White chicken enchilada skillet recipe easy for a quick dinner!
A quick and easy white chicken enchilada skillet recipe perfect for a weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (4 oz) diced green chilies
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 8 corn tortillas, cut into strips
- Fresh cilantro for garnish
Instructions
- In a large skillet, combine the cooked shredded chicken, cream of chicken soup, sour cream, diced green chilies, garlic powder, onion powder, and cumin.
- Stir until well combined and heated through over medium heat.
- Add the tortilla strips and half of the shredded cheese, mixing gently.
- Sprinkle the remaining cheese on top and cover the skillet until the cheese is melted.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier version, add jalapeños or hot sauce.
- This dish can be made ahead of time and reheated.
- Serve with a side of rice or salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg