Craving some Mexican food tonight? This Chicken Enchiladas Skillet is the ideal dish. It’s an easy one-pot meal that will satisfy all your cravings. You’ll love how quickly this dish comes together – it only takes about 45 minutes from start to finish! Plus, it makes a great weeknight meal for the whole family.
This chicken enchiladas skillet dinner is a great short cut to a traditional chicken enchilada dinner. Making this casserole in a skillet saves dishes, saves time and saves work. With all the same incredible flavors of the traditional, this chicken enchiladas skillet is the way to go.
What is Green Enchilada Sauce?
Green enchilada sauce is made with tomatillos and green chiles. It’s a little bit tangy and a little bit spicy – the perfect combination for these chicken enchiladas. You can find green enchilada sauce in the Hispanic aisle of most grocery stores, or you can make your own.
What is the Difference Between Green and Red Enchilada Sauce
The difference between green and red enchilada sauce is the chiles used in the sauce. Green enchilada sauce uses tomatillos and green chiles, while red enchilada sauce uses dried ancho chiles. They both have a similar flavor, but the green sauce is a little bit tangier and more acidic.
How to Store Chicken Enchilada Casserole
This chicken enchilada casserole can be stored in the fridge for up to 3 days. To reheat, simply place the desired amount in a baking dish and reheat in a 350 degree oven until warmed through.
You can also freeze this casserole for up to 3 months. Thaw in the fridge overnight before reheating in the oven.
Do I Have to Roll the Enchiladas
The beauty of this recipe is that you do not have to roll the enchiladas. This is a great short cut meal because you get the best of both worlds. You get something that doesn’t take the time to roll the enchiladas, but you get all the same textures and flavors like my Simple Chicken Enchiladas with White Sauce.
What Is the Best Pan to Use?
I like to use a 12 inch skillet with high sides. A cast iron skillet is the perfect choice, but you can use any oven safe pan with high sides.
Enchilada Variations
You are not stuck with chicken. If you want to use another protein you can easily make a swap. You can use ground beef, either cooked fresh for this recipe or season some leftovers to reuse them. You can also use steak, pork or even just beans. Add in veggies. Combine the vegetables with the meat or make it vegetarian.
Ingredients
- 1 to 2 pounds boneless skinless chicken breast, boiled and coarsely chopped
- 1 tablespoon olive oil
- green bell pepper, diced
- onion, diced
- clove garlic, minced
- 1 cup sour cream
- 8 ounce package cream cheese
- 28 ounce can green chile enchilada sauce
- 12 corn tortillas, cut into pieces
- 1 cup shredded fiesta blend cheese
- 3 Roma tomatoes, seeded and diced, for garnish
- Fresh cilantro, chopped, for garnish
How to Make Chicken Enchiladas
Step 1: Preheat the oven to 350 degrees.
Step 2: Heat a large skillet over medium high heat and add olive oil. Sauté the bell pepper, garlic, and onion, stirring occasionally, until the onion is translucent and the pepper is tender.
Step 3: Stir in the chicken, cream cheese, sour cream, and about half of the enchilada sauce.
Step 4: Mix in half of the tortillas pieces, reserving the rest for the top.
Step 5: After mixing the tortilla pieces with the chicken mixture, add the remaining tortillas to the top of the casserole. Pour the remaining enchilada sauce over the tortillas and sprinkle with the cheese.
Step 6: Bake for 20 to 30 minutes or until the edges are bubbly and the cheese has melted.
Step 7: Garnish with diced tomatoes and chopped cilantro.
Chicken Enchiladas Skillet
Ingredients
- 1 to 2 pounds boneless skinless chicken breast boiled and coarsely chopped
- 1 tablespoon olive oil
- 1 green bell pepper diced
- 1 onion diced
- 1 clove garlic minced
- 1 cup sour cream
- 8 ounces cream cheese
- 28 ounces green chile enchilada sauce
- 12 corn tortillas cut into pieces
- 1 cup shredded fiesta blend cheese
- 3 Roma tomatoes seeded and diced, for garnish
- Fresh cilantro chopped, for garnish
Instructions
- Preheat the oven to 350 degrees.
- Heat a large skillet over medium high heat and add olive oil. Sauté the bell pepper, garlic, and onion, stirring occasionally, until the onion is translucent and the pepper is tender.
- Stir in the chicken, cream cheese, sour cream, and about half of the enchilada sauce.
- Mix in half of the tortillas pieces, reserving the rest for the top.
- After mixing the tortilla pieces with the chicken mixture, add the remaining tortillas to the top of the casserole. Pour the remaining enchilada sauce over the tortillas and sprinkle with the cheese.
- Bake for 20 to 30 minutes or until the edges are bubbly and the cheese has melted.
- Garnish with diced tomatoes and chopped cilantro.
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