White Chicken Enchiladas Skillet (Printer-Friendly)
Flour tortillas filled with chicken and cheese, baked with a creamy green chile sauce to golden perfection.
# What You'll Need:
→ Tortillas
01 -
8-10 small flour tortillas 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
# Steps to Follow:
01 -
Spray a 9 x 13-inch baking dish with cooking spray to prevent sticking.
02 -
Set oven to 350 degrees Fahrenheit to warm.
03 -
In a medium bowl, combine shredded rotisserie chicken and 1 cup Monterey Jack cheese, mixing evenly.
04 -
Lay each tortilla flat, add a scoop of chicken and cheese mixture, tuck sides, roll tightly, and place seam-side down in the prepared baking dish.
05 -
Melt butter in a skillet over medium-low heat. Sprinkle in flour and whisk constantly for 1 minute to cook out raw flour taste.
06 -
Lower heat to low and gradually whisk in chicken broth until smooth. Cook, stirring often, until sauce bubbles and thickens slightly.
07 -
Remove skillet from heat and allow sauce to cool for 3-5 minutes to room temperature.
08 -
Stir in sour cream and diced green chilies until fully incorporated and sauce is creamy without boiling.
09 -
Pour sauce evenly over enchiladas in baking dish and top with remaining 2 cups shredded Monterey Jack cheese.
10 -
Bake at 350 degrees Fahrenheit for 20-25 minutes until bubbly and cheese is melted with a light golden top.
11 -
Let enchiladas rest a few minutes before serving. Garnish with optional toppings such as cilantro, green onions, or avocado.
# Extra Suggestions:
01 -
Allow sauce to cool before adding sour cream to maintain smooth texture and prevent curdling.
02 -
Use freshly shredded cheese for optimal melt and texture.
03 -
Grease baking dish thoroughly to avoid sticking.