This Green Chile Chicken Enchilada Skillet is everything you crave about classic enchiladas, without any of the fuss. Imagine golden, cheesy goodness bubbling away in a single pan—savory chicken, vibrant green chiles, melty Monterey Jack, and tender strips of corn tortilla, all in a tangy, crowd-pleasing sauce. If you’re looking for a fast, one-skillet dinner with bold Southwestern flavors, you’ll absolutely fall in love with this easy family favorite!
Why You’ll Love This Recipe
- All-in-One Wonder: Everything cooks in a single skillet—less mess, more flavor, and easy clean-up!
- Loads of Cheesy Comfort: That melted Monterey Jack on top brings the ultimate gooey factor, making each bite pure bliss.
- Big, Bold Southwestern Flavors: Green chiles, black beans, and zippy enchilada sauce make every forkful tasty and vibrant.
- Perfect for Busy Nights: From start to finish, dinner’s on the table in just 30 minutes—no rolling or layering required!
Ingredients You’ll Need
The beauty of this Green Chile Chicken Enchilada Skillet is just how accessible and pantry-friendly the ingredients are! Each component brings a little something special—richness, brightness, crunch, or creaminess—layering flavor in every bite.
- Olive oil: A splash to start, for sautéing onions and blooming your spices to the max flavor potential.
- Yellow onion: Diced and softened, these set the savory base for your skillet and balance out the heat.
- Chili powder, ground cumin, and garlic powder: The holy trio giving you that classic, earthy enchilada warmth!
- Kosher salt & fresh black pepper: Don’t skimp on seasoning—these little touches wake up everything in the skillet.
- Cooked shredded chicken: Use rotisserie for maximum ease, or any leftover chicken you have on hand (turkey works too!).
- Black beans: For protein, color, and a little Southwest heartiness—be sure to rinse and drain them first.
- Fire-roasted green chiles: The signature! These bring a smoky, mild heat that’s absolutely irresistible.
- Fresh cilantro: Just a sprinkle in the mix (and more for topping) for fresh, herby lift.
- Green enchilada sauce: Choose your favorite brand—the tang and flavor make this dish shine.
- Corn tortillas: Cut into wedges, they soak up the sauce and mimic traditional enchilada texture with way less work.
- Monterey Jack cheese: The meltier, the better! It creates that gorgeous golden-brown blanket on top.
- Avocado, extra cilantro, and Greek yogurt or sour cream: The finishing touches! They add creaminess, pop, and extra goodness on top.
Variations
The Green Chile Chicken Enchilada Skillet is a dream for customization—think of it as your flavor canvas! Make it your own with swaps and tweaks for dietary needs or to match whatever’s in your fridge.
- Swap in Turkey or Beef: Leftover turkey or ground beef work wonderfully in place of chicken—just be sure they’re cooked before adding!
- Make It Vegetarian: Skip the chicken and double the beans, or toss in diced sautéed zucchini and bell peppers for a veggie-forward skillet.
- Crank Up the Heat: Use hot green chiles, and add some diced jalapeños or chipotle powder for extra smoky spice!
- Dairy-Free Delight: Use your favorite dairy-free cheese, and top with a dollop of vegan yogurt or cashew crema.
How to Make Green Chile Chicken Enchilada Skillet
Step 1: Prep Your Ingredients & Skillet
Preheat your oven to 425° F so it’s ready for the cheesy finishing touch. While it heats, cut your corn tortillas into wedges and gather all the other ingredients—this recipe moves fast once you start cooking!
Step 2: Sauté the Aromatics & Spices
In a large oven-safe skillet, add the olive oil and bring it to medium-high heat. Toss in your diced onion, chili powder, cumin, and garlic powder. Sauté for a couple of minutes, stirring often, until the onion turns soft and fragrant and those spices are toasty and bold.
Step 3: Build the Skillet’s Savory Layers
Lower the heat to medium. Add the shredded chicken, black beans, green chiles, chopped fresh cilantro, and green enchilada sauce. Season with salt and pepper, then mix until everything’s cozy and well combined.
Step 4: Tuck in the Tortillas
Carefully scatter your tortilla wedges over and into the saucey mixture. Gently stir so the tortillas are coated and begin soaking up all that flavor—they’ll become delightfully soft and delicious (never soggy!).
Step 5: Cheese & Bake!
Evenly sprinkle the Monterey Jack cheese over the top. Slide your whole skillet into the oven and bake for 10–15 minutes, or until the cheese is melted, bubbling, and lightly golden. The aroma is absolute heaven!
Step 6: Garnish & Devour
Carefully remove the skillet (watch out, it’s hot!). Pile on more chopped cilantro, creamy avocado slices, and a generous dollop of Greek yogurt or sour cream. Serve straight from the skillet for rustic charm and easy sharing!
Pro Tips for Making Green Chile Chicken Enchilada Skillet
- Rotisserie Shortcut: Using rotisserie chicken makes prep a breeze and adds delicious savory depth to the filling.
