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)

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes, until softened.
Stir in minced garlic and cook for 30 seconds, until fragrant.
Add green chiles, shredded chicken, cumin, chili powder, salt, and pepper. Stir to combine and heat through for 2–3 minutes.
Pour in green enchilada sauce and bring to a simmer.
Add tortilla strips and stir to coat everything evenly in the sauce.
Sprinkle cheese over the top. Cover and cook for 3–4 minutes, or until the cheese is melted and bubbly.
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