Green Chile Chicken Skillet Enchiladas

Green chile chicken skillet enchiladas are a fast, flavorful, one-pan twist on classic enchiladas — no rolling or baking required. Tender chicken, roasted green chiles, creamy sauce, and melted cheese come together with tortillas in a skillet for a comforting, weeknight-friendly meal that tastes like it simmered all day.

Why You’ll Love This Recipe

This dish delivers all the bold, zesty flavor of traditional enchiladas with a fraction of the effort. It’s quick, customizable, and only requires one skillet, making cleanup a breeze. Whether you’re feeding a family or meal-prepping for the week, this recipe is a go-to comfort food that’s always satisfying.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken (shredded or chopped)
• Corn tortillas
• Green enchilada sauce or salsa verde
• Diced green chiles (mild or hot, to taste)
• Onion, chopped
• Garlic, minced
• Sour cream or cream cheese (for creaminess)
• Shredded cheese (Mexican blend, Monterey Jack, or cheddar)
• Olive oil or butter
• Fresh cilantro and lime wedges for garnish (optional)

directions

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until soft, about 3–4 minutes. Stir in garlic and cook for 1 minute more.
2. Add diced green chiles and stir to combine.
3. Stir in the cooked chicken and green enchilada sauce. Reduce heat and let simmer for 5 minutes.
4. Cut tortillas into strips or quarters and fold them into the chicken mixture.
5. Stir in sour cream or cream cheese until the sauce is creamy and well combined.
6. Sprinkle shredded cheese evenly over the top and cover the skillet. Let it cook on low until the cheese is melted and bubbly, about 3–5 minutes.
7. Remove from heat, garnish with chopped cilantro and lime wedges if desired, and serve hot.

Servings and timing

Serves 4–6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Use rotisserie chicken for a quick shortcut.
• Swap in flour tortillas if preferred (texture will be softer).
• Add beans or corn for extra texture and nutrition.
• Make it spicier with jalapeños, hot green chiles, or pepper jack cheese.
• Top with avocado or sliced radishes for extra freshness and crunch.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the skillet over medium heat or in the microwave until warmed through. You can also freeze the cooled dish for up to 2 months — thaw overnight in the fridge before reheating.

FAQs

Can I use fresh green chiles instead of canned?

Yes, roast and dice them yourself for a more homemade flavor.

What kind of chicken works best?

Shredded rotisserie chicken, poached chicken breast, or leftover roasted chicken all work great.

Can I use red enchilada sauce instead?

Yes, though it will change the flavor. The green chile version has a more tangy, herby profile.

Are these enchiladas spicy?

They can be mild or spicy depending on the type of green chiles and sauce you use.

Can I make this dairy-free?

Yes, use dairy-free cheese and sour cream alternatives.

How do I prevent the tortillas from getting soggy?

Cut and add them just before simmering — they’ll soften but not disintegrate.

Can I bake this in the oven instead?

Yes. Transfer to an oven-safe skillet or dish, top with cheese, and bake at 375°F until bubbly.

What cheese melts best for this dish?

Monterey Jack, cheddar, or a Mexican blend are all great choices.

Can I make this vegetarian?

Absolutely — use black beans or roasted vegetables instead of chicken.

Can I double this recipe?

Yes, just use a larger skillet or make it in batches.

Conclusion

Green chile chicken skillet enchiladas are a delicious, low-effort way to enjoy all the comfort of traditional enchiladas without the hassle. With minimal prep, big flavor, and easy cleanup, it’s the perfect solution for a busy weeknight dinner that doesn’t skimp on taste. Keep this one in your regular rotation — it’s a guaranteed hit.

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