- Ultimate Tortilla Texture: Cut the tortillas into triangles for even soaking—this keeps them tender but not mushy, with irresistible edges.
- Broil for Bubbly Cheese: For an extra golden cheese top, turn the oven to broil for the last 1–2 minutes—but keep a close eye so it won’t burn!
- Fresh Toppings Last: Always add cilantro, avocado, and dairy toppings after baking for the brightest flavor and best creaminess.
How to Serve Green Chile Chicken Enchilada Skillet
Garnishes
The finishing touches can truly make your Green Chile Chicken Enchilada Skillet sing! Sliced avocado offers cool creaminess, while a handful of fresh cilantro adds grassy brightness. A generous dollop of plain Greek yogurt or classic sour cream brings a tang that cuts through the richness—don’t skip them!
Side Dishes
This skillet is hearty enough to stand solo, but it’s lovely with simple sides like a crisp green salad, citrusy slaw, or even cilantro-lime rice. A bowl of tortilla chips is always a welcome sight for scooping up any extra saucy bits!
Creative Ways to Present
For gatherings, serve it right out of the skillet on a trivet for a cozy, shareable centerpiece. Or, portion the enchilada skillet into individual ramekins for personal, bubbly servings—complete with all the toppings lined up for DIY flair!
Make Ahead and Storage
Storing Leftovers
Let your Green Chile Chicken Enchilada Skillet cool completely before covering tightly and refrigerating. Stored in an airtight container, it keeps deliciously for up to 4 days—perfect for lunch or a fuss-free repeat dinner!
Freezing
You can freeze individual portions or the whole skillet (once cooled) for up to 2 months. Wrap tightly with foil and plastic wrap, or use a freezer container. Thaw in the refrigerator overnight before reheating for best results.
Reheating
For best texture, reheat in a 350°F oven until warmed through and bubbly—about 15 minutes for individual portions. The microwave works for quick lunches, though it may soften the tortillas further (still delicious!).
FAQs
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Can I use flour tortillas instead of corn?
While corn tortillas offer classic enchilada flavor and texture, you absolutely can use flour tortillas if you prefer. Just know they’ll be a bit softer and may absorb more sauce, resulting in a slightly different (but still tasty!) finish.
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Is this Green Chile Chicken Enchilada Skillet spicy?
The dish has a gentle warmth from green chiles and chili powder—but it leans mild. For more kick, opt for hot green chiles, a bit of jalapeño, or extra chili powder to taste.
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Can I make this enchilada skillet ahead of time?
Absolutely! You can assemble the skillet (without baking) up to a day in advance, refrigerate it, and then bake when ready to serve. You may need to add a few minutes to the baking time if it goes into the oven cold.
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What’s the best way to shred chicken for this recipe?
For super quick prep, grab a rotisserie chicken and shred it with two forks or your hands. If cooking chicken yourself, poaching or roasting keeps it tender and easy to shred—be sure to season generously for best flavor.
Final Thoughts
I can’t wait for you to dig into this vibrant, ultra-satisfying Green Chile Chicken Enchilada Skillet! It’s comfort food made brilliantly simple—full of flavor, texture, and cozy joy, whether you’re serving friends or just need a speedy weeknight win. Give it a try, and let it become your own family favorite too!
Print
Green Chile Chicken Enchilada Skillet Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Green Chile Chicken Enchilada Skillet is a quick and easy one-pan meal that is loaded with flavor. Perfect for a weeknight dinner, this dish combines tender shredded chicken, black beans, green chiles, and gooey cheese, all baked in a zesty green enchilada sauce.
Ingredients
Main Ingredients:
- 2 teaspoons olive oil
- 1/2 cup diced yellow onion
- 1 1/4 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Kosher salt and fresh ground black pepper to taste
Additional Ingredients:
- 2 cups cooked shredded chicken breasts, or rotisserie chicken
- 15 ounce can black beans, rinsed and drained
- 1 cup diced fire roasted green chiles
- 2 tablespoons chopped cilantro
- 15 ounces green enchilada sauce
- 5 corn tortillas, cut into triangles
- 1 cup shredded Monterey Jack cheese
- Avocado, cilantro, and plain Greek yogurt or sour cream for garnish
Instructions
- Preheat oven: Preheat oven to 425°F. Cut the corn tortillas into 1/8ths.
- Sauté onions and spices: Heat olive oil in a large oven-safe skillet over medium-high heat. Add onion, chili powder, cumin, garlic powder, salt, and pepper. Sauté until onion softens.
- Add remaining ingredients: Reduce heat to medium. Add chicken, black beans, green chiles, cilantro, green enchilada sauce, salt, and pepper. Stir in corn tortilla wedges.
- Bake: Top with cheese and bake for 10-15 minutes until bubbly and cheese is melted.
- Serve: Garnish with cilantro, avocado, and yogurt or sour cream.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 3g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 80mg
