White Chicken Enchiladas Skillet

5 from 1 vote

Try this easy White Chicken Enchiladas Skillet for a weeknight win! Creamy, cheesy, and full of Mexican flavor—all in one pan for quick cleanup.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: Mexican American

Servings:

Calories: 586kcal

Author: Maggie Unzueta

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

Rotisserie chicken works great for this recipe.

Storing Instructions: Let the skillet cool completely before transferring leftovers to an airtight container. Store in the refrigerator for up to 4 days.

Can I make this ahead of time?
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.

Nutrition