This Green Chile Chicken Skillet Enchiladas recipe is one of my favorite easy comfort meals. I make it when I want all the cozy, cheesy enchilada flavors without the hassle of rolling tortillas. Everything cooks together in one skillet, and the roasted green chiles bring just the right amount of warmth and depth.
Why You’ll Love This Recipe
I love this recipe because it is fast, satisfying, and perfect for busy nights. I only use one pan, which means less cleanup. The combination of tender chicken, creamy sauce, and roasted green chiles creates a rich flavor that feels restaurant-worthy but is simple to make at home. I also like how easy it is to customize based on what I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups cooked shredded chicken
1 1/2 cups roasted Hatch green chiles, chopped
8 small flour or corn tortillas, cut into strips
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt to taste
1 cup green enchilada sauce
1/2 cup sour cream
1 1/2 cups shredded Monterey Jack or Mexican-blend cheese
Optional toppings: chopped cilantro, sliced green onions, extra sour cream
Directions
I start by heating the olive oil in a large oven-safe skillet over medium heat. I add the diced onion and cook it until soft and translucent, then stir in the garlic and cook for about 30 seconds until fragrant.
I mix in the shredded chicken, roasted green chiles, cumin, chili powder, and salt. I stir everything well so the chicken is evenly coated with the spices.
Next, I pour in the green enchilada sauce and stir until everything is combined. I reduce the heat to low and fold in the sour cream, making sure the sauce stays smooth and creamy.
I add the tortilla strips and gently toss them until they are coated and slightly softened by the sauce. I sprinkle the cheese evenly over the top.
I let the skillet cook uncovered for about 5 minutes until the cheese melts, or I place it under the broiler for 2 to 3 minutes if I want a lightly golden top. I finish with my favorite toppings and serve it hot straight from the skillet.
Servings And Timing
I usually get about 4 servings from this recipe.
Prep time is around 10 minutes.
Cooking time is about 20 minutes.
Total time comes to approximately 30 minutes.
Variations
I sometimes swap the chicken for shredded turkey or ground beef. When I want more heat, I add diced jalapeños or a pinch of cayenne. For a vegetarian version, I replace the chicken with black beans and sautéed zucchini or mushrooms. I also like using pepper jack cheese when I want extra spice.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of enchilada sauce if it looks dry. I avoid freezing this dish because the creamy sauce can change texture.
FAQs
Can I use canned green chiles instead of roasted Hatch chiles?
I often do when Hatch chiles are not available. The flavor is slightly milder, but it still works very well.
Can I make this recipe ahead of time?
I prepare everything up to adding the cheese, then refrigerate it. When ready to eat, I reheat it and add the cheese just before serving.
What type of skillet works best?
I like using a cast iron or heavy oven-safe skillet because it holds heat evenly and works well for broiling.
Can I make this gluten-free?
I simply use corn tortillas and double-check that the enchilada sauce is gluten-free.
How do I keep the tortillas from getting too soggy?
I make sure not to overcook the tortillas in the sauce and serve the dish right after the cheese melts.
Conclusion
This Green Chile Chicken Skillet Enchiladas recipe is one I come back to again and again. I love how it delivers bold enchilada flavor with minimal effort and cleanup. It is comforting, flexible, and perfect for sharing, making it a reliable favorite in my kitchen.
These Green Chile Chicken Skillet Enchiladas deliver all the cheesy, saucy comfort of traditional enchiladas without rolling tortillas. Tender shredded chicken, roasted green chiles, and creamy sauce come together in one skillet for a quick and satisfying meal.
Ingredients
2 cups cooked shredded chicken
1½ cups roasted Hatch green chiles, chopped (or canned green chiles)
8 small flour or corn tortillas, cut into strips
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon chili powder
Salt, to taste
1 cup green enchilada sauce
½ cup sour cream
1½ cups shredded Monterey Jack or Mexican‑blend cheese
Optional toppings: chopped cilantro, sliced green onions, extra sour cream
Instructions
Heat olive oil in a large oven‑safe skillet over medium heat. Add diced onion and cook until soft and translucent, about 3–4 minutes. Add garlic and cook 30 seconds more until fragrant.
Add shredded chicken, roasted green chiles, ground cumin, chili powder, and salt. Stir to combine and heat through.
Pour in green enchilada sauce and stir until everything is evenly coated.
Reduce heat to low and fold in sour cream, stirring until the sauce is smooth and creamy.
Add tortilla strips and gently toss to coat them in the sauce. They should soften slightly but not become mushy.
Sprinkle shredded cheese evenly over the top of the skillet mixture.
Let cook uncovered for about 5 minutes until the cheese melts. For a golden top, place under the broiler for 2–3 minutes—if using an oven‑safe skillet.
Finish with optional toppings like chopped cilantro or sliced green onions and serve hot straight from the skillet.
Notes
Use leftover turkey or ground beef in place of chicken for a different twist.
Add diced jalapeños or a pinch of cayenne for extra heat.
For a vegetarian version, replace chicken with black beans and sautéed zucchini or mushrooms.
Pepper Jack cheese adds extra spice if desired.
Don’t overcook the tortillas in sauce to avoid sogginess—serve soon after cheese melts.
