If you are craving a hearty dish that combines creamy textures with vibrant, zesty flavors, you have to try this White Chicken Enchilada Skillet Recipe. It’s a perfect blend of tender shredded chicken, melty Monterey Jack cheese, and fragrant spices all simmered together with silky sour cream and fresh green chiles. This one-pan wonder delivers a satisfying meal with minimal fuss but maximum comfort, making it a go-to for busy weeknights or anytime you want a taste of homestyle Mexican-inspired cooking without a complicated process.
Ingredients You’ll Need
The beauty of the White Chicken Enchilada Skillet Recipe lies in its simple, yet purposeful ingredients. Each component plays a role in building richness, depth of flavor, or texture that will keep you coming back for more.
- Olive oil: Provides a rich, fruity base to soften onions and release their sweetness.
- Small onion (diced): Adds a subtle sweetness and texture to balance the spices.
- Garlic (minced): Offers that unmistakable aromatic lift to brighten the savory notes.
- Cooked shredded chicken: The hearty protein backbone that soaks up the creamy sauce.
- Diced green chiles: Brings just the right touch of mild heat and vibrancy.
- Ground cumin: Infuses an earthy warmth that ties all other spices together.
- Chili powder: Adds gentle smoky depth without overpowering the dish.
- Salt and black pepper: Essential seasonings to enhance and balance the flavors.
- All-purpose flour: Acts as a thickening agent, creating a luscious sauce.
- Chicken broth: Forms the flavorful base of the creamy sauce and keeps it light.
- Sour cream: Adds tanginess and luxurious creaminess for that classic enchilada feel.
- Milk: Helps smooth out the sauce and keep it silky.
- Shredded Monterey Jack cheese: Melts into a gooey, mild topping that complements the spices beautifully.
- Corn tortillas (cut into strips): Introduce tender, chewy bites that soak up all the sauce goodness.
- Fresh cilantro (optional): Delivers a bright, herbal finish to the rich dish.
- Lime wedges: Squeeze over just before serving to add a pop of fresh citrusy zest.
How to Make White Chicken Enchilada Skillet Recipe
Step 1: Sauté the aromatics
Start by heating olive oil in a large skillet over medium heat. Once warm, add the diced onion and cook for about 3 to 4 minutes until the onions become translucent and soften, releasing their natural sweetness. Next, stir in the minced garlic and cook just 30 seconds more to awaken those wonderful flavors, but be careful not to let it burn.
Step 2: Build the flavorful chicken base
Now, add the pre-cooked shredded chicken into the skillet along with the diced green chiles. Sprinkle in the ground cumin, chili powder, salt, and black pepper. Mix everything thoroughly so that the chicken is evenly coated with the spices, setting the stage for that undeniable enchilada taste.
Step 3: Create the creamy sauce
Sprinkle the flour evenly over the chicken mixture and stir well; this will help thicken the sauce. Slowly pour in the chicken broth, whisking as you go to prevent lumps. Once combined, add the sour cream and milk, stirring until you have a smooth, creamy blend. Increase the heat briefly to bring the sauce to a gentle simmer before reducing the heat so it thickens to a luscious consistency in about 3 to 5 minutes.
Step 4: Get cheesy and cozy
Once the sauce is thick and creamy, stir in the shredded Monterey Jack cheese. It will melt beautifully, making the skillet irresistibly gooey. Fold in the tortilla strips so they soften while still holding a bit of texture, cooking everything together for another 2 to 3 minutes until piping hot and fully combined.
How to Serve White Chicken Enchilada Skillet Recipe
Garnishes
Fresh garnishes bring this dish to life. Sprinkle chopped cilantro generously over the top for a burst of herbal brightness that contrasts so well with the creamy cheese and spices. Don’t forget a few lime wedges served alongside for guests to squeeze over their servings, adding a refreshing zing that really cuts through the richness.
Side Dishes
Pair this skillet with light, complementary sides to round out the meal. A simple green salad with a citrus vinaigrette or crunchy jicama slaw adds fresh crunch. Alternatively, some warm black beans or Mexican-style rice are great for soaking up any remaining sauce and making the plate extra filling.
