White Chicken Enchilada Skillet

White Chicken Enchilada Skillet

from dinnersdishesanddesserts.com
20 min
5 servings

This white chicken enchilada skillet turns the traditional dish into a one-pan, stove-top meal! And even better, it’s ready in 20 minutes.

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 Tortillas, Diced
  • 1 cup Sour Cream
  • Diced Avocado
  • Cilantro

Directions

  1. 1

    In a large skillet melt butter over medium high heat. Stir in flour, and cook for 2-3 minutes until golden brown.

  2. 2

    Slowly whisk in chicken stock.

  3. 3

    Season with chili powder, cumin, salt, pepper, and green chiles.

  4. 4

    Heat for 2-3 minutes to a low simmer.

  5. 5

    Add chicken breasts, stirring to coat with sauce.

  6. 6

    Cook for 8-10 minutes until the chicken is just cooked through.

  7. 7

    Add 1 cup Monterey jack cheese, diced tortillas and sour cream.

  8. 8

    Stir until well blended.

  9. 9

    Top with the last 1/2 cup of cheese, cover and heat until the cheese is melted.

  10. 10

    Serve immediately with diced avocado and cilantro, for optional garnish.