White Chicken Enchiladas Skillet

This white chicken enchiladas skillet strikes the perfect balance between creamy, cheesy comfort and classic Mexican flavors. It brings together tender shredded rotisserie chicken wrapped in tortillas, smothered in a luscious Monterey Jack cheese sauce, and baked to bubbly golden perfection. This dish is a winning weeknight dinner that comes together quickly but tastes like you spent hours in the kitchen.

I remember the first time I made this during a busy week. It was a lifesaver because it felt like a special meal without taking much time. Now it’s one of the most requested dinners at home.

Ingredients

• Small flour or corn tortillas: eight to ten choose fresh, pliable ones to avoid cracking when rolling
• Rotisserie chicken: three cups shredded the shortcut that adds great flavor and keeps the chicken juicy
• Monterey Jack cheese: three cups shredded and divided melts beautifully to make the sauce creamy and topping golden
• Unsalted butter: three tablespoons the base for your roux go for real butter to boost flavor
• Allpurpose flour: three tablespoons thickens the sauce make sure it’s fresh for best results
• Chicken broth: two cups adds savory depth low sodium preferred to control salt
• Sour cream: one cup enriches the sauce and balances the spices
• Diced green chilies: four ounces provide a gentle kick and subtle smokiness

Instructions

Prepare the baking dish:

Spray a 9 by 13 inch baking dish with cooking spray and preheat your oven to 350 degrees Fahrenheit.

Sauté the filling:

Combine shredded chicken and one cup Monterey Jack cheese in a bowl, mixing well so the cheese melts slightly into the chicken and binds the filling together.

Roll the enchiladas:

Take a tortilla and fill it with a generous spoonful of the chicken mixture. Roll it tightly and place it seam side down into your baking dish. Repeat until you have a neat row covering the dish.

Make the sauce:

In a skillet over medium low heat, melt the butter carefully so it does not brown. Sprinkle in the flour and whisk until fully combined, cooking for one minute to form a blond roux that will thicken your sauce.

Add broth:

Slowly whisk in the chicken broth, reducing heat to low. Keep whisking until the mixture bubbles and thickens, about three to five minutes, creating a smooth base.

Cool and enrich:

Allow the sauce to cool for three to five minutes until it reaches room temperature. Then stir in the sour cream and diced green chilies until the sauce is perfectly smooth and creamy.

Assemble and bake:

Pour the sauce evenly over the rolled enchiladas, then sprinkle the remaining two cups of shredded Monterey Jack cheese on top for a bubbling golden crust.

Bake:

Place the dish in your preheated oven and bake for twenty to twenty five minutes until the cheese topping is melted, bubbly, and just turning golden brown.

Serve:

Serve warm with your favorite toppings such as fresh cilantro, sliced avocado, or a squeeze of lime and enjoy the comforting flavors.

I love the diced green chilies in this recipe because they bring a gentle smoky heat without overpowering the creamy sauce. Sharing this skillet with my family quickly became a tradition, especially on chilly weekday evenings when everyone craves something both cozy and flavorful.

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to four days. You can reheat in the oven or microwave, though the oven helps maintain that crispy cheese topping. For longer storage, freeze the entire finished dish wrapped tightly with foil and plastic wrap.

Ingredient Substitutions

Use Greek yogurt instead of sour cream for a slightly tangier and healthier twist. Swap Monterey Jack cheese for mozzarella or cheddar for a different melt and flavor profile. Try corn tortillas for a gluten free option if you watch for allergens just ensure they are fresh or warmed to prevent cracking.

Serving Suggestions

Pair with a simple Mexican style rice or a fresh green salad for a balanced meal. Top with sliced jalapeños or a dollop of guacamole to add extra layers of flavor and texture. Serve with homemade salsa or pickled onions to brighten each bite.

Serve warm with your favorite toppings and enjoy this comforting weeknight meal.

Your Recipe Questions Answered

→ What type of tortillas work best?

Both small flour and corn tortillas can be used, depending on preference. Flour tortillas provide a soft texture while corn offers a traditional touch.

→ Can leftover chicken be used for this dish?

Yes, shredded rotisserie or cooked chicken works great, making preparation quicker and adding rich flavor.

→ How is the creamy sauce prepared?

The sauce is made by creating a butter and flour roux, gradually adding chicken broth, then stirring in sour cream and diced green chilies for a smooth blend.

→ What cheese complements this dish?

Monterey Jack cheese melts beautifully, offering a mild and creamy taste that coats the chicken and tortillas perfectly.

→ How long should it be baked?

Once assembled and topped with cheese, bake for about 20-25 minutes until the sauce is bubbly and the cheese is golden.