Description
These green chile chicken skillet enchiladas are a quick and easy twist on a classic Mexican favorite. Made in one pan with shredded chicken, green enchilada sauce, melty cheese, and soft tortillas, this dish is perfect for busy weeknights and full of cozy, zesty flavor.
Ingredients
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2 cups cooked shredded chicken
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1 tbsp olive oil
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1/2 cup diced onion
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1 (4 oz) can diced green chiles
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1 tsp cumin
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1/2 tsp garlic powder
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Salt and pepper, to taste
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1 (10 oz) can green enchilada sauce
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6 corn or flour tortillas, cut into strips or wedges
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1 1/2 cups shredded Monterey Jack or Mexican blend cheese
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Fresh cilantro, for garnish
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Optional toppings: sour cream, diced avocado, lime wedges
Instructions
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Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and cook for 3–4 minutes until softened.
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Stir in green chiles, cumin, garlic powder, salt, and pepper. Cook for 1 minute.
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Add shredded chicken and green enchilada sauce. Stir to combine and bring to a simmer.
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Add the tortilla strips, gently folding them into the chicken mixture so they’re evenly coated.
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Sprinkle cheese evenly over the top. Cover and let cook for 3–5 minutes until cheese is melted and everything is hot and bubbly.
Optional: Place skillet under the broiler for 2–3 minutes to brown the top. -
Remove from heat. Garnish with chopped cilantro and your favorite toppings.
Notes
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Use rotisserie chicken to make this extra fast.
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Make it spicy with jalapeños or a hot green chile sauce.
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Swap in black beans or corn for added texture and flavor.