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
Scale
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
