What ingredients do I need to make Green Chile Chicken Skillet Enchiladas?

To prepare Green Chile Chicken Skillet Enchiladas, you will need cooked chicken breasts or thighs (shredded), yellow onion, chili powder, ground cumin, garlic powder, black beans, fire-roasted green chiles (canned or fresh), fresh cilantro, green enchilada sauce, corn tortillas, and shredded Monterey Jack cheese. Optional toppings include avocado slices, extra cilantro, and sour cream or Greek yogurt for added creaminess and flavor.

How do I cook Green Chile Chicken Skillet Enchiladas step-by-step?

Start by preheating your oven to 425°F. Cut corn tortillas into wedges. Sauté diced onion with chili powder, cumin, and garlic powder in olive oil until tender. Add shredded chicken, black beans, green chiles, chopped cilantro, and enchilada sauce, stirring well. Fold in the tortilla triangles, then spread the mixture evenly in an oven-safe skillet. Top with Monterey Jack cheese and bake for about 15 minutes or until the cheese is melted and bubbly. Serve warm with your favorite toppings.

Can I substitute fresh green chiles with canned ones?

Yes, canned fire-roasted green chiles work well if fresh ones are unavailable. They offer convenient, consistent flavor and save preparation time. Just drain them slightly before adding to the skillet. While fresh roasted chiles provide a smokier taste, canned chiles are a practical alternative without compromising the dish's signature flavor.

What is the best way to roast green chiles at home for this recipe?

To roast green chiles at home, place whole chiles directly over a gas stove burner, on a grill set to high heat, or under the oven broiler. Turn them frequently until the skin is evenly charred and blistered. Transfer the hot chiles to a covered bowl or sealed plastic bag and let them steam for about 10 minutes. After steaming, peel off the charred skin, remove seeds if desired, and chop before adding to your recipe.

What toppings go well with Green Chile Chicken Skillet Enchiladas?

Popular toppings include fresh avocado slices, chopped cilantro, and a dollop of sour cream or plain Greek yogurt, which add creaminess and balance the dish's spiciness. You can also add diced tomatoes, sliced jalapeños, or a squeeze of fresh lime juice for extra brightness and freshness. These toppings complement the flavors and enhance the overall eating experience.

Green Chile Chicken Skillet Enchiladas Recipe For Quick Meals

Name: Green Chile Chicken Skillet Enchiladas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican/Southwestern
Ingredients: – 2 teaspoons olive oil; – 1/2 cup diced yellow onion; – 1 1/4 teaspoons chili powder; – 1 teaspoon ground cumin; – 1/4 teaspoon garlic powder; – Kosher salt and freshly ground black pepper to taste; – 2 cups cooked shredded chicken breasts or rotisserie chicken; – 15 ounces (about 425 grams) black beans, rinsed and drained; – 1 cup diced fire roasted green chiles; – 2 tablespoons chopped cilantro; – 15 ounces (about 425 ml) green enchilada sauce; – 5 corn tortillas, cut into triangles (1/8ths); – 1 cup shredded Monterey Jack cheese; – Avocado slices for garnish; – Additional cilantro for garnish; – Plain Greek yogurt or sour cream for garnish

Ingredients

– 2 teaspoons olive oil

– 1/2 cup diced yellow onion

– 1 1/4 teaspoons chili powder

– 1 teaspoon ground cumin

– 1/4 teaspoon garlic powder

– Kosher salt and freshly ground black pepper to taste

– 2 cups cooked shredded chicken breasts or rotisserie chicken

– 15 ounces (about 425 grams) black beans, rinsed and drained

– 1 cup diced fire roasted green chiles

– 2 tablespoons chopped cilantro

– 15 ounces (about 425 ml) green enchilada sauce

– 5 corn tortillas, cut into triangles (1/8ths)

– 1 cup shredded Monterey Jack cheese

– Avocado slices for garnish

– Additional cilantro for garnish

– Plain Greek yogurt or sour cream for garnish

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Instructions

1-Getting started with Green Chile Chicken Skillet Enchiladas is straightforward and fun, especially when you’re short on time. Begin by preheating your oven to 425°F, and cut the corn tortillas into eighths for even cooking. Heat the olive oil in a large oven-safe skillet over medium-high heat, then add the diced onion along with chili powder, cumin, garlic powder, salt, and pepper, sautéing until the onion softens and releases its aroma.

2-Next, reduce the heat to medium and mix in the shredded chicken, black beans, diced green chiles, chopped cilantro, and green enchilada sauce, stirring everything together to blend the flavors. For a helpful twist, check out this easy Mexican chicken and rice recipe if you want to explore similar flavors. Fold in the tortilla triangles to coat them in the sauce, then sprinkle the shredded Monterey Jack cheese evenly on top for that gooey finish.

3-Pop the skillet into the oven and bake for 10-15 minutes until it’s bubbly and the cheese melts perfectly. Once done, garnish with avocado slices, extra cilantro, and a dollop of Greek yogurt or sour cream. You’ll have a delicious meal ready in about 30 minutes total, perfect for busy families or food enthusiasts hosting a quick get-together.

Last Step:

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Notes

🌮 Use slightly stale or crisped tortillas to prevent them from becoming too soft during baking

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Skillet Cooking
Cuisine: Mexican/Southwestern
Diet: Contains Meat and Dairy

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 8g
Sodium: 980mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 32g
Cholesterol: 75mg