# Creamy chicken enchilada skillet

- Servings: 4 servings
- Cuisine: Mexican
- Category: Soup
- Language: en

## 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)

## Instructions

1. Season both sides of the chicken generously with salt and pepper.
2. In 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.
3. Add butter, diced onion, and diced jalapeño to the skillet and cook until tender and translucent.
4. Add salt, chili powder, cumin, garlic, and flour to the skillet and cook while stirring for 1 minute.
5. Gradually add milk 1/4 cup at a time, stirring until incorporated, then add enchilada sauce and diced green chilis.
6. Simmer uncovered over low heat for 5 minutes while shredding the cooked chicken.
7. Add shredded chicken and white beans to the skillet, mix, add tortilla pieces, and cook for 2-3 minutes until heated through.
8. Spread mixture evenly, top with shredded cheese, and broil in the oven until melted and golden brown.

## Source

- Original video: https://www.facebook.com/watch/?ref=saved&v=757477043917839
- Creator: Maxi's Kitchen
- Recipe page: https://www.cliprecipe.com/recipe/7fc61acb-5f31-4142-a793-80622b7cb5b2
- Extracted: 2026-10-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt