White Chicken Enchiladas Skillet (Print Format)

Tender tortillas filled with rotisserie chicken, topped with creamy Monterey Jack sauce, baked until bubbly and golden.

# Ingredients:

→ Main Ingredients

01 - 8-10 small flour tortillas or corn tortillas
02 - 3 cups rotisserie chicken, shredded
03 - 3 cups Monterey Jack cheese, shredded and divided
04 - 3 tablespoons unsalted butter
05 - 3 tablespoons all-purpose flour
06 - 2 cups chicken broth
07 - 1 cup sour cream
08 - 4 ounces diced green chilies

# Steps:

01 - Spray a 9 x 13-inch baking dish with cooking spray.
02 - Preheat the oven to 350 degrees Fahrenheit.
03 - In a medium-sized bowl, combine shredded rotisserie chicken and 1 cup of Monterey Jack cheese.
04 - Fill each tortilla with the chicken mixture and roll each one up. Place them seam-side down in the prepared baking dish.
05 - Melt the butter over medium-low heat in a skillet. Sprinkle in flour and whisk to combine. Cook for 1 minute.
06 - Reduce the heat to low and whisk in the chicken broth. Cook until the mixture becomes bubbly.
07 - Allow the sauce to cool for 3-5 minutes until it reaches room temperature.
08 - Stir in sour cream and diced green chilies until fully combined. The sauce should be smooth and the sour cream completely dissolved.
09 - Pour the sauce over the enchiladas in the baking dish, then top with the remaining shredded cheese.
10 - Bake the enchiladas in the preheated oven for 20-25 minutes.
11 - Serve warm with optional toppings and enjoy!

# Tips:

01 - Store leftovers in the refrigerator for up to 3-4 days.

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