Name: White Chicken Enchilada Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 2 cups cooked, shredded chicken (rotisserie works well); 1 (4 oz) can diced green chiles; ½ teaspoon ground cumin; ½ teaspoon salt; ¼ teaspoon black pepper; 1 (10 oz) can green enchilada sauce; ½ cup sour cream; 1 cup shredded Monterey Jack cheese; 6 small corn tortillas, cut into strips; Chopped fresh cilantro for garnish; Lime wedges for serving (optional)

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If you’re looking for a dinner that’s guaranteed to win hearts (and taste buds), the White Chicken Enchilada Skillet is about to become your new favorite. Imagine all the creamy, tangy, and savory flavors of a traditional enchilada, but made in a single skillet for ultimate weeknight convenience and fewer dishes to wash. This dish brings together tender chicken, zesty green chiles, and melty cheese, all enveloped in a luscious white sauce and nestled with tortilla strips. It’s cozy, satisfying, and absolutely packed with flavor—perfect for family gatherings or any night you crave a comforting one-pan meal.

White Chicken Enchilada Skillet Recipe - Recipe Image

Ingredients You’ll Need

The secret to the irresistible flavor of this White Chicken Enchilada Skillet is a handful of simple, well-chosen ingredients. Each one adds something special, whether it’s richness, zing, or that essential cheesy pull. Here’s what you’ll need, along with a little tip for each:

Olive oil: Adds a subtle richness and helps soften the onions for a flavorful base.
Yellow onion: Gives the dish a gentle sweetness and depth when sautéed.
Garlic: Brings a savory, aromatic punch that lifts all the flavors.
Cooked, shredded chicken: Rotisserie chicken makes this super easy and extra juicy.
Diced green chiles: Adds mild heat and a bright, tangy flavor that defines the dish.
Ground cumin: Infuses the skillet with warm, earthy undertones.
Salt: Essential for bringing all the flavors together—taste and adjust as needed!
Black pepper: Gives just a hint of gentle heat and complexity.
Green enchilada sauce: The star of the creamy sauce, tying everything together.
Sour cream: Makes the sauce ultra-creamy and adds a subtle tang.
Shredded Monterey Jack cheese: Melts beautifully for that irresistible gooey topping.
Corn tortillas: Cut into strips, they soak up all the saucy goodness while keeping a rustic texture.
Chopped fresh cilantro: Brightens the finished dish with a burst of color and fresh flavor.
Lime wedges (optional): A squeeze of lime adds a zippy finish that makes all the flavors pop.

How to Make White Chicken Enchilada Skillet

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large skillet over medium heat. Once it’s shimmering, toss in your diced onion and let it cook for about 3 to 4 minutes. You’re looking for the onion to soften and become translucent, releasing its sweet aroma. Next, add the minced garlic and let it cook for just 30 seconds until fragrant—garlic can burn quickly, so keep a close eye!

Step 2: Add Chicken and Chiles

Now it’s time for the main event: add your shredded chicken, diced green chiles, cumin, salt, and black pepper. Stir everything together so the chicken gets coated in all that savory, spicy goodness. The cumin and chiles bring a warmth and brightness that are essential to the White Chicken Enchilada Skillet’s signature taste.

Step 3: Simmer with Sauce

Pour in the green enchilada sauce and bring the mixture to a gentle simmer. Letting it simmer for a few minutes helps all the flavors meld together and ensures the chicken is totally infused with that tangy, saucy base.

Step 4: Stir in Sour Cream

Reduce the heat to low and add the sour cream, stirring until it’s completely incorporated. This step transforms the sauce into a creamy, dreamy blanket for your chicken and tortillas. Make sure the heat is low so the sour cream doesn’t curdle—slow and gentle is the way to go!

Step 5: Add Tortilla Strips

Fold in the strips of corn tortillas, making sure they’re well coated in the creamy sauce. These will soften up and soak in all the flavors, acting as a delicious, rustic stand-in for rolled enchiladas.

Step 6: Top with Cheese and Melt

Sprinkle the shredded Monterey Jack cheese evenly over the skillet. Cover and let everything cook for 5 to 7 minutes, until the cheese is melted and gooey and the entire skillet is bubbling with goodness. This is the moment when you’ll want to peek under the lid and marvel at the melty perfection!

Step 7: Finish and Serve

Take the skillet off the heat, sprinkle with plenty of chopped cilantro, and serve immediately. If you love a little extra zip, offer lime wedges on the side for squeezing over each serving. Your White Chicken Enchilada Skillet is now ready to steal the show!

How to Serve White Chicken Enchilada Skillet

Garnishes

A generous shower of fresh cilantro is a must—it adds color and a fresh, herbal zing. If you want a little extra flair, scatter some sliced jalapeños or diced avocado on top. And don’t forget those lime wedges! A quick squeeze right before eating can brighten every bite of your White Chicken Enchilada Skillet.

