White Chicken Enchilada Skillet Recipe
If you are craving a cozy, comforting dish that bursts with creamy, cheesy goodness, the White Chicken Enchilada Skillet Recipe is about to become your new favorite go-to. This one-pan meal combines tender shredded chicken, diced green chiles, and warm spices all smothered in a luscious sauce made rich with sour cream and Monterey Jack cheese. The tortillas absorb every bit of that marvelous sauce, making each bite irresistibly satisfying. Whether it’s a busy weeknight or a casual dinner with friends, this skillet dinner brings bold flavors and easy preparation together effortlessly.
Ingredients You’ll Need
Gathering the right ingredients sets the foundation for this White Chicken Enchilada Skillet Recipe. Each ingredient is straightforward but plays a crucial role in delivering taste, texture, and color to create a harmonious dish that feels both hearty and fresh.
- Olive oil: Provides a smooth, fruity base for sautéing that brings out the onion’s sweetness.
- Diced yellow onion: Adds a gentle sharpness and tender bite to balance the creamy sauce.
- Minced garlic: Infuses a savory depth that wakes up the flavor profile.
- Cooked shredded chicken: Your protein powerhouse, perfect for soaking up all the delicious seasonings and sauce.
- Diced green chiles: Bring a subtle heat and tangy brightness that’s signature to white enchiladas.
- Ground cumin: Offers a warm earthiness that complements the Mexican-American flair.
- Chili powder: Adds a mild smoky kick without overpowering the dish.
- Salt and black pepper: Essentials to enhance and balance every flavor.
- All-purpose flour: Serves as a gentle thickener for the creamy sauce.
- Chicken broth: The liquid base that keeps the sauce rich and flavorful.
- Sour cream: Lends a silky, tangy creaminess that makes the sauce irresistibly smooth.
- Shredded Monterey Jack cheese: Melts beautifully into the sauce and crowns the skillet with gooey cheesy goodness.
- Flour tortillas: Cut into bite-sized pieces, they soak up the sauce and add comforting bulk.
- Fresh cilantro: A finishing herb that brings a pop of fresh color and bright flavor as a garnish.
How to Make White Chicken Enchilada Skillet Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in your skillet over medium heat. Toss in the diced yellow onion and cook until softened and translucent, about 3 to 4 minutes. This step is key because the softened onion forms the flavor base of the dish. Stir in the minced garlic and let it cook for just 30 seconds until fragrant, careful not to burn it, so you get that perfect garlicky aroma.
Step 2: Add Chicken and Seasonings
Now, it’s time to introduce the cooked shredded chicken, diced green chiles, ground cumin, chili powder, salt, and black pepper to the skillet. Mix everything together well to ensure the chicken is coated in all those wonderful spices and chiles. This mixture will start soaking up the flavors, making your skillet absolutely bursting with deliciousness.
Step 3: Make the Creamy Sauce
Sprinkle the all-purpose flour evenly over your chicken mixture and stir continuously for about a minute. This little twist helps thicken the sauce later on. Gradually whisk in the chicken broth and allow it to come to a simmer. Keep stirring until the sauce thickens slightly, about 3 to 4 minutes—this is when the magic starts to happen as the flavors meld together beautifully.
Step 4: Add Sour Cream and Cheese
Lower the heat to gentle warmth and stir in the sour cream along with one cup of the shredded Monterey Jack cheese. Keep stirring until the cheese melts completely and the sauce becomes creamy and luscious. This richness defines the heart of the White Chicken Enchilada Skillet Recipe and is simply irresistible.
Step 5: Fold in Tortillas and Finish Cooking
Time to fold in the tortilla pieces; they’ll soak up that velvety sauce, turning soft, tender, and full-flavored. After mixing well, sprinkle the remaining half-cup of cheese over the top. Cover the skillet and let everything cook on low heat for 3 to 5 minutes until the cheese melts perfectly and the dish is piping hot throughout.
How to Serve White Chicken Enchilada Skillet Recipe
Garnishes
Fresh cilantro sprinkled on top adds a gorgeous pop of green and a burst of fresh herbaceous flavor that balances the richness of the dish. You might also want to add a squeeze of lime or a few dashes of hot sauce for an extra zing if you like things a bit spicier.
Side Dishes
This meal is a showstopper on its own, but pairing it with a crisp simple side salad or some black beans can round out the plate nicely. Guacamole or a fresh tomato salsa would also complement the creamy texture and elevate the overall dining experience.
