Description
This White Chicken Enchilada Skillet is a creamy, cheesy, and comforting one-pan meal that brings the flavors of Mexican-American cuisine right to your table. Featuring tender shredded chicken, diced green chiles, and a rich sauce made from cream of chicken soup and sour cream, this dish combines soft tortillas and melted Monterey Jack cheese for a deliciously easy skillet dinner perfect for busy weeknights or casual gatherings.
Ingredients
Scale
Skillet Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked shredded chicken
- 1 can (4 oz) diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Sauce
- 1 can (10 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
Other
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 6 small flour tortillas, cut into bite-sized pieces
- Chopped fresh cilantro, for garnish
Instructions
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Chicken and Spices: Stir in the cooked shredded chicken, diced green chiles, ground cumin, chili powder, salt, and pepper. Mix thoroughly and heat the mixture through to meld the flavors.
- Prepare the Sauce: In a separate bowl, whisk together the cream of chicken soup, sour cream, and milk until smooth and well combined.
- Combine Sauce and Cheese: Pour the sauce mixture into the skillet with the chicken mixture. Stir to combine evenly. Add 1 cup of the shredded Monterey Jack cheese and stir until the cheese melts and the mixture becomes creamy.
- Add Tortillas: Gently fold in the bite-sized tortilla pieces, stirring carefully until they are evenly coated with the sauce and heated through, about 5 minutes.
- Melt the Cheese Topping: Sprinkle the remaining 1/2 cup of shredded cheese over the top, then cover the skillet with a lid until the cheese melts, creating a gooey, cheesy top layer.
- Garnish and Serve: Remove the lid, garnish the skillet with chopped fresh cilantro, and serve the dish warm for a comforting, flavorful meal.
Notes
- This recipe is perfect for using leftover rotisserie chicken to save time and add flavor.
- You can substitute Greek yogurt in place of sour cream for a tangier, healthier option.
- For a gluten-free version, use corn tortillas instead of flour tortillas.
- Adjust the level of chili powder and cumin to suit your preferred spice level.
