Masters of kitchen
If you love the rich, creamy flavor of white chicken enchiladas but hate the hassle of rolling and baking, this White Chicken Enchilada Skillet is going to become your new weeknight favorite. It delivers all the cheesy, comforting goodness of traditional enchiladas—without turning your kitchen into a mess.
This one-pan wonder is perfect for busy nights, cozy dinners, or even impressing guests with minimal effort. You get a full, satisfying meal on the table in under 30 minutes. No oven, no layering, no waiting for a casserole to bake—just fast, flavorful results.
So what makes it “white”? Unlike red enchiladas made with chile or tomato sauce, this version uses a creamy, tangy sauce made from sour cream and green chiles. It’s mellow, savory, and pairs beautifully with tender chicken and melty cheese.
Fewer dishes, more flavor. What’s not to love?
What is a White Chicken Enchilada Skillet?
A White Chicken Enchilada Skillet is essentially a deconstructed, creamy enchilada casserole cooked entirely in one pan. Instead of rolling tortillas around chicken filling and layering with sauce, everything is combined in a skillet—saving time and cleanup without sacrificing flavor.
It starts with shredded chicken (rotisserie, leftover, or cooked fresh), mixed with green chiles, sour cream, and cheese to create a luscious, tangy white sauce. Chopped tortillas get folded in, soaking up every bit of creamy goodness. A final layer of melted cheese makes it irresistible.
Compared to traditional enchiladas, this version is faster, easier, and ideal for those nights when you want comfort food without turning on the oven.
It’s no surprise this dish is trending—it’s quick, comforting, and family-friendly. You get Tex-Mex flavor with a homemade twist, all from one skillet.
Key Ingredients for White Chicken Enchilada Skillet & Easy Substitutions
This dish is flexible, forgiving, and customizable to what you have on hand. Here’s a breakdown of the core ingredients and the best swaps:
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Chicken: Shredded rotisserie chicken is ideal for convenience and flavor. You can also use leftover grilled or baked chicken, or poach a couple of breasts or thighs if starting from scratch.
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Sour Cream: This forms the base of the creamy white sauce. Want a lighter option? Try plain Greek yogurt—it still gives you tang and richness, with a boost of protein.
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Green Chiles: Canned diced green chiles are perfect for speed, but fresh roasted chiles add extra depth. For mild heat, stick with Anaheim or poblano. Want it spicier? Go for Hatch or jalapeños.
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Tortillas: Flour tortillas are soft and soak up flavor beautifully. You can also use corn tortillas for a more traditional enchilada taste, or even tortilla chips if you want a little crunch.
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Cheese: A mix of Monterey Jack, Pepper Jack, or cheddar works well. Pre-shredded cheese melts fast, but…
Bonus Tip: Shred your own cheese for a smoother, creamier melt without added anti-caking agents.
Why This One-Skillet Chicken Enchilada Recipe Works So Well
The magic of this recipe lies in the skillet. Whether you use a cast iron pan or a non-stick skillet, you’ll love how everything comes together in one place.
Skillet cooking offers even heat distribution, which means your sauce thickens beautifully, your cheese melts evenly, and your tortillas develop those delicious golden edges. Unlike baking dishes, skillets allow for more hands-on control—perfect for building flavor in real time.
Even better? Fewer dishes to clean. No mixing bowls, no baking trays—just one skillet from start to finish.
Bonus flavor win: If you’re using cast iron, those crispy, caramelized bits on the bottom take this dish to the next level. Just be sure to keep the heat medium-low when adding sour cream to avoid curdling.
Fast, flavorful, and minimal cleanup—the skillet does it all.
How to Make White Chicken Enchilada Skillet (Step-by-Step)
Ready to get cooking? Here’s how to make this crave-worthy skillet in just six easy steps:
1. Sauté the aromatics
In a large skillet, heat a splash of oil over medium heat. Add chopped onion and minced garlic, plus a bit of jalapeño if you like it spicy. Sauté for 3–4 minutes until fragrant and soft.
