When you’re craving the comforting flavors of traditional enchiladas but don’t want to spend an hour assembling and baking individual rolled tortillas, these Green Chile Chicken Skillet Enchiladas deliver all that cheesy, saucy, spicy goodness in a fraction of the time. This one-pan wonder layers torn tortillas with shredded chicken, tangy green enchilada sauce, melted cheese, and the bright heat of green chiles, creating something that tastes just as satisfying as the classic version but comes together in about thirty minutes. The beauty of the skillet method is that you get more of that crispy-edged, golden-brown cheese that everyone fights over, plus you can serve it right from the stove to the table in the same pan for easy cleanup and a rustic, family-style presentation. The green chile version brings a different flavor profile than traditional red enchiladas, with its tart tomatillo base and fresh, bright heat that feels lighter and more vibrant. This dish works perfectly for busy weeknights when you need dinner fast, for casual entertaining when you want something impressive but low-effort, or for using up leftover rotisserie chicken or turkey.
Serving Quantity: Serves 6 people
Cooking Time:
- Prep time: 15 minutes
- Cooking time: 25 minutes
- Total time: 40 minutes
Nutrition Information (per serving):
- Calories: 485
- Total Fat: 22g
- Saturated Fat: 11g
- Cholesterol: 95mg
- Sodium: 1180mg
- Total Carbohydrates: 38g
- Fiber: 5g
- Sugars: 4g
- Protein: 35g
- Calcium: 35% of daily value
- Iron: 15% of daily value
- Vitamin A: 20% of daily value
- Vitamin C: 25% of daily value
Ingredients
- 3 cups of cooked shredded chicken
- Two 15-ounce cans of green enchilada sauce
- One 4-ounce can of diced green chiles
- 8 corn tortillas cut into strips or torn into pieces
- 3 cups of shredded Monterey Jack cheese
- 1 cup of shredded cheddar cheese
- 1 cup of sour cream
- 1 small onion diced
- 3 cloves of garlic minced
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- Half teaspoon of dried oregano
- Salt and pepper to taste
- Fresh cilantro chopped for garnish
- Sliced jalapeños for garnish
- Diced avocado for serving
- Lime wedges for serving
- Extra sour cream for serving
Preparing the Chicken
If you’re starting with raw chicken, the easiest method is to poach it. Place boneless, skinless chicken breasts in a pot, cover with water or chicken broth, add a pinch of salt, and simmer for about 15 to 20 minutes until cooked through. Let it cool slightly, then shred with two forks. However, rotisserie chicken from the store is the ultimate shortcut and adds great flavor. Just pull the meat off the bones and shred it with your hands or chop it roughly. You can also use leftover cooked chicken, turkey, or even store-bought pre-cooked chicken strips in a pinch. About three cups of shredded meat is what you need, which is roughly one large rotisserie chicken or about one and a half pounds of raw chicken breasts.
Choosing Your Skillet
This recipe works best in a large oven-safe skillet, ideally 12 inches in diameter. Cast iron is perfect because it distributes heat evenly, creates beautiful browning, and goes from stovetop to oven to table seamlessly. A heavy stainless steel or enamel-coated skillet also works well. If you don’t have an oven-safe skillet, you can cook everything on the stovetop, then transfer it to a baking dish for the final broiling step. Make sure whatever you use is large enough to hold all the layers without overflowing. Deeper skillets are better than shallow ones for this recipe because you want substantial layers.
Sautéing the Aromatics
Heat the olive oil in your large skillet over medium heat. Once the oil is shimmering, add the diced onion and sauté for about 4 to 5 minutes, stirring occasionally, until it’s softened and turning translucent. You want it tender and sweet, not browned. Add the minced garlic and cook for another minute, stirring constantly so it doesn’t burn. The garlic should be fragrant but not taking on any color. Add the cumin and oregano and stir for about 30 seconds to toast the spices and release their essential oils. This builds a flavorful base for your enchiladas. The aroma filling your kitchen at this point should smell incredible, warm and inviting with hints of earthiness from the cumin.
