White Chicken Enchiladas Skillet (Ready-to-Print Version)

Soft tortillas wrapped around shredded chicken, smothered in a rich cheese sauce and baked until bubbly.

# What You’ll Need:

→ Tortillas

01 - 8-10 small flour tortillas or corn tortillas

→ Filling

02 - 720 ml (3 cups) shredded rotisserie chicken
03 - 340 g (3 cups) shredded Monterey Jack cheese, divided
04 - 110 g (4 ounces) diced green chilies

→ Sauce

05 - 43 g (3 tablespoons) unsalted butter
06 - 24 g (3 tablespoons) all-purpose flour
07 - 480 ml (2 cups) chicken broth
08 - 240 ml (1 cup) sour cream

# Step-by-Step Guide:

01 - Spray a 9 x 13-inch baking dish with cooking spray to prevent sticking.
02 - Set oven to 175°C (350°F) to preheat.
03 - In a medium bowl, mix the shredded rotisserie chicken with 1 cup of Monterey Jack cheese.
04 - Fill each tortilla with the chicken and cheese mixture, then roll tightly and place seam-side down in the prepared baking dish.
05 - Melt the butter in a skillet over medium-low heat, sprinkle flour over it, and whisk continuously for 1 minute to form a roux.
06 - Gradually whisk in the chicken broth and cook until the sauce becomes bubbly.
07 - Remove from heat and let the sauce cool to room temperature, approximately 3 to 5 minutes.
08 - Whisk sour cream and diced green chilies into the cooled sauce until smooth and fully combined.
09 - Pour the sauce evenly over the tortillas in the baking dish, then sprinkle with the remaining shredded cheese.
10 - Bake in the preheated oven for 20 to 25 minutes until bubbly and golden.
11 - Serve warm, with optional toppings as desired.

# Handy Tips:

01 - Store leftovers refrigerated for up to 3 to 4 days.

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