauce in the bottom of an 9x13-inch baking dish. Working with 1 tortilla at a time, fill with 1/3 cup of chicken filling, roll tightly, and place seam-side down in baking dish.
Repeat with remaining tortillas.
Pour remaining sauce over rolled enchiladas and sprinkle with remaining Monterey Jack.
Bake until cheese is fully melted and bubbly, 25 to 30 minutes. Remove from oven and let rest 5 minutes. Top with cilantro and serve.