Description
This Green Chile Chicken Enchilada Skillet is a bold, cheesy, one-pan meal that brings all the comforting flavors of enchiladas with none of the fuss. Made with shredded chicken, fire-roasted chiles, black beans, and melty cheese, it’s perfect for busy weeknights or casual dinners.
Ingredients
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2 teaspoons olive oil (10 ml)
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½ cup diced yellow onion (75 g)
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1¼ teaspoons chili powder (2 g)
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1 teaspoon ground cumin (2 g)
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¼ teaspoon garlic powder (0.5 g)
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Kosher salt and fresh ground black pepper, to taste
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2 cups cooked shredded chicken (280 g)
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1 can (15 oz / 425 g) black beans, rinsed and drained
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1 cup diced fire-roasted green chiles (130 g)
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2 tablespoons chopped cilantro (8 g)
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1 can (15 oz / 425 ml) green enchilada sauce
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5 corn tortillas, cut into triangles
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1 cup shredded Monterey Jack cheese (113 g)
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Avocado, cilantro, and plain Greek yogurt or sour cream, for garnish
Instructions
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Preheat oven to 425°F (220°C). Cut tortillas into wedges.
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Heat olive oil in a large oven-safe skillet over medium-high heat.
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Add onion, chili powder, cumin, garlic powder, salt, and pepper. Sauté for 2–3 minutes until softened.
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Lower heat to medium. Stir in shredded chicken, black beans, green chiles, cilantro, and enchilada sauce.
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Add tortilla wedges and mix well to coat.
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Sprinkle cheese on top and transfer the skillet to the oven.
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Bake for 10–15 minutes until bubbly and cheese is melted.
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Garnish with avocado slices, cilantro, and a dollop of Greek yogurt or sour cream.
Notes
Rotisserie chicken works great for convenience.
For added spice, toss in jalapeños or hot sauce.
To skip the oven, cover the skillet and melt cheese on the stovetop.
Great for meal prep—reheats and freezes well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet / One-Pan
- Cuisine: Mexican-Inspired