Description
Creamy white chicken enchilada skillet brings Mexican comfort straight to kitchen tables with bold southwestern flair. Cheesy layers of tender chicken, zesty spices, and warm tortillas create a quick one-pan meal that delights you from first bite to last.
Ingredients
Scale
Protein:
- 1.5 pounds (680 grams) boneless, skinless chicken breast
- 4 ounces (113 grams) cream cheese
Main Sauce Ingredients:
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 2 cups water
- 1/2 cup sour cream
- 3 cups grated jack cheese
- 10 white corn tortillas, cut into bite-sized pieces
Additional Flavoring Ingredients:
- 1/2 cup diced yellow onions
- 2 teaspoons minced garlic
- 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)
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1 teaspoon cumin
- 1 teaspoon chicken bouillon
- Black pepper (to taste)
- Cayenne pepper (to taste)
Instructions
- Warm a spacious skillet over medium flame, melting butter until it shimmers with golden potential.
- Introduce finely chopped onions and minced garlic, sautéing until they transform into a soft, fragrant base with delicate caramelized edges.
- Dust the aromatic mixture with flour, cumin, bouillon, and a whisper of black pepper, allowing the ingredients to toast and develop rich, complex flavors.
- Gradually pour water into the seasoned mixture, stirring continuously until the sauce thickens and bubbles with promising consistency.
- Nestle chicken breasts into the developing sauce, reduce heat, and cover, allowing them to gently poach until perfectly cooked through and tender.
- Using two forks, tenderly shred the chicken into rustic, bite-sized morsels that will absorb the surrounding flavors.
- Fold in green chiles, verdant cilantro, velvety cream cheese, tangy sour cream, and a generous portion of jack cheese, creating a luxurious, creamy texture.
- Tear corn tortillas into rustic pieces and fold them into the skillet, ensuring each fragment is lovingly coated with the vibrant sauce.
- Sprinkle the remaining cheese and a whisper of cayenne across the surface, then slide under the broiler until the top becomes a golden, bubbling landscape.
- Crown the dish with additional fresh cilantro and delicate avocado slices, serving immediately to capture the peak of flavor and texture.
Notes
- Choose chicken breasts with consistent thickness to ensure even cooking and prevent dry spots.
- Pat chicken dry before cooking to help achieve better browning and more flavorful results.
- Use homemade chicken bouillon for lower sodium and more authentic flavor if possible.
- Swap corn tortillas with gluten-free or whole wheat options to accommodate different dietary needs.
- Keep heat low while simmering chicken to maintain tenderness and prevent overcooking.
- Shred chicken using two forks for more uniform, tender pieces that blend well in the skillet.
- Allow cream cheese to soften at room temperature before adding to create smoother sauce.
- Watch carefully under broiler to prevent cheese from burning and achieve perfect golden color.
- Add extra cayenne pepper for heat lovers or reduce for milder palates.
- Substitute lactose-free cheese and sour cream for dairy-sensitive individuals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 475
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg