White Chicken Enchilada Skillet

This White Chicken Enchilada Skillet is a creamy, cheesy delight cooked in one pan. It combines tender chicken, flavorful spices, and gooey cheese for a comforting and satisfying meal.With just the right amount of heat from the green chiles and jalapeños, this dish is sure to please your taste buds. Plus, the easy cleanup makes it perfect for a busy weeknight dinner. Try this White Chicken Enchilada Skillet recipe tonight for a delicious and hassle-free meal!

Why You’ll Love This Recipe:

This recipe is perfect for those busy weeknights when you want a delicious meal without spending hours in the kitchen. The flavors blend beautifully, and the dish is sure to be a hit with the whole family.


  • 3 tablespoons salted butter
  • ½ cup diced yellow onions
  • 2 teaspoons minced garlic
  • 3 tablespoons all-purpose flour
  • 1 teaspoon cumin
  • 1 teaspoon chicken bouillon
  • Black pepper (to taste)
  • 2 cups water
  • 1½-2 pounds boneless, skinless chicken breast
  • 3 Anaheim or Hatch chiles (or a 7-ounce can of diced green chiles, drained)
  • 2 teaspoons canola oil (not needed if using canned chiles)
  • ¼ cup chopped fresh cilantro, plus more for garnish
  • 4 ounces cream cheese
  • ½ cup sour cream
  • 3 cups grated jack cheese, divided in half
  • 10 white corn tortillas, cut into bite-sized pieces
  • Cayenne pepper (to taste)


  1. In a large skillet, heat butter over medium heat until melted. Add onions and garlic and sauté until onions are softened and begin to brown.
  2. Add flour, cumin, bouillon, and a pinch of black pepper and cook for 1 to 2 minutes longer to brown the flour mixture.
  3. Stir the water into the flour mixture, cooking over medium heat until the sauce begins to thicken slightly and becomes bubbly.
  4. Add chicken breasts into the skillet, reduce heat to medium-low, cover, and simmer until chicken is cooked through (about 15 minutes or until the internal temperature registers 165°F on a meat thermometer).
  5. Once the chicken in the skillet has cooked through, shred it into bite-size pieces.
  6. Add chiles, ¼ cup cilantro, cream cheese, sour cream, and 1½ cups of the jack cheese into the skillet and stir until smooth.
  7. Add corn tortilla pieces to the skillet, cooking over medium heat until the mixture is bubbly and evenly combined.
  8. Sprinkle remaining cheese and a pinch of cayenne pepper over the top of the skillet mixture and place under the oven broiler to cook for about 5 minutes or until the top is bubbly golden brown.
  9. Garnish with more cilantro and sliced fresh avocado. Serve hot.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Servings: 6 servings

Storage: This White Chicken Enchilada Skillet can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until heated through.

Recipe Tips:

  • Feel free to customize this dish by adding your favorite toppings such as diced tomatoes, sliced jalapeños, or a dollop of guacamole.
  • If you prefer a spicier dish, increase the amount of cayenne pepper or add a dash of hot sauce to the skillet mixture.
  • Make sure to use high-quality cheese for the best melting and flavor in this recipe.

Enjoy this delicious White Chicken Enchilada Skillet for a comforting and satisfying meal that the whole family will love!”

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