I have the most delicious one-pan meal to tell you about today!
These Green Chile Chicken Skillet Enchiladas are an easy but satisfying meal the whole family will love. We are big fans in this house.
I love meals like this because it takes all the fuss out of an otherwise prep-heavy dish. It’s perfect for busy weeknights, and between all the sports practices and games we’re running to every other night, we have a lot of those. I am always on the hunt for something quick but delicious for dinner. Leftovers are a bonus, too!
Skillet enchiladas are the answer.
A one-pan wonder that is as comforting as it is quick to throw together. I call that a huge win.
Ingredients You Need for These Green Chile Chicken Skillet Enchiladas:
- Avocado or olive oil
- Onion
- Jalapeño pepper
- Garlic
- Ground chicken breast
- Spices – chili powder, cumin, and coriander
- Canned diced green chiles
- Green enchilada sauce
- Plain Greek yogurt (I like 2%)
- Fresh lime juice
- Corn tortillas
- Grated sharp cheddar, jack, or pepper jack cheese (or a combo of these)
- Optional Garnishes: Avocado slices (or guacamole), Greek yogurt (or sour cream), hot sauce, sliced jalapeños, scallions, red onion, cilantro, lime wedges
How to Make These Green Chile Chicken Skillet Enchiladas:
- In a large oven-safe skillet, heat the oil over medium heat. Add the onion, jalapeño, and garlic and saute until softened, about 5 minutes.
- Add in the ground chicken and spices and stir to break up the chicken. Cook, stirring frequently, for another 5-7 minutes or until the chicken is cooked through.
- In a medium bowl, whisk together the diced green chiles, enchilada sauce, yogurt, and lime juice until well combined and smooth.
- Pour the enchilada sauce mixture into the pan, along with some water, and stir to combine.
- Stir in the tortilla strips until they are evenly coated in the sauce and all the ingredients are well combined. Carefully taste the mixture and adjust the seasoning, as needed (more salt, pepper, etc).
- Top the mixture with the cheese and transfer the skillet to a 375°F oven. Bake for 10-15 minutes or until the cheese is melted and bubbly around the edges.
- Serve immediately while hot, garnished however you prefer.
What results is a delicious pan of gooey, cheesy, spiced, deconstructed chicken enchiladas that taste like they have cooked all day long. In ONE pan!
These are a great mix of creamy and tangy – thanks to the combination of green enchilada sauce and Greek yogurt for the sauce. I love the creaminess of the yogurt – it doesn’t make it feel heavy, which is perfect!
My favorite way to eat these is garnished with all the fresh toppings.
I usually do a healthy dollop of Greek yogurt, some sliced avocado, some scallions or red onion, maybe some additional jalapeño peppers, and perhaps a dash of hot sauce. A sprinkling of fresh cilantro gives things a bright pop of flavor!
I find that it’s best to serve these and allow people to top them how they see fit. Give the options and let people make their plate their own! It’s fun for all.
Other Recipes You Might Enjoy:
- Black Bean & Butternut Squash Skillet Enchiladas
- Beer Cheese Chicken Enchiladas
- Refried Bean Enchiladas with Fresh Pico
- Breakfast Enchiladas
- Chicken Enchilada Soup
Talk about a delicious plate of comfort! Ideal for busy weeknights or whenever you’re in the mood for enchiladas without the fuss.
YUM.
Print
Green Chile Chicken Skillet Enchiladas
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
These Green Chile Chicken Skillet Enchiladas are a one-pan wonder that take all the fuss out of classic enchiladas. Simple, quick comfort food that tastes like you cooked it all day long. That is what I call a weeknight win!
Ingredients
- 2 teaspoons avocado or olive oil
- 1 medium onion, diced
- 1 jalapeno pepper, seeded and minced
- 3 garlic cloves, minced
- 1 lb ground chicken breast
- 1 teaspoon chili powder
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 2 teaspoons kosher salt
- 1 (4-oz) can diced green chiles
- 1 (8-oz) can or package of green enchilada sauce
- 1/2 cup plain Greek yogurt (I like 2%)
- Juice of 1 lime
- 8 (6-inch) corn tortillas, cut into 1-inch strips
- 2 cups grated sharp cheddar, jack, or pepper jack cheese (or a combo of these)
Optional Garnishes:
- Avocado slices (or guacamole)
- Greek yogurt (or sour cream)
- Hot sauce
- Sliced jalapenos
- Scallions
- Red onion
- Cilantro
- Lime wedges
Instructions
- Preheat the oven to 375°F.
- In a large oven-safe skillet, heat the oil over medium heat. Add the onion, jalapeno, and garlic and saute until softened, about 5 minutes.
- Add in the ground chicken and spices and stir to break up the chicken. Cook, stirring frequently, for another 5-7 minutes or until the chicken is cooked through.
- In a medium bowl, whisk together the diced green chiles, enchilada sauce, yogurt, and lime juice until well combined and smooth.
- Pour the enchilada sauce mixture into the pan, along with ⅓ cup water, and stir to combine.
- Stir in the tortilla strips until they are evenly coated in the sauce and all the ingredients are well combined. Carefully taste the mixture and adjust the seasoning, as needed (more salt, pepper, etc).
- Top the mixture with the cheese and transfer the skillet to the oven. Bake for 10-15 minutes or until the cheese is melted and bubbly around the edges.
- Serve immediately while hot, garnished however you prefer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: enchiladas
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
great flavors, green chilies and chicken, and one pan skillet is nice too, thank you!
I made these for our football viewing over the weekend and let’s just say that they were a big hit! So satisfying and comforting and relatively easy to make. Will add to our regular rotation. Thank you!
I saw this recipe on How Sweet Eat’s crushing on post and knew I had to make it immediately. It did not disappoint! Spicy and cheesy and really easy. Love this recipe.
Made these last night (on a night when I didn’t feel like cooking) and was so happy I did. Not only is this recipe easy but it tastes like it took all day to make! So delicious. I’m already looking forward to leftovers later today.