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
Scale
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
