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Green Chile Chicken Enchilada Skillet
Ash Tyrrell

Green Chile Chicken Enchilada Skillet

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Gently fold in the tortilla strips, ensuring each piece is coated in the sauce. This helps soak in all the flavors while softening slightly.
  5. 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.
  6. Top the skillet with your choice of garnishes like avocados, cilantro, or sour cream right before serving.

Notes

  • 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.