If you’re dreaming of a cozy, satisfying Tex-Mex dinner but don’t want to fuss with a stack of rolled tortillas, this White Chicken Enchilada Skillet is about to become your new weeknight hero. With tender chicken, gooey Monterey Jack cheese, and a creamy green chile sauce, all nestled over soft tortilla bites—this dish brings all the best parts of enchiladas together in one pan. It’s comfort food made easy, plus it’s way faster than traditional enchiladas, with absolutely no sacrifice on flavor.
Ingredients You’ll Need
One of the beautiful things about this White Chicken Enchilada Skillet is just how accessible and down-to-earth the ingredients are. Each one plays a crucial part in building bold flavors, luscious texture, and that telltale Tex-Mex character. Here’s why you won’t want to skip a single item!
- Olive Oil: Helps all the flavors meld together and gets the onions perfectly soft without sticking.
- Onion (diced): Adds sweet, savory depth for a robust flavor base.
- Garlic (minced): That punchy aroma is essential for any serious skillet meal.
- Cooked Shredded Chicken: Rotisserie chicken works wonders and makes this skillet speedy and satisfying.
- Diced Green Chiles: Offer gentle heat and tangy flavor that sets this dish apart from standard creamy casseroles.
- Ground Cumin: Earthy, fragrant, and a must for Tex-Mex authenticity.
- Salt: Enhances every other flavor you add to the mix—don’t skip it!
- Black Pepper: Lends subtle warmth, balancing the richness of the sauce.
- Cream of Chicken Soup: Makes the whole skillet beautifully creamy, holding everything together with flavor.
- Sour Cream: Adds a tangy zip and velvety smoothness to the sauce—Greek yogurt can sub in a pinch.
- Milk: Brings the sauce to just the right consistency without weighing it down.
- Shredded Monterey Jack Cheese: Melts easily for that gloriously stretchy, bubbly finish on top.
- Small Flour Tortillas (cut into pieces): These soak up all the delicious sauce and serve as hearty, pillowy bites.
- Fresh Cilantro (for garnish): Adds a burst of freshness and an extra pop of color right before serving.
How to Make White Chicken Enchilada Skillet
Step 1: Sauté the Aromatics
Begin by heating your olive oil in a large skillet over medium heat. Toss in the diced onion and let it cook for about 3 to 4 minutes, stirring occasionally, until it becomes soft and translucent. Next up: add in your minced garlic, letting it sizzle away for another minute. This quick step lays down a mouthwatering foundation, filling your kitchen with those unmistakable Tex-Mex scents.
Step 2: Add the Chicken, Chiles, and Spices
Now, stir in your cooked shredded chicken, diced green chiles, ground cumin, salt, and black pepper. Give everything a few good stirs and allow this aromatic mix to warm through for a couple of minutes. The chicken will soak up all those bold flavors while the chiles and cumin deliver that signature White Chicken Enchilada Skillet essence.
Step 3: Mix Up the Sauce
While the skillet works its magic, whisk together the cream of chicken soup, sour cream, and milk in a small bowl. This trio forms the luxuriously creamy sauce that binds everything together. Once well blended, pour it over your chicken mixture in the skillet, stirring gently to coat every last bite.
Step 4: Add Tortillas and Cheese
Gently fold in your flour tortilla pieces, nestling them into the creamy sauce and savory chicken. This is what makes your skillet so special—every tortilla piece gets infused with flavor, turning irresistibly soft but never soggy. Sprinkle the shredded Monterey Jack cheese evenly over the top, making sure there’s a generous layer for that dreamy melted finish.
Step 5: Melt and Bubble
Cover your skillet and let everything simmer together on low heat for 5 to 7 minutes. When you lift the lid, you’ll be greeted by bubbling cheese and steamy, fragrant perfection. Finish with a hearty sprinkle of fresh cilantro for a bright, herbal flourish—and dinner is served!
How to Serve White Chicken Enchilada Skillet
Garnishes
Take your White Chicken Enchilada Skillet to the next level with a handful of garnishes. Freshly chopped cilantro is a classic, but you can add cool, creamy slices of avocado, a squeeze of lime, or even a drizzle of Mexican crema. Each topping brings an extra layer of freshness and contrast, turning dinner into a true fiesta.
Side Dishes
This creamy skillet is a meal in itself, but rounds out beautifully with a simple side salad, zesty black beans, or charred sweet corn. If you’re feeding a crowd, warm some extra tortillas or pile a scoop onto fluffy cilantro-lime rice to soak up every bit of that incredible sauce.
Creative Ways to Present
For a fun family-style presentation, serve straight from the skillet at the table—nothing says comfort more than sharing a bubbling pan together. Or, portion out the skillet into individual ramekins for a cozy, personalized touch. If you want to get fancy, top each serving with pickled red onions or a scattering of finely diced jalapeños for a pop of color and heat.
Make Ahead and Storage
Storing Leftovers
Leftover White Chicken Enchilada Skillet keeps quite well! Simply transfer leftovers to an airtight container and pop them in the refrigerator. The flavors actually deepen overnight, making this a fabulous lunch or dinner the next day—just be sure to enjoy it within 3 to 4 days for peak freshness.
Freezing
If you want to prep ahead or stash away an emergency meal, this skillet freezes like a dream. Cool the dish completely, then portion into freezer-safe containers. You can store it for up to two months. Just keep in mind that cream-based sauces can sometimes separate after freezing, so a good reheat and a gentle stir works wonders when serving from frozen.
Reheating
For the tastiest results, reheat your White Chicken Enchilada Skillet gently on the stovetop over low heat, stirring occasionally until fully warmed through. If you’re in a hurry, the microwave does the trick—just cover the dish to retain moisture and stir halfway. If your cheese is looking a bit tired, sprinkle on a fresh layer before reheating to get that bubbly top all over again!
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas give a nice chewiness and a distinct flavor. Just keep in mind that they’re a tad more rustic and will hold up differently in the sauce, but they’re just as delicious in this White Chicken Enchilada Skillet.
What’s the best chicken to use for this recipe?
Leftover rotisserie chicken is unbeatable for quick assembly and rich flavor. If you’re starting from scratch, poach or roast your own, then shred—it’s easy and lets you control the seasoning.
Is there a way to make this dish lighter?
Yes! Swap the sour cream for Greek yogurt and use reduced-fat cheese and cream of chicken soup. The result still tastes luscious and creamy but with fewer calories and less fat.
Can I make the White Chicken Enchilada Skillet ahead of time?
Absolutely, and it actually gets more flavorful as it sits! Assemble the dish up to the point of adding cheese, then cover and refrigerate. When ready to serve, add the cheese and gently reheat on the stove until bubbly and hot.
How can I add some heat to the recipe?
For spice lovers, toss in a pinch of cayenne pepper, swap in pepper jack for some or all the cheese, or add chopped jalapeños along with the green chiles. You’ll get a delicious kick that pairs perfectly with the creamy sauce.
Final Thoughts
You truly can’t go wrong with the White Chicken Enchilada Skillet—quick, comforting, and endlessly adaptable. It has all the savory goodness you crave in a skillet dinner with barely any cleanup to boot. I hope you give it a spot in your regular dinner rotation; one bite, and you’ll see why it’s a favorite in my kitchen!
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White Chicken Enchilada Skillet Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This White Chicken Enchilada Skillet is a delicious one-pan meal that combines tender chicken, creamy sauce, and melted cheese for a Tex-Mex inspired dinner that’s sure to please the whole family.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked shredded chicken
- 1 can (4 ounces) diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (10.5 ounces) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 1/2 cups shredded Monterey Jack cheese
- 6 small flour tortillas, cut into bite-sized pieces
Garnish:
- Chopped fresh cilantro for garnish
Instructions
- Sauté Onion and Garlic: In a large skillet over medium heat, sauté the onion in olive oil until softened. Add garlic and cook for an additional minute.
- Add Chicken and Spices: Stir in shredded chicken, green chiles, cumin, salt, and pepper. Cook for 2 minutes.
- Prepare Creamy Mixture: In a bowl, mix cream of chicken soup, sour cream, and milk. Pour into the skillet and combine.
- Combine Tortillas and Cheese: Add tortilla pieces to the skillet, then top with Monterey Jack cheese.
- Cook: Cover and cook on low heat for 5–7 minutes until cheese melts and the mixture is bubbly.
- Serve: Garnish with cilantro before serving.
Notes
- Great for using up leftover rotisserie chicken.
- You can substitute sour cream with Greek yogurt or use corn tortillas.
- Pair with avocado, lime wedges, or a side salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 4g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg
