White Chicken Enchiladas Skillet

These white chicken enchiladas skillet brings together tender rotisserie chicken and creamy Monterey Jack cheese wrapped in soft tortillas and baked in a luscious green chile sour cream sauce. It is a perfect choice for a comforting and quick dinner that feels indulgent but comes together in just 30 minutes. This dish turns simple ingredients commonly found in most kitchens into something special that everyone at the table will enjoy.

I first tried this recipe when we needed an easy dinner rescue after a busy day. It disappeared so fast my family made me promise to keep it in the regular rotation.

Ingredients

• Flour tortillas: soft and pliable they make rolling easier but you can also choose corn tortillas for added texture and flavor
• Shredded rotisserie chicken: juicy and tender this shortcut keeps prep simple choose freshly roasted for best texture
• Monterey Jack cheese: melts smoothly and offers mild creaminess shred it fresh for the best result
• Butter: forms the base of the sauce unsalted allows you to control seasoning and adds richness
• All purpose flour: thickens the sauce ensure it is fresh for proper thickening
• Chicken broth: gives the sauce depth and body select a good quality low sodium version or homemade is ideal
• Sour cream: adds tang and creaminess full fat works best for a luscious sauce
• Diced green chilies: bring brightness and mild heat check for freshness and avoid damaged cans
• Cooking spray: prevents sticking ensuring easy serving and cleanup

Instructions

Prepare the Filling:

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

Assemble the Enchiladas:

Lay one tortilla flat on your work surface. Spoon in a generous amount of the chicken and cheese mixture. Fold in both sides of the tortilla then roll it up snugly. Place the rolled enchilada seam side down into the greased baking dish. Repeat until all tortillas are filled and arranged in the dish.

Make the Sauce Base:

Melt butter over medium low heat in a skillet. Sprinkle in the flour and whisk constantly for about one minute. This cooks out the raw flour flavor and forms a roux which will thicken the sauce.

Build the Sauce:

Turn heat down to low and slowly whisk in the chicken broth. Continue stirring regularly as the mixture heats. Cook until the sauce bubbles lightly and begins to thicken. This gradual process ensures a smooth lump free sauce.

Cool the Sauce:

Remove the skillet from heat and let the sauce rest for three to five minutes. Cooling prevents the sour cream from curdling when you add it next and keeps the sauce silky smooth.

Finish the Sauce:

Gently stir in the sour cream and diced green chilies until the sauce is perfectly blended and creamy. Avoid boiling after this step to keep the texture delicate and rich.

Sauce and Top:

Pour the completed sauce evenly over the filled and rolled enchiladas in the baking dish. Sprinkle the remaining shredded Monterey Jack cheese on top creating a cheesy blanket for baking.

Bake:

Place the baking dish in the oven preheated to three hundred fifty degrees Fahrenheit. Bake uncovered for twenty to twenty five minutes until bubbly and the cheese on top melts and turns a light golden brown.

Serve:

Allow the enchiladas to rest a few minutes before serving. Garnish with your choice of cilantro sliced green onions or avocado for an extra fresh finish.

I adore the crispy little golden cheese bubbles on top and how my kids always claim the corner pieces with the perfect crunch. This dish always creates a festive feeling at our dinner table.

Storage Tips

Cool the enchiladas completely before transferring leftovers into an airtight container. Refrigerate where they will keep well for up to four days. When reheating from cold cover with foil to prevent drying out. For longer storage wrap portions tightly and freeze. Thaw in the fridge overnight and reheat gently to preserve the creamy sauce texture.

Ingredient Substitutions

If you do not have Monterey Jack cheese white cheddar or mozzarella work well. Pepper Jack can add a nice spicy twist. Corn tortillas are great for a gluten free variation and give a traditional feel. Greek yogurt is a good substitute if sour cream is not available. Use any flavorful cooked chicken if you cannot find rotisserie and seasoning it with cumin adds a nice depth of flavor.

Serving Suggestions

These enchiladas taste wonderful topped with chopped fresh cilantro and a spoonful of salsa verde or pico de gallo. A squeeze of fresh lime over the top brightens the flavors beautifully. Serve alongside a crisp green salad Mexican rice or refried beans for a complete meal.

This creamy skillet enchilada recipe is a quick weeknight winner that reheats beautifully. It turns pantry staples into a comforting family favorite.

Common Recipe Questions

→ What type of tortillas work best?

Both flour and corn tortillas are great options. Flour tortillas tend to be softer and easier to roll, while corn tortillas add extra flavor and hold up well to the sauce.

→ Can I use leftover chicken instead of rotisserie?

Yes, any cooked and shredded chicken works. Rotisserie chicken is ideal for added tenderness and flavor without extra preparation.

→ How can I make the sauce smoother?

Whisk the butter and flour thoroughly before gradually adding chicken broth. Let the sauce cool slightly before stirring in sour cream to ensure a creamy, smooth texture.

→ Can these be made ahead?

You can assemble the filled tortillas and sauce separately, refrigerate, then combine and bake when ready for a quick, fresh meal.

→ What toppings complement this dish?

Fresh cilantro, sliced green onions, diced tomatoes, avocado, or a squeeze of lime add vibrant freshness and contrast to the creamy enchiladas.