Green Chicken Enchilada Skillet

Silver serving spoon in chicken enchilada skillet topped with fresh cilantro.

5 from 3 votes

Green Chicken Enchilada Skillet

This one-pot meal packed with shredded chicken, green enchilada sauce, and chopped green chilis is mixed together with melted cheese. Green Chicken Enchilada Skillet has all the delicious flavors of enchiladas without the fuss of preparing them.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: Mexican

Servings: servings

Calories: 520kcal

Author: Aimee Mars

Ingredients

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
Cilantro

Instructions

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.

Notes

OLD VERSION OF CHICKEN VERDE ENCHILADA SKILLET

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

Set the oven to BROIL. In a large oven-safe skillet melt the butter over medium heat.

In a small bowl whisk the Cornstarch with some of the Chicken Broth until no clumps remain and set aside. Pour the remaining broth into the skillet and bring to a simmer, about 1 minute. Add the cornstarch mixture to the skillet, along with the Salt, Pepper, Chili Powder, and Paprika, stirring until fully combined. Continue to cook until the mixture thickens, about 5 minutes.

Mix the Green Chilies, Black Beans, and Pulled Chicken. Cook for an additional 15 minutes or until the broth mixture is almost gone. Add the Sour Cream and Tortilla Chips and mix evenly. Remove from heat.

Top skillet with Manchego Cheese and Queso Fresco and place in the oven for 3 to 4 minutes or until cheese is completely melted with small spots of golden brown (make sure to watch the skillet while it’s set to broil because it can burn quickly).

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