2. Add chicken and green chiles
Stir in the shredded chicken and diced green chiles. Let everything warm up and mingle for a few minutes.
3. Make the creamy white enchilada sauce
Lower the heat. Stir in sour cream and a splash of chicken broth to loosen the sauce. Let it warm through gently.
Bold Tip: Don’t let the sour cream boil! Keep the heat low to prevent curdling. A smooth, creamy sauce is the goal.
4. Stir in the tortillas
Cut your flour (or corn) tortillas into strips or triangles and fold them into the creamy mixture. They’ll soak up the flavor and start to soften.
5. Top with cheese
Sprinkle a generous handful of shredded cheese over the top. Cover the skillet with a lid to let the cheese melt, or place under the broiler for a golden, bubbly finish.
6. Garnish and serve
Top with fresh cilantro, sliced green onions, or even a squeeze of lime for brightness.
Want to bulk it up?
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Toss in some black beans, corn kernels, or even sautéed spinach for extra texture and nutrition.
Serve hot and dig in with a fork—or tortilla chips!
Easy Ways to Customize Your White Chicken Enchilada Skillet
One of the best things about this White Chicken Enchilada Skillet is how adaptable it is to your preferences—or what’s hanging out in your fridge!
Want to dial up the heat? Try a pinch of cayenne, a sprinkle of chipotle powder, or a dash of your favorite hot sauce. You can easily adjust the spice level to suit your crowd.
Looking to bulk it up or sneak in extra veggies? Here are some tasty, texture-boosting ideas:
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Black beans – for protein and fiber
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Corn – adds sweetness and color
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Fresh spinach – stir in during the last minute to wilt gently
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Sautéed mushrooms – for earthy richness
Have some leftover turkey or pulled pork? Toss it in—this skillet makes a great home for holiday or BBQ leftovers.
Want a vegetarian version? Swap the meat for jackfruit, roasted cauliflower, or a blend of sautéed veggies like peppers and onions.
Bold Tip: Don’t overcrowd the skillet! Too many add-ins can overwhelm the sauce. Keep it balanced and creamy.
What to Serve with a Creamy Chicken Enchilada Skillet
This skillet is rich, creamy, and filling on its own—but a few fresh sides can round out the meal beautifully.
Here are some easy, flavor-packed pairings:
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Avocado salad – a cool contrast to the warm, cheesy skillet
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Cilantro-lime rice – light, zesty, and perfect for soaking up extra sauce
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Charred street corn – sweet and smoky
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Pickled onions or jalapeños – cut through the richness with tangy brightness
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Tortilla chips – scoop and dip your way through dinner!
If you’re serving a crowd, lay everything out buffet-style and let everyone build their plate. This dish also pairs great with a cold cerveza or sparkling lime water.
Bold Tip: Serve with lime wedges on the side—a squeeze of citrus adds a refreshing zing that lifts the creamy flavors.
How to Store, Reheat, and Freeze Your Enchilada Skillet
Got leftovers? Great—this skillet dish stores and reheats like a champ.
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Refrigerator: Transfer to an airtight container and refrigerate for up to 4 days.
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Reheating: Gently reheat in a covered skillet over low heat or microwave in 1-minute intervals, stirring in between. Add a splash of broth or milk if the sauce thickens too much.
Can you freeze it?
Yes, but with a twist. Sour cream-based sauces don’t always freeze well—they can separate when thawed. If you plan to freeze it, use cream cheese instead of sour cream for a more stable, creamy sauce.
Here’s how to freeze:
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Cool the dish completely
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Transfer to a freezer-safe container
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Wrap tightly with foil or plastic wrap
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Label and freeze for up to 2 months
To reheat from frozen: thaw in the fridge overnight, then warm in a skillet on low heat.
Bold Tip: Don’t microwave straight from frozen. Slow thawing preserves the texture and prevents graininess.
Make-Ahead & Meal Prep Tips
Planning ahead? This dish is meal-prep gold.
