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Homemade White Chicken Enchilada Skillet photo

White Chicken Enchilada Skillet

A creamy, cheesy one-skillet dinner combining shredded chicken, green chiles, tortillas and a rich white sauce.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings

Equipment

  • Large Skillet
  • Spatula or wooden spoon
  • Meat Thermometer
  • Cutting board and knife
  • Measuring cups and spoons
  • oven broiler or broiler-safe skillet

Ingredients
  

  • 3 tablespoons salted butter
  • 1/2 cup yellow onion diced
  • 2 teaspoons garlic minced
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cumin
  • 1 teaspoon chicken bouillon
  • black pepper to taste
  • 2 cups water
  • 1.5-2 lbs boneless skinless chicken breast
  • 3 Anaheim or Hatch chiles or 1 (7 ounce) can diced green chiles, drained
  • 2 teaspoons canola oil optional; not needed if using canned chiles
  • 1/4 cup fresh cilantro chopped, plus more for garnish
  • 4 ounces cream cheese
  • 1/2 cup sour cream
  • 3 cups jack cheese grated, divided
  • 10 white corn tortillas cut into bite-sized pieces

Instructions
 

  • Heat a large skillet over medium heat and melt the butter.
  • Add the diced onion and minced garlic and sauté until the onion is softened and beginning to brown, about 4–5 minutes.
  • Stir in the flour, cumin, chicken bouillon, and a pinch of black pepper; cook 1–2 minutes to brown the flour and remove the raw taste.
  • Slowly whisk or stir in the water and cook over medium heat until the sauce thickens slightly and becomes bubbly.
  • Add the whole chicken breasts to the skillet, reduce heat to medium-low, cover, and simmer until the chicken is cooked through, about 15 minutes or until it reaches 165°F (74°C).
  • Remove the cooked chicken to a cutting board and shred into bite-sized pieces, then return the shredded chicken to the skillet.
  • Add the chiles (or drained canned green chiles), 1/4 cup chopped cilantro, cream cheese, sour cream, and 1 1/2 cups of the grated jack cheese; stir over low–medium heat until the cheeses melt and the sauce is smooth.
  • Stir in the tortilla pieces and continue cooking over medium heat until the mixture is bubbly and the tortillas soften and absorb the sauce, about 3–5 minutes.
  • Sprinkle the remaining 1 1/2 cups grated jack cheese over the top and, if desired, dust with a pinch of cayenne pepper; place the skillet under the broiler until the top is golden and bubbly, about 3–5 minutes—watch closely.
  • Garnish with additional chopped cilantro and sliced avocado if desired, then serve hot.

Notes

  • Use canned diced green chiles to skip roasting and oil.
  • Check chicken temperature to ensure it reaches 165°F.
  • Cut tortillas into bite-sized pieces before adding so they absorb the sauce evenly.
  • Stir gently after adding cheeses to prevent curdling.