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White Chicken Enchilada Skillet

  • Author: Easy Recipes
  • Total Time: 35 minutes



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
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 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
  • Cook Time: 20 minutes


  • Serving Size: 6 servings