You can easily prep the components in advance and bring everything together when you’re ready to eat. Here’s how:
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Cook the chicken and sauté the aromatics a day or two ahead
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Mix the sauce and store it in the fridge
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Chop tortillas and pre-shred cheese
When it’s go-time, just toss everything into your skillet, heat it up, and melt the cheese.
Want to go bigger? Double the recipe and freeze half! Assemble the second batch in a foil pan (with cream cheese instead of sour cream), wrap tightly, and pop it in the freezer.
This is a great recipe for weeknight rotations, new moms, or anyone needing a quick freezer meal that doesn’t taste like leftovers.
Bold Tip: Label everything clearly—especially if you’re prepping for the freezer. Date it and note any special reheating instructions.
FAQs
What’s the difference between white enchiladas and regular enchiladas?
White enchiladas use a creamy, cheesy sauce—typically made with sour cream or a white béchamel—unlike red enchiladas (with tomato or chili sauce) or green (with tomatillos or salsa verde).
Can I make this recipe low-carb or keto?
Absolutely. Swap regular tortillas for low-carb tortillas, or go tortilla-free by using zucchini ribbons or riced cauliflower as the base. You’ll still get all the creamy goodness with fewer carbs.
Can I use canned chicken or rotisserie chicken?
Yes! Rotisserie chicken is perfect for this dish—it’s flavorful, pre-cooked, and saves a ton of time. Canned chicken also works in a pinch, though you might want to add extra seasoning.
How do I avoid curdling the sour cream?
Low heat is key. Add the sour cream after removing the skillet from direct heat or temper it by whisking it with a bit of warm broth before adding it to the pan.
Can I bake it instead of cooking on the stove?
Definitely. Just assemble everything in an oven-safe skillet or baking dish, sprinkle with cheese, and bake at 375°F (190°C) for about 15–20 minutes, or until bubbly and golden.
White Chicken Enchilada Skillet Recipe
Equipment
- Large skillet (cast iron or non-stick)
- Cutting board & knife
- Wooden spoon or spatula
- Measuring cups/spoons
- Grater (if shredding cheese from block)
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 jalapeño optional, minced
- 2 cups cooked shredded chicken e.g., rotisserie
- 1 4 oz can diced green chiles
- 1 cup sour cream or Greek yogurt
- ½ cup chicken broth
- 4 flour tortillas cut into strips
- 1½ cups shredded Monterey Jack cheese or cheese blend
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish optional
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion, garlic, and jalapeño (if using). Sauté until soft, about 3–4 minutes.
- Add shredded chicken and green chiles to the skillet. Stir to combine and heat through.
- Reduce heat to low. Stir in sour cream and chicken broth until a smooth, creamy sauce forms.
- Fold in tortilla strips until coated and slightly softened.
- Sprinkle cheese over the top. Cover and let melt, or place under broiler for 2–3 minutes until golden and bubbly.
- Garnish with cilantro and a squeeze of lime. Serve hot!
Notes
- For a spicier version, use Pepper Jack cheese or add a dash of hot sauce to the sauce.
- To lighten the dish, use Greek yogurt in place of sour cream.
- Make it vegetarian by using sautéed mushrooms, black beans, or roasted cauliflower.
- Freeze leftovers using cream cheese instead of sour cream for better texture.
Nutrition
Conclusion
When it comes to easy, flavorful comfort food, this White Chicken Enchilada Skillet checks all the boxes: quick to make, rich and creamy, endlessly customizable, and made entirely in one pan. Whether you’re using up leftovers or starting from scratch, this recipe delivers that Tex-Mex satisfaction without the mess of rolling or baking traditional enchiladas.
It’s the perfect solution for busy weeknights, casual gatherings, or anytime you’re craving something cheesy and cozy. And the best part? You can tweak it to fit your tastes, your pantry, or your dietary needs—with options for low-carb, vegetarian, or make-ahead prep.
Give it a try tonight, and see why this dish is becoming a go-to favorite in kitchens everywhere. Don’t forget to top it off with fresh cilantro, a squeeze of lime, and maybe a side of chips for scooping!
