Description

These Green Chile Chicken Skillet Enchiladas are everything you love about enchiladas—tender chicken, green chiles, melty cheese, and saucy goodness—made easy in one skillet. No rolling, no baking—just throw it together on the stovetop for a flavorful, comforting meal that’s ready in under 30 minutes.

Ingredients

2 tablespoons olive oil
1/2 cup diced onion
2 cloves garlic, 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
1/3 cup sour cream
6 small corn tortillas, cut into strips or wedges
1 1/2 cups shredded Mexican blend or Monterey Jack cheese
Fresh cilantro, chopped (for garnish)

Optional toppings: diced avocado, lime wedges, sliced jalapeños, or extra sour cream

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Instructions

Heat olive oil in a large oven-safe skillet over medium heat. Add onion and cook for 3–4 minutes, until soft. Add garlic and cook for another 30 seconds.
Stir in shredded chicken, green chiles, cumin, chili powder, salt, and pepper. Cook for 1–2 minutes to warm through.
Pour in green enchilada sauce and stir in the sour cream until combined. Simmer for 2–3 minutes.
Add tortilla pieces and gently stir to coat them in the sauce.
Sprinkle cheese evenly over the top. Cover and cook for 3–5 more minutes, or until cheese is melted and bubbly. You can also pop it under the broiler for 2 minutes to brown the cheese, if desired.
Remove from heat, top with chopped cilantro, and add your favorite toppings. Serve hot!

Notes

This recipe is super adaptable—try it with leftover turkey, ground beef, or black beans for a meatless version.
Want it spicier? Use hot green chiles or add a splash of hot sauce.

Make it creamier by adding a little cream cheese to the sauce.