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

White Chicken Enchilada Skillet Ingredients

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When it comes to comfort food, few things can beat a seriously delicious white chicken enchilada skillet.

With tender chicken, creamy cheese, and just the right amount of spice, this dish is a must-try for anyone looking to branch out from their usual go-to meals.

You’ll need:

• 3 tablespoons of salted butter
• ½ cup of diced yellow onions
• 2 teaspoons of minced garlic
• 3 tablespoons of all-purpose flour
• 1 teaspoon of cumin
• 1 teaspoon of chicken bouillon
• Black pepper (to taste)
• 2 cups of water
• 1½-2 pounds of boneless, skinless chicken breast
• 3 Anaheim or Hatch chiles (or a 7-ounce can of diced green chiles, drained)
• 2 teaspoons of canola oil (not needed if using canned chiles)
• ¼ cup of chopped fresh cilantro, plus more for garnish
• 4 ounces of cream cheese
• ½ cup of sour cream
• 3 cups of grated jack cheese, divided in half
• 10 white corn tortillas, cut into bite-sized pieces
• Cayenne pepper (to taste)

PRO TIP:

We recommend grating your own cheese rather than buying pre-shredded cheese. Pre-shredded cheese has a preservative on it, and it doesn’t melt quite as well.

Substitutions And Additions

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

SPICY: Add diced jalapeños to the skillet with the onions and garlic or use pepper jack cheese for extra spice in this great recipe.

How To Make This White Chicken Enchilada Skillet Recipe

The nice part about this recipe is that it all comes together in a single skillet. From the creamy sauce to the chicken to the cheese on top, you’ll have yourself a comforting meal in no time.

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, and a pinch of black pepper and cook 1 to 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 the internal temperature registers 165°F on a meat thermometer).

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

STEP SIX: Add chiles, ¼ cup cilantro, cream cheese, sour cream, and 1½ 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 the 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 oven broiler to cook for about 5 minutes or until the top is bubbly golden brown.

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

How To Serve

This skillet meal is a great option for a delicious dinner on a busy weeknight. Add our homemade guacamole and salsa in bowls on the dinner table for each person to add extra toppings if they’d like.

A crisp Caesar salad, sauteed vegetables, or Spanish rice would all be tasty options on the side of your enchilada meal.

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

MORE ENCHILADA RECIPES

Beef Dinner Ideas

Ground Beef Enchiladas

Mexican Appetizers

Enchilada Cups

Storage

This skillet meal would be a great make-ahead dish. Freeze it and have it on hand for a busy weeknight.

IN THE FRIDGE: You can store leftovers of this chicken enchilada skillet meal in an airtight container in the fridge for up to five days.

IN THE FREEZER: Leftovers from this easy meal recipe can be stored in a freezer-safe container for up to a month.

This white chicken enchilada skillet dinner is one of our family’s favorite meals (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 and is sure to be a crowd-pleaser.

More Recipes You’ll Love

• 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
• Chicken Tetrazzini
• Creamed Corn
• Chicken Corn Chowder
• Copycat Olive Garden Alfredo Sauce

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White Chicken Enchilada Skillet

5 from 4 votes

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

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6

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Ingredients

  

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• 3 tablespoons salted butter
• ½ cup yellow onions, diced
• 2 teaspoons minced garlic
• 3 tablespoons all-purpose flour
• 1 teaspoon cumin
• 1 teaspoon chicken bouillon
• black pepper, to taste
• 2 cups water
• 1½-2 pounds boneless skinless chicken breast
• 3 Anaheim or Hatch chiles, drained (or a 7-ounce can diced green chiles)
• 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 in half
• 10 white corn tortillas, cut into bite-sized pieces
• cayenne pepper, to taste

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 to 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 the 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 1½ 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

Notes

• We recommend grating your own cheese rather than buying pre-shredded cheese. Pre-shredded cheese has a preservative on it, and it doesn’t melt quite as well.
• 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.

Nutrition

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

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