White Chicken Enchilada Skillet
This white chicken enchilada skillet turns the traditional dish into a one-pan, stove-top meal! And even better, it’s ready in 20 minutes.
Servings: 5
Ingredients
- 3 tablespoons Butter
- 3 tablespoons All-Purpose Flour
- 2 cups Chicken Stock
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 (4 ounce) can Diced Green Chiles
- 1 pound Boneless Skinless Chicken Breast Cut into 1 inch cubes
- 1 1/2 cups Shredded Monterey Jack Cheese
- 10 Corn Tortillas Diced
- 1 cup Sour Cream
Toppings (Optional)
Instructions
- In a large skillet melt butter over medium high heat. Stir in flour, and cook for 2-3 minutes until golden brown.
- Slowly whisk in chicken stock.
- Season with chili powder, cumin, salt, pepper, and green chiles.
- Heat for 2-3 minutes to a low simmer.
- Add chicken breasts, stirring to coat with sauce.
- Cook for 8-10 minutes until the chicken is just cooked through.
- Add 1 cup Monterey jack cheese, diced tortillas and sour cream.
- Stir until well blended.
- Top with the last 1/2 cup of cheese, cover and heat until the cheese is melted.
- Serve immediately with diced avocado and cilantro, for optional garnish.
Nutrition
Calories: 596kcal | Carbohydrates: 33g | Protein: 44g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 720mg | Fiber: 4g | Sugar: 5g