Creative Ways to Present
For a fun twist, serve the White Chicken Enchilada Skillet Recipe in individual oven-safe ramekins topped with extra cheese and broil briefly until bubbly and golden. You can also spread the skillet mixture over a platter and sprinkle with crushed tortilla chips for added texture. This dish works beautifully as a cozy main course or as part of a festive taco bar.
Make Ahead and Storage
Storing Leftovers
Leftover White Chicken Enchilada Skillet stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next-day meal even more satisfying. Just give it a good stir before reheating to redistribute the sauce.
Freezing
If you want to save some for later, freeze the cooled skillet in a freezer-safe container for up to 2 months. Keep in mind that the texture of the sour cream may change slightly upon thawing, but reheating gently helps restore creaminess.
Reheating
To reheat, warm the skillet on the stovetop over low heat, stirring occasionally until heated through. Alternatively, microwave in short bursts, stirring between, to keep the sauce silky and avoid drying out the chicken.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds flavor and saves prep time. Just shred it and use it directly in the skillet.
Can I substitute flour tortillas for corn tortillas?
Yes, you can swap in flour tortillas if you prefer their softer, more pliable texture. The dish will still be delicious and comforting.
How spicy is this White Chicken Enchilada Skillet Recipe?
It has a mild warmth thanks to the green chiles and chili powder, but you can easily add diced jalapeños or a dash of hot sauce if you like more heat.
Is this dish gluten-free?
As written, the recipe uses all-purpose flour which contains gluten. For a gluten-free version, you can substitute with a gluten-free flour blend or cornstarch as a thickener.
Can I make this recipe ahead of time?
Yes! You can prepare the entire skillet, then refrigerate it before cooking the final melt-down step. This makes it perfect for meal prep and busy days.
Final Thoughts
This White Chicken Enchilada Skillet Recipe truly feels like a warm hug on a plate. Easy to make, packed with flavor, and creamy without being heavy, it’s a classic that’s sure to become a favorite in your recipe collection. Give it a try and enjoy that lovely combination of cheesy, zesty, and comforting all in one skillet—you won’t regret it!
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White Chicken Enchilada Skillet Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Nut-Free
Description
This creamy and flavorful White Chicken Enchilada Skillet is a quick and easy one-pan Mexican-inspired dinner that combines tender shredded chicken with a rich, cheesy sauce, tender corn tortillas, and a hint of spice. Perfect for a comforting weeknight meal, it’s garnished with fresh cilantro and lime wedges for a bright finish.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked shredded chicken
- 1 can (4 oz) 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
- 1 1/2 cups chicken broth
- 1/2 cup sour cream
- 1/2 cup milk
- 1 1/2 cups shredded Monterey Jack cheese
- 6 corn tortillas, cut into strips
Garnishes
- 1/4 cup chopped fresh cilantro (optional)
- Lime wedges for serving
Instructions
- Heat the Oil and Sauté Onion: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Add Chicken and Spices: Add the cooked shredded chicken, diced green chiles, ground cumin, chili powder, salt, and black pepper to the skillet. Stir everything together to combine all flavors evenly.
- Incorporate Flour: Sprinkle the all-purpose flour over the mixture and stir until the chicken and vegetables are evenly coated. This will help thicken the sauce.
- Add Liquids: Slowly whisk in the chicken broth to avoid lumps, then add the sour cream and milk. Stir continuously until the sauce is smooth and well combined.
- Simmer Sauce: Bring the mixture to a simmer, then reduce the heat to low and cook for 3–5 minutes until the sauce thickens to a creamy consistency.
- Melt Cheese: Add the shredded Monterey Jack cheese to the skillet and stir continuously until the cheese is fully melted and incorporated into the sauce.
- Add Tortilla Strips: Fold in the tortilla strips and cook for another 2–3 minutes to allow the tortillas to soften and absorb some of the sauce, ensuring the skillet is heated through.
- Serve: Remove from heat and serve hot, garnished with chopped fresh cilantro and lime wedges for added brightness and flavor.
Notes
- Rotisserie chicken is a convenient option that works great for this recipe.
- You can use flour tortillas instead of corn if preferred.
- For extra heat, add diced jalapeños or a dash of your favorite hot sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
