Green Chile Chicken Skillet Enchiladas

This Green Chile Chicken Skillet Enchiladas recipe is a one-pan wonder that’s perfect for busy weeknights. It delivers all the bold flavors of classic enchiladas without the hassle of rolling tortillas or using multiple dishes. Creamy, cheesy, and slightly spicy with the distinctive kick of green chile, this dish is a comforting, satisfying favorite your family will ask for again and again.

Why You’ll Love This Recipe

  • One-skillet meal means easy prep and cleanup
  • Packed with flavor from green chiles and seasoned chicken
  • A creamy, cheesy texture that’s irresistible
  • Perfect for weeknights or casual gatherings
  • Easily customizable with your favorite toppings or add-ins
  • Great use of leftover or rotisserie chicken
  • Ready in under 30 minutes
  • Kid-friendly and freezer-friendly
  • Lower carb than traditional enchiladas
  • Works well with corn or flour tortillas

ingredients

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

  • Shredded cooked chicken
  • Diced green chiles
  • Sour cream
  • Monterey Jack cheese
  • Corn or flour tortillas
  • Onion
  • Garlic
  • Olive oil
  • Cumin
  • Chicken broth
  • Fresh cilantro (optional for garnish)

directions

  1. In a large oven-safe skillet, heat olive oil over medium heat. Sauté chopped onion until soft and translucent. Add minced garlic and cook for another 30 seconds.
  2. Stir in diced green chiles, cumin, and cooked shredded chicken. Mix until well combined.
  3. Pour in chicken broth and stir in sour cream. Cook until heated through and slightly thickened.
  4. Cut tortillas into strips or wedges and stir them into the skillet, making sure they’re evenly coated.
  5. Sprinkle shredded Monterey Jack cheese over the top.
  6. Transfer the skillet to the oven and broil until the cheese is melted and bubbling, about 3–5 minutes.
  7. Garnish with chopped cilantro before serving, if desired.

Servings and timing

This recipe makes approximately 4 servings.
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes

Variations

  • Use rotisserie chicken for a quicker prep
  • Swap sour cream with Greek yogurt for a lighter version
  • Add canned corn or black beans for extra texture and flavor
  • Use pepper jack cheese for a spicier kick
  • Try flour tortillas if you prefer them over corn
  • Add sautéed bell peppers or spinach for more veggies
  • Top with sliced avocado, jalapeños, or a squeeze of lime
  • Make it vegetarian by substituting chicken with sautéed mushrooms or tofu

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm individual portions in the microwave for 1–2 minutes or reheat in a skillet over medium heat until hot.
For freezing, place the cooled enchiladas in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat as above.

Green Chile Chicken Skillet Enchiladas

FAQs

What kind of chicken should I use?

Rotisserie, grilled, or leftover roasted chicken all work great. Just make sure it’s fully cooked and shredded.

Can I make this dish ahead of time?

Yes, you can prepare the skillet up to the point before broiling, cover it, and refrigerate. When ready to eat, broil and serve.

Can I use green enchilada sauce instead of green chiles?

Yes, but it will change the texture and flavor slightly. It will be saucier and a bit tangier.

Is this dish spicy?

It has a mild to medium spice level depending on the type of green chiles used. You can adjust the heat by choosing mild or hot varieties.

Can I make this without cheese?

Yes, though the dish will be less creamy. You can try dairy-free cheese alternatives if preferred.

What can I serve with these skillet enchiladas?

They pair well with a side salad, Mexican rice, or refried beans.

Can I make it gluten-free?

Yes, just be sure to use corn tortillas and confirm that your broth and other ingredients are gluten-free.

How do I keep tortillas from getting soggy?

Lightly toast the tortilla strips before adding them, or stir them in at the last minute to preserve some texture.

What type of skillet should I use?

A large oven-safe skillet like cast iron is ideal for both stovetop and broiler use.

Can I double the recipe?

Yes, just make sure you use a larger skillet or prepare in batches. You can also transfer to a baking dish for the broiling step.

Conclusion

Green Chile Chicken Skillet Enchiladas are everything you love about classic enchiladas—savory, cheesy, comforting—delivered in a fraction of the time. Perfect for busy nights or when you just want something warm and satisfying, this skillet meal is sure to become a go-to favorite. With plenty of ways to customize it and easy cleanup, it’s a win from every angle.

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Green Chile Chicken Skillet Enchiladas

Green Chile Chicken Skillet Enchiladas

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  • Author: Molly Yeh
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: One Pot/One Pan
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

These Green Chile Chicken Skillet Enchiladas are a quick and easy twist on classic enchiladas. Made in one pan with tender shredded chicken, green chiles, tortillas, and melted cheese, they’re full of flavor and ready in under 30 minutes. Perfect for busy weeknights!


Ingredients

  • 2 tablespoons olive oil

  • 1 small yellow onion, diced

  • 2 cloves garlic, minced

  • 1 (4 oz) can diced green chiles

  • 2 cups cooked shredded chicken (rotisserie works great)

  • 1 teaspoon ground cumin

  • 1/2 teaspoon chili powder

  • Salt and pepper to taste

  • 1 (10 oz) can green enchilada sauce

  • 6 small corn tortillas, cut into strips

  • 1 1/2 cups shredded Monterey Jack or Mexican blend cheese

  • Fresh cilantro, for garnish

  • Sour cream, for serving (optional)


Instructions

  1. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes, until softened.

  2. Stir in minced garlic and cook for 30 seconds, until fragrant.

  3. Add green chiles, shredded chicken, cumin, chili powder, salt, and pepper. Stir to combine and heat through for 2–3 minutes.

  4. Pour in green enchilada sauce and bring to a simmer.

  5. Add tortilla strips and stir to coat everything evenly in the sauce.

  6. Sprinkle cheese over the top. Cover and cook for 3–4 minutes, or until the cheese is melted and bubbly.

  7. Remove from heat and garnish with fresh cilantro. Serve warm with sour cream, if desired.


Notes

  • You can swap corn tortillas for flour if preferred.

  • Add black beans or corn for extra texture and flavor.

 

  • Use leftover chicken or rotisserie to keep it simple.


Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 380
  • Sugar: 3g
  • Sodium: 720mg
  • Fat: 19g
  • Saturated Fat: 7g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 75mg

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