Cheesy Skillet Green Chile Chicken Enchiladas

One Skillet Enchilada Night

This cheesy green chile chicken skillet enchiladas recipe couldn’t be easier! It’s a great way to enjoy the flavors of enchiladas for dinner in the middle of the week. It’s all made in one skillet, meaning there’s a quick clean up too!The flavors of this enchilada skillet are inspired by my Cheesy Green Chile and Corn Chicken Enchiladas, which are a go-to of mine during the Summer. The sauce is super easy to make, as the bulk of it comes from jarred salsa verde and a can of green chiles. It’s full of zesty flavor that’s balanced with a heap of cheddar cheese and slices of soft tortilla. It’s a family friendly recipe that everyone is sure to enjoy!

The Supplies

Ingredients

To make this green chile chicken skillet enchiladas recipe, you’ll need the following ingredients:

• Olive oil
• Yellow onion
• Garlic cloves
• Chili powder
• Dried oregano
• Kosher salt
• Black pepper
• Ground chicken
• Canned green chiles
• Salsa verde
• Shredded cheddar cheese
• Fresh cilantro
• Flour tortillas
• Limes
• Fresh green onion
• Sour cream

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make this recipe for green chile chicken skillet enchiladas, you’ll need the following pieces of equipment:

• Cutting board and knife
• Measuring spoons
• Liquid measuring cup
• Large cast iron skillet
• Wooden spoon or spatula
• Microplane

Frequent Recipe Questions

Can I make this recipe in advance? 

• A: Absolutely! This recipe reheats beautifully. To reheat this enchilada skillet, transfer any leftovers into the skillet and reheat over low heat on the stove top. Alternatively, put a serving in a microwave safe bowl, cover, and microwave until warmed to your liking.

Is this recipe spicy?

• A: It is not! Because of the cheese and tortillas, this recipe is incredibly mild and can be enjoyed by anyone! If you do want to spice it up a bit, serve some jalapeno slices on the side or drizzle a bit of your favorite hot sauce over the top.

Can I substitute corn tortillas?

• Yes! Substituting corn tortillas would work great in this recipe. It will also make this recipe gluten free, if needed.

Skillet Enchilada Recipe Tips

When you make these cheesy green chile chicken skillet enchiladas, here are a few tips to make sure it turns out delicious:

• Prep all your ingredients before you turn the heat on under the skillet. By having all of your ingredients measured, chopped, and set out ready to use, you’ll be able to concentrate on the cooking steps and not making sure your next ingredient is ready to go. It will make the cooking process go smoother and you won’t run the risk of burning your onions while you chop the garlic!
• Taking the time to shred the cheddar cheese freshly will take this recipe to the next level. It will melt easier and have a fresher taste. That said, there’s no shame in buying pre-shredded cheese to save yourself a few minutes!

Recipe Details

Start the Green Chile Chicken Skillet Enchiladas

To get this recipe started, place a large cast iron skillet on the stove over medium heat. Drizzle a glug of olive oil into the skillet and add a chopped yellow onion. Saute the chopped onions for a few minutes, until they soften and begin to become translucent. 

Next, add the minced garlic to the skillet and stir to combine it all together. Add a few spices, like chili powder and dried oregano, to the skillet, and stir them in to coat the onions. Add the ground chicken to the skillet and use a wooden spoon to break it up into smaller pieces. Brown the chicken, stirring occasionally, until it’s cooked all the way through and thoroughly coated in the spices.

To finish up the base of the chicken enchilada skillet, pour in the canned green chiles and salsa verde. Stir to combine everything together.

Finish and Serve

To wrap this recipe up, turn the heat under the skillet down to low. Add a large handful of shredded cheddar cheese and stir to melt it into the dish. Add the chopped fresh cilantro to the skillet and stir to incorporate it in.

Next, by working in two or three batches, add the tortilla triangles. Add a handful of tortilla pieces and use a wooden spoon to toss them in the enchilada base. Layer more tortilla pieces in and stir to incorporate them into the chicken.

Cover the chicken enchilada skillet with a lid and let the tortillas warm for a couple minutes. Once you’re ready to eat, take the skillet off of the heat and top it with a bit of lime zest. Plate each serving and top with a dollop of sour cream and a sprinkling of chopped green onions and extra cilantro. Include a lime wedge on the side to squeeze over the top and enjoy!

Love the sound of this dish? Be sure to check out these other enchilada recipes:

If you make these cheesy green chile chicken skillet enchiladas, be sure to leave a comment or give this recipe a rating. I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!This post may contain affiliate links, please see the privacy policy for details.

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Game Day

Cheesy Skillet Green Chile Chicken Enchiladas

Author: Laura Wilkins Cooking Method: Sautéed Cuisine: Mexican Courses: Main Course

Difficulty: Intermediate Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Servings: 4

Best Season: Suitable throughout the year

Dietary:

N Nut Free

Description

These cheesy green chile chicken skillet enchiladas are a quick, weeknight dinner that only uses one pan and is sure to be loved by everyone.

Ingredients

Scale

1/2x 1x 2x 3x

• ¹⁄₂ tablespoon olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• ¹⁄₂ tablespoon chili powder
• ¹⁄₂ teaspoon dried oregano
• ¹⁄₂ teaspoon fine kosher salt
• ¹⁄₄ teaspoon black pepper
• 1 pound ground chicken
• 4 ounces canned green chiles
• 1 cup salsa verde
• 8 ounces shredded cheddar cheese
• ¹⁄₃ cup chopped fresh cilantro, plus more for garnish
• 4 medium flour tortillas, cut into small triangles
• ¹⁄₂ teaspoon lime zest
• Fresh green onion, chopped, for garnish
• Sour cream, for serving
• Lime wedges, for serving

Instructions

Start the Skillet Enchiladas

1. Place a large heavy bottomed or cast iron skillet on the stove top over medium heat. Drizzle the olive oil into the pan and add the chopped yellow onions. Saute the onions until they begin to soften and become translucent, stirring occasionally, about 5 minutes. 

2. Add the minced garlic to the skillet and stir to combine them with the onions. Saute an additional minute until the garlic is very fragrant. Pour in the chili powder, dried oregano, salt, and black pepper and stir to coat the onions in the spices. 

3. Add the ground chicken to the skillet and use a wooden spoon or spatula to break it up into smaller pieces. Cook the chicken, stirring occasionally, until cooked all the way through.  About 7-8 minutes.

4. Pour the canned green chiles and salsa verde into the skillet with the browned chicken. Stir to coat the chicken and onions in the sauce.

Finish the Chicken Enchilada Skillet

1. Turn the heat under the skillet to low. Add the shredded cheddar cheese and stir to melt the cheese into the dish. Add the chopped fresh cilantro and stir to incorporate it into the skillet.

2. Working in two or three batches, add the tortilla triangles. Fold them into the skillet, scooping the cheesy chicken filling over the top of the tortillas in layers.

3. Cover the skillet with a lid and let the tortillas warm in the skillet for about 2 minutes.

4. Remove the skillet from the heat and top with the lime zest.

5. Serve these cheesy green chile skillet enchiladas with dollops of sour cream, chopped green onions, and extra cilantro. Include a lime wedge on the side to squeeze over the top and enjoy!