White Chicken Enchilada Skillet

White Chicken Enchilada Skillet is a one-pan wonder that delivers all the comforting flavors of classic enchiladas without the hassle of rolling tortillas. This creamy, cheesy dish is packed with tender chicken, green chiles, and a luscious sauce that comes together effortlessly. Perfect for busy weeknights, this skillet meal is ready in just 35 minutes and is sure to become a family favorite.

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
• 1½-2 pounds boneless, skinless chicken breast
• 3 Anaheim or Hatch chiles (or a 7-ounce can of diced green chiles, drained)
• 2 teaspoons canola oil (if using fresh 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)

Instructions

In a large skillet, melt butter over medium heat. Add onions and garlic, sautéing until the onions become soft and golden. Stir in flour, cumin, bouillon, and black pepper, cooking for 1 to 2 minutes to enhance the flavors. Slowly add water while stirring, allowing the sauce to thicken and become bubbly. Add chicken breasts, cover, and simmer over medium-low heat until fully cooked, about 15 minutes. Once the chicken is done, shred it into bite-sized pieces directly in the skillet.

Mix in the chiles, cilantro, cream cheese, sour cream, and 1½ cups of jack cheese, stirring until the sauce is smooth. Add the corn tortilla pieces, combining them evenly with the mixture. Cook over medium heat until bubbly, then sprinkle the remaining cheese and a pinch of cayenne on top. Broil for about 5 minutes until the cheese turns golden and bubbly. Garnish with extra cilantro and serve hot.

Serving and Storage Tips

For the best experience, serve White Chicken Enchilada Skillet hot, garnished with extra cilantro, avocado slices, or a drizzle of sour cream. Pair it with a side of Spanish rice, black beans, or a crisp salad for a complete meal. If you prefer a crunchier texture, serve it with tortilla chips or warm flour tortillas on the side.

To store leftovers, let the skillet cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. To reheat, warm it in a skillet over medium heat or in the microwave until heated through, adding a splash of water or broth if needed to maintain its creamy texture. For longer storage, freeze the dish for up to 2 months. Thaw overnight in the refrigerator before reheating.

Variations

• Spicy Kick – Add diced jalapeños or a pinch of red pepper flakes for extra heat. You can also use hot Hatch chiles instead of mild ones.
• Cheese Blend – Swap jack cheese for a mix of cheddar, Monterey Jack, or even pepper jack for a bolder flavor.
• Protein Options – Replace chicken with cooked ground beef, shredded pork, or rotisserie chicken for a quicker meal.
• Low-Carb Version – Skip the tortillas and use riced cauliflower or zucchini noodles for a keto-friendly twist.
• Veggie-Packed – Stir in sautéed bell peppers, mushrooms, or spinach for added nutrients and color.
• Creamier Sauce – Mix in a little heavy cream or an extra dollop of sour cream for an even richer texture.
• Taco-Inspired – Add a packet of taco seasoning to the sauce for a more Tex-Mex flavor profile.
• Crunchy Topping – Sprinkle crushed tortilla chips or toasted breadcrumbs on top before broiling for extra crunch.

FAQs

1. Can I use flour tortillas instead of corn tortillas?
   Yes, but they may become softer and less structured in the skillet. If you prefer a firmer texture, lightly toast the flour tortillas before adding them.
2. Can I make this dish ahead of time?
   Yes, you can prepare the skillet up to the point before broiling, then refrigerate it. When ready to serve, broil until bubbly and heated through.
3. How do I thicken the sauce if it’s too runny?
   If the sauce is too thin, let it simmer longer to reduce or mix in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).
4. Can I make this without green chiles?
   Yes, you can omit them or replace them with diced bell peppers for a milder option.
5. What’s the best way to shred chicken for this dish?
   Use two forks to pull the chicken apart or shred it quickly with a hand mixer for a finer texture.
6. Can I make this recipe in a slow cooker?
   Yes, cook the chicken with the sauce on low for 4-6 hours, then shred it and mix in the remaining ingredients before serving.
7. Is there a way to make this dairy-free?
   Substitute dairy-free butter, cream cheese, sour cream, and cheese alternatives to make it dairy-free while keeping it creamy.
8. Can I add beans to this dish?
   Yes, black beans or pinto beans make a great addition for extra protein and texture.
9. How can I make this recipe gluten-free?
   Use a gluten-free flour blend to thicken the sauce, and double-check that your bouillon and tortillas are gluten-free.
10. What can I serve with this skillet dish?
    Serve it with Spanish rice, refried beans, a fresh green salad, or a side of guacamole and salsa for a full meal.

This White Chicken Enchilada Skillet is a quick and easy way to enjoy the creamy, cheesy goodness of enchiladas without extra effort. With just one pan and a few simple ingredients, you can create a flavorful, satisfying meal in under 40 minutes. Perfect for weeknights or gatherings, this dish is sure to please everyone at the table.

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