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White Chicken Enchilada Skillet

This White Chicken Enchilada Skillet is a quick and delicious one-pan meal that brings the flavors of traditional enchiladas to your kitchen in no time. Packed with tender chicken, creamy sauce, and cheesy goodness, this dish is perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Mexican
Servings 4 People
Calories 400 kcal

Equipment

  • 1 large skillet
  • 1 wooden spoon or spatula
  • 1 set measuring cups and spoons
  • 1 cutting board
  • 1 can opener

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups cooked chicken, shredded
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup corn canned or frozen
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (10 oz) green enchilada sauce
  • 1 cup sour cream
  • 2 cups shredded Monterey Jack cheese
  • to taste fresh cilantro, for garnish

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
  • Add the shredded chicken, black beans, diced tomatoes (with juices), corn, cumin, chili powder, salt, and pepper to the skillet. Stir well to combine all ingredients.
  • Pour in the green enchilada sauce and stir until everything is evenly coated. Bring the mixture to a simmer, reduce the heat to low, and let it cook for about 5 minutes.
  • Stir in the sour cream and 1 cup of the shredded cheese, mixing until the cheese is melted and creamy.
  • Sprinkle the remaining cheese over the top. Cover the skillet and let it cook for an additional 5 minutes, until the cheese is melted and bubbly.
  • Remove from heat and garnish with fresh cilantro before serving. Enjoy!

Notes

You can customize this recipe by adding other veggies like bell peppers or zucchini.
For a spicier version, add jalapeños or use hot enchilada sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove.