White Chicken Enchilada Skillet

By Krista Pool

3.67 from 3 votes

on May 01, 2025

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If you’re looking for a high-protein, macro-friendly meal the whole family will enjoy, this White Chicken Enchilada Skillet is a must-try. With over 36 grams of protein per serving and a perfect balance of carbs and fats, it’s hearty, comforting, and packed with flavor. Plus, it’s filled with fiber-rich beans, hidden veggies, and a creamy, cheesy topping that brings it all together. Whether you’re meal prepping for the week or need something simple and nourishing for dinner, this dish checks all the boxes.

White Chicken Enchilada Skillet showing completed meal with visible white sauce chicken, beans, and melted mozzarella.

Table of Contents

NUTRITIONAL INFORMATION / MACROS

Makes: 7.5 servings

Serving size: 300g

Calories: 314

Macros: 36.7p / 24c / 11.4f (4.6 fiber)

Search the food database in the MyFitnessPal or MacrosFirst apps by looking up Stay Fit Mom White Chicken Enchilada Skillet to add it to your food diary.

White Chicken Enchilada Skillet showing ingredients labeled in small bowls.

INGREDIENTS

  • Bbutter 
  • Onion, finely diced
  • Flour
  • Chicken broth
  • Chili powder
  • Garlic powder
  • Paprika
  • Salt
  • Pepper
  • Green chiles
  • Boneless, skinless chicken breast
  • Plain non fat Greek yogurt
  • White beans
  • Zucchini, shredded
  • Corn tortillas, diced
  • Mozzarella cheese, shredded
  • Reduced fat Mexican cheese blend

Substitutions

  • Butter: Swap for olive oil or ghee if preferred.
  • Flour: Use whole wheat flour or a gluten-free all-purpose blend.
  • Greek Yogurt: Cottage cheese blended smooth can be a great sub if you’re out.
  • White Beans: Any canned bean will work (black beans, chickpeas, pinto beans).
  • Zucchini: Try finely chopped spinach, bell pepper, or riced cauliflower.
  • Cheese: Use what you have—cheddar, pepper jack, or dairy-free cheese options work great.
White Chicken Enchilada Skillet sowing side by side of cooked chicken in broth and and the same topped with shredded zucchini, white beans, Greek yogurt, and cheese.

How to Make It Gluten-Free

To make this dish gluten-free:

  • Use a gluten-free flour like rice flour or a GF all-purpose blend in place of regular flour.
  • Double-check your broth and tortillas to make sure they’re certified gluten-free.

How to Make It Dairy-Free

This recipe can be adapted to be dairy-free:

  • Swap the butter for a plant-based option.
  • Use a dairy-free Greek-style yogurt alternative.
  • Choose your favorite dairy-free shredded cheese (there are many good ones on the market now!).

Protein Variations

  • Rotisserie Chicken: A great shortcut for busy nights. Just skip the poaching step.
  • Ground Turkey or Chicken: Brown it in the skillet before making the sauce.
  • Shredded Pork or Beef: Leftovers work great here!
  • Vegetarian: Use tofu, tempeh, or a plant-based meat alternative.
White Chicken Enchilada Skillet showing a serving topped with avocado slices.

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Supplies Used

  1. 10.5″ Fry Pan – This pan is nonstick and worked perfect for my White Chicken Enchilada Skillet.

Storing Instructions

Refrigerator (3–4 days):

  1. Let the skillet cool completely at room temperature (no more than 1–2 hours).
  2. Transfer to an airtight container (or cover the skillet tightly with foil or plastic wrap).
  3. Store in the coldest part of your refrigerator.

Freezer (up to 3 months):

  1. Cool completely.
  2. Portion into airtight freezer-safe containers or resealable freezer bags.
  3. Label with the date.
  4. To avoid freezer burn, press out as much air as possible before sealing.

Reheating Instructions

Stovetop (best for texture)

  1. Place a portion in a nonstick skillet over medium heat.
  2. Add 1–2 tablespoons of chicken broth or water to loosen.
  3. Stir occasionally until heated through (about 5–8 minutes).

Oven (for family-size portions)

  1. Preheat oven to 350°F (175°C).
  2. Place the dish in an oven-safe pan and cover with foil.
  3. Bake for 20–25 minutes, removing foil the last 5 minutes to re-melt cheese.

Microwave (quick method)

  1. Place a portion in a microwave-safe dish.
  2. Cover loosely (use a microwave-safe lid or wax paper).
  3. Microwave on medium power for 2–3 minutes, stirring halfway through.
White chicken enchilada skillet showing completed meal.

More Enchilada Recipes You Might Like

  1. Creamy White Chicken Enchilada Bowls
  2. Creamy Chicken Enchiladas
  3. Enchilada Stew
  4. Breakfast Enchilada Bowls

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3.67 from 3 votes

White Chicken Enchilada Skillet

By: Krista Pool
A creamy and hearty white chicken enchilada skillet made with tender chicken, white beans, green chiles, and diced corn tortillas simmered in a spiced yogurt-based sauce and topped with melty mozzarella and Mexican cheese.
Prep: 30 minutes
Cook: 18 minutes
Servings: 7.5 servings
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Equipment

Ingredients 

  • 3 tablespoons butter
  • 1/4 onion, finely diced (85g)
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup green chiles
  • 2 pounds boneless skinless chicken breast
  • 1 cup plain non fat Greek yogurt, 227g
  • 1 can white beans, strained and rinsed
  • 1 zucchini, shredded (180g)
  • 10 corn tortillas, diced
  • 4 ounces mozzarella cheese, shredded
  • 2 ounces reduced fat Mexican cheese blend

Instructions 

  • In a large skillet over medium heat melt the butter.
  • Add the onions and cook a few minutes, until soft and translucent.
  • Stir in the flour. Slowly whisk in the broth (about 1/4 cup at a time), while continuing to stir. Let the sauce cook another 3-5 minutes until it thickens up.
  • Stir in the spices and green chiles.
  • Add the chicken breasts and make sure all pieces are mostly covered in the sauce. Cover and cook on medium-low 15-20 minutes, or until the chicken reaches and internal temp of 165 degrees.
  • Preheat the oven to 400 degrees.
  • Remove the chicken and shred or dice.
  • Add a small portion the hot chicken sauce to the Greek yogurt in a separate bowl. Pour it all into the skillet along with the diced chicken, beans and zucchini. Stir well.
  • Top with the tortillas and gently press some of the pieces into the sauce.
  • Top with the cheese and bake in the oven 10-15 minutes, or until bubbly and crispy on top. Stick it under the broiler another 3-5 minutes to make the top extra crispy if you prefer. Enjoy!

Notes

  • Find in MyFitnessPal or the MacrosFirst app by searching for, “Stay Fit Mom White Chicken Enchilada Skillet.”

Nutrition

Serving: 300g, Calories: 314kcal, Carbohydrates: 24g, Protein: 37.6g, Fat: 11.4g, Fiber: 4.6g
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3.67 from 3 votes

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3 Comments

  2. 5 stars
    This is a new family favorite. My daughter actually requested I make it while we are stuck in for the snowstorm. She knows there is zucchini in it, and she will still eat it.

    Reply

  3. 5 stars
    This was sooo tasty! My end dish turned out really watery – I’m assuming because of the zucchini. I may try to wring it out (salt it) next time.

    Reply