Creamy chicken enchilada skillet
Serves 4
Directions
- 1Season both sides of the chicken generously with salt and pepper.
- 2In a large oven safe skillet, heat the avocado oil over medium heat and cook chicken breasts for 6-8 minutes per side until reaching 165F; remove and set aside to cool.
- 3Add butter, diced onion, and diced jalapeño to the skillet and cook until tender and translucent.
- 4Add salt, chili powder, cumin, garlic, and flour to the skillet and cook while stirring for 1 minute.
- 5Gradually add milk 1/4 cup at a time, stirring until incorporated, then add enchilada sauce and diced green chilis.
- 6Simmer uncovered over low heat for 5 minutes while shredding the cooked chicken.
- 7Add shredded chicken and white beans to the skillet, mix, add tortilla pieces, and cook for 2-3 minutes until heated through.
- 8Spread mixture evenly, top with shredded cheese, and broil in the oven until melted and golden brown.
Ingredients
- 2 tbsp avocado oil
- 1 lb boneless skinless chicken breast
- 2 tbsp butter
- 1/2 medium yellow onion
- 1 small jalapeño
- 1 tsp kosher salt
- 1 tsp chili powder
- 1 tsp cumin
- 2 clove garlic
- 1 tbsp flour
- 1 cup whole milk
- 10 oz mild green enchilada sauce
- 4 oz mild diced green chilis
- 15 oz white beans
- 6 whole corn tortillas
- 1 cup shredded mexican blend cheese
- fresh cilantro (optional)
- sour cream (optional)
- avocado (optional)
- pickled jalapeños (optional)
- lime wedges (optional)
- tortilla chips (optional)
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