One-Pot Creamy White Chicken Enchilada Skillet
This easy one-pot recipe delivers all the flavors of creamy white chicken enchiladas in a convenient skillet meal. Perfect for a quick and satisfying weeknight dinner.
Equipment
- Large, deep skillet or Dutch oven
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chiles, undrained
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cups chicken broth
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup sour cream (or Greek yogurt for a lighter option)
- 8-10 corn or flour tortillas, cut into 1-inch strips
- 1.5 cups shredded Monterey Jack or Mexican blend cheese, divided
Garnish (Optional)
- Fresh cilantro, chopped for garnish (optional)
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned, then stir in onion until softened, and garlic until fragrant.
Cooking
- Add green chiles, cumin, chili powder, salt, and pepper; cook for 1-2 minutes to toast the spices.
- Pour in chicken broth, cream of chicken soup, and sour cream; whisk until smooth and bring to a gentle simmer.
- Stir in tortilla strips and 1 cup of shredded cheese, mixing until the cheese is melted and incorporated.
- Reduce heat to low, cover, and simmer for 10-15 minutes, stirring occasionally, until tortillas are soft and sauce thickens.
- Uncover, sprinkle remaining 1/2 cup of cheese over the top, and cover again until melted and bubbly.
Serving
- Garnish with fresh cilantro if desired, and serve hot directly from the pot.
Notes
For a spicier kick, add a pinch of cayenne pepper with the other spices.