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This one pan chicken enchilada skillet recipe is a flavorful family meal that’s easy to throw together! It has tortillas simmered with seasoned enchilada sauce and bubbly cheese.
Try my Monterey Chicken or Creamy Taco Soup next.
Why you’ll love it
There’s no need to roll up the tortillas in this cozy dinner. It’s got all the appeal of classic Creamy Chicken Enchiladas but with less work. The seasoning blend is bursting with bold flavors of ground cumin, smoked paprika, and there’s lots of red enchilada sauce.
This Mexican-inspired recipe is loosely based on my Beef Taco Skillet. It’s basically a chicken enchilada casserole. I’m a big fan of oven-safe skillets since they go straight from stovetop to oven, meaning you get gloriously melty cheese without dirtying up another baking dish!
What you’ll need
- Butter – for sautéing
- Onion – I like sweet onions (e.g. Vidalia)
- Green chilies – we’re using a can of mild ones
- Red enchilada sauce – for that signature flavor. Hatch is a nice brand.
- Chicken broth – moisture and more savory depth
- Sour cream – for a bit of creaminess and tanginess
- Spice blend – my mixture has chili powder, garlic powder, onion powder, ground cumin, smoked paprika, and dried oregano
- Chicken – rotisserie for convenience is the way to go!
- Tortillas – we’re using the smaller size corn ones
- Cheese – grab a bag of Mexican blend cheese
Pro tip
This recipe is not particularly spicy as written. Keep in mind that chili powder is a blend of seasonings, and most varieties aren’t hot unless explicitly specified.
How to make this chicken enchilada skillet
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven. Heat up the butter, and sauté the onions until softened. Stir in the green chilies, enchilada sauce, chicken broth, sour cream, and spices.
Add in the chicken and 1/2 cup of the cheese. Stir, and turn the burner off. Fold the tortilla quarters into the mixture until coated, then spread them out evenly.
Top with the remainder of the cheese, then bake until hot and melty (broil carefully if desired). Let rest, then season with salt & pepper and the suggested toppings below.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I like to use a 12″ oven-safe cast iron skillet so that everything has plenty of room! Here’s my Staub skillet that’s pictured and silicone oven mitts.
- Open up the canned goods with this reliable can opener.
- Upgrade your measuring spoons with these nested magnetic spoons that stay together in your drawer.
Substitutions and variations
- To save time, sub the spices/herbs with a packet of taco seasoning. You can also keep my Simple Taco Seasoning on hand for this recipe and others.
- Swap the Mexican blend cheese with sharp cheddar or Pepper Jack cheese if you prefer.
- Use 4 medium flour tortillas instead of the corn tortillas if you prefer.
What to serve with this chicken skillet
- Top with avocado, cilantro, jalapeños, Quick Pickled Red Onions, etc.
- Pair it with my Easy Guacamole Recipe and Pico de Gallo and chips! Nothing is better that freshly made guac with Frozen Margaritas on the side.
- A fresh salad works too. Toss mixed greens with my Chipotle Ranch Dressing, or make either my Avocado Corn Salad or Black Bean Corn Avocado Salad with Rice.
Leftovers and storage
- You can store leftovers for 3-4 days in the fridge, but keep in mind the tortillas will continue to soften up. It’s best eaten right away.
- Reheat in the oven for best results, but you can also microwave until heated through.
- I personally wouldn’t freeze leftovers because of the tortillas and dairy, but if you’re ok with potential changes in texture/getting a bit soggy, you could try for up to 3 months in individual portions.
More Mexican-inspired recipes
If you made these deconstructed chicken enchiladas, please leave a star rating and review below! I love hearing from readers. Or tag me on Instagram!
Chicken Enchilada Skillet
Ingredients
- 2 tablespoons butter
- 1/2 medium onion chopped
- 1 (4 ounce) can mild diced green chilies
- 1 (15 ounce) can red enchilada sauce
- 1/2 cup chicken broth
- 1/2 cup sour cream + more for serving
- 1/2 tablespoon chili powder see note
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 3 cups shredded cooked/rotisserie chicken
- 6 corn tortillas (6" size) cut into quarters
- 2 cups shredded Mexican blend cheese divided
- Salt & pepper to taste
- For serving: chopped cilantro, avocado, jalapenos, etc. optional, to taste
Instructions
- Preheat your oven to 400F and move the rack to the top third of the oven.
- Melt the butter in a large, oven safe skillet over medium heat. Sauté the onions until softened and lightly browned (about 7-10 minutes).
- Add the green chilies, enchilada sauce, chicken broth, sour cream, chili powder, garlic powder, onion powder, smoked paprika, cumin, and oregano, and stir until smooth.
- Stir in the chicken and 1/2 cup of the cheese. Turn the burner off.
- Add in the tortillas and toss gently until they're folded in (I find it easiest to do this with two spoons), and ensure they're well coated and spread out around the skillet fairly evenly.
- Top with the remaining cheese and bake for 15 minutes or until hot and bubbly. Broil for a few minutes to brown the cheese more if needed (watch it doesn't burn).
- Let it sit for a few minutes and season with salt & pepper as needed. Serve with sour cream, chopped cilantro, avocado, and jalapeno peppers if desired. I use a spatula to cut it into slices.
Notes
- Don’t own an oven safe skillet? Use a casserole dish for step 5 onwards.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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