Description
These Green Chile Chicken Skillet Enchiladas are an easy, one-pan dinner packed with shredded chicken, green chiles, cheese, and soft tortillas. Everything comes together in a skillet for a cozy, family-friendly meal with bold flavor and minimal cleanup.
Ingredients
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- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1 (4 oz) can diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1 (10 oz) can green enchilada sauce
- 6 corn tortillas, cut into strips
- 1 1/2 cups shredded Monterey Jack cheese
- Fresh cilantro, chopped (for garnish)
- Sour cream (optional, for serving)
- Lime wedges (optional, for serving)
Instructions
- Heat olive oil in a large oven-safe skillet over medium heat.
- Add the diced onion and cook for 3–4 minutes, until softened.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Add shredded chicken, green chiles, cumin, chili powder, salt, and pepper. Stir to combine.
- Pour in the green enchilada sauce and bring everything to a simmer.
- Stir in the tortilla strips and gently mix to coat with the sauce.
- Sprinkle the shredded cheese evenly over the top.
- Cover with a lid or foil and let it cook for about 5 minutes, until the cheese is melted and bubbly.
- Remove from heat and garnish with fresh cilantro. Serve with sour cream and lime wedges if desired.
Notes
- You can swap corn tortillas for flour tortillas if preferred.
- Add black beans or corn for extra texture and flavor.
- For extra spice, toss in a chopped jalapeño or use hot green chiles.
Nutrition
- Calories: 410
- Sugar: 3g
- Sodium: 840mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg