White Chicken Enchiladas Skillet (Printer-Friendly)

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

# 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:

01 - Coat a 9 x 13-inch baking dish with cooking spray to prevent sticking.
02 - Set the oven to 350 degrees Fahrenheit and allow it to reach temperature.
03 - In a medium bowl, mix shredded rotisserie chicken with 1 cup shredded Monterey Jack cheese until evenly distributed.
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.
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.
06 - Reduce heat to low and slowly whisk in chicken broth. Cook while stirring until the sauce begins to bubble and thickens slightly.
07 - Remove skillet from heat and allow the sauce to cool for 3 to 5 minutes to prevent curdling when adding sour cream.
08 - Stir in sour cream and diced green chilies gently until fully combined and smooth, ensuring not to boil.
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.
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.
11 - Let the enchiladas rest for a couple of minutes before serving. Garnish as desired with cilantro, sliced green onions, or avocado.

# Helpful Hints:

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

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