White Chicken Enchiladas Skillet

These white chicken enchiladas bring together tender shredded rotisserie chicken and gooey Monterey Jack cheese wrapped in soft tortillas then bathed in a creamy tangy sauce made from butter flour chicken broth sour cream and diced green chilies. Baked until golden and bubbling this dish delivers quick comfort food perfect for busy weeknights when you want something satisfying but easy to throw together.

I first tried these white chicken enchiladas when we were short on dinner plans after a long day and they disappeared so fast my family immediately put them in regular rotation. The smooth sauce and cheesy richness hit the spot every time.

Ingredients

• Flour tortillas: for soft and pliable wraps that roll easily, alternatively use corn tortillas for more texture and flavor
• Shredded rotisserie chicken: for juicy savory meat with minimal prep, freshly roasted chicken works best for tender results
• Monterey Jack cheese: which melts beautifully and provides a mild creamy flavor, shredding fresh cheese improves melt quality
• Butter: as the base for the sauce, use unsalted so you can better control seasoning
• All purpose flour: to thicken the sauce, be sure it is fresh so the sauce tastes clean
• Chicken broth: gives the sauce its rich backbone, opt for low sodium store bought or homemade for best flavor
• Sour cream: adds tang and luscious body to the sauce, full fat works best for creaminess
• Diced green chilies: bring gentle heat and bright flavor, check the expiration to avoid canned products past their prime
• Cooking spray: to prevent sticking and make cleanup easy

Instructions

Prepare the Filling:

Combine shredded rotisserie chicken and one cup of shredded Monterey Jack cheese in a medium bowl stirring well so the cheese is evenly distributed throughout the chicken

Assemble the Enchiladas:

Lay one tortilla flat on a clean surface then scoop in a generous portion of the chicken and cheese mixture. Fold in both sides of the tortilla and roll it up snugly. Place rolled tortillas seam side down into a baking dish that has been sprayed with cooking spray. Repeat with remaining tortillas

Make the Sauce Base:

In a skillet over medium low heat melt the butter completely. Sprinkle in the flour while whisking continuously. Cook for about one minute stirring constantly. This step cooks out the raw flour taste and begins thickening the sauce

Build the Sauce:

Lower the heat to low and slowly whisk in the chicken broth ensuring it blends smoothly without lumps. Continue cooking and stirring frequently until the sauce bubbles gently and thickens just slightly

Cool the Sauce:

Remove the skillet from heat and let the sauce cool for several minutes until it is warm but not hot. This prevents the sour cream from curdling when added

Finish the Sauce:

Gently blend in the sour cream and diced green chilies until the sauce is silky smooth and uniformly creamy. Avoid heating this mixture too much so the sour cream stays luscious

Sauce and Top:

Pour the prepared sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining shredded Monterey Jack cheese over the top ensuring good coverage

Bake:

Place the baking dish in a preheated oven set at 350 degrees Fahrenheit. Bake for about 20 to 25 minutes or until the sauce is bubbling and the cheese topping is melted and lightly golden with some golden brown bubbles

Serve:

Let the enchiladas rest for a couple of minutes to thicken slightly then serve warm, garnished with fresh cilantro sliced green onions or creamy avocado if desired

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I love the golden bubbly cheese top the best especially the crispy edges that my kids always fight over. This dish has become such a celebration on our table and the kids often remind me to make it when they want comfort food with a bit of flair.

Storage Tips

Let leftovers cool completely then store in an airtight container in the refrigerator. They stay good for up to four days. When reheating cover with foil to prevent drying. For longer storage wrap individual portions tightly and freeze. Thaw in the refrigerator before gently reheating to keep the creamy texture intact.

Ingredient Substitutions

If you do not have Monterey Jack cheese use a mild white cheddar or mozzarella, or try pepper Jack for a little extra spice. Corn tortillas are a great gluten free alternative. Plain Greek yogurt can swap for sour cream in a pinch. Choose a well seasoned rotisserie chicken or roast your own chicken adding salt and a touch of cumin to deepen the flavor.

Serving Suggestions

These enchiladas are excellent topped with chopped fresh cilantro and a spoonful of salsa verde. A squeeze of lime before serving brightens the flavors beautifully. Round out the meal with a simple green salad, Mexican rice, or refried beans to keep it classic and comforting.

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These creamy white chicken enchiladas are an effortless weeknight win that reheats beautifully. Serve with cilantro and a squeeze of lime for brightness.

Frequently Asked Questions About Recipes

→ What type of tortillas work best?

Both flour and corn tortillas work well. Flour tortillas tend to be softer, while corn offers extra flavor and holds up nicely to the sauce.

→ Can I use leftover chicken instead of rotisserie?

Yes, any cooked shredded chicken works well. Rotisserie chicken adds extra tenderness and flavor without extra prep.

→ How can I make the sauce smoother?

Whisk the flour and butter thoroughly before adding broth, then let the sauce cool slightly before blending in sour cream to keep it silky.

→ Can these be made ahead?

You can assemble and refrigerate the filled tortillas and sauce separately, then bake when ready to serve for the best results.

→ What toppings pair well with this dish?

Fresh cilantro, sliced green onions, diced tomatoes, avocado, or a squeeze of lime bring brightness and contrast to the creamy layers.