This one-pot meal packed with shredded chicken, green enchilada sauce, and chopped green chilis are mixed together with melted cheese. Chicken Enchilada Skillet has all the delicious flavors of enchiladas without the fuss of preparing them.
I recently updated this recipe and changed several ingredients. If you prefer the older version I’ve included the recipe information in the new recipe card at the bottom.
I often store the shredded rotisserie chicken from Costco in my freezer for weeknights when I just really need something easy to prepare. There are endless uses for this shredded chicken, but this chicken enchilada skillet is one of my favorites.
The dish is a mix between a deconstructed enchilada, which happens to be my favorite Mexican cuisine choice and a casserole. Simple ingredients such as enchilada sauce, corn tortillas, and taco seasoning make this a weeknight staple.
If you purchase your chicken pre-shredded like I prefer to do and can find diced onions in the produce section of your grocery store, you’ll have an extremely easy time making this meal.
What You’ll Need
- Olive Oil
- Yellow Onion
- Rotisserie Chicken or Shredded Chicken
- Taco Seasoning
- Diced Green Chilies
- Green Enchilada Sauce
- Corn Tortillas
- Shredded Mexican Blend Cheese (or other shredded cheese)
- Cook the onions. Heat the olive oil in a large skillet over medium heat and add the diced onions. Continue to cook until they become translucent.
- Mix it all together. Add the chicken, taco seasoning, green chilies, and enchilada sauce to the skillet and toss to combine. Allow the mixture to begin to boil and then reduce heat to a simmer.
- Add tortilla strips. Cut the tortillas into 1-inch sized strips and toss them into the skillet and mix with the other ingredients. Continue to cook for 2 more minutes.
- Bake. Sprinkle the cheese on top of the skillet and move it to the oven set to 350ºF and cook for 20 to 25 minutes, until the cheese begins to melt and bubble.
- Enchilada Sauce. You don’t have to use green enchilada sauce for this recipe. Red will work just as well. It comes down to preference, but the green sauce mixes well with the green chilies.
- Taco Seasoning. Make your own or just simply buy it from the store. I like to purchase an organic taco seasoning for recipes like this and keep it on hand.
- Green Chilies. These are optional but do add some flavor that pairs with the onions. If you’d like some more heat then I recommend swapping them out for some pickled jalapenos.
- Corn Tortillas. I prefer to use corn tortillas for this recipe, which are traditionally used in enchiladas, but mainly because I try to cook gluten-free recipes as often as possible. You can use flour tortillas or better yet you could even use something like cassava flour tortillas too.
Storage and Reheating Tips
- To Store. The leftovers for this recipe can be placed in an air-tight container and kept in the fridge for up to 3 days.
- To Reheat. Place the leftovers back into a skillet or an oven-safe baking dish and slowly reheat at 325ºF for about 20 minutes or until the cheese begins to bubble.
- 2 tablespoons Olive Oil
- 1 small Yellow Onion diced
- 4 cups Shredded Rotisserie Chicken
- 1 tablespoon Taco Seasoning
- 4 ounce Can Diced Green Chilies
- 19 ounce Can Green Enchilada Sauce
- 8 Corn Tortillas cut into strips
- 1 cup Shredded Mexican Cheese
- Preheat the oven to 350ºF.
- Heat the olive oil in an oven-safe skillet over medium heat. Add the diced onions and cook for about 5 minutes until transluecent.
- Place the chicken, taco seasoning, green chilies, and enchilada sauce into the skillet and toss to combine. Allow the mixture to come to a boil and reduce the heat to a simmer.
- Slice the tortillas into 1-inch sized strips. Add the tortilla strips to the skillet and cook for an additional 2 minutes.
- Sprinkle the cheese on top and place the skillet into the heated oven and bake for 25 minutes.
- 3 tablespoons Butter
- 1 tablespoon + 2 teaspoons Cornstarch
- 2 cups Chicken Broth
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Chili Powder
- 1/4 teaspoon Paprika
- 4 ounces Chopped Green Chilies
- 1 15-oz can Black Beans
- 3 cups Pulled Chicken (or 3 cooked chicken breast shredded)
- 1 cup Sour Cream
- 1 1/2 cup Tortilla Chips, crumbled
- 6 ounces Manchego Cheese, crumbled
- 8 ounce Queso Fresco, crumbled