White Chicken Enchiladas Skillet

These creamy white chicken enchiladas are the answer when you need comfort food on the table fast. Rich with Monterey Jack cheese and rotisserie chicken and cloaked in a tangy green chile sour cream sauce they check every box for a simple crowd pleasing dinner.

I first tried these when we were in a dinner dilemma after a long day and they disappeared so fast my family immediately put them in regular rotation

Ingredients

• Flour tortillas: go for soft and pliable ones for easy rolling you can also use corn tortillas if preferred
• Shredded rotisserie chicken: brings juicy flavor and saves time seek out freshly roasted chicken for best texture
• Monterey Jack cheese: offers gooey melt with a mild flavor shred fresh from a block for best melting
• Butter: forms the base of the sauce use unsalted to control seasoning
• All purpose flour: thickens the sauce make sure it’s fresh
• Chicken broth: gives the sauce backbone use a good quality low sodium store bought or homemade
• Sour cream: makes the sauce tangy and luscious full fat brings the most body
• Diced green chilies: add gentle heat and brightness check the date and avoid cans with dents
• Cooking spray: keeps everything from sticking in the baking dish

Step-by-Step Instructions

Prepare the Filling:

Mix chicken and one cup of shredded Monterey Jack cheese in a medium bowl making sure the cheese is evenly distributed among the chicken

Assemble the Enchiladas:

Lay a tortilla flat scoop in the chicken cheese mixture tuck both sides and roll snugly then nestle seam side down into the greased baking dish repeat for all tortillas

Make the Sauce Base:

Melt butter over medium low heat in a skillet sprinkle in the flour and whisk constantly for about one minute to eliminate raw flour flavor

Build the Sauce:

Turn heat to low and slowly whisk in chicken broth until perfectly smooth cook stirring often until the sauce starts to bubble and thickens a bit

Cool the Sauce:

Pull the pan off the heat and let the sauce cool for a few minutes so that the sour cream does not curdle when you add it

Finish the Sauce:

Stir in the sour cream and green chilies blending gently until the sauce is smooth and creamy do not boil

Sauce and Top:

Pour all sauce evenly over the filled enchiladas then shower with the rest of the Monterey Jack cheese

Bake:

Slide the dish into the oven and bake at three hundred fifty degrees for twenty to twenty five minutes or until bubbling and cheese is melted and lightly golden

Serve:

Let rest a couple minutes then serve with your favorite toppings like cilantro sliced green onions or avocado

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I am partial to the melted cheese top for its little golden bubbles and love how my kids argue over the crispiest corners this dish always feels like a celebration at our table

Storage Tips

Cool leftovers completely then transfer to an airtight container and refrigerate They will keep for up to four days If reheating from the fridge cover with foil to prevent drying For longer storage wrap portions well and freeze Thaw in the fridge and reheat gently to preserve that creamy texture

Ingredient Substitutions

No Monterey Jack Simply use white cheddar mozzarella or pepper Jack for a spicy kick Corn tortillas are a great alternative for a gluten free version Greek yogurt works nicely if you need to swap sour cream out Choose a flavorful store bought rotisserie chicken or roast your own seasoned with salt and a dash of cumin for depth

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Serving Suggestions

These enchiladas shine with a sprinkle of chopped cilantro and a spoonful of salsa verde on top A squeeze of lime before serving wakes up all the flavors For an easy meal serve alongside a crisp green salad or Mexican rice and refried beans

Little Enchilada History

Creamy white enchiladas offer a cozy twist on the classic red sauce enchilada a staple in Mexican American home cooking While not traditional in Mexico the practice of using sour cream based sauces took off in US kitchens in the mid twentieth century for comfort food magic

Recipe FAQs

→ 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 to the sauce.

→ Can I use leftover chicken instead of rotisserie?

Yes, any cooked and shredded chicken works, but rotisserie adds extra tenderness and flavor with no extra prep.

→ How can I make the sauce smoother?

Ensure you whisk the flour and butter thoroughly before adding broth, and let the sauce cool slightly before blending in sour cream.

→ Can these be made ahead?

Assemble and refrigerate the filled tortillas and sauce separately, then combine and bake when ready to serve for best results.

→ What toppings pair well with this dish?

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