Description
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican‑inspired
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 860mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
