Green Chile Chicken Skillet Enchiladas
One Skillet, Big Flavor – Easy, Cheesy, and Full of Mexican-Inspired Comfort
If you’re craving enchiladas but don’t want the hassle of rolling tortillas and baking multiple pans, this Green Chile Chicken Skillet Enchiladas recipe is for you. Made entirely in one pan, this dish is creamy, cheesy, spicy, and packed with fresh, bold flavor.
Perfect for weeknight dinners or casual gatherings, it’s everything you love about enchiladas—simplified.
📝 Ingredients
For the Skillet Enchiladas:
- 2 teaspoons avocado or olive oil
- 1 medium onion, diced
- 1 jalapeño, seeded and minced
- 3 cloves garlic, 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 green enchilada sauce
- ½ cup plain Greek yogurt (2% recommended)
- Juice of 1 lime
- 8 (6-inch) corn tortillas, cut into 1-inch strips
- 2 cups grated cheese (cheddar, Monterey Jack, pepper jack—or a combo)
Optional Garnishes:
- Avocado slices or guacamole
- Greek yogurt or sour cream
- Hot sauce
- Sliced jalapeños
- Scallions
- Red onion
- Fresh cilantro
- Lime wedges
👩🍳 How to Make It
1️⃣ Preheat Your Oven
Set the oven to 375°F (190°C) to prepare for baking the skillet later.
2️⃣ Cook Aromatics & Chicken
- In a large, oven-safe skillet, heat the oil over medium heat.
- Add diced onion, jalapeño, and garlic. Sauté until softened and fragrant (~5 minutes).
- Add the ground chicken, chili powder, cumin, ground coriander, and salt.
- Cook for 5–7 minutes, breaking up the chicken, until it’s fully cooked.
3️⃣ Make the Sauce
- In a bowl, whisk together the diced green chiles, green enchilada sauce, Greek yogurt, and lime juice until smooth.
- Pour this sauce into the skillet along with ⅓ cup of water. Stir everything together to combine.
4️⃣ Mix in Tortilla Strips
- Add the tortilla strips, stirring well to coat them in the sauce.
- Taste and adjust seasoning as needed.
5️⃣ Top with Cheese & Bake
- Sprinkle grated cheese evenly over the skillet.
- Transfer to the preheated oven and bake for 10–15 minutes, or until the cheese is melted and bubbling around the edges.
6️⃣ Garnish & Serve
- Remove from the oven and garnish with your favorite toppings—avocado, cilantro, jalapeños, or sour cream are all excellent choices.
- Serve hot, straight from the skillet.
✅ Why You’ll Love This Recipe
- One Pan, Less Cleanup
- Creamy & Spicy with that tangy lime finish
- Great for Leftovers (if there are any!)
- Easily customizable with your favorite toppings and protein swaps
🥑 Pro Tips:
- Swap ground chicken for shredded rotisserie chicken to save even more time.
- Use low-carb tortillas if you want to cut down on carbs.
- Want it spicier? Add a second jalapeño or drizzle with hot sauce before serving.
❤️ The Bottom Line:
These Green Chile Chicken Skillet Enchiladas are the ultimate answer to your Tex-Mex cravings—easy, comforting, and packed with flavor. From busy weeknights to casual family dinners, this one’s a guaranteed crowd-pleaser.
Enjoy every cheesy, creamy bite! 🧀🌶️✨