Description
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
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.
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.
Notes
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.
