cheesy chicken skillet enchiladas

5 from 2 votes
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6


  • 2 tablespoons olive oil
  • 1 yellow onion, finely diced
  • 3 cups shredded chicken
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 4 oz. diced mild green chilies
  • 19 oz. mild red enchilada sauce
  • 8 corn tortillas (6-inch), cut into 1×3-inch strips
  • 2 cups shredded Mexican cheese blend

For Serving

  • chopped scallions
  • black olives
  • diced tomatoes
  • sour cream


  • Preheat the oven to 350°F.
  • In a large ovenproof skillet, set over medium-high heat, add 2 tablespoons oil followed by 1 diced onion. Cook until soft and fragrant, about 3-5 minutes.
  • Stir in 3 cups shredded chicken, 1 teaspoon chili powder, 1 teaspoon cumin, and 1 teaspoon coriander. Add 4 oz. green chilies and 19 oz. red enchilada sauce, stirring to combine. Add 8 corn tortillas cut into strips evenly on top of the mixture. Bring to a boil over high heat, reduce, simmer until tortillas are softened, about 2 minutes.
  • Turn off heat and top with 2 cups Mexican shredded cheese. Transfer to the oven and bake until cheese is melted and sauce is bubbling, about 25 minutes.
  • Remove from the oven and top with chopped scallions, black olives, diced tomatoes, and sour cream, if desired.


  • For a fun Halloween twist, make “olive spiders” to position on top of your skillet enchiladas just before serving.


  • Serve this with a crisp green salad and fresh fruit like mango or pineapple to complete this meal.


  • Protein: Swap the shredded chicken for 1 lb. cooked ground beef, chicken, or turkey.
  • Vegetarian: Swap the chicken for 3 cups veggies like zucchini, yellow squash, and mushrooms.
  • Spices: Swap chili powder, cumin, and coriander with 3 teaspoons taco seasoning.


  • Slice and dice toppings for enchiladas and store in an airtight container in the refrigerator for up to 3 days.


Calories: 417kcal | Carbohydrates: 27g | Protein: 30g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 88mg | Sodium: 1082mg | Potassium: 336mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1000IU | Vitamin C: 5mg | Calcium: 299mg | Iron: 3mg