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+ servings

White Chicken Enchilada Skillet

This hearty, creamy white chicken enchilada skillet is a simple, delicious one-pan dinner that everyone will love!
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine American, Mexican
Servings 6
Calories 628 kcal

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

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.

Nutrition

Calories: 628kcalCarbohydrates: 28gProtein: 43gFat: 39gSaturated Fat: 21gTrans Fat: 1gCholesterol: 169mgSodium: 682mgPotassium: 638mgFiber: 4gSugar: 3gVitamin A: 1067IUVitamin C: 6mgCalcium: 515mgIron: 2mg