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White Chicken Enchiladas Skillet

Section: Satisfying Main Dishes for Every Occasion

This dish features soft tortillas filled with shredded rotisserie chicken and Monterey Jack cheese, rolled and placed in a baking dish. A creamy sauce made from butter, flour, chicken broth, sour cream, and diced green chilies is poured over before baking until bubbly and golden. Ready in 30 minutes, it's a comforting meal with a balance of mild spice, creamy texture, and rich flavor, perfect for family dinners or meal prep.

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A smiling chef holding a plate of food.
By Lina Lina
Last updated on Tue, 16 Dec 2025 23:23:53 GMT
A skillet of white chicken enchiladas. Bookmark
A skillet of white chicken enchiladas. | tinycakee.com

This creamy white chicken enchilada skillet offers comfort food done right in just 30 minutes. Rotisserie chicken and Monterey Jack cheese come together inside tender tortillas then get baked with a luscious green chile sour cream sauce that’s rich and tangy without being heavy. It’s a crowd-pleasing dinner that balances creamy textures with a gentle spicy kick, perfect for busy weeknights or anytime you want a satisfying meal.

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: soft and pliable for easy rolling or corn tortillas if you prefer an authentic texture
  • Shredded rotisserie chicken: juicy and flavorful, freshly roasted chicken yields the best texture
  • Monterey Jack cheese: melts beautifully with a mild flavor, shredding your own from a block helps with melting
  • Butter: unsalted, forms the sauce base and lets you control seasoning
  • All purpose flour: thickens the sauce, fresh flour avoids any off flavors
  • Chicken broth: provides depth and richness, low sodium or homemade options are best
  • Sour cream: adds tang and creaminess, full fat for a luscious sauce
  • Diced green chilies: bring brightness and gentle heat, check for freshness and avoid damaged cans
  • Cooking spray: keeps everything from sticking in the baking dish

Instructions

Prepare the Filling:
Mix shredded rotisserie chicken and one cup of Monterey Jack cheese in a medium bowl. Make sure the cheese is evenly distributed to add gooey pockets of melt throughout.
Assemble the Enchiladas:
Lay a tortilla flat and scoop some chicken and cheese filling in the center. Tuck in both sides and roll it snugly. Place each rolled tortilla seam side down in a greased 9 by 13 inch baking dish. Repeat until all filled.
Make the Sauce Base:
Melt butter over medium low heat in a skillet. Sprinkle in the flour while whisking constantly to form a smooth roux. Cook for about one minute to eliminate the raw flour taste and start building flavor.
Build the Sauce:
Turn the heat to low and slowly add in chicken broth while whisking to prevent lumps. Keep stirring as the mixture heats and thickens, look for gentle bubbling indicating it is ready.
Cool the Sauce:
Remove the pan from the heat and let the sauce cool for a few minutes. This step is crucial to prevent the sour cream from curdling when added.
Finish the Sauce:
Stir in sour cream and diced green chilies gently until the sauce is smooth and creamy. Avoid boiling here to keep the sauce silky.
Sauce and Top:
Pour the sauce evenly over the chicken filled tortillas in the baking dish. Then sprinkle the remaining shredded Monterey Jack cheese on top for that perfect golden bubbly crust.
Bake:
Place the dish in a preheated oven at 350 degrees Fahrenheit and bake for about 20 to 25 minutes until the cheese melts and lightly browns at the edges while the sauce bubbles.
Serve:
Let the enchiladas rest a couple of minutes before serving. Garnish with your favorite toppings like fresh cilantro, sliced green onions, or creamy avocado slices for brightness and added texture.
A piece of food on a plate.
A piece of food on a plate. | tinycakee.com

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 before transferring to an airtight container. Refrigerate for up to four days. When reheating from the fridge, cover with foil to keep moisture in. For longer storage, freeze well wrapped in portions. Thaw in the refrigerator and reheat gently to maintain creamy texture.

Ingredient Substitutions

No Monterey Jack cheese Simply swap with white cheddar, mozzarella, or pepper Jack for a little heat. Corn tortillas create a gluten free version that brings extra flavor. Greek yogurt can replace sour cream but expect a slightly tangier sauce. Use store bought rotisserie chicken for convenience or roast your own seasoned with salt and cumin for more depth.

Serving Suggestions

These enchiladas shine with a sprinkle of chopped cilantro and a spoonful of salsa verde on top. A squeeze of fresh lime before serving really wakes up all the flavors. Pair with a crisp green salad, Mexican rice, or refried beans for a full meal.

