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
Scale
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
