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
Scale
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.