Side Dishes

This skillet is a meal on its own, but it pairs beautifully with simple sides. Try serving it with a crisp green salad tossed in a citrusy vinaigrette, a scoop of Mexican rice, or refried beans for extra heartiness. Even a basket of warm tortilla chips is a fantastic way to scoop up that creamy sauce.

Creative Ways to Present

For a fun twist, try serving individual portions in mini cast iron skillets or deep bowls. You can also spoon the skillet mixture into taco shells or wrap it up in flour tortillas for enchilada tacos. For a festive gathering, top with extra cheese and broil for a minute or two for a bubbly, golden finish—your guests will rave about your White Chicken Enchilada Skillet presentation!

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Simply transfer any remaining White Chicken Enchilada Skillet to an airtight container and refrigerate. It keeps well for up to three days, and the flavors actually deepen as they sit, making your next meal even more delicious.

Freezing

You can absolutely freeze this dish for later. Let the skillet cool completely, then spoon portions into freezer-safe containers. It’s best enjoyed within two months. When you’re ready to eat, thaw it overnight in the refrigerator for the best texture.

Reheating

To reheat, simply warm individual portions in the microwave (covered, to keep moisture in) or pop the whole skillet back on the stovetop over low heat. Add a splash of chicken broth or a dollop of sour cream if the mixture looks a bit dry, and stir gently until heated through.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a fantastic shortcut and makes the White Chicken Enchilada Skillet even faster to prepare. Just shred and add it right into the skillet for juicy, flavorful results.

What if I don’t have green enchilada sauce?

No worries—you can substitute with red enchilada sauce or even a mild salsa verde. The flavor profile will change a bit, but your White Chicken Enchilada Skillet will still be creamy and delicious.

Can I make this dish gluten-free?

Yes, just be sure to use certified gluten-free corn tortillas and check your enchilada sauce for any hidden gluten. With those simple swaps, your White Chicken Enchilada Skillet is safely gluten-free and still fantastic.

How can I add more veggies?

Feel free to mix in a handful of baby spinach, a cup of cooked black beans, or even some sautéed zucchini or bell peppers. It’s a great way to sneak in extra nutrition while keeping the dish hearty and satisfying.

Can I make this ahead of time?

Definitely! You can prepare the skillet up to the point of adding cheese, then cover and refrigerate. When ready to eat, reheat gently, add the cheese, and finish as directed. It’s a lifesaver for busy nights.

Final Thoughts

I hope you’re as excited as I am about trying this White Chicken Enchilada Skillet! It’s a true comfort meal that brings people together, whether you’re sharing it for a family dinner or savoring leftovers the next day. Give it a go—you might just find yourself making it on repeat!

White Chicken Enchilada Skillet Recipe

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4.6 from 12 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This White Chicken Enchilada Skillet is a creamy, cheesy, and flavorful one-pan meal that combines tender shredded chicken with green enchilada sauce, spices, and crispy tortilla strips. Perfect for a quick and easy weeknight dinner, it comes together on the stovetop and is topped with melted Monterey Jack cheese and fresh cilantro. Serve with lime wedges for a bright finish.

Ingredients

Scale

Main Ingredients

2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 cups cooked, shredded chicken (rotisserie works well)
1 (4 oz) can diced green chiles
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
1 (10 oz) can green enchilada sauce
½ cup sour cream
1 cup shredded Monterey Jack cheese
6 small corn tortillas, cut into strips

Garnish & Serving

Chopped fresh cilantro for garnish
Lime wedges for serving (optional)

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Instructions

Sauté the onion: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened to develop a flavorful base.
Add garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
Combine chicken and spices: Add the shredded chicken, diced green chiles, ground cumin, salt, and black pepper to the skillet. Stir everything together to evenly distribute the ingredients.
Simmer with enchilada sauce: Pour in the green enchilada sauce and bring the mixture to a gentle simmer. This allows the flavors to meld and the chicken to soak up the sauce.
Incorporate sour cream: Reduce the heat to low and stir in the sour cream until fully blended, creating a creamy texture throughout the skillet.
Add tortilla strips: Gently fold in the cut tortilla strips so they absorb some of the sauce and soften slightly, adding texture to the dish.
Top with cheese and melt: Sprinkle the shredded Monterey Jack cheese evenly over the top. Cover the skillet with a lid and cook for 5–7 minutes until the cheese is melted and the entire dish is heated through.
Garnish and serve: Remove from heat, garnish with chopped fresh cilantro, and serve immediately with lime wedges on the side if desired for a zesty finish.

Notes

You can use flour tortillas instead of corn if preferred.
Add a handful of fresh spinach or black beans for extra nutrition and texture.
Leftovers reheat well, making this a convenient option for a quick lunch or dinner the next day.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican-American