Green Chile Chicken Sklet Enchiladas

Green chile chicken skillet enchiladas are a fast, one-pan twist on classic enchiladas—loaded with tender chicken, green chiles, melty cheese, and tortillas, all simmered together in a creamy, flavorful sauce. It’s everything you love about enchiladas, without the fuss of rolling or baking.

Why You’ll Love This Recipe

This recipe takes the best parts of enchiladas and makes them weeknight-friendly. Everything cooks in a single skillet, making cleanup easy and prep even easier. It’s hearty, comforting, and bursting with green chile flavor. Plus, it’s customizable—spice it up, add beans, or toss in extra veggies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken, shredded (rotisserie works great)
• Green enchilada sauce (store-bought or homemade)
• Canned diced green chiles
• Corn tortillas, cut into strips
• Sour cream or cream cheese
• Shredded cheese (cheddar, Monterey Jack, or a blend)
• Onion, diced
• Garlic, minced
• Olive oil or butter
• Salt and pepper
• Optional toppings: chopped cilantro, avocado, sliced jalapeños, lime wedges

Directions

this recipe

1. Heat oil or butter in a large oven-safe skillet over medium heat. Add diced onion and cook until softened, about 4–5 minutes. Stir in garlic and cook for another 30 seconds.
2. Add the shredded chicken, green enchilada sauce, green chiles, and sour cream or cream cheese. Stir until combined and heated through.
3. Stir in the tortilla strips and 1 cup of shredded cheese. Season with salt and pepper to taste.
4. Sprinkle remaining cheese on top and cover the skillet. Reduce heat to low and cook until the cheese is melted and bubbly, about 5–7 minutes.
5. Remove from heat and top with fresh cilantro, avocado, or other toppings of your choice. Serve warm.

Servings and timing

Makes about 4 to 6 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: approximately 30 minutes

Variations

• Spicy Kick: Add diced jalapeños or a few dashes of hot sauce to the sauce.
• Veggie Boost: Stir in spinach, black beans, or corn with the chicken.
• Creamier Sauce: Use cream cheese instead of sour cream for a richer, thicker sauce.
• Low-Carb: Swap tortillas for thinly sliced zucchini or omit them altogether.
• Baked Finish: After topping with cheese, broil in the oven for a few minutes until bubbly and golden.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet over medium heat until warmed through. You can also freeze portions in freezer-safe containers for up to 2 months—thaw in the fridge before reheating.

FAQs

Can I use flour tortillas instead of corn?

Yes, but corn tortillas hold up better and give that authentic enchilada flavor and texture.

What kind of chicken should I use?

Rotisserie chicken, leftover roasted chicken, or poached chicken breasts all work well.

Is this dish spicy?

It’s mildly spicy depending on the green chiles used. For more heat, add extra chiles or jalapeños.

Can I make this ahead of time?

Yes, assemble the skillet, cover, and refrigerate before the final cheese melt. Reheat and finish cooking when ready.

Can I use red enchilada sauce?

You can, but it will change the flavor profile. Green chile sauce gives it that classic New Mexico-style flavor.

Do I need to cook the tortillas first?

No, just cut them and stir them in. They’ll soften and absorb the flavor as they cook.

What cheese is best?

Monterey Jack melts beautifully, but a cheddar blend or pepper jack works great too.

Can I make this vegetarian?

Yes—use black beans, sautéed veggies, or a plant-based meat substitute instead of chicken.

Will this work in a Dutch oven?

Absolutely—any large skillet or wide pan that holds everything and allows even heat distribution will work.

Can I double the recipe?

Yes, but use a larger skillet or divide between two pans to ensure even cooking.

Conclusion

Green chile chicken skillet enchiladas are the perfect shortcut to classic comfort. With melty cheese, bold flavors, and minimal cleanup, this one-pan meal delivers serious satisfaction without the hassle. Great for busy nights, picky eaters, and anyone who loves a little Southwestern flair in their dinner lineup.

Print