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Cheesy white chicken enchilada skillet

Creamy Cheesy White Chicken Enchilada Skillet Delight

This Cheesy White Chicken Enchilada Skillet is an easy, one-pan meal that's perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet Base
  • 2 cups Shredded Chicken Rotisserie chicken is a great time-saving substitute.
  • 2 tablespoons Unsalted Butter Can use olive oil for a lighter alternative.
  • 1 medium White Onion Yellow or sweet onions work beautifully as well.
  • 1 can Corn (canned) Feel free to swap with frozen corn for freshness.
  • 1 can Diced Green Chiles Use mild or jalapeños for more heat.
  • 1/4 cup All-Purpose Flour Gluten-free flour can be an excellent choice.
  • 1 teaspoon Salt Adjust according to your preference.
  • 1/2 teaspoon Black Pepper Can be left out for a milder dish.
For the Flavor Boost
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Chili Powder Can replace with taco seasoning.
  • 2 cups Chicken Broth Vegetable broth is a perfect substitute.
For the Creamy Touch
  • 1/2 cup Greek Yogurt Sour cream can be used as an alternative.
  • 4 ounces Cream Cheese Full-fat boosts richness.
For Assembly
  • 4-6 pieces Corn Tortillas Consider flour tortillas for a different texture.
  • 1-2 cups Monterey Jack Cheese Cheddar or pepper jack can also be used.

Equipment

  • Oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In an oven-safe skillet, heat 2 tablespoons of unsalted butter over medium heat. Add 1 chopped white onion and sauté for 3-4 minutes until translucent.
  3. Sprinkle in 1/4 cup of all-purpose flour, along with a pinch of salt and pepper. Cook for 1 minute, stirring constantly until bubbly and lightly golden.
  4. Gradually whisk in 2 cups of chicken broth, stirring until the mixture thickens slightly, about 2-3 minutes.
  5. Remove from heat and stir in 1/2 cup of Greek yogurt and 4 ounces of cream cheese until smooth. Add in 1 can of diced green chiles.
  6. Fold in 2 cups of shredded chicken and 1 cup of corn until well combined.
  7. Cut 4-6 corn tortillas into quarters and fold them into the creamy mixture until well coated.
  8. Spread the mixture evenly in the skillet and bake uncovered for 10 minutes.
  9. Sprinkle 1-2 cups of shredded Monterey Jack cheese over the top and bake for an additional 5 minutes until bubbly and golden.
  10. Optional: Broil for 1 minute for a crisp top. Let cool slightly before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 750mgFiber: 3gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 10mg

Notes

Using rotisserie chicken adds depth of flavor. Ensure tortillas are well-coated for comfort.

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