Creamy Chicken Enchilada Skillet

Prep 40 min
Total 40 min
Servings 6

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When dinner is easy to make, easy to clean up and crazy good, too, we consider it a win-win-win. This single skillet meal is sure to become a go-to for busy nights that still need a tasty home cooked dinner.

Ingredients

3 tablespoons butter
1 medium yellow onion, diced (1 cup)
1 jalapeno pepper, seeded and finely diced, if desired
3 tablespoons all-purpose flour
1 package Old El Paso™ chicken taco seasoning mix
2 cups chicken broth
1 cup sour cream
3 cups shredded deli rotisserie chicken
2 cans (127 mL each) Old El Paso™ chopped green chilies
12 corn tortillas (6-inch), cut into 1-inch squares
1 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro leaves
1/2 cup diced red onion
Lime wedges

Steps

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1

In 12-inch skillet, heat butter over medium heat. Add yellow onion and jalapeno pepper. Cook 4 to 6 minutes, stirring occasionally, until vegetables are softened. Add flour and taco seasoning mix; continue to cook 1 minute, stirring constantly. Beat in broth with whisk; heat to boiling. Reduce heat to medium-low; simmer 2 to 5 minutes or until slightly thickened.
2

Add sour cream; beat with whisk until fully incorporated. Stir in chicken, green chilies and tortillas. Cover; cook over medium-low heat 5 to 7 minutes, stirring occasionally, until mixture is heated through. Sprinkle cheese over top. Reduce heat to low. Cover; cook 2 to 3 minutes or until cheese is melted.
3

Garnish with cilantro leaves and red onion; serve with lime wedges on the side.