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.
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.
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.
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.
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.
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.
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.
Cover the skillet with a lid and let the tortillas warm in the skillet for about 2 minutes.
Remove the skillet from the heat and top with the lime zest.
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!