Creamy Chicken Enchilada Skillet
RachelIngredients
- 2 tablespoons avocado oil
- 1 pound boneless skinless chicken breast
- 2 tablespoons unsalted butter
- ½ medium yellow onion, diced small
- 1 small jalapeño, seeds removed and diced small
- 1 tablespoon all-purpose flour
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 garlic cloves, finely chopped
- 1 cup whole milk
- 1 (10-ounce) can mild green enchilada sauce
- 1 (4-ounce) can mild diced green chilis
- 1 (15-ounce) can white beans, such as cannellini or navy, drained and rinsed
- 6 corn tortillas, sliced into 8 triangles
- 1 cup shredded Mexican blend cheese
- Serving
- Fresh cilantro, chopped
- Sour cream
- 1 avocado, sliced
- Pickled jalapeños
- Tortilla chips
- Lime wedges
Instructions
Generously season both sides of the chicken with salt and pepper.
In a large oven-safe skillet, heat the oil over medium heat. Add the chicken and cook until golden brown and cooked through (the internal temperature should be at 165ºF), 6 to 8 minutes per side. Transfer the chicken to a plate and set aside. If the skillet is super hot and smoking, remove from the heat and let it cool for a few minutes before proceeding.
Return the skillet to medium heat and add the butter, onion, and jalapeño. Cook, stirring, until the onions are starting to become tender and translucent, 3 to 4 minutes.
Add the flour, chili powder, cumin, salt, and garlic. Cook, stirring, for 1 minute. Slowly add the milk, ¼ cup at a time, stirring between each addition to fully incorporate. Add the enchilada sauce and diced green chilis along with their juices. Mix to combine and reduce the heat to a simmer. Cook for 5 minutes.
Meanwhile, shred the chicken into small pieces with your fingers (or two forks) and add it to the skillet along with the white beans. Mix to combine, then add the tortillas. Cook, stirring to combine everything, until heated through, 2 to 3 minutes. Remove from the heat.
Heat the broiler. Spread everything in the skillet into an even layer and top with the shredded cheese. Transfer the skillet to the oven and broil until the cheese is melted and golden brown in spots, 2 to 3 minutes.
Serve: Sprinkle with fresh cilantro and enjoy with a dollop of sour cream, the avocado, some pickled jalapeños, tortilla chips, and lime wedges for squeezing over.