The easiest enchiladas you will ever make! These skillet white chicken enchiladas are layered with corn tortillas, seasoned shredded chicken, Mexican street corn, peppers and a white enchilada sauce.
And if you love enchiladas then these short rib enchiladas are a must try.
All hail the skillet white chicken enchiladas.
No rolling, no fussing, just stacking the corn tortillas. It’s the easiest way to make enchiladas.
I love a traditional enchilada, more than the next person, but if you are short on time this recipe is a life saver.
What’s In Chicken and Mexican Street Corn Enchiladas
Here are just a few of the ingredients that make these enchiladas so dang good, for the full list see the recipe card below.
- shredded chicken – can be cooked however you want or be a store bought rotisserie chicken, then shredded
- corn – the base of any good mexican street corn
- bell peppers – red and yellow, roasted in the oven for extra flavor
- jalapeno – for a bit of spice
- lime juice
- cotija cheese – a mexican cheese
- jack cheese – a mild, melty cheese
- sour cream
- chicken broth – the base of the enchilada white sauce
How To Make Skillet Enchiladas
Like I mentioned before, these are the easiest enchiladas to make.
When you make enchiladas in a skillet, you’ll be layering the corn tortillas instead of rolling them.
It’s kind of like lasagna.
Start by pouring in a layer of the street corn white enchilada sauce, then a layer of tortillas. Follow this up by spreading out all of the seasoned and shredded chicken.
Top the chicken layer with a little more than half of the enchilada sauce. Another layer of corn tortillas. The rest of the enchilada sauce goes on top.
Then it get’s baked for about 20 minutes.
White Chicken Enchilada Seasoning
Chili powder, paprika and onion powder are the only two spices you’ll need for this recipe.
Most of the flavor comes from roasting the peppers. A yellow bell pepper, red bell pepper and jalapenos.
You can use whatever color bell pepper you want but I just think the red and yellow are the prettiest and they have a slightly more sweet flavor than a green bell pepper does.
How To Roast The Peppers
Roasting peppers is really easy.
Wash and dry your peppers. Lay them out on a baking tray covered in parchment paper.
Turn your oven to broil and roast the peppers and jalapenos until they are charred around the edges, or mostly charred. The entire pepper doesn’t need to be black but it should have noticeable patches.
After you pull them out of the oven you can put them in a ziploc bag and they will steam and soften.
Wait 20 minutes, take them out of the bag.
Cut off the top, scrape out the seeds from the inside and discard. Chop it all up.
What To Serve With Chicken Enchiladas
And you can always make a batch of these famous strawberry margaritas.
More Southwest Inspired Recipes
- Crock Pot Chicken Enchiladas With Elote (Mexican Street Corn) – These are seriously amazing, the Mexican street corn is out of this world
- Skillet Carnitas Nachos – A quick and easy carnitas nacho recipe
- Sheet Pan Steak Totchos – these southwest inspired tater tot nachos have juicy seasoned steak, cheese, tomatoes, green onions and cilantro on top
- Easy Southwest Steak Frites and Guacamole – Tender steak, wedge cut seasoned fries, guacamole and and all covered in jack cheese
- Skillet Chicken Jalapeño Cream Cheese Enchiladas – A bit quicker than rolled up enchiladas
- Short Rib Enchiladas With Tomatillo Sauce – The tomatillo sauce is so easy to make, or you can use a jar if you want
- Freezer Friendly Chicken Tortilla Soup – the best freezer friendly chicken tortilla soup, this stuff is amazing
- Baked Elote Chicken Taquitos – Mexican street corn (elote) and juicy chicken all in a baked taquito, you have to try these!
- Chicken Street Tacos with Chipotle Aioli – this aioli is a showstopper and you need it
Skillet White Chicken and Mexican Street Corn Enchiladas
- 1 1/2 lb chicken – cooked however you want and shredded
- 3 c frozen corn seared in the pan
- 3 tbsp butter
- 3 tbsp flour
- 2 1/2 c chicken broth
- 1/2 c heavy cream
- 1 lime juiced
- 1 c sour cream
- 1 1/2 c jack cheese grated
- 1/2 c cotija or feta cheese
- 1/3 c mayo eyeball it
- 3/4 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp onion powder
- Pinch or two of salt
- 1 red bell pepper
- 1 yellow bell pepper
- 2 jalapeños
- Prepare the chicken, shred it and set aside (alternatively you could use a rotisserie chicken)
- Lay the peppers and jalapeno on a baking sheet lined with parchment paper
- Broil the peppers until charred all around
- Put in a ziploc bag, seal and steam for 20 min
- Turn the oven heat down to 375
- Char the corn in a skillet or pan on high heat
- Remove all the corn, turn the heat down to low
- Add the butter, 1/4 tsp paprika and 1/2 tsp chili powder, stirring
- Add the flour, whisking for 1-2 minutes
- Start to add the chicken broth, whisking continuously or else it will get clumpy
- Add the lime juice
- Stir in the heavy cream
- Add the sour cream, jack cheese, cotija (or feta) cheese and mayonnaise, stirring
- Chop up the peppers
- Once it’s smooth add the peppers and corn
- Toss the shredded chicken with 1/4 tsp onion powder, 1/4 tsp paprika and 1/4 tsp salt
- Ladle some sauce on the bottom of a large skillet
- Lay down 9 corn tortillas
- Spread the chicken over
- Ladle some sauce over the chicken
- Lay down another 9 corn tortillas
- Pour the rest of the sauce over top
- Bake for 20 minutes