White Chicken Enchiladas Skillet (Print Version)
Tender tortillas filled with chicken and cheese, baked in a creamy tangy sauce for a comforting meal.
# Ingredients You'll Need:
→ Tortillas
01 -
8-10 small flour or corn tortillas
→ Filling
02 -
3 cups shredded rotisserie chicken
03 -
3 cups shredded Monterey Jack cheese, divided
→ Sauce
04 -
3 tablespoons unsalted butter
05 -
3 tablespoons all-purpose flour
06 -
2 cups chicken broth
07 -
1 cup full-fat sour cream
08 -
4 ounces diced green chilies
→ Other
09 -
Cooking spray
# Step-by-Step Instructions:
01 -
Spray a 9 x 13-inch baking dish with cooking spray to prevent sticking.
02 -
Preheat the oven to 350°F (175°C).
03 -
In a medium bowl, mix shredded rotisserie chicken with 1 cup of shredded Monterey Jack cheese until evenly combined.
04 -
Lay each tortilla flat, fill with chicken mixture, roll tightly, and place seam-side down in the prepared baking dish. Repeat with all tortillas.
05 -
Melt butter in a skillet over medium-low heat, sprinkle in flour, and whisk continuously for 1 minute to cook out the raw flour taste.
06 -
Reduce heat to low and gradually whisk in chicken broth, stirring until the sauce thickens and bubbles.
07 -
Remove skillet from heat and allow the sauce to cool for 3 to 5 minutes to prevent curdling when sour cream is added.
08 -
Stir in sour cream and diced green chilies until the sauce becomes smooth and creamy without boiling.
09 -
Pour sauce evenly over the rolled tortillas and sprinkle with the remaining 2 cups of Monterey Jack cheese.
10 -
Bake in the preheated oven for 20 to 25 minutes, or until the sauce is bubbly and cheese is melted and lightly golden.
11 -
Let the dish rest for a few minutes before serving with optional toppings such as cilantro, sliced green onions, or avocado.
# Extra Tips & Details:
01 -
Allow the sauce to cool before adding sour cream to maintain a smooth texture.
02 -
Shred fresh Monterey Jack from a block for better melting than pre-shredded cheese.
03 -
Use cooking spray generously to prevent enchiladas from sticking to the baking dish.
04 -
Store leftovers refrigerated up to 4 days; reheat covered to retain moisture.