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Green Chile Chicken Enchilada Skillet always saves my busy weeknights especially when I want all those tasty enchilada flavors without the hassle. Everything lands in one pan—juicy chicken, fire-roasted green chiles, black beans, and gooey cheese. It’s cozy, satisfying, and you can tweak it with whatever’s kicking around your fridge.
When my crew rolls in after sports and everyone’s starving, this is what saves the day. It’s saved countless crazy weeknights for us.
Tasty Ingredients
- Avocado, cilantro, and either plain Greek yogurt or sour cream: all perfect for finishing touches and making each plate special
- Shredded Monterey Jack cheese: melts smooth and creamy shred it yourself for the dreamiest results
- Corn tortillas: slice into triangles for that authentic enchilada feel softness and a fresh smell mean you’ve got good ones
- Green enchilada sauce: brings a tangy punch check for brands with fewer ingredients for the freshest taste
- Cilantro: brightens up the skillet grab firm, lively leaves without brown spots
- Fire-roasted green chiles: give smoky mild spice chop up larger ones if you want chunky bites
- Black beans: hearty and full of fiber rinse and drain to wash away extra salt
- Cooked chicken breast or rotisserie chicken, shredded: juicy and quick golden roasted skin gives you the best flavor
- Kosher salt and black pepper: everything pops with these and freshly ground pepper is even better
- Garlic powder: mild garlicky flavor with no fuss shoot for pure garlic powder with no extra junk
- Chili powder plus cumin: good old enchilada spice blend find bright chili powder for top shelf flavor
- Yellow onion: chop it up for a gentle sweetness go for shiny, dry-skinned onions for freshness
- Olive oil: holds this all together and sautés the base extra-virgin tastes best
Simple Step-by-Step
- Finish and Garnish:
- Once you pull it out of the oven, let it rest for a few minutes. Toss some cilantro, creamy avocado slices, and a nice big scoop of Greek yogurt or sour cream over the top to cool things off and make it look great.
- Bake With Cheese:
- Add Monterey Jack on top of everything, then pop the whole skillet into a 425-degree oven. Bake till it’s nice and bubbly and the cheese is melted—usually 10 to 15 minutes. Don’t let that cheese get too dark.
- Mix in Tortilla Triangles:
- Fold the tortilla wedges into the pan and make sure they all get coated well with the saucy mix. This helps them soften and suck up flavor.
- Combine Everything in the Skillet:
- Drop the shredded chicken, rinsed beans, diced chiles, cilantro, and enchilada sauce into the pan. Sprinkle in some salt and pepper. Mix until all the ingredients are smothered in sauce and happy together.
- Sauté The Aromatics:
- Add olive oil to a hot oven-safe skillet. Stir in the diced onion, chili powder, cumin, and garlic powder. Let everything sizzle for about two minutes till the onions go soft and your kitchen smells awesome. Don’t rush—this builds flavor.
- Cut the Corn Tortillas:
- Slice your tortillas into triangles or eighths so they look torn up and homemade.
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The green chiles are totally my favorite bit—they add just enough mellow heat and so much flavor to our go-to dinner. Sometimes my littlest likes to stir them in, then insists we load it with even more cheese. We all laugh at that part.
Smart Storage
Cool any leftovers all the way, then stash them in an airtight container. Keep them in the fridge up to three days. Warm them up gently in the microwave or cover and reheat in the oven—a splash of broth helps if they look dry. Want to freeze? You can! Just thaw in the fridge overnight before reheating for best texture.
Swap Ideas
No chicken in your kitchen? Shredded turkey or some ground beef works awesome. Want it meatless? Just pile in extra beans or swap with pintos. Too much spice from green chiles? Grab a can of mild chopped peppers. Cheddar or pepper jack switch up the cheese flavor for fun.
Favorites for Serving
Add more toppings like pickled jalapeños or diced tomato for a colorful punch. It pairs so well with a crisp salad and crunchy tortilla chips. And if you’ve got lime, squeeze some on top for a pop of freshness.
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Background and Inspiration
This dish takes inspiration from New Mexico’s classic green chile chicken enchiladas and skips all the hard parts like rolling and stacking. Making it in a skillet brings a laid-back modern vibe, but you still get all those cozy stacked flavors you love in the original Southwestern favorite.
Frequently Asked Questions
- → Is rotisserie chicken okay to use?
Definitely—grabbing a rotisserie chicken makes it super fast. Just shred it up and pop it in the pan.
- → What's the best cheese for this?
Monterey Jack gets nice and melty and goes perfectly with green chiles. Cheddar or blended Mexican cheeses also work great.
- → Can I fix this dish ahead of time?
Yes, put everything together before, stash in the fridge, and bake when you're ready. Super handy for busy nights.
- → Are gluten-free swaps needed?
Nope, corn tortillas are gluten-free. Just check your enchilada sauce and other items to be extra sure.
- → How do I make it spicier?
Add sliced jalapeños or a pinch more chili powder if you like extra heat. Make it as spicy as you want.
- → What are some good toppings?
Try avocado, a little more cilantro, Greek yogurt or sour cream, or fresh lime for a tasty finish.