If you have a rotisserie chicken make this for dinner

Ingredients

• 2 cups Rotisserie Chicken Breast (shredded; about 300 g)
• 3 Jalapeño Peppers (roasted, skin removed, minced into a paste; 2 for filling, 1 for sauce)
• 2 tablespoons Lime Juice (freshly squeezed)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• ½ teaspoon Salt
• ¼ teaspoon Black Pepper (freshly ground)
• ½ cup Mozzarella Cheese (shredded)
• 8 Small Flour Tortillas (6‑inch diameter, preferably low‑fat)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 2 cloves Garlic (grated)
• 2 tablespoons All-Purpose Flour (for roux)
• 2 cups Chicken Stock (low‑sodium)
• ½ cup Sour Cream (full‑fat for richness)
• 4 oz Cream Cheese (softened)
• ¼ teaspoon White Pepper
• 1 cup Monterey Jack Cheese (shredded, for topping)
• 2 Green Onions (thinly sliced for garnish)
• 1 Lime Wedges (for serving)

Instructions

1. Shred the Rotisserie Chicken

   Remove the breast meat from a rotisserie chicken, discard skin and bones, and shred it into bite‑size pieces using two forks or your hands.

   Time: PT5M

2. Roast and Mince Jalapeños

   Char the jalapeños directly over a gas flame or under a broiler until the skins blacken, then place them in a bowl covered with plastic wrap for 5 minutes. Peel off the charred skin, discard seeds if you prefer less heat, and mince the flesh into a fine paste.

   Time: PT10M

3. Prepare the Chicken Filling

   In a mixing bowl combine the shredded chicken, 2 minced jalapeños, lime juice, garlic powder, onion powder, salt, black pepper, and shredded mozzarella. Mix until evenly coated.

   Time: PT5M

4. Assemble the Enchiladas

   Lay a small flour tortilla flat, spoon about 2‑3 tablespoons of the chicken filling onto the center, roll tightly, and place seam‑side down in the prepared baking dish. Repeat with all tortillas, tucking any leftover filling around the sides of the dish.

   Time: PT10M

5. Make the White Sauce (Roux Base)

   Melt butter in a skillet over medium heat, add grated garlic and cook 30 seconds. Sprinkle flour over the butter, whisk continuously for 2‑3 minutes until the mixture turns light golden (roux). Slowly whisk in chicken stock, stirring to keep the sauce smooth. Add the remaining minced roasted jalapeño and remove from heat.

   Time: PT8M

   Temperature: Medium

6. Finish the Sauce

   Stir in sour cream, softened cream cheese, and white pepper until fully incorporated and the sauce is velvety. No further cooking is needed.

   Time: PT5M

7. Combine Sauce and Enchiladas

   Pour the creamy jalapeño sauce evenly over the rolled enchiladas, ensuring each piece is well‑coated. Sprinkle shredded Monterey Jack cheese on top.

   Time: PT2M

8. Bake

   Place the baking dish in a pre‑heated oven at 375°F (190°C) and bake for 25‑30 minutes, or until the cheese is melted and lightly golden.

   Time: PT30M

   Temperature: 375°F

9. Garnish and Serve

   Remove from oven, let rest 5 minutes, then garnish with sliced green onions and serve with lime wedges on the side.

   Time: PT2M

Nutrition Facts

Calories

440

Protein

25 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g