White Chicken Enchilada Skillet
This White Chicken Enchilada Skillet is a hearty, one-pan meal that combines tender chicken, creamy sauce, and flavorful spices. It's a quick and easy dish perfect for weeknight dinners, served in about 30 minutes.
Equipment
- 1 large skillet
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 spoon or spatula
- 1 cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded (about 1 pound)
- 1 can green enchilada sauce (10 oz)
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt and pepper to taste
- Fresh to garnish cilantro, chopped
- 1 cup tortilla chips (optional, for serving)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until softened.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the shredded chicken, green enchilada sauce, sour cream, black beans, corn, cumin, chili powder, salt, and pepper to the skillet. Mix until everything is well combined.
- Reduce the heat to low and let the mixture simmer for about 5-7 minutes to allow the flavors to meld together.
- Sprinkle the shredded Monterey Jack cheese over the top and cover the skillet. Cook for an additional 5 minutes until the cheese is melted.
- Remove from heat and garnish with fresh cilantro before serving.
- Serve hot with tortilla chips if desired.
Notes
Feel free to customize this dish by adding ingredients like jalapeños for heat, or different types of cheese. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat before serving.