Creamy Chicken Enchilada Skillet

5 from 1 vote

Creamy Chicken Enchilada Skillet

This one-pan Creamy Chicken Enchilada Skillet recipe is quick, hearty, and incredibly satisfying, making it the perfect weeknight dinner.

Prep Time10

Cook Time30

Course: Appetizer, Main Course

Cuisine: Mexican

Keyword: creamy chicken enchilada skillet, chicken recipe, skillet recipe, mexican inspired dish, weeknight meal, one pan meal, grillin with dad recipes, grilling with dad recipe., hearty meal, savory dish.

Servings: People

Author: Maciek Zurawski

Ingredients

2 Chicken breasts
2 tbsp Taco seasoning
1 tbsp Olive oil
2 tbsp Unsalted butter
1/2 Yellow onion - diced
1 Jalapeno - diced
1 tbsp Minced garlic
1 tbsp All purpose flour
1 cup Milk
10 oz Red Enchilada sauce
4 oz Diced green chiles in can
6 Corn tortillas
5 oz White kidney beans - drained
1 cup Shredded cheese
1 tsp Salt
1 tsp Pepper

Instructions

Season the chicken breast with thef taco seasoning and cook on the skillet over medium heat until the internal temperature reaches 170 degrees Fahrenheit. Remove, shred and set aside for later.
Dice up the onion and jalapeno. Slice corn tortillas into small triangles - 8 per tortilla.
To the same skillet add in butter and the diced onion and jalapeno. Sauté until they are translucent.
Add in the minced garlic, 1 tbsp taco seasoning and the flour. Sauté for another 1-2 minutes to build the roux.
Gradually add in milk and stir to fully incorporate it before adding more. Once the sauce creamy and blended, pour in more.
To the sauce, add back the shredded chicken, drained white beans, enchilada sauce, diced green chiles, and sliced corn tortillas. Gently fold in the ingredients and cook 1-2 minutes until everything is evenly incorporated.
Taste test for flavor. Add more seasoning, heat or salt to your preference.
Add a layer of shredded cheese blend over the top making sure to cover the whole skillet.
Set your oven to broil and place the skillet for 2-3 minutes or until the cheese is melted but not burnt!
Serve while still hot. Top with a dollop of sour cream, sliced avocado and chopped parsley. Enjoy!

Notes

Use pre-cooked chicken

This helps speed up the cooking process. Use rotisserie chicken, leftover chicken from the night before. Shred it and use it.

Use soft corn tortillas

They break down just slightly, giving the dish the traditional enchilada texture.

Don’t skimp on the spices

Make sure to season well. Taste throughout the cook to ensure aromatic Tex Mex flavors and appropriate salt levels.

Nutrition