Green Chile Chicken Skillet Enchiladas Recipe: Fuss-Free Fiesta

Comfort arrives with this mouthwatering green chile chicken skillet enchiladas recipe that promises instant satisfaction.

Mexican culinary traditions blend seamlessly in this hearty dish packed with bold flavors.

Saucy and warm, each bite tells a story of southwest cuisine.

Peppers dance alongside tender chicken, creating a melody of spice and richness.

Home cooks can easily master this simple yet impressive meal in under an hour.

Melted cheese blankets the skillet, promising a delectable experience that feels like a warm embrace.

You’ll want to savor every single bite of this irresistible southwestern classic.

Plates That Match with Green Chile Chicken Skillet Enchiladas

• Complement the spicy green chile chicken skillet enchiladas with a cold, refreshing Mexican beer like Modelo Especial or Corona, cutting through the rich, bold flavors.
• Create a zesty side of diced avocados, tomatoes, red onion, lime juice, and cilantro to add brightness and cool contrast to the warm, spicy dish.
• Whip up a quick sauce by mixing sour cream, fresh lime juice, and a pinch of salt to drizzle over the enchiladas, enhancing the green chile's subtle heat.
• Prepare fluffy white rice tossed with chopped fresh cilantro and a squeeze of lime juice to provide a light, aromatic accompaniment that balances the skillet's intensity.

Green Chile Chicken Skillet Enchiladas Packed with Flavor

• Packed with tender chicken, zesty green chiles, and melted cheese, this one-pan dish offers bold flavors that appeal to both kids and adults, making mealtime a crowd-pleasing experience.
• By cooking everything in a single oven-safe skillet, this recipe eliminates multiple dirty dishes, saving precious time on cleanup and making post-dinner routine a breeze.
• Easily adapt the recipe by adding extra toppings like sour cream, avocado, or jalapeños, allowing each family member to personalize their enchiladas according to their taste preferences.

Ingredients That Build Green Chile Chicken Skillet Enchiladas

• Shredded Chicken: Tender meat that forms the main protein and flavor foundation of the dish. Best when using rotisserie or freshly cooked chicken for optimal moisture.

• Green Enchilada Sauce: Tangy base that adds moisture and authentic Mexican flavor. Choose authentic store-bought or homemade sauce.
• Green Chiles: Provides mild heat and fresh pepper taste. Canned green chiles work perfectly.
• Cumin: Warm, earthy spice that adds depth to Mexican-style dishes.
• Garlic Powder: Provides consistent garlic flavor without raw garlic chunks.
• Salt and Black Pepper: Essential seasonings for balanced taste.

• Tortilla Strips: Creates texture and helps bind the skillet enchiladas. Corn tortillas recommended for authentic flavor.
• Olive Oil: Helps sauté vegetables and prevent sticking.
• Onion: Adds sweetness and aromatic base to the dish.
• Cheese: Melts and creates creamy, rich topping. Recommended: Mexican blend or monterey jack.
• Cilantro: Fresh herb for garnish that adds bright, herbal note.

Steps to Cook Green Chile Chicken Skillet Enchiladas Fast

Step 1: Sizzle Onions

Heat olive oil in a large oven-safe skillet over medium heat. Toss in diced onions and cook for 3-4 minutes until they become soft and translucent.

Step 2: Spice It Up

• Green chiles
• Cumin
• Garlic powder
• Salt
• Pepper

Stir and cook for 1 minute to release the aromatic flavors.

Step 3: Introduce Chicken

Mix in shredded chicken and green enchilada sauce. Stir everything together and let it simmer, creating a rich and flavorful base.

Step 4: Layer Tortillas

Gently fold tortilla strips into the chicken mixture, ensuring they are evenly coated with the sauce and spices.

Step 5: Melt Cheese

Sprinkle cheese evenly across the top of the skillet. Cover and cook for 3-5 minutes until the cheese melts completely and the dish becomes hot and bubbly.

Step 6: Optional Broil

For a golden-brown top, place the skillet under the broiler for 2-3 minutes. Watch carefully to prevent burning.

Step 7: Garnish and Serve

Remove from heat. Sprinkle chopped cilantro and add your favorite toppings like sour cream, sliced avocados, or extra salsa.

Skillet Enchilada Tips for Better Results Every Time

• Prevent Soggy Tortillas: Pat tortilla strips dry with paper towels before adding to the skillet to maintain their texture and prevent excess moisture.
• Boost Flavor Intensity: Toast cumin and garlic powder in the skillet for 30 seconds before adding other ingredients to enhance their aromatic qualities.
• Customize Spice Levels: Adjust green chile heat by selecting mild, medium, or hot varieties based on personal preference and tolerance.
• Make It Dairy-Free: Substitute regular cheese with vegan cheese alternatives or nutritional yeast for a plant-based version of the dish.
• Meal Prep Smart: Prepare shredded chicken in advance and store in refrigerator to reduce overall cooking time and simplify the recipe process.

