This delicious white chicken enchilada skillet is a creamy, comforting meal that fills your kitchen with irresistible aromas. Tender chicken, sweet corn, and a rich, spicy sauce come together in a dish that’s bursting with flavor.
It’s the kind of meal that feels special but comes together with minimal effort, perfect for weeknight dinners or casual gatherings. Every bite is creamy, cheesy, and satisfying, making it a crowd-pleasing dish that will have everyone coming back for seconds. Simple to make, yet indulgent in taste, this skillet enchilada recipe is pure comfort food at its finest.
Ingredients for Cheesy Chicken Enchilada Skillet
- 1 ½ cups cooked, shredded chicken
- 3 tbsp unsalted butter
- ½ cup chopped white onion
- 1 (15 oz) can corn, drained and rinsed
- 1 (4 oz) can diced green chiles
- 3 tbsp all-purpose flour
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 cup chicken broth
- ½ cup plain Greek yogurt
- 4 oz whipped cream cheese
- 10 corn tortillas
- 1 cup Monterey Jack cheese, shredded
Step-by-Step Instructions with Pictures
Preheat the oven to 375°F.
In a large oven-safe skillet, melt the butter over medium heat. Add the onion and cook until softened and translucent, about 3–4 minutes.
Stir in the flour and seasonings (salt, pepper, cumin, garlic powder, chili powder).
Cook for 1 minute to remove the raw flour taste.
Slowly whisk in the chicken broth until smooth and slightly thickened.
Add the Greek yogurt, cream cheese, and green chiles.
Stir until the mixture is smooth and creamy. Bring to a simmer and cook for 5 minutes.
Stir in the shredded chicken and corn.
Mix until well combined.
Cut the tortillas into quarters and fold them into the skillet, coating them in the sauce.
Spread evenly in the skillet.
Place in the oven and bake uncovered for 10 minutes.
Remove and sprinkle with the shredded Monterey Jack cheese. Return to the oven for another 5 minutes, or until the cheese is melted and bubbly.
For a golden top, broil for 1 minute.
Remove from the oven and let cool slightly before serving.
Garnish white chicken enchiladas with fresh cilantro, sliced jalapeños, chopped red onion, or cotija cheese if desired. Enjoy!
Tips for Making the Best Cheesy Chicken Enchilada Skillet
- Use Rotisserie Chicken: Quick, flavorful, and easy.
- Coat Tortillas Well: Makes every bite creamy and cheesy.
- Simmer the Sauce: Blends flavors and keeps it smooth.
- Adjust Spice: Swap mild chiles for hot or add cayenne.
- Add Fresh Garnish: Cilantro, jalapeños, or cotija brighten the dish.
Serving Ideas
- Family Dinner: Serve with Mexican rice and salad.
- Comfort Meal: Pair with tortilla chips for extra dipping.
- Potluck Favorite: Easy to transport and crowd-pleasing.
- Tex-Mex Twist: Add black beans or sautéed peppers.
Recipe Variations to Try
- Extra Cheese: Mix in cheddar or pepper jack.
- Spicy Kick: Use hot chiles or chipotle powder.
- Creamy Twist: Swap Greek yogurt for sour cream.
- Veggie Boost: Add zucchini, peppers, or spinach.
- Taco-Inspired: Top with avocado, salsa, or lime.
Storage and Reheating Tips
- Store: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the microwave or in a skillet with a splash of chicken broth to keep it creamy.
One Last Thing
If creamy skillet enchiladas aren’t already in your weeknight lineup, this recipe will change that fast. It comes together in one pan with barely any prep, yet delivers rich, cheesy flavor in every bite. It’s the kind of cozy, no-fuss dinner that feels like you put in way more effort than you actually did—and once you make it, you’ll keep coming back to it again and again.
Your Turn
If you make this Mexican chicken skillet, please take a moment to let me know how you liked them by leaving a rating and a comment below on the recipe card. Follow me on Pinterest and Facebook for more easy and tasty recipes!
Easy Chicken Recipes to Try Next
Cheesy white chicken enchilada skillet that melts in your mouth
Ingredients
- 1 1/2 cups chicken shredded
- 3 tbsp unsalted butter
- 1/2 cup white onion chopped
- 1 can corn drained and rinsed
- 1 can green chiles diced
- 3 tbsp all-purpose flour
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 cup chicken broth
- 1 cup Greek yogurt plain
- 4 oz cream cheese whipped
- 10 corn tortillas
- 1 cup Monterey Jack cheese shredded
Instructions
- Preheat the oven to 375°F.
- In a large oven-safe skillet, melt the butter over medium heat. Add the onion and cook until softened and translucent, about 3–4 minutes.3 tbsp unsalted butter, 1/2 cup white onion
- Stir in the flour and seasonings (salt, pepper, cumin, garlic powder, chili powder).3 tbsp all-purpose flour, 1/4 tsp salt, 1/4 tsp black pepper, 1 tsp cumin, 1 tsp garlic powder, 1 tsp chili powder
- Cook for 1 minute to remove the raw flour taste.
- Slowly whisk in the chicken broth until smooth and slightly thickened.1 cup chicken broth
- Add the Greek yogurt, cream cheese, and green chiles.1 cup Greek yogurt, 4 oz cream cheese, 1 can green chiles
- Stir until the mixture is smooth and creamy. Bring to a simmer and cook for 5 minutes.
- Stir in the shredded chicken and corn.1 1/2 cups chicken, 1 can corn
- Mix until well combined.
- Cut the tortillas into quarters and fold them into the skillet, coating them in the sauce.10 corn tortillas
- Spread evenly in the skillet.
- Place in the oven and bake uncovered for 10 minutes.
- Remove and sprinkle with the shredded Monterey Jack cheese. Return to the oven for another 5 minutes, or until the cheese is melted and bubbly.1 cup Monterey Jack cheese
- For a golden top, broil for 1 minute.
- Remove from the oven and let cool slightly before serving.
- Garnish white chicken enchiladas with fresh cilantro, sliced jalapeños, chopped red onion, or cotija cheese if desired. Enjoy!
Notes
- Use Rotisserie Chicken: Quick, flavorful, and easy.
- Coat Tortillas Well: Makes every bite creamy and cheesy.
- Simmer the Sauce: Blends flavors and keeps it smooth.
- Adjust Spice: Swap mild chiles for hot or add cayenne.
- Add Fresh Garnish: Cilantro, jalapeños, or cotija brighten the dish.
Nutrition
Tamara Tsaturyan is the owner and writer of Thriving In Parenting, a website focused on providing simple tips for busy parents — easy and healthy recipes, home decor and organization ideas and all things P A R E N T I N G.
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