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Cheesy white chicken enchilada skillet

One-Pan Cheesy White Chicken Enchilada Skillet Bliss

Enjoy the delightful Cheesy White Chicken Enchilada Skillet, a comforting, creamy dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Quick Meals
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 2 cups shredded chicken use rotisserie chicken for convenience
  • 2 tablespoons unsalted butter can substitute with olive oil for a lighter option
  • 1 medium white onion (chopped) yellow onion can be used as a substitute
  • 1 can corn (canned, drained and rinsed) frozen corn is a good alternative
  • 1 can green chiles (canned, diced) substitute with jalapeños for more spice
  • 1/4 cup all-purpose flour use cornstarch for a gluten-free option
  • 1 teaspoon salt adjust according to taste
  • 1/2 teaspoon black pepper adjust according to taste
  • 1 teaspoon cumin replace with taco seasoning if preferred
  • 1 teaspoon garlic powder fresh garlic can be used for more intense flavor
  • 1 teaspoon chili powder fresh garlic can be used for more intense flavor
  • 2 cups chicken broth vegetable broth can be used as a substitute
  • 1 cup plain Greek yogurt sour cream can be a substitute
  • 4 ounces whipped cream cheese can use Neufchâtel cheese for a lighter option
  • 6 pieces corn tortillas flour tortillas can be used for a different texture
  • 1 cup shredded Monterey Jack cheese cheddar cheese is a suitable alternative

Equipment

  • large oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather all your ingredients and equipment.
  2. Melt 2 tablespoons of unsalted butter in the skillet over medium heat. Add the chopped white onion and sauté for 3–4 minutes until translucent.
  3. Stir in 1/4 cup of flour, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of cumin, 1 teaspoon of garlic powder, and 1 teaspoon of chili powder. Cook for 1 minute.
  4. Gradually whisk in 2 cups of chicken broth, stirring continuously until the sauce is smooth. Cook for 2–3 minutes until slightly thickened.
  5. Reduce heat to low and add 1 cup of plain Greek yogurt, 4 ounces of whipped cream cheese, and 1 can of diced green chiles. Stir until combined and creamy.
  6. Fold in 2 cups of shredded chicken and 1 can of drained corn into the sauce, mix until coated and heated through for about 2–3 minutes.
  7. Cut 6 corn tortillas into quarters and gently fold them into the sauce, ensuring each tortilla is coated.
  8. Transfer the skillet to your oven and bake uncovered for 10 minutes. Sprinkle 1 cup of Monterey Jack cheese on top and bake for an additional 5 minutes.
  9. Optional: Broil for about 1 minute for a golden finish. Let cool slightly before serving.
  10. Garnish with fresh cilantro, jalapeños, or cotija cheese before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 900mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Use rotisserie chicken to save time and ensure each tortilla is fully immersed in the sauce for maximum flavor.

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