Fiery Southwest Green Chile Chicken Skillet Enchiladas Recipe

Weeknight dinners demand something special, and these green chile chicken skillet enchiladas deliver pure comfort with unexpected zest.

Packed with tender chicken and rich, spicy flavors, this one-pan meal simplifies traditional enchilada preparation.

Melted cheese blankets layers of seasoned meat and soft tortillas, creating a mouthwatering centerpiece.

Authentic Mexican-inspired ingredients come together quickly in a single skillet, making cleanup a breeze.

The green chiles infuse every bite with a vibrant, bold kick that transforms an ordinary meal into something extraordinary.

Serve this crowd-pleasing dish straight from the skillet, watching faces light up with anticipation of the first delicious forkful.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 320 kcal

Servings: 7

Ingredients That Go Into Green Chile Chicken Skillet Enchiladas

• Olive Oil: Provides a smooth cooking foundation and enhances overall taste.
• Onion: Builds a savory aromatic base with sweet undertones.
• Green Chiles: Adds signature southwestern spice and mild heat.
• Cumin: Delivers warm, earthy depth to the dish.
• Garlic Powder: Introduces robust, pungent flavor complexity.
• Salt and Pepper: Balances and heightens all other ingredient flavors.

• Shredded Chicken: Offers lean protein and hearty texture.
• Green Enchilada Sauce: Creates rich, tangy liquid base that binds ingredients.

• Tortilla Strips: Provides delightful crunch and traditional Mexican element.
• Cheese: Melts into creamy, indulgent layer that brings everything together.
• Cilantro: Adds fresh, bright finishing touch with herbal notes.

Tools for Building and Baking Chicken Enchiladas

• Large Oven-Safe Skillet: Perfect for cooking and baking the entire dish from stovetop to oven.
• Sharp Knife: Essential for dicing onions and chopping cilantro precisely.
• Cutting Board: Provides a clean surface for ingredient preparation.
• Wooden Spoon or Spatula: Great for stirring and folding ingredients without scratching the skillet.
• Cheese Grater: Optional, if you're shredding cheese from a block instead of using pre-shredded.
• Measuring Spoons: Helps accurately measure spices like cumin and garlic powder.

How to Make Green Chile Enchiladas in a Skillet

• Warm Up the Skillet

Heat olive oil in a large oven-safe skillet over medium heat, creating a sizzling base for your delicious meal.

• Sauté Onions

Drop diced onions into the skillet and let them dance and soften for 3-4 minutes, releasing their sweet aroma.

• Spice It Up

Toss in green chiles, cumin, garlic powder, salt, and pepper, stirring quickly to wake up those incredible flavors.

• Introduce the Chicken

Add shredded chicken and green enchilada sauce, mixing everything together until the mixture starts to bubble gently.

• Fold in Tortillas

Carefully incorporate tortilla strips into the chicken blend, ensuring each piece gets coated with the mouthwatering sauce.

• Cheese Blanket

Sprinkle cheese across the top, creating a golden, melty covering that will make everyone’s taste buds sing.

• Melt and Bubble

Cover the skillet and let everything simmer for 3-5 minutes until the cheese transforms into a gooey, irresistible layer.

• Optional Golden Touch

For extra pizzazz, slide the skillet under the broiler for 2-3 minutes to create a beautiful brown crust.

• Finish and Garnish

Pull from heat and crown your creation with fresh chopped cilantro and your favorite toppings.

Flavor Variations for Spicy, Creamy, or Mild Versions

• Swap corn tortillas for flour tortillas if you prefer a softer texture.
• Replace tortilla strips with cauliflower rice for a keto-friendly version.
• Adjust green chile heat by selecting mild, medium, or hot varieties based on your preference.
• Substitute chicken with shredded turkey, beef, or plant-based alternatives like jackfruit for diverse protein options.
• Use dairy-free cheese or nutritional yeast to create a lactose-free version of this delicious skillet enchilada.

