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:

Talk about a delicious plate of comfort! Ideal for busy weeknights or whenever you’re in the mood for enchiladas without the fuss.

YUM.