A close up of a piece of food.
A close up of a piece of food. | tinycakee.com

This dish has become a go-to for busy nights and special occasions alike. I love hearing everyone debate over the best piece, usually the golden edges win every time.

Common Recipe Questions

→ What type of tortillas work best?

Both flour and corn tortillas are suitable. Flour tortillas offer softness and pliability, while corn tortillas provide additional flavor and sturdiness to hold the sauce.

→ Can I use leftover chicken instead of rotisserie?

Yes, any cooked and shredded chicken can be used. Rotisserie chicken adds extra tenderness and built-in seasoning, but leftovers work well too.

→ How can I ensure the sauce is smooth?

Whisk butter and flour thoroughly before adding chicken broth, cook until bubbly, and allow the sauce to cool before mixing in sour cream to avoid curdling.

→ Can these be prepared ahead of time?

Yes, assemble the rolled tortillas and sauce separately in the fridge, then combine and bake when ready for best results.

→ What toppings complement this dish?

Fresh cilantro, sliced green onions, diced tomatoes, avocado, or a squeeze of lime brighten the rich flavors and add freshness.

White Chicken Enchiladas Skillet

Tender chicken and cheese wrapped in tortillas, baked with a smooth sour cream sauce and melted cheese topping.

Prep Time
10 minutes
Cooking Time
20 minutes
Total Time
30 minutes
By Lina: Lina

Recipe Category: Main Dishes

Skill Level: Great for Beginners

Cuisine Type: Mexican

Makes: 8 Portion Count

Dietary Options: ~

What You’ll Need

→ Tortillas

01 8 to 10 small flour or corn tortillas

→ Filling

02 3 cups shredded rotisserie chicken
03 1 cup shredded Monterey Jack cheese

→ Sauce

04 3 tablespoons unsalted butter
05 3 tablespoons all-purpose flour
06 2 cups chicken broth, low sodium
07 1 cup full-fat sour cream
08 4 ounces diced green chilies, drained

→ Topping

09 2 cups shredded Monterey Jack cheese

→ Miscellaneous

10 Cooking spray

Steps to Follow

Step 01

Coat a 9 x 13-inch baking dish with cooking spray to prevent sticking.

Step 02

Set the oven to 350 degrees Fahrenheit and allow it to reach temperature.

Step 03

In a medium bowl, mix shredded rotisserie chicken with 1 cup shredded Monterey Jack cheese until evenly distributed.

Step 04

Place a tortilla flat, spoon in the chicken and cheese mixture, tuck the sides, and roll up snugly. Position each seam side down into the prepared baking dish. Repeat for all tortillas.

Step 05

Melt butter in a skillet over medium-low heat. Sprinkle in flour and whisk constantly for one minute to cook out the raw flour taste.

Step 06

Reduce heat to low and slowly whisk in chicken broth. Cook while stirring until the sauce begins to bubble and thickens slightly.

Step 07

Remove skillet from heat and allow the sauce to cool for 3 to 5 minutes to prevent curdling when adding sour cream.

Step 08

Stir in sour cream and diced green chilies gently until fully combined and smooth, ensuring not to boil.

Step 09

Pour the sauce evenly over the rolled enchiladas in the baking dish, then sprinkle the remaining 2 cups shredded Monterey Jack cheese on top.

Step 10

Place the baking dish in the preheated oven and bake for 20 to 25 minutes until the sauce is bubbly and the cheese topping is melted and lightly golden.

Step 11

Let the enchiladas rest for a couple of minutes before serving. Garnish as desired with cilantro, sliced green onions, or avocado.

Helpful Hints

  1. Allowing the sauce to cool before adding sour cream preserves a silky texture.
  2. Shredding cheese from a block yields better melt and flavor than pre-packaged shreds.
  3. Greasing the baking dish prevents sticking and ensures easy serving.
  4. Leftovers store refrigerated up to four days; cover when reheating to retain moisture.

Tools You’ll Need

  • 9 x 13-inch baking dish
  • Medium mixing bowl
  • Skillet
  • Whisk

Allergy Information

Review ingredient labels for allergens, and consult a healthcare provider if in doubt.
  • Contains dairy and gluten (if using flour tortillas).

Nutritional Details (Per Portion)

Use this nutritional summary as a guide – it's not a substitute for professional advice.
  • Calories: 450
  • Fat: 25 g
  • Carbohydrates: 30 g
  • Proteins: 35 g