If you’re craving the ultimate quick and creamy comfort food, look no further than this White Chicken Enchilada Skillet. It captures all the best parts of classic enchiladas—tender chicken, tangy chiles, velvety sauce, and melty cheeses—then tosses them together in a single pan for a meal that feels both homey and effortless. With tortilla wedges nestled right in, every scoop gives you those irresistible enchilada vibes, without the messy rolling or baking. It’s a weeknight star you’ll want to revisit all year long.
Ingredients You’ll Need
This White Chicken Enchilada Skillet relies on a handful of approachable ingredients, but each plays a crucial role: they bring flavor, creaminess, and those signature enchilada colors right to your stovetop. Here’s what makes this skillet sing:
- Olive oil: Gives a luscious foundation for sautéing and browns the onion to deepen flavor.
- Yellow onion: Adds gentle sweetness and body to the sauce.
- Garlic: Infuses the skillet with irresistible aroma and warmth.
- Cooked shredded chicken: The hearty, protein-packed star that soaks up all the saucy goodness.
- Ground cumin: Provides earthy, authentic enchilada seasoning.
- Chili powder: Boosts the flavor and gives a lovely background warmth.
- Salt and black pepper: Helps every other flavor shine through.
- Diced green chiles (canned): Delivers mild heat and that iconic southwestern tang.
- Sour cream: Creates luscious texture and signature tang in the white sauce.
- Cream cheese (softened): Makes the sauce extra rich and smooth—no lumps if you start soft!
- Chicken broth: Pulls it all together into a creamy, pourable sauce (use low-sodium if you like).
- Shredded Monterey Jack cheese: Melts like a dream and adds gentle, creamy flavor.
- Corn tortillas (cut in wedges): The true comfort bite—these soften beautifully right in the skillet.
- Fresh cilantro: Brings a fresh, herbal finish to each serving.
- Shredded cheddar cheese (optional): If you’re a cheese lover, it brings extra color and zippy flavor melted over the top.
How to Make White Chicken Enchilada Skillet
Step 1: Sauté Onion and Garlic
Start by heating olive oil in a large skillet set over medium heat. When it’s shimmering, add your diced onion and cook until it’s wonderfully soft and translucent—about four minutes. Stir in minced garlic and let it get fragrant, but be careful not to let it brown. This base builds tons of flavor right from the start.
Step 2: Season and Add Chicken
Add the cooked shredded chicken right into the skillet and season with cumin, chili powder, salt, and pepper. Mix it all together so every bit of chicken gets coated in those classic, savory spices.
Step 3: Make It Creamy
Next, stir in the diced green chiles, followed by the sour cream and softened cream cheese. Continue stirring until the cream cheese melts in and the mixture becomes silky-smooth—no lumps, just pure creamy bliss.
Step 4: Simmer with Broth and Cheese
Pour in the chicken broth and stir, letting everything come to a gentle simmer. Once bubbling, add the shredded Monterey Jack cheese and continue to stir until it melts completely into the sauce, making it rich and velvety.
Step 5: Add Tortillas
Gently fold in the corn tortilla wedges so they get coated in all that savory sauce. Reduce the heat, cover, and let the skillet simmer for 5 to 7 minutes. You want the tortillas to soften and the sauce to thicken into that irresistible enchilada skillet texture.
Step 6: Finish with Cheese and Cilantro
If you’re feeling cheesy, now’s the moment to sprinkle cheddar over the top. Cover the skillet again for a minute or two until the cheese is beautifully melted. Scatter over the chopped fresh cilantro just before serving, and get ready to dig in!
How to Serve White Chicken Enchilada Skillet
Garnishes
This dish is ready to impress with just a hint of finishing touches. A shower of freshly chopped cilantro adds vibrant color and a pop of herby freshness. If you love a little zing, a squeeze of lime or a drizzle of hot sauce makes each spoonful even more exciting. Let each serving get its own little flourish!
Side Dishes
You can make it a meal with a crisp, fresh salad (try romaine, radish, and avocado), or classic Mexican rice for a heartier plate. A side of black beans or pintos is always a welcome partner to soak up the creamy sauce. And don’t forget a scoop of guacamole or fresh pico de gallo for a burst of brightness.
