White Chicken Enchilada Skillet

This hearty, creamy white chicken enchilada skillet is a simple, delicious one-pan dinner that everyone will love!

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This post is sponsored by Wunderman Thompson, but opinions expressed are my own.

This delicious white chicken enchilada skillet is the perfect quick and easy weeknight dinner. Creamy and cheesy, this one-pan recipe is loaded with seasoning, chicken and tortillas for an irresistible meal.

You’ll also love our white chicken enchiladas with a side of homemade Mexican rice.

MORE MEXICAN RECIPES:
Mexican Casserole | White Bean Chicken Chili

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WHITE CHICKEN ENCHILADAS SKILLET INGREDIENTS

You will need….

• 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
• Cayenne pepper (to taste)

SUBSTITUTIONS AND ADDITIONS

MILK: You can use half a cup of milk or cream instead of the cream cheese for a less rich sauce.

MORE SPICY: Add jalapeno to the skillet with the onions and garlic for some extra spice.

HOW TO MAKE THIS WHITE CHICKEN ENCHILADAS SKILLET RECIPE

STEP ONE: In a large skillet, heat butter over medium heat until melted. Add onions and garlic and sauté until onions are softened and begin to brown.

STEP TWO: Add flour, cumin, bouillon, a pinch of black pepper and cook 1-2 minutes longer to brown the flour mixture.

STEP THREE: Stir the water into the flour mixture, cooking over medium heat until the sauce begins to thicken slightly and becomes bubbly.

STEP FOUR: 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).

STEP FIVE: Once the chicken in the skillet has cooked through, shred into bite-sized pieces.

STEP SIX: Add chiles, ¼ cup cilantro, cream cheese, sour cream, and 1 ½ cups of the jack cheese into the skillet and stir until smooth.

STEP SEVEN: Add corn tortilla pieces to the skillet, cooking over medium heat until mixture is bubbly and evenly combined.

STEP EIGHT: 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.

PRO TIP: Want to skip the broiling? You can simply sprinkle the cheese over the top and put the lid back on, allowing the cheese to melt.

STEP NINE: Garnish with more cilantro and sliced avocado. Serve hot.

STORAGE

FRIDGE: You can keep leftovers in an airtight container the fridge for up to five days.

This white chicken enchilada skillet is one of our family’s favorite meals (try our skillet chicken and mozzarella bake, too!) (try our skillet chicken and mozzarella bake, too!). Loaded with bold Mexican-inspired flavors, this cheesy, delicious recipe is ready in just a half an hour.

MORE RECIPES TO TRY

• Mexican Beef and Rice Casserole
• Elote (Mexican Street Corn)
• Chicken Fajita Casserole
• Ground Beef Enchiladas
• Seven Layer Dip
• Chicken Enchiladas
• One Pot Chicken Fajita Pasta

White Chicken Enchilada Skillet

5 from 2 votes

This hearty, creamy white chicken enchilada skillet is a simple, delicious one-pan dinner that everyone will love!

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 6

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Ingredients

  

1x2x3x

• 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

Instructions

 

• 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.

Video

Nutrition

Sodium: 682mg | Calcium: 515mg | Vitamin C: 6mg | Vitamin A: 1067IU | Sugar: 3g | Fiber: 4g | Potassium: 638mg | Cholesterol: 169mg | Calories: 628kcal | Trans Fat: 1g | Saturated Fat: 21g | Fat: 39g | Protein: 43g | Carbohydrates: 28g | Iron: 2mg

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