Cheesy white chicken enchilada skillet that melts in your mouth

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This white chicken enchilada skillet is creamy and easy to make with tender chicken, tortillas, and bold flavors for busy weeknights.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Mexican

Keyword: Mexican chicken skillet, white cheesy chicken enchilada, white chicken enchilada recipe, white chicken enchilada skillet

Servings:

Calories: 1301kcal

Get Recipe Ingredients

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!