Creative Ways to Present
If you’re hosting, scoop your White Chicken Enchilada Skillet into individual ramekins for a dinner party-worthy look. Or serve it family-style straight from the skillet for that cozy, comforting vibe. For a playful twist, pile the skillet filling onto warm tostada shells or inside mini tortillas as tacos.
Make Ahead and Storage
Storing Leftovers
Leftovers of this White Chicken Enchilada Skillet might just be the highlight of tomorrow’s lunch! Let the skillet cool thoroughly, then transfer any extras into an airtight container. It’ll keep well in the refrigerator for up to three days, and the flavors deepen as it sits.
Freezing
This skillet freezes surprisingly well, especially if you use corn tortillas which maintain their texture. Spoon portions into freezer-safe containers, leaving room for expansion. Freeze for up to two months. When reheating, you may want to add a splash of broth or milk to revive that creamy consistency.
Reheating
To reheat, scoop desired portions into a skillet over medium-low heat, stirring until hot and creamy. Microwave reheating also works for single servings—just cover and heat in short bursts, stirring halfway. Add a tiny bit of broth to refresh the sauce if needed, then garnish again before serving.
FAQs
Can I use rotisserie chicken for this White Chicken Enchilada Skillet?
Absolutely! Rotisserie chicken is a convenient and flavorful shortcut—just shred it and use as directed. It’s one of the easiest ways to make this meal even faster for those extra-busy nights.
Can I substitute flour tortillas for the corn tortillas?
Yes, flour tortillas will work here too. They soak up the sauce beautifully and deliver a softer, more pillowy texture. Either type Main Course.
How can I make this dish spicier?
If you’re craving more heat, feel free to add a few chopped jalapeños, a dash of your favorite hot sauce, or extra chili powder to the skillet. Diced chipotle in adobo offers a smoky kick that’s fantastic as well.
Can I make this White Chicken Enchilada Skillet ahead of time?
You can! Simply prepare the skillet as directed, let it cool, then store covered in the fridge. When you’re ready to enjoy, gently reheat and add fresh cilantro and toppings just before serving for the best texture and flavor.
Is this recipe gluten-free?
White Chicken Enchilada Skillet is naturally gluten-free if you use certified gluten-free corn tortillas and double-check all other ingredient labels. Always verify each ingredient to be safe for gluten allergies or sensitivities.
Final Thoughts
If you’re searching for a true crowd-pleaser that’s easy, satisfying, and packed with flavor, this White Chicken Enchilada Skillet will absolutely deliver. I hope it becomes one of those treasured go-to dinner recipes in your kitchen—don’t wait to give it a try, and let your friends and family in on this cozy skillet secret!
Print
White Chicken Enchilada Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
A flavorful and creamy white chicken enchilada skillet that comes together quickly in one pan. Perfect for a simple and satisfying weeknight dinner.
Ingredients
Main Ingredients:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups cooked shredded chicken
Seasonings and Flavorings:
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1 (4-ounce) can diced green chiles
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
- 1 cup chicken broth
- 1 cup shredded Monterey Jack cheese
- 8 small corn tortillas, cut into wedges
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded cheddar cheese (optional, for topping)
Instructions
- Heat the skillet: Heat olive oil in a large skillet over medium heat.
- Cook onion and garlic: Add diced onion and cook until soft. Stir in minced garlic and cook briefly.
- Combine chicken and seasonings: Add chicken, cumin, chili powder, salt, and pepper.
- Add remaining ingredients: Mix in green chiles, sour cream, and cream cheese until smooth. Pour in chicken broth and simmer.
- Finish the dish: Stir in Monterey Jack cheese, then add tortilla wedges. Simmer until thickened. Top with cheddar cheese if desired.
- Serve: Garnish with cilantro and enjoy!
Notes
- You can substitute flour tortillas if preferred.
- For extra heat, add hot sauce or jalapeños.
- Rotisserie chicken is a convenient option.
Nutrition
- Serving Size: 1/4 of skillet
- Calories: 430
- Sugar: 3g
- Sodium: 670mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
