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A baking dish filled with creamy white chicken enchiladas, topped with melted cheese and fresh cilantro.

One-Pan Creamy White Chicken Enchiladas

This one-pan recipe delivers creamy, cheesy chicken enchiladas without the fuss of rolling. Cubed chicken is cooked with aromatics, then combined with a rich sauce and tortilla strips, all baked to golden perfection in a single skillet.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings

Equipment

  • Oven
  • Large Oven-Safe Skillet (e.g., Cast Iron)

Ingredients
  

Main Ingredients

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts or thighs cut into 1/2-inch cubes
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 (4-ounce) can diced green chiles undrained (mild or hot, depending on preference)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10.5-ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup milk
  • 10-12 corn or flour tortillas cut into 1-inch strips or 2-inch squares
  • 2 cups shredded Monterey Jack or Colby Jack cheese divided

Optional Garnishes

  • fresh cilantro
  • diced avocado
  • extra sour cream

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C) and prepare a large oven-safe skillet.
  • Heat olive oil in the skillet over medium-high heat, then cook the cubed chicken until browned and cooked through, about 5-7 minutes; remove and set aside.
  • Reduce heat to medium, then sauté chopped onion in the same skillet until softened (3-5 minutes), stir in minced garlic and diced green chiles for 1 minute until fragrant.
  • Stir in cumin, chili powder, salt, and pepper for 30 seconds to allow the spices to bloom.
  • Whisk in the condensed cream of chicken soup, sour cream, and milk until smooth, then bring the mixture to a gentle simmer.
  • Add the cooked chicken and tortilla strips to the skillet, tossing gently to fully coat everything in the sauce.
  • Sprinkle 1 cup of shredded cheese evenly over the mixture in the skillet.
  • Bake in the preheated oven for 20 minutes, or until the mixture is bubbly around the edges.
  • Remove from oven, sprinkle the remaining 1 cup of shredded cheese on top, and return to the oven for 5-10 minutes until melted and lightly golden.
  • Let the enchiladas rest for a few minutes before serving, and garnish with fresh cilantro, avocado, or extra sour cream if desired.

Notes

For extra flavor, you can lightly toast the tortillas before adding them to the sauce. Adjust spice levels by using mild or hot green chiles and increasing or decreasing chili powder. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.