This post is sponsored by Wunderman Thompson, but opinions expressed are my own. This hearty, creamy white chicken enchilada skillet is a simple, delicious one-pan dinner that everyone will love!
This delicious white chicken enchilada skillet is the perfect quick and easy weeknight dinner. Creamy and cheesy, this one-pan recipe is loaded with seasoning, chicken and tortillas for an irresistible meal.
You’ll also love our white chicken enchiladas with a side of homemade Mexican rice. I’m being proactive by treating heartburn daily with the Target Up&Up Omeprazole Orally Disintegrating Tablets. It melts in your mouth, with no water needed, and comes in a pleasant strawberry flavor. You take one daily in the morning to head off issues before they start. This could be a great option for you if you frequently suffer heartburn (two or more days a week).
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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
1.5-2 lbs boneless skinless chicken breast
3 Anaheim or Hatch chiles or 7 ounce can 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
10 white corn tortillas cut into
In a large skillet, heat butter over medium until melted. Add onions and garlic and saute until onions are softened and beginning to brown.
Add flour, cumin, bouillon, and a pinch of black pepper and cook 1-2 minutes longer to brown the flour mixture.
Stir the water into the flour mixture, cooking over medium heat until the sauce begins to thicken slightly and becomes bubbly.
Add chicken breasts into the skillet, reduce heat to medium-low, cover and simmer until chicken is cooked through (about 15 minutes or until chicken’s internal temperature registers 165°F on a meat thermometer).
Once the chicken in the skillet has cooked through, shred into bite-sized pieces.
Add chiles, ¼ cup cilantro, cream cheese, sour cream, and 1 ½ cups of the jack cheese into the skillet and stir until smooth.
Add corn tortilla pieces to the skillet, cooking over medium heat until mixture is bubbly and evenly combined.
Sprinkle remaining cheese and a pinch of cayenne pepper over the top of the skillet mixture and place under the broiler to cook for about 5 minutes or until the top is bubbly golden brown.
Garnish with more cilantro and sliced avocado. Serve hot.
Calories: 628kcal | Carbohydrates: 28g | Protein: 43g | Fat: 39g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 682mg | Potassium: 638mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1067IU | Vitamin C: 6mg | Calcium: 515mg | Iron: 2mg