Building the Sauce Base
Pour one can of the green enchilada sauce into the skillet with the sautéed aromatics. Add the can of diced green chiles, including their juice. Stir everything together and bring it to a simmer. Let it bubble gently for about 2 minutes to let the flavors meld. Stir in half a cup of the sour cream, mixing until it’s completely incorporated and the sauce looks creamy and slightly lighter green. The sour cream adds richness and tang while toning down any sharp acidity from the tomatillos in the enchilada sauce. Taste the sauce and season with salt and pepper. Remember that the cheese you’ll add later brings saltiness too, so don’t overdo it at this stage. The sauce should taste tangy, slightly spicy, and well-seasoned.
Layering the Enchiladas
Remove the skillet from the heat. Add about a third of the shredded chicken to the sauce and stir to distribute it evenly across the bottom. Scatter about a third of the torn or cut tortilla pieces over the chicken, pressing them down gently into the sauce so they begin to soak it up. Sprinkle about a cup of the combined cheeses over the tortillas. Pour about half of the remaining can of enchilada sauce over the cheese layer, drizzling it evenly. Repeat this layering process: another third of the chicken, another third of the tortillas, another cup of cheese, and more sauce. Finish with the final layer of chicken, tortillas, remaining sauce, and top with all the remaining cheese in a generous, even layer. The cheese on top should completely cover the surface because this is what will get beautifully golden and bubbly.
Stovetop Cooking
Place the skillet back over medium-low heat. Cover with a lid or tightly with aluminum foil. Let it cook for about 10 to 12 minutes. You’re allowing the tortillas to soften and soak up the sauce, the chicken to heat through completely, and the cheese to begin melting. Check after 10 minutes by lifting a corner of the foil. The sauce should be bubbling around the edges and the cheese should be mostly melted. If the bottom is getting too brown or threatening to burn, lower the heat. If nothing seems to be happening, raise the heat slightly. The goal is gentle heat that melds everything together without scorching the bottom.
The Broiler Finish
Preheat your broiler to high while the enchiladas are cooking covered on the stovetop. Once the cheese is melted and everything is heated through, remove the lid or foil. Place the entire skillet under the broiler, positioning it about 4 to 6 inches from the heat source. Watch it carefully because things happen fast under the broiler. After about 2 to 4 minutes, the cheese should be bubbly, golden brown in spots, and irresistibly crispy around the edges. You want those beautiful caramelized bits but not burnt cheese. Remove the skillet from the oven as soon as you achieve that perfect golden-brown bubbling cheese topping. Let it rest for about 5 minutes before serving. This allows everything to set slightly and makes it easier to scoop and serve.
Garnishing and Serving
Dollop the remaining half cup of sour cream over the top in rustic spoonfuls scattered across the surface. Sprinkle generously with freshly chopped cilantro. The bright green herb adds freshness and a pop of color against all that golden cheese. Scatter sliced jalapeños over the top for those who like extra heat and visual appeal. You can use pickled jalapeños from a jar or fresh ones sliced thin. Set the skillet on a trivet in the center of your table with a large serving spoon. Provide small bowls of diced avocado, extra sour cream, extra cilantro, and lime wedges so people can customize their portions. Have warm tortillas on the side if people want them, though this dish is substantial enough on its own.
What to Serve Alongside
These enchiladas are rich and filling, so pair them with lighter, fresher sides. Mexican rice or cilantro lime rice soaks up any extra sauce. Refried beans or black beans add protein and traditional flavors. A simple side salad with lime vinaigrette cuts through the richness. Fresh pico de gallo or salsa verde adds brightness. Corn on the cob or elote-style street corn brings sweetness. Chips and guacamole make it feel like a fiesta. Mexican street corn salad with cotija cheese is fresh and flavorful. Honestly, though, this skillet is so loaded with flavor and substance that you could serve it with just tortilla chips and call it a complete meal.
Make-Ahead Options
You can assemble this completely, cover it with foil, and refrigerate for up to 24 hours before cooking. When ready to serve, let it sit at room temperature for 20 minutes, then proceed with the stovetop cooking and broiling, adding an extra 5 minutes to the covered cooking time since it’s starting cold. You can also cook it completely, let it cool, refrigerate, and reheat covered in a 350 degree oven for about 25 minutes. The texture won’t be quite as perfect as fresh but it’s still delicious. Prep all your components ahead of time. Shred the chicken, grate the cheese, dice the onions, and make the sauce mixture the night before. Store everything separately in the fridge. Day of, assembly takes just 10 minutes.
Leftover Ideas
Store leftovers covered in the refrigerator for up to 3 days. Reheat portions in the microwave or in a covered skillet over low heat with a splash of water or broth to keep it from drying out. Leftover enchiladas make incredible breakfast burritos. Scramble some eggs and wrap them in a tortilla with a scoop of the enchiladas. They’re also great stuffed into quesadillas and griddled until crispy. Add them to nachos as a topping instead of just plain cheese and chicken. Serve them over rice for easy burrito bowls. Mix leftovers with scrambled eggs for chilaquiles-style breakfast.
Protein Variations
Swap the chicken for shredded beef, pork carnitas, or ground beef seasoned with taco spices. Use leftover turkey for a post-Thanksgiving treat. Make it vegetarian with black beans, pinto beans, and extra vegetables like bell peppers, zucchini, and corn. Add cooked chorizo along with the chicken for extra flavor and spice. Use a combination of chicken and beans to stretch the protein and add fiber. Shrimp would be unconventional but delicious for a seafood version.
Spice Level Adjustments
For milder enchiladas, use mild green enchilada sauce and regular canned green chiles. Omit fresh jalapeños. Add more sour cream to mellow everything out. For spicier versions, use hot or extra hot green enchilada sauce. Add diced fresh jalapeños or serranos to the sauce. Include some of the seeds from the peppers. Top with sliced fresh jalapeños and a drizzle of hot sauce. Mix in a diced poblano pepper when sautéing the onions. Use pepper jack cheese instead of plain Monterey Jack for extra kick.
Cheese Options
The combination of Monterey Jack and cheddar is classic, but feel free to experiment. Pepper jack adds heat. Oaxaca cheese melts beautifully and is traditional for Mexican dishes. Queso fresco crumbled on top adds a fresh, milky element. Cotija cheese adds salty, crumbly texture. A Mexican cheese blend from the store makes it easy. Sharp cheddar gives stronger flavor than mild. White cheddar keeps the color lighter and more elegant. Cream cheese mixed into the sauce layer adds extra creaminess.
Tortilla Considerations
Corn tortillas are traditional and have better flavor, but flour tortillas work if that’s what you have or prefer. Corn tortillas hold up better to the sauce and don’t get as soggy. For easier handling, you can soften corn tortillas first by warming them wrapped in a damp towel in the microwave for 30 seconds. This makes them more pliable and less likely to crack when you tear them. Cutting them into strips with kitchen shears is easier than tearing if you want uniform pieces. Using slightly stale tortillas actually works better because they absorb the sauce without dissolving completely.
Tips for Success
Don’t skip sautéing the onions and garlic. This builds the flavor base. Use two kinds of cheese for better flavor and melting. Monterey Jack melts smoothly while cheddar adds flavor. Layer the tortillas in a single layer at each level rather than piling them. This creates distinct layers. Press the tortillas into the sauce so they absorb it and soften properly. Don’t be stingy with the sauce. The tortillas need plenty to soften properly. Use rotisserie chicken for the best flavor with the least effort. Cover while cooking on the stovetop so the tortillas steam and soften. Watch carefully under the broiler. It goes from perfect to burnt in seconds. Let it rest a few minutes after cooking so the layers set and it’s easier to serve. Serve it in the skillet for rustic charm and to keep everything hot. Warm your serving plates. This dish cools down quickly. Fresh garnishes are essential. They add brightness to the rich, heavy base. Make sure your skillet is oven-safe before putting it under the broiler. If the bottom is browning too fast on the stovetop, lower the heat and cover more tightly. If your sauce seems too thick, thin it with a bit of chicken broth. If it’s too thin, let it simmer uncovered for a few minutes to reduce. Taste and adjust seasoning throughout. Every brand of enchilada sauce has different salt levels. Have cold drinks ready. This is comfort food that pairs perfectly with icy beer or margaritas. The best part about skillet enchiladas is the crispy cheese edges. Make sure cheese reaches the edges of the skillet. Let people serve themselves family-style. Part of the charm is everyone digging in together. Make extra. This disappears fast and people always want seconds.
