Enchiladas are one of my favorite dinner go-tos. They’re easy to pull together in advance and practically everyone loves them (even the picky eaters!). Plus, they make amazing leftovers for lunch the next day.
Although classic red enchiladas will always have a special place in my heart, these White Chicken Enchiladas just may be tops. They come together fast with the help of some shredded rotisserie chicken, and the mild green chile enchilada sauce pairs incredibly well with a sizeable amount of gooey, melted Monterey Jack cheese.
First, heat your oven to 350°F and gather your ingredients. Spray the bottom and sides of a 13x9-inch glass or ceramic baking dish with cooking spray.
Spread 1/2 cup of the enchilada sauce in the bottom of the baking dish. In a large mixing bowl, combine the shredded chicken, 1 1/2 cups of the cheese, 1 cup of the enchilada sauce and chopped green chiles. Stir until evenly combined.
Next, spoon about 1/3 cup of the chicken mixture into the down center of each tortilla. Roll up the tortillas and arrange them seam sides down in baking dish. Then, in a small bowl, combine remaining enchilada sauce and heavy cream or half and half. Pour the mixture on top of the enchiladas and sprinkle with remaining cheese.
Spray a sheet of foil with cooking spray and cover the baking dish with the foil, sprayed side down. Bake for 30 minutes. After 30 minutes, remove the foil and bake 5 to 10 minutes longer or until cheese is melted and lightly browned. Top enchiladas with sour cream, pickled jalapenos and/or chopped cilantro, if desired.