Name: Salsa Verde Chicken Enchiladas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 1 tbsp olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 lb cooked, shredded chicken (breasts or thighs); 1 tsp ground cumin; 1 tsp chili powder; ½ tsp salt; ¼ tsp black pepper; 1 cup salsa verde; ½ cup sour cream; 8 small corn tortillas, cut into 1-inch strips; 1 cup shredded Monterey Jack cheese; ½ cup shredded cheddar cheese; Fresh cilantro, chopped (for garnish); Optional toppings: diced avocado, jalapeño slices, lime wedges

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This Salsa Verde Chicken Enchilada Skillet is a one-pan wonder that brings all the flavor of enchiladas without the fuss of rolling and baking. It’s a cheesy, zesty, and satisfying meal that’s on the table in under 30 minutes—perfect for busy weeknights.

Why You’ll Love This Recipe

This skillet recipe gives you everything you love about enchiladas—melty cheese, tender chicken, and tangy salsa verde—without the need to turn on the oven. It’s fast, flavorful, and family-friendly. The use of pre-cooked chicken and canned enchilada sauce makes it incredibly convenient, and everything comes together in one pan for easy cleanup. It’s also endlessly customizable and great for using up leftovers.

ingredients

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

Cooked, shredded chicken (rotisserie works great)
Salsa verde (jarred or homemade)
Corn tortillas, cut into strips
Monterey Jack or Mexican blend cheese, shredded
Onion, diced
Garlic, minced
Olive oil
Cumin
Salt and pepper
Fresh cilantro, for garnish
Sour cream or avocado (optional toppings)

directions

Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, sauté until softened, about 3-4 minutes.
Stir in shredded chicken, cumin, salt, and pepper. Cook for 1-2 minutes to warm through.
Add tortilla strips and pour in the salsa verde. Stir well to combine and coat everything evenly.
Simmer for 5-7 minutes, stirring occasionally, until heated through and slightly thickened.
Sprinkle shredded cheese evenly over the skillet, cover, and let sit for 2-3 minutes until the cheese is melted.
Garnish with chopped cilantro and serve with sour cream, avocado, or lime wedges if desired.

Servings and timing

This recipe serves 4 people.

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

Add Beans: Mix in black beans or pinto beans for extra protein and texture.
Spicy Version: Add diced jalapeños or a dash of hot sauce for heat.
Different Proteins: Use ground beef, turkey, or even sautéed vegetables instead of chicken.
Low-Carb Option: Swap tortillas for low-carb tortillas or skip them and use zucchini slices.
Cheese Swap: Try pepper jack or cheddar for a different flavor profile.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat or microwave in 1-minute intervals, stirring in between. Add a splash of broth or water if it thickens too much. Freezing is not ideal due to the tortillas getting soggy, but it can be done if needed.

FAQs

Can I use flour tortillas instead of corn?

Yes, but corn tortillas hold up better in this skillet format and offer more authentic flavor.

Can I make this dish ahead of time?

You can prep the components ahead and assemble just before heating, but it’s best served fresh.

Is this recipe spicy?

It depends on your salsa verde—some brands are mild, others are hot. Choose based on your heat preference.

Can I make it dairy-free?

Yes, just omit the cheese or use a dairy-free cheese alternative.

Can I use green enchilada sauce instead of salsa verde?

Absolutely, though salsa verde tends to have a brighter, tangier flavor.

How do I keep tortillas from getting soggy?

Lightly toasting the tortilla strips before adding can help them hold their texture.

Is it freezer-friendly?

You can freeze it, but be aware the tortillas may become soft or mushy upon reheating.

Can I add veggies?

Yes, bell peppers, corn, or spinach work great in this dish.

What’s a good side dish for this?

Serve it with Mexican rice, refried beans, or a simple green salad.

How can I make it more filling?

Add beans, corn, or serve it over rice for an extra hearty meal.

Conclusion

Salsa Verde Chicken Enchilada Skillet is everything you love about enchiladas in a fast, one-pan meal. With zesty salsa, juicy chicken, and gooey cheese, it’s sure to become a weeknight staple. Quick, customizable, and cleanup-friendly—it’s a no-brainer dinner win.

Salsa Verde Chicken Enchiladas