If you’re craving a dish that brings creamy, cheesy comfort with just the right kick, the White Chicken Enchilada Skillet Recipe is your new go-to. This skillet meal combines tender chicken, melty Monterey Jack cheese, and a velvety sauce infused with green chiles and warm spices, all tossed with crispy corn tortillas. It’s a quick, satisfying dinner that feels indulgent but is surprisingly simple to pull together. Whether you’re cooking for family or friends, this recipe promises delightful layers of flavor and texture in every bite.
Ingredients You’ll Need
The beauty of the White Chicken Enchilada Skillet Recipe lies in its straightforward ingredient list. Each component plays a crucial role—from the butter and flour that create a rich base, to the shredded Monterey Jack cheese that brings luscious creaminess. Together, they build a dish that balances spice, creaminess, and a subtle crunch.
- Butter (3 tablespoons): Creates the luscious base for the sauce and helps the flour brown nicely.
- All-Purpose Flour (3 tablespoons): Thickens the sauce to creamy perfection without being heavy.
- Chicken Stock (2 cups): Adds savory depth and moisture to the sauce, enhancing every bite.
- Chili Powder (1/2 teaspoon): Brings warmth and a subtle smoky undertone to the dish.
- Ground Cumin (1/2 teaspoon): Offers earthiness that balances the creamy sauce.
- Salt (1/2 teaspoon): Enhances all the flavors, keeping the dish perfectly seasoned.
- Black Pepper (1/2 teaspoon): Adds a gentle kick without overpowering the other spices.
- Diced Green Chiles (1 can, 4 ounces): Introduces a mild heat and fresh, tangy brightness.
- Boneless Skinless Chicken Breast (1 pound, cubed): Provides lean protein and soaks up the flavorful sauce wonderfully.
- Shredded Monterey Jack Cheese (1 1/2 cups): Melts beautifully to create the signature creamy and cheesy texture.
- Corn Tortillas (10, diced): Add a delightful crispy and chewy contrast when stirred into the sauce.
- Sour Cream (1 cup): Offers tangy creaminess that rounds out the flavors.
- Diced Avocado: Perfect for topping, adding freshness and buttery texture.
- Cilantro: Brings a bright, herbal finish as a garnish.
How to Make White Chicken Enchilada Skillet Recipe
Step 1: Create the Roux Base
Start by melting the butter in a large skillet over medium-high heat. Once melted, stir in the flour and cook it for 2-3 minutes until it turns a beautiful golden brown. This step is crucial as it forms a roux, which thickens the sauce and gives it a nutty depth of flavor that will carry the entire dish.
Step 2: Build the Sauce
Slowly whisk in the chicken stock to the roux, ensuring there are no lumps. Then, season the sauce with chili powder, cumin, salt, and black pepper. Stir in the diced green chiles to add a bit of smoky heat and brightness. Let the sauce come to a gentle simmer for 2-3 minutes so all the spices can infuse beautifully into the liquid base.
Step 3: Cook the Chicken
Add the cubed chicken breast pieces directly into the sauce, giving them a good stir to coat evenly. Cook the chicken for 8-10 minutes, until it’s cooked through and tender, soaking up all those amazing flavors from the sauce.
Step 4: Bring in the Cheese, Tortillas, and Sour Cream
Now the magic happens—stir in 1 cup of Monterey Jack cheese, the diced corn tortillas, and the sour cream. Mix everything until it’s well blended and creamy. The tortillas begin to soften while still retaining a bit of texture, giving the dish that wonderful contrast.
Step 5: Melt the Cheese Finish
Top your skillet with the remaining 1/2 cup of shredded cheese, cover, and let it heat just until the cheese melts to gooey perfection. This finishing touch creates a cheesy blanket that’s as visually appealing as it is delicious.
How to Serve White Chicken Enchilada Skillet Recipe
Garnishes
The perfect garnishes can elevate the White Chicken Enchilada Skillet Recipe to a restaurant-worthy presentation. Diced avocado adds creaminess and a fresh contrast to the warm, cheesy skillet. Sprinkle freshly chopped cilantro over the top for a pop of color and herbaceous brightness that balances the richness.
Side Dishes
This skillet meal is wonderfully hearty on its own, but pairing it with a fresh side salad or simple Mexican street corn (elote) can round out the meal beautifully. A side of black beans or a light lime-infused rice also complements the flavors without competing with the main dish.
Creative Ways to Present
Serve the White Chicken Enchilada Skillet Recipe right from the pan for a rustic, family-style experience that invites sharing. Alternatively, scoop servings into individual bowls and garnish with avocado slices, cilantro, and a dollop of sour cream to impress your guests with colorful, vibrant plating.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making your next meal just as delicious whether you reheat it or enjoy it cold-tossed as a quick salad addition.
