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
Scale
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
