White Chicken Enchilada Skillet makes for a great meal any night of the week. Delicious and so easy!
We are prepping and getting ready for a birthday party at my house. My little guy is turning 11 years old. Do 5th graders do birthday parties anymore? When does it end? I have heard of a few having parties this year, but not many. I am strongly pushing for just doing something with a couple friends, not a full blown party.
He, on the other hand, wants to have a full party and play laser tag. It is an ongoing debate right now, so we will see what ends up happening. Hopefully next year with middle school we can officially end this debate and just do something small.
One thing I know I can do to win over my 10-year-old? Make him a creamy, cheesy, dinner. This white chicken enchilada skillet is right up his alley. Whenever I ask him what he wants for dinner, his response is Pasta Skillet. Well, I threw him this time making a skillet meal with no pasta! Not sure what he is going to ask for next time, because he practically licked his plate clean with this enchilada skillet.
White chicken enchiladas are one of my favorite things to order at a restaurant. But I hardly ever make them at home. I hardly ever make enchiladas of any kind at home.
They are just so time consuming with the rolling, chopping, cooking the filling, and then baking. My family goes crazy when I do make them, because everyone loves them. So I decided why not make white chicken enchilada skillet. Get all the flavors of white chicken enchiladas but in a one pan meal.
Plus, this skillet meal is ready in 20 minutes, so you can make it any night of the week! Top with diced avocado and cilantro for a delicious dinner everyone will love. We can’t have Mexican at our house without homemade guacamole, so add a few tortilla chips for some crunch and we are all happy!
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White Chicken Enchilada Skillet Recipe
Ingredients
- 3 tablespoons Butter
- 3 tablespoons All-Purpose Flour
- 2 cups Chicken Stock
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 4 ounce can Diced Green Chiles
- 1 pound Boneless Skinless Chicken Breast Cut into 1 inch cubes
- 1 1/2 cups Shredded Monterey Jack Cheese
- 10 Corn Tortilla Diced
- 1 cup Sour Cream
- Avocado
- Fresh Cilantro
Instructions
- In a large skillet melt butter over medium high heat. Stir in flour, and cook for 2-3 minutes until golden brown.
- Slowly whisk in chicken stock.
- Season with chili powder, cumin, salt, pepper, and green chiles.
- Heat for 2-3 minutes to a low simmer.
- Add chicken breasts, stirring to coat with sauce.
- Cook for 8-10 minutes until the chicken is just cooked through.
- Add 1 cup Monterey jack cheese, diced tortillas and sour cream.
- Stir until well blended.
- Top with the last 1/2 cup of cheese, cover and heat until the cheese is melted.
- Serve immediately with diced avocado and cilantro, for optional garnish.