Creative Ways to Present
For a fun twist, serve this skillet with tortilla chips for dipping, or layer it in a casserole dish and bake until bubbly to turn it into a cheesy enchilada bake. It also works wonderfully as a filling for burritos or as a topping for loaded nachos—endless possibilities to enjoy this delightful recipe.
Make Ahead and Storage
Storing Leftovers
Let the skillet cool to room temperature, then transfer leftovers into an airtight container. Stored in the refrigerator, it lasts for up to 3 days and remains just as delicious when reheated gently.
Freezing
If you want to keep it longer, freeze the dish in a freezer-safe container for up to 2 months. For best texture, avoid freezing the fresh cilantro garnish—add that fresh when serving after reheating.
Reheating
Reheat your leftovers on the stove over low heat, stirring occasionally to maintain that creamy texture without drying out. You can also microwave it at medium power in short intervals, stirring in between, to get it hot and ready quickly.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas add a more traditional flavor and a slightly different texture. Just cut them into pieces and fold them in just like the flour tortillas. Keep in mind that corn tortillas tend to be a little more fragile, so handle gently.
Is rotisserie chicken a good shortcut here?
Yes, using cooked rotisserie chicken is a fantastic time-saver and works perfectly in this recipe. It’s tender, flavorful, and already shredded, which fits right in with the quick preparation this skillet calls for.
How spicy is this White Chicken Enchilada Skillet Recipe?
It has a mild warmth thanks to the green chiles, cumin, and chili powder, making it accessible for most palates. For those who love more heat, adding a splash of hot sauce or extra diced chiles will spice things up beautifully.
Can I make this recipe dairy-free?
Yes! Swap the sour cream for a dairy-free alternative like coconut yogurt or cashew cream, and use vegan cheese to make it dairy-free while still keeping that creamy, melty essence.
What can I do if I don’t have fresh cilantro?
If cilantro isn’t your favorite or you don’t have it on hand, parsley can be a good substitute. Or simply enjoy the skillet without garnish and add a squeeze of lime for brightness instead.
Final Thoughts
I can’t recommend this White Chicken Enchilada Skillet Recipe enough if you’re looking for an easy, satisfying dinner that feels like a warm hug on a plate. It’s packed with flavor, made in one pan, and delivers on creamy, cheesy goodness that everyone will love. Give it a try, and I promise it will quickly become one of your favorite recipes to return to again and again.
Print
White Chicken Enchilada Skillet Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Nut-Free
Description
This White Chicken Enchilada Skillet offers a creamy, flavorful one-pan meal combining tender shredded chicken, diced green chiles, and warm tortillas all cooked to perfection in a cheesy, spiced sauce. Perfect for a quick weeknight dinner, it delivers the comforting flavors of classic Mexican-American enchiladas without the fuss of rolling individual tortillas.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups cooked shredded chicken
- 1 (4-ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 1/2 cups shredded Monterey Jack cheese
- 6 small flour tortillas, cut into bite-sized pieces
- Chopped fresh cilantro, for garnish
Instructions
- Heat the Oil and Sauté Onion: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 to 4 minutes.
- Add Garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
- Add Chicken and Spices: Add shredded chicken, diced green chiles, ground cumin, chili powder, salt, and black pepper. Stir well to combine and heat through.
- Make the Roux: Sprinkle the flour over the mixture and stir continuously for 1 minute to cook the flour.
- Add Broth and Simmer: Gradually whisk in chicken broth and bring to a simmer. Allow the mixture to thicken slightly, about 3 to 4 minutes.
- Add Sour Cream and Cheese: Reduce heat to low. Stir in sour cream and 1 cup of shredded Monterey Jack cheese until melted and creamy.
- Fold in Tortillas: Stir in the bite-sized tortilla pieces, coating them with the creamy sauce.
- Add Remaining Cheese and Melt: Top the skillet with the remaining 1/2 cup cheese. Cover and cook on low for 3 to 5 minutes until the cheese melts and everything is heated through.
- Garnish and Serve: Sprinkle chopped fresh cilantro over the top and serve the skillet warm.
Notes
- Use rotisserie chicken for a time-saving shortcut.
- For extra heat, add a dash of hot sauce or more diced green chiles.
- Substitute corn tortillas instead of flour for a more traditional Mexican flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
