If you love creamy, cheesy comfort food, this White Chicken Enchiladas Skillet is about to become your new favorite weeknight dinner!
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It has all the rich flavors of traditional enchiladas without the hassle of rolling each one.
Perfect for busy nights when you want a taste of Mexico on the table fast!
Table of Contents
🐓 Ingredients
- Cooked, shredded chicken (a rotisserie chicken works great!)
- Unsalted butter
- White onion
- Corn
- Roasted poblano pepper (or diced green chiles)
- All-purpose flour
- Salt
- Black pepper
- Cumin
- Garlic powder
- Chili powder
- Chicken broth
- Sour cream (or Greek yogurt)
- Whipped cream cheese
- Corn tortillas
- Monterey Jack cheese
Traditional enchiladas rojas or enchiladas verdes involve several steps – making the sauce, rolling tortillas, etc. Here, we are making everything from start to finish in one cast iron skillet. It’s Mexican dinner magic! 🪄
Step-by-Step Instructions
- Sauté the onions: Preheat the oven to 375°F. In a large oven-safe skillet, melt the butter over medium heat. Add the onion and cook until soft and translucent, about 3–4 minutes.
- Create the sauce: Stir in flour, salt, pepper, cumin, garlic powder, and chili powder. Cook for 1 minute to remove the raw flour taste. Slowly whisk in chicken broth until smooth and slightly thickened.
- Make it creamy: Add sour cream, cream cheese, and poblano peppers. Stir until smooth and creamy, then bring to a gentle simmer for 5 minutes.
- Combine everything: Add the shredded chicken and corn, stirring to coat everything in the sauce.
- Add tortillas and bake: Cut tortillas into quarters and fold them into the skillet mixture. Spread evenly, top with cheese, and bake uncovered for 10 minutes.
- Melt and serve: Sprinkle more cheese on top and bake for another 5 minutes until bubbly. For a golden top, broil for 1 minute. Garnish with cilantro, jalapeños, or cotija cheese before serving.
🫙 Storing Instructions
Let the skillet cool completely before transferring leftovers to an airtight container. Store in the refrigerator for up to 4 days.
🔥 Reheating Instructions
Reheat in a skillet over low heat until warmed through, or microwave individual servings for 1 ½ to 2 minutes. If the sauce thickens too much, add a splash of chicken broth or milk to loosen it up.
🙋🏻♀️ Frequently Asked Questions (FAQs)
Yes! Assemble everything in the skillet (without baking), cover tightly, and refrigerate for up to 24 hours. When ready to eat, bake as directed.
Absolutely. Store in a freezer-safe dish for up to 3 months. Thaw in the fridge overnight before reheating.
Diced green chiles or even roasted bell peppers work great for a milder flavor.
🍴 More Mexican Chicken Recipes You’d Like
- Baked Chicken Tacos
- Mexican Chicken Rice Bowl
- Chicken Enchiladas Suizas
- Caldo Tlalpeno
- Red Chicken Pozole
This White Chicken Enchiladas Skillet is everything you love about enchiladas made easy in one pan. Creamy, cheesy, and full of bold Mexican flavor, it’s a family favorite that’s perfect for weeknights or entertaining guests. Serve it with a side of arroz mexicano for a meal everyone will love.
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White Chicken Enchiladas Skillet
Ingredients
- 1 ½ cups cooked shredded chicken
- 3 tablespoon unsalted butter
- ½ cup white onion diced
- 1 15-ounce corn canned, drained and rinsed
- 1 roasted poblano pepper (or 4-oz can diced green chiles)
- 3 tablespoon all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 cup chicken broth
- ½ cup sour cream (or Greek yogurt)
- 4 oz cream cheese whipped
- 10 corn tortillas
- 1 cup Monterey Jack cheese shredded
Instructions
- Preheat the oven to 375°F.
- In a large oven-safe skillet, melt the butter over medium heat.
- Add the onion and cook until softened and translucent, about 3–4 minutes.
- Stir in the flour and seasonings (salt, pepper, cumin, garlic powder, chili powder).
- Cook for 1 minute to remove the raw flour taste.
- Slowly whisk in the chicken broth until smooth and slightly thickened.
- Add the sour cream, cream cheese, and diced poblano peppers.
- Stir until the mixture is smooth and creamy. Bring to a simmer and cook for 5 minutes.
- Stir in the shredded chicken and corn until well combined.
- Cut the tortillas into quarters and fold into the skillet, coating them in the sauce.
- Spread evenly in the skillet.
- Place in the oven and bake uncovered for 10 minutes.
- Remove and sprinkle with the shredded Monterey Jack cheese.
- Return to the oven for another 5 minutes, or until the cheese is melted and bubbly.
- For a golden top, broil for 1 minute.
- Remove from the oven and let cool slightly before serving.
- Garnish with fresh cilantro, sliced jalapeños, chopped red onion, or cotija cheese if desired
Notes
Yes! Assemble everything in the skillet (without baking), cover tightly, and refrigerate for up to 24 hours. When ready to eat, bake as directed. Can I freeze this?
Absolutely. Store in a freezer-safe dish for up to 3 months. Thaw in the fridge overnight before reheating. What can I use instead of poblano peppers?
Diced green chiles or even roasted bell peppers work great for a milder flavor.
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