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)
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
Nutrition
- Serving Size: 1 ½ cups
- Calories: 450
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
