Years ago, when I was a child, one of my favorite places to eat was Chi Chi’s. Do you remember that Mexican chain restaurant? They would start you out with tortilla chips and fresh salsa. Then they would bring out those huge platters steaming with refried beans, chimichangas, enchiladas, and Mexican rice. Everything was coated in luscious, melty cheese and it was delicious!
Since then, my tastes have changed somewhat. I still love those big platters, but I want fresher ingredients that aren’t so salty that I’m bloated for days. I’m also realistic – I don’t always have time to spend the whole afternoon in the kitchen making dinner. I need something wholesome and flavorful to serve my family. That is how this one pot meal, White Chicken Enchilada Skillet was born!
Join me as I share how to make salsa verde and the chicken skillet meal from scratch. But, if that seems like it’s too much, I’m also going to share the 30 Minute Express Dinner version that can have your meal for 6 people on the table in under a half hour! You control the ingredients and it is gluten free!
Please let me know if you like the recipe in the comments! Enjoy!
How to Make Easy White Chicken Enchilada Skillet
Prepare the Salsa Verde:
Preheat the oven to broil and line a rimmed baking sheet with aluminum foil.
Peel husks off of the tomatillos and rinse well. Halve and place cut side down on the baking sheet. Cut the stem off of the jalapeño and halve. Remove seeds and ribs if you prefer a milder salsa. Place on the baking sheet with the tomatillos.
Broil for 8-10 minutes on the middle rack until the skins start to blister and turn black. Remove from the oven and cool briefly.
Put tomatillos and any juices on the baking sheet, jalapeño, garlic, onion, cilantro, salt, and lime juice in a blender or food processor. Pulse several times until well blended.
Set aside. It will thicken as it cools. This can be made a day ahead and will keep in the refrigerator for up to a week.
Prepare the Easy White Chicken Enchilada Skillet:
Heat 1 Tbsp. olive oil in a large, deep skillet over medium-high heat. Add the chicken and season with salt and pepper. Let brown for 2-3 minutes. Toss and let brown for an additional 2-3 minutes, then remove from the pan.
Lower the heat to medium. Add the onions and sauté for 3-4 minutes until translucent. Add the spices (coriander, cumin, oregano, salt, and pepper). Mix in well.
Deglaze the pan with the chicken stock, scraping up the brown bits. Add the salsa verde and the chicken. Bring to a boil, then reduce heat and simmer for 8-10 minutes.
Add 1 cup shredded cheese, coconut cream, cilantro, and tortillas. Mix well. Simmer for an additional 3-4 minutes. Turn off the heat.
Add the remaining 1 cup of shredded cheese to the top. You can broil for 3-4 minutes to melt the cheese or cover with a lid on the stovetop until the cheese melts.
Garnish with additional cilantro and serve in bowls with tortilla chips on the side.
30 Minute Express Dinner:
- Skip making the salsa verde and use a good quality store bought brand.
- Substitute 4 cups of shredded rotisserie chicken and skip sautèing the chicken
- Dinner will be ready to go in less than 30 minutes!
Easy White Chicken Enchilada Skillet
Ingredients
Salsa Verde Ingredients:
- 1 ½ lbs. tomatillos
- 1 jalapeño stemmed and sliced in half (remove seeds and ribs if you don’t want the heat)
- 2 cloves garlic peeled
- ½ medium white onion
- ¼ cup cilantro packed
- 1 tsp. salt
- 2 Tbsp. fresh lime juice juice of 1 lime
Skillet Ingredients:
- Olive oil
- 2 lbs. Boneless chicken breasts or thighs cut into 1” pieces *
- ½ medium white onion chopped
- 2 cloves garlic minced
- 2 cups salsa verde *
- 1 cup chicken stock
- 1 cup full fat coconut milk or heavy cream
- 10 corn tortillas cut into sixths
- ¼ cup cilantro chopped and packed
- 1 tsp. ground coriander
- 1 tsp. cumin
- 1 tsp. oregano
- 1 tsp. salt
- ½ tsp. pepper
- 2 cups colby jack cheese shredded (divided)
Instructions
Instructions:
Prepare the Salsa Verde:
- Preheat the oven to broil and line a rimmed baking sheet with aluminum foil.
- Peel husks off of the tomatillos and rinse well. Halve and place cut side down on the baking sheet. Cut the stem off of the jalapeño and halve. Remove seeds and ribs if you prefer a milder salsa. Place on the baking sheet with the tomatillos.
- Broil for 8-10 minutes on the middle rack until the skins start to blister and turn black. Remove from the oven and cool briefly.
- Put tomatillos and any juices on the baking sheet, jalapeño, garlic, onion, cilantro, salt, and lime juice in a blender or food processor. Pulse several times until well blended.
- Set aside. It will thicken as it cools. This can be made a day ahead and will keep in the refrigerator for up to a week.
Prepare the White Chicken Enchilada Skillet:
- Heat 1 Tbsp. olive oil in a large, deep skillet over medium-high heat. Add the chicken and season with salt and pepper. Let brown for 2-3 minutes. Toss and let brown for an additional 2-3 minutes, then remove from the pan.
- Lower the heat to medium. Add the onions and sauté for 3-4 minutes until translucent. Add the spices (coriander, cumin, oregano, salt, and pepper). Mix in well.
- Deglaze the pan with the chicken stock, scraping up the brown bits. Add the salsa verde and the chicken. Bring to a boil, then reduce heat and simmer for 8-10 minutes.
- Add 1 cup shredded cheese, coconut cream, cilantro, and tortillas. Mix well. Simmer for an additional 3-4 minutes. Turn off the heat.
- Add the remaining 1 cup of shredded cheese to the top. You can broil for 3-4 minutes to melt the cheese or cover with a lid on the stovetop until the cheese melts.
- Garnish with additional cilantro and serve in bowls with tortilla chips on the side.
Notes
Skip the first step of sautéing the chicken and substitute 4 cups of shredded rotisserie chicken.
Dinner will be ready to go in less than 30 minutes!