Keep Green Chile Chicken Skillet Enchiladas Fresh Longer

• Store leftover enchiladas in an airtight container within 2 hours of cooking, keeping them fresh for 3-4 days in the refrigerator.
• Wrap individual portions tightly in plastic wrap and aluminum foil, then place in freezer-safe containers for up to 2 months.
• Preheat oven to 350°F, cover enchiladas with foil to prevent drying, and warm for 15-20 minutes until heated through.
• Place a single serving on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warm and steaming.

Spicy or Mild Twists for Green Chile Chicken Skillet Enchiladas

• Low-Carb Cauliflower Enchiladas: Replace tortilla strips with riced cauliflower, creating a lighter, keto-friendly version that maintains the original flavor profile.
• Vegetarian Black Bean Swap: Substitute shredded chicken with black beans and add extra green chiles for a protein-packed meatless alternative that keeps the zesty southwestern essence.
• Gluten-Free Corn Tortilla Edition: Use corn tortilla strips instead of flour tortillas to make the dish completely gluten-free while preserving the authentic enchilada texture and taste.
• Dairy-Free Cheese Alternative: Swap traditional cheese with nutritional yeast or dairy-free cheese shreds to accommodate lactose-intolerant or vegan dietary needs without sacrificing the dish's creamy richness.

Enchilada FAQs to Make Cooking Easier

• What are green chiles and why use them in this recipe?

Green chiles are mild, slightly sweet peppers from New Mexico that add a distinctive, warm flavor to dishes. They provide a subtle heat and earthy taste that perfectly complements the chicken in these enchiladas.

• Can I use corn or flour tortillas for this recipe?

Corn tortillas are traditionally used in enchiladas and work best for authentic flavor and texture. Flour tortillas can be used but will result in a slightly different taste and softer consistency.

• Is this recipe considered spicy?

This green chile chicken skillet enchiladas recipe is mild to medium in heat. The green chiles provide a gentle warmth, but it’s not intensely spicy. You can adjust the heat level by choosing mild or hot green chiles.

• How do I prevent the tortillas from getting soggy?

By gently folding the tortilla strips into the chicken mixture and not over-stirring, you’ll help maintain some texture. The key is to coat them quickly and evenly without breaking them down completely.

Green Chile Chicken Sklet Enchiladas Recipe

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4.8 from 34 reviews

• Total Time: 25 minutes
• Yield: 6 1x

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Description

Hearty Mexican classic green chile chicken skillet enchiladas deliver comfort with bold southwestern flavors. Melted cheese, tender chicken, and zesty green chiles create a mouthwatering meal you’ll want to savor again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 2 cups (473 ml) cooked shredded chicken

Spices and Seasonings:

• 1 tablespoon (15 ml) olive oil
• 1 teaspoon (5 ml) cumin
• ½ teaspoon (2.5 ml) garlic powder
• Salt and pepper, to taste

Other Ingredients:

• ½ cup (118 ml) diced onion
• 1 (4 ounces/113 grams) can diced green chiles
• 1 (10 ounces/283 grams) can green enchilada sauce
• 6 corn or flour tortillas, cut into strips or wedges
• 1 ½ cups (355 ml) shredded Monterey Jack or Mexican blend cheese
• Fresh cilantro, for garnish
• Optional toppings: sour cream, diced avocado, lime wedges

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Instructions

1. Warm olive oil in a spacious oven-proof skillet, creating a sizzling base for sautéing diced onions until they become translucent and tender.
2. Introduce aromatic green chiles, cumin, garlic powder, salt, and pepper, stirring to release their robust flavors and create a fragrant foundation.
3. Fold shredded chicken into the spice-infused mixture, generously coating the meat with green enchilada sauce to enhance its moisture and taste.
4. Carefully integrate tortilla strips into the chicken blend, ensuring each strip is evenly distributed and absorbs the rich, zesty sauce.
5. Uniformly blanket the skillet’s surface with a generous layer of melting cheese, allowing it to create a golden, bubbling canopy over the filling.
6. Cover the skillet and let the ingredients meld together, heating thoroughly until the cheese transforms into a molten, enticing layer.
7. For an optional crispy finish, position the skillet under the broiler, watching closely to achieve a perfectly bronzed top without burning.
8. Remove from heat and embellish with freshly chopped cilantro, inviting additional toppings to personalize the dish according to individual preferences.

Notes

• Customize heat levels by choosing mild or hot green chiles depending on spice preference.
• Swap corn tortillas with flour tortillas for a softer, more pliable texture in the skillet.
• Transform this dish into a gluten-free option by using corn tortillas and checking enchilada sauce ingredients.
• Meal prep friendly: Cook chicken and sauce mixture ahead of time, then quickly assemble and bake when ready to serve.

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

Nutrition

• Serving Size: 6
• Calories: 410
• Sugar: 1 g
• Sodium: 800 mg
• Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 0 g
• Protein: 36 g
• Cholesterol: 90 mg