Freezing
This White Chicken Enchilada Skillet Recipe freezes really well. Place cooled portions into freezer-safe containers or bags and freeze for up to 2 months. Just thaw overnight in the fridge before reheating to preserve the creamy texture.
Reheating
To reheat, use a stovetop skillet over medium-low heat, stirring occasionally to prevent sticking. You can add a splash of chicken stock or water if the sauce looks too thick. Alternatively, microwave reheating works fine—just cover loosely to keep moisture in and heat until warmed through.
FAQs
Can I use chicken thighs instead of breast for this recipe?
Absolutely! Boneless, skinless chicken thighs work well and add extra juiciness and flavor. Just adjust the cooking time slightly to ensure they are tender and cooked through.
What can I substitute for Monterey Jack cheese?
Cheeses like mozzarella, pepper jack, or a mild cheddar make great alternatives. Pepper jack will add a little more kick, so choose based on your heat preference.
Is it possible to make this dish vegetarian?
Yes! Swap out the chicken for diced roasted vegetables such as zucchini, mushrooms, or sweet potatoes, and use vegetable broth instead of chicken stock for a vegetarian-friendly version.
Can I prepare this recipe in advance?
You can definitely prep the sauce and chicken ahead of time and store it separately. When ready to serve, combine with the tortillas and cheese and finish cooking on the stovetop.
What’s the best way to make the tortillas crispy in the skillet?
Dice the tortillas small and add them just before the cheese and sour cream. This way, they soften slightly but retain some texture. For extra crispiness, you can lightly toast the diced tortillas in a dry pan before adding them to the skillet.
Final Thoughts
There’s something truly special about the White Chicken Enchilada Skillet Recipe that makes it a comforting, crowd-pleasing dish you’ll want to make again and again. With its creamy sauce, tender chicken, and irresistible cheesy finish, it’s the kind of recipe that brings warmth and smiles to any meal. So grab your skillet and get ready to share this delightful dish with the ones you love!
Print
White Chicken Enchilada Skillet Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This White Chicken Enchilada Skillet is a quick and comforting one-pan meal combining tender chicken, melted Monterey Jack cheese, and flavorful green chilies in a creamy sauce, all mixed with diced corn tortillas. Ready in just 20 minutes, it’s perfect for a hearty and easy dinner garnished with fresh avocado and cilantro.
Ingredients
Sauce and Main Ingredients
- 3 tablespoons Butter
- 3 tablespoons All-Purpose Flour
- 2 cups Chicken Stock
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 (4 ounce) can Diced Green Chiles
- 1 pound Boneless Skinless Chicken Breast, cut into 1 inch cubes
- 1 1/2 cups Shredded Monterey Jack Cheese (divided)
- 10 Corn Tortillas, diced
- 1 cup Sour Cream
Garnish
- Diced Avocado
- Cilantro
Instructions
- Make the roux: In a large skillet, melt the butter over medium-high heat. Stir in the flour and cook for 2-3 minutes until the mixture turns golden brown, which will give it a nutty flavor and thicken the sauce.
- Add chicken stock: Slowly whisk in the chicken stock to the roux, ensuring there are no lumps, and the sauce becomes smooth.
- Season the sauce: Add chili powder, ground cumin, salt, black pepper, and diced green chiles to the sauce. Stir to combine all the spices and flavors.
- Simmer the sauce: Continue heating the sauce for 2-3 minutes until it reaches a low simmer, allowing the flavors to meld together.
- Cook the chicken: Add the cubed chicken breasts to the skillet, stirring to coat them evenly with the sauce. Cook for 8-10 minutes, stirring occasionally, until the chicken is fully cooked through.
- Add cheese and tortillas: Stir in 1 cup of the shredded Monterey Jack cheese, diced corn tortillas, and sour cream to the skillet. Mix everything thoroughly until well combined.
- Finish with cheese melt: Top the mixture with the remaining 1/2 cup of Monterey Jack cheese. Cover the skillet and heat until the cheese melts completely.
- Serve and garnish: Serve the skillet immediately, garnished with diced avocado and fresh cilantro for added freshness and flavor.
Notes
- To save time, use pre-cooked or rotisserie chicken, adding it towards the end just to warm through.
- For a spicier dish, increase the chili powder or add chopped jalapeños.
- Using corn tortillas adds authentic flavor; however, flour tortillas can be substituted if preferred.
- Sour cream adds creaminess; Greek yogurt can be used as a lighter alternative.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stove or microwave.