Serve These Skillet Enchiladas with Rice or Beans

• Fiesta Flavor Party: Top with fresh diced avocado slices for creamy richness that balances the spicy green chiles.
• Fresh and Zesty Finish: Sprinkle chopped green onions and extra cilantro for a bright, herbal pop of color and flavor.
• Sour Cream Swirl: Add a dollop of cool sour cream or Mexican crema to soften the heat and create a beautiful contrast on top of the skillet enchiladas.
• Crunch Factor: Scatter crushed tortilla chips or crispy jalapeño strips for an added textural element that makes each bite exciting.

Storing Skillet Enchiladas for Quick Reheat Meals

• Whip up a double batch of this skillet enchilada feast and store portions in airtight containers for quick weeknight meals. Perfect for busy families needing grab-and-go dinner solutions.
• Safely store leftovers in sealed containers for up to 4 days. The flavors actually intensify overnight, making next-day lunches even more delicious.
• Separate portions into freezer-safe containers and store up to 3 months. Thaw overnight in the refrigerator and reheat gently in a skillet to maintain that perfect texture and taste.
• Warm refrigerated enchiladas in a covered skillet over medium-low heat, adding a splash of enchilada sauce to prevent drying. Stir occasionally to distribute heat evenly and maintain the original mouthwatering consistency.

Spicy Green Chile Chicken Skillet Enchiladas Recipe

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4.5 from 15 reviews

• Total Time: 25 minutes
• Yield: 7 1x

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Description

Hearty green chile chicken skillet enchiladas deliver authentic Mexican comfort straight from a single pan. Melted cheese, tender chicken, and zesty chiles combine in this irresistible meal that brings southwestern warmth to your dinner table.

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Ingredients

Scale 1x2x3x

• 2 cups (480 ml) shredded chicken, cooked
• 1 ½ cups (340 g) shredded Monterey Jack or Mexican blend cheese
• 1 (10 oz) (280 g) can green enchilada sauce
• 6 corn or flour tortillas, cut into strips or wedges
• ½ cup (120 ml) diced onion
• 1 (4 oz) (113 g) can diced green chiles
• 1 tablespoon (15 ml) olive oil
• 1 teaspoon (5 ml) cumin
• ½ teaspoon (2.5 ml) garlic powder
• Salt, to taste
• Pepper, to taste
• Fresh cilantro, for garnish
• Sour cream, optional
• Diced avocado, optional
• Lime wedges, optional

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Instructions

1. Sauté Base: Heat olive oil in a large oven-safe skillet over medium heat. Sweat onions until translucent and tender.
2. Aromatic Infusion: Introduce green chiles, cumin, garlic powder, salt, and pepper. Bloom spices for one minute to release their robust flavors.
3. Protein Integration: Fold shredded chicken into the spice mixture, then pour green enchilada sauce. Simmer until ingredients are thoroughly combined and heated through.
4. Tortilla Incorporation: Gently layer tortilla strips into the chicken mixture, ensuring even coating and distribution.
5. Cheese Melting: Generously sprinkle cheese across the skillet’s surface. Cover and cook until cheese melts completely and filling becomes bubbling hot.
6. Optional Browning: Position skillet under broiler for 2-3 minutes to create a golden, crispy top layer.
7. Finishing Touch: Remove from heat and garnish with fresh cilantro and preferred toppings. Serve immediately while hot and aromatic.

Notes

• Keep the skillet at medium heat to prevent burning onions and create perfect caramelization without scorching ingredients.
• Use freshly shredded chicken or rotisserie chicken to ensure the meat remains tender and doesn’t dry out during cooking.
• Gently fold tortilla strips to maintain their texture and prevent them from becoming too soggy or breaking apart completely.
• Adjust green chiles and spices according to personal heat preference – use mild chiles for less heat or add extra for more kick.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 7
• Calories: 320
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 70 mg