When I first tried making this Green Chile Chicken Enchilada Skillet, I couldn’t believe how easy it was to whip up such a flavorful, satisfying dish. It’s like all the goodness of enchiladas without the hassle of rolling or stuffing tortillas.

Everything simmers together in one skillet, creating a cheesy, hearty meal my family can’t get enough of. Whether you’re a fan of bold flavors or need a quick dinner solution, this recipe is perfect for busy evenings or any time you crave comfort food with a zesty kick.

Ingredients

Here’s the lineup of ingredients you’ll need to create this crowd-pleasing dish. Each ingredient was chosen for its role in building bold, delicious flavors.

1 pound chicken breasts or thighs, cooked and shredded: Use rotisserie chicken to save time and add extra juiciness.
1 tablespoon olive oil: Perfect for sautéing onions and spices without overpowering the flavors.
1 cup diced onion: Adds a sweet, savory base. Yellow onions work best.
1 teaspoon chili powder: Provides smoky depth and just the right touch of heat.
1 teaspoon ground cumin: Enhances the earthiness of the dish.
1/2 teaspoon garlic powder: Brings a subtle aromatic touch.
Salt and black pepper to taste: Season as you go for a perfect balance of flavors.
1 15-ounce can black beans, rinsed and drained: They add protein and texture.
1 10-ounce can diced green chiles (mild or medium): Go for Hatch green chiles if available; they elevate the overall flavor.
1 15-ounce can green enchilada sauce: The foundation of the sauce. Pick one with low sodium to customize flavors.
4 corn tortillas, cut into strips: Stale tortillas hold up better in the sauce. Yellow or white corn both work.
1 cup shredded Monterey Jack or Mexican cheese blend: Grate cheese fresh for optimal meltiness.
Optional toppings: avocado slices, fresh cilantro, sour cream, or jalapeños

Note: This recipe serves 4 generously.

Variations

Don’t be afraid to tweak the recipe to suit your dietary needs or preferences! Here are some variation ideas:

Dairy-Free: Replace cheese with a dairy-free alternative or skip it altogether.
Low-Carb: Use low-carb tortillas or roasted cauliflower in place of corn tortillas.
Extra Veggies: Add diced zucchini, bell peppers, or fresh spinach for more nutrition.
Spicy: Use hot green chiles or add a dash of cayenne pepper.
Protein Swap: Try ground turkey, shredded beef, or tofu if you prefer.

Cooking Time

Here’s a breakdown of the cooking time for this quick and easy dish:

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

To make this skillet dish, you’ll need the following tools:

Large oven-safe skillet: To cook and bake everything in one pan.
Cutting board and knife: For prepping the tortillas and veggies.
Wooden spoon or spatula: For stirring ingredients evenly.
Measuring cups and spoons: To ensure accuracy.

How to Make Green Chile Chicken Enchilada Skillet?

This recipe comes together effortlessly. Here’s how you can prepare it step by step:

Step 1: Prep Ingredients

Before you start cooking, shred your cooked chicken and cut the corn tortillas into strips. Have all your spices, beans, and green chiles ready for quick assembly.

Step 2: Sauté the Base

Heat olive oil in your skillet over medium heat. Add the diced onions, chili powder, cumin, and garlic powder. Sauté for about 3–4 minutes until the onions soften and the spices bloom.

Step 3: Add the Chicken and Sauce

Reduce the heat to medium. Stir in the shredded chicken, green chiles, and black beans. Pour in the green enchilada sauce, stirring until everything is well-coated.

Step 4: Mix in the Tortilla Strips

Gently fold in the tortilla strips, ensuring each piece is coated in the sauce. This helps soak in all the flavors while softening slightly.

Step 5: Melt the Cheese

Sprinkle cheese generously across the top. Either cover and simmer on low until the cheese melts, or pop the skillet under a broiler for a few minutes for that golden, bubbly finish.

Step 6: Garnish and Serve

Top the skillet with your choice of garnishes like avocados, cilantro, or sour cream right before serving.

Additional Tips for Making This Recipe Better

After experimenting with this recipe a few times, I’ve picked up some handy tips to make it even better:

Use slightly stale tortillas for better texture; they soak up the sauce without falling apart.
Don’t skip sautéing the spices with the onions—it intensifies the flavors.
If you like it extra creamy, mix a spoonful of plain Greek yogurt into the sauce before adding tortillas.
Always shred cheese at home instead of using pre-packaged ones; it melts more smoothly.

How to Serve Green Chile Chicken Enchilada Skillet?

This dish is fabulous on its own, but pairing it with sides makes it even more satisfying. Serve it with:

A fresh side salad with ranch or lime vinaigrette.
Mexican rice or cilantro lime rice.
Warm tortillas for scooping.
Tortilla chips for a crunchy contrast.

For presentation, serve straight from the skillet onto plates. Garnish with fresh herbs and a sprinkle of cheese for an extra festive look!

Nutritional Information

Calories	410
Protein	37g
Carbohydrates	48g
Fat	8g

Make Ahead and Storage

This recipe is great for meal prep or storing leftovers. Here are some tips:

Store: Refrigerate in an airtight container for up to 3 days.
Reheat: Warm in the oven at 350°F or microwave until heated through.
Freeze: Transfer to a freezer-safe container and store for up to 2 months. Reheat directly from frozen or thaw in the fridge overnight.

Why You’ll Love This Recipe?

There are so many reasons to love this Green Chile Chicken Enchilada Skillet. Here are just a few:

Quick and Easy: Perfect for weeknights when time is short.
Versatile: Customize the ingredients to suit your tastes.
Minimal Cleanup: Only one skillet to wash!
Bold Flavors: The green chiles and spices create an unmistakable zesty dish.
Family Favorite: Even picky eaters love it.

Common Mistakes to Avoid for Better Results

While this recipe is simple, a few common pitfalls can impact the flavor or texture:

Overcooking the Chicken: If you prepare fresh chicken, avoid overcooking. Dry chicken won’t soak up the sauce properly.
Skipping Sauté Time: Don’t rush the initial step with onions and spices. It’s essential for building depth.
Too Much or Too Little Sauce: Keep an eye on sauce-to-tortilla ratio. Too much sauce can make the dish soggy, while too little will leave it dry.
Not Using Oven-Safe Skillet: If broiling, ensure your skillet can withstand oven heat.

With these tips and step-by-step guidance, you’re ready to create a delicious and comforting Green Chile Chicken Enchilada Skillet. Happy cooking!

Ash Tyrrell