Green Chile Chicken Enchilada Skillet
on Aug 09, 2021, Updated Jul 05, 2024
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Green Chile Chicken Enchilada Skillet is perfect for nights when you don’t have time to make traditional enchiladas. Shredded chicken, green chiles, black beans, corn tortillas, green enchilada sauce and cheese all bake together in one pan until it’s warm and bubbly. Easy, delicious and sure to be a family favorite!
Late summer is one of my favorite seasons for produce. Along with peaches, tomatoes and zucchini being in their prime, it’s also green chile season.
Growing up in the Southwest, green chiles are sort of a big deal. Hatch green chiles are probably the most well known, but here in Colorado we love our Pueblo green chiles!
One of my favorite smells is arriving at the farmers’ market when they’re roasting the green chiles. If you’ve never seen or smelled them, it’s not to be missed! Using fresh roasted green chiles versus canned green chiles provides you with so much more flavor. Of course this can be said for almost anything fresh versus canned.
Of course I realize that not everyone has access to fresh roasted green chiles, so feel free to use canned green chiles for the green chile chicken enchilada skillet recipe that I’m sharing today. You can also roast green chiles at home which I’ll explain how to do below.
This chicken enchilada skillet could also be called a chicken enchilada casserole or even lazy enchiladas. Although, I don’t consider any kind of cooking lazy. I prefer to call it time constricted cooking or not in the mood, but I’m doing it anyways, or my favorite, I don’t feel like dirtying every dish in kitchen. Whatever you call it, these enchiladas are delicious!
Ingredients For Green Chile Chicken Enchilada Skillet
- yellow onion
- chili powder, ground cumin, garlic powder
- cooked chicken breasts or thighs
- black beans
- fire roasted green chiles
- cilantro
- green enchilada sauce
- corn tortillas
- Monterey Jack cheese
How to Make Green Chile Chicken Enchilada Skillet
Making an enchilada skillet versus rolled enchiladas is so much easier. While I love making enchiladas the traditional way, it’s something I save for a special occasion. When it comes to weeknight dinners, I’m all about this skillet version.
Start by preheating your oven. Cut your corn tortillas into triangles. I just stack them on top of each other and use a chef’s knife to cut them into 1/8ths. Slightly stale corn tortillas work great for this recipe or you can even crisp them up over an open flame or stick them in the oven for a few minutes. This step isn’t necessary, but it will prevent the tortillas from falling apart as easily when everything gets combined and baked.
Heat a little olive oil in a large oven safe skillet and sauté the onion and all the spices for several minutes. Add in the shredded chicken, black beans, green chiles, cilantro and enchilada sauce. Stir everything together until it’s coated in the sauce and then add in the corn tortilla wedges.
Stir again to get the tortillas coated in the sauce and then top everything with the Monterey Jack cheese. The skillet enchiladas go into the oven and bake until the cheese is melted and everything is bubbly. If you want to add toppings like you might do with traditional enchiladas, I recommend sliced avocado, extra cilantro and a dollop of sour cream or plain Greek yogurt.
How To Roast Green Chiles At Home
There are several methods for roasting green chiles at home. With all of these methods, you’ll want to place the roasted chiles in a bowl and cover it with a lid, plate or plastic wrap. This will steam the chiles, which will make it easy to peel off the charred skin.
Let them steam for 10 minutes or until they’re cool enough to handle and use either your hands or a paper towel to remove the skin.
Stovetop – If you have a gas stove all you need to do is place the chile onto the burner. Roast it over medium heat turning it as the skin get blistered and charred. If you hear popping sounds don’t worry, it’s just the skin getting tight and blistered.
Grill – Place the chiles onto the grill grates over direct heat and grill them on high. Turn them every few minutes as the skin blisters and turns black.
Oven/Broiler – Preheat your oven broiler and line a sheet pan with foil and lay the chiles out on it. Once the oven is heated put the pan a few inches underneath the broiler and let them roast for 10-15 minutes. As with the other methods, you’ll want to turn the chiles every few minutes so they get evenly charred.
More Recipes Using Green Chiles
- Slow Cooker Creamy Green Chile Chicken Enchilada Soup
- Green Chile Chicken Enchilada Stuffed Spaghetti Squash
- Green Chile Chicken and Rice Casserole
- Baked Green Chile Chicken
- Green Chile Guacamole
- Green Chile Turkey Burgers with Guacamole and Pickled Red Onions
Green Chile Chicken Enchilada Skillet
Ingredients
- 2 teaspoons olive oil
- 1/2 cup diced yellow onion
- 1 1/4 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Kosher salt and fresh ground black pepper to taste
- 2 cups cooked shredded chicken breasts or rotisserie chicken
- 15 ounce can black beans rinsed and drained
- 1 cup diced fire roasted green chiles
- 2 tablespoons chopped cilantro
- 15 ounce can green enchilada sauce
- 5 corn tortillas cut into triangles
- 1 cup shredded Monterey Jack cheese
- Avocado cilantro and plain Greek yogurt or sour cream for garnish
Instructions
- Preheat oven to 425° F. Cut the corn tortillas into 1/8ths.
- Heat the olive oil in a large oven safe skillet over medium high heat. Add the onion and spices to the skillet and sauté for a couple minutes until the onion softens.
- Lower the heat to medium and add in the shredded chicken, black beans, green chiles, cilantro, green enchilada sauce and season with salt and pepper. Stir everything together then add in the corn tortilla wedges. Stir to coat the tortillas in the sauce.
- Top with the shredded cheese and place the skillet in the oven. Bake for 10-15 minutes or until it’s bubbly and the cheese is melted. Remove from the oven and top with extra cilantro, avocado slices and sour cream or plain Greek yogurt if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks amazing. I’m wanting to print it for my recipes to try folder, but when I select PRINT, 22 pages come up to print. Can u please help me? Can u email this to me? Are you’re recipe formatted with a 1-2 print page format? I just found your site and I’d love to print a bunch of stuff off!
Hi Kelly. Are you clicking the print button in the recipe card? I just checked and it comes up as one page when I click print.
I’m planning to make it tonight. One question: what size corn tortillas??
I usually use 6 inch corn tortillas.
So incredibly easy, so incredibly delicious. A crowd pleaser for sure! Can’t wait to make it again. Yum yum yum.
Thanks for trying it out Stacy and for the review!
Made this last night, so good! Thank you!
This looks amazing! What size of Lodge skillet should I use? Thanks!
A 10 or 12 inch skillet will work great.
So damn delicious!!! I substituted the sour cream/Greek yogurt finish with mild salsa and prepped the chicken and beans in my Instapot the night before (which made this a breeze when we got home from work and school). This is another, absolute week-night go-to and, an added bonus for the two of us, we have enough for tomorrow night also.
Wow, thanks for the amazing review Doug! I’m so glad you and the family liked it!