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White Chicken Enchilada Skillet
This White Chicken Enchilada Skillet recipe is easy to make! Creamy chicken with gooey cheese and white corn tortillas.
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All the flavors of your favorite sour cream chicken enchiladas, but much easier to make. Loaded with chicken, covered in melty, gooey cheese, this white chicken enchilada skillet is a one-pan, stop-top meal that is ready to eat in just 30 minutes.
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No need to turn on the oven to make these enchiladas. This one-skillet dinner is as easy as it is flavorful. Creamy and cheesy, your family is going to love this white chicken enchilada casserole recipe.
Serve your skillet dinner with rice and beans, or tortilla chips, guacamole, and salsa for a full Tex-Mex experience. You can even top your enchilada skillet with diced avocado and cilantro for a bit of garnish, or give it a squeeze of fresh lime.
Enjoy all the flavor of creamy enchiladas, but without all the filling and rolling. Quick and easy, a delicious dinner that can be ready in 30 minutes is perfect for any night of the week.
White Chicken Enchilada Skillet Ingredients
- Salted butter
- Yellow onions
- Garlic
- All-purpose flour
- Cumin
- Chicken bouillon
- Black pepper
- Water
- Chicken breast
- Anaheim or Hatch chiles
- Canola oil
- Cilantro
- Cream cheese
- Sour cream
- Jack cheese
- White corn tortillas
- Cayenne pepper
Anaheim chiles and jack cheese allow these enchiladas to land on the more mild, family-friendly side of flavors. But you can kick up the heat by adding chopped jalapeños to your dish.
Don’t want to put your skillet under the broiler? You can skip the broiling, and just sprinkle the cheese over the top, put the lid back on, and allow the cheese to melt on its own.
If you don’t have any cream cheese you can use milk or cream, however, it will result in a slightly less rich sauce. You can also take a shortcut from the grocery store and use rotisserie chicken, cutting down the cooking time even more.
How to Make White Chicken Enchilada Skillet
FIRST STEP: In a large skillet, heat butter over medium until melted. Add onions and garlic and saute until the onions are softened and beginning to brown.
SECOND STEP: Add flour, cumin, bouillon, and a pinch of black pepper and cook 1-2 minutes longer to brown the flour mixture.
THIRD STEP: Stir the water into the flour mixture, cooking over medium heat until the sauce begins to thicken slightly and becomes bubbly.
FOURTH STEP: Add chicken breasts into the skillet, reduce heat to medium-low, cover and simmer until chicken is cooked through (about 15 minutes or until chicken’s internal temperature registers 165°F on a meat thermometer).
FIFTH STEP: Once the chicken in the skillet has cooked through, shred into bite-sized pieces.
SIXTH STEP: Add chiles, ¼ cup cilantro, cream cheese, sour cream, and 1 ½ cups of the jack cheese into the skillet and stir until smooth.
SEVENTH STEP: Add corn tortilla pieces to the skillet, cooking over medium heat until mixture is bubbly and evenly combined.
EIGHTH STEP: Sprinkle remaining cheese and a pinch of cayenne pepper over the top of the skillet mixture and place under the broiler to cook for about 5 minutes or until the top is bubbly golden brown.
NINTH STEP: Garnish with more cilantro and sliced avocado. Serve hot.
Cooking Tips
Shred your chicken using two forks or, if you have a stand mixer, using the paddle attachment. Put your chicken in the mixing bowl and mix until shredded.
Add jalapeno to the skillet with the onions and garlic for some extra spice.
If you don’t want to broil the skillet dish at the end, you can simply sprinkle the cheese over the top and put the lid back on, allowing the cheese to melt.
Storing this Recipe
IN THE FRIDGE: Store leftovers in an airtight container in the refrigerator for up to 5 days.
IN THE FREEZER: Cover leftovers tightly with plastic wrap or store them in an airtight container for up to 1 month. Thaw in the refrigerator before reheating.
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White Chicken Enchilada Skillet
This White Chicken Enchilada Skillet recipe is easy to make! Creamy chicken with gooey cheese and white corn tortillas.
Ingredients
- 3 tablespoons salted butter
- ½ cup diced yellow onions
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 1 teaspoon cumin
- 1 teaspoon chicken bouillon
- Black pepper , to taste
- 2 cups water
- 1.5-2 lbs boneless skinless chicken breast
- 3 Anaheim or Hatch chiles , or 7 ounce can diced green chiles drained
- 2 teaspoons canola oil , not needed if using canned chiles
- ¼ cup chopped fresh cilantro, plus more for garnish
- 4 ounces cream cheese
- ½ cup sour cream
- 3 cups grated jack cheese , divided
- 10 white corn tortillas , cut into bite sized pieces
DIRECTIONS
- In a large skillet, heat butter over medium until melted. Add onions and garlic and saute until onions are softened and beginning to brown.
- Add flour, cumin, bouillon, and a pinch of black pepper and cook 1-2 minutes longer to brown the flour mixture.
- Stir the water into the flour mixture, cooking over medium heat until the sauce begins to thicken slightly and becomes bubbly.
- Add chicken breasts into the skillet, reduce heat to medium-low, cover and simmer until chicken is cooked through (about 15 minutes or until chicken’s internal temperature registers 165°F on a meat thermometer).
- Once the chicken in the skillet has cooked through, shred into bite-sized pieces.
- Add chiles, ¼ cup cilantro, cream cheese, sour cream, and 1 ½ cups of the jack cheese into the skillet and stir until smooth.
- Add corn tortilla pieces to the skillet, cooking over medium heat until mixture is bubbly and evenly combined.
- Sprinkle remaining cheese and a pinch of cayenne pepper over the top of the skillet mixture and place under the broiler to cook for about 5 minutes or until the top is bubbly golden brown.
- Garnish with more cilantro and sliced avocado. Serve hot.
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Nutrition
Calories: 605kcal | Carbohydrates: 30g | Protein: 43g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 694mg | Potassium: 635mg | Fiber: 4g | Sugar: 3g | Vitamin A: 997IU | Vitamin C: 6mg | Calcium: 518mg | Iron: 2mg
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