Green Chile Chicken Skillet Enchiladas
March 19, 2021
A super simple dinner that all comes together in a skillet! The creamy filling with crispy tortilla edges + just a hint of heat– these Green Chile Enchiladas are crazy delicious.
I’m a big fan of using a rotisserie chicken for this filling. To make the filling extra creamy, I add sour cream into the mix! Then, add in a handful of spices like cumin and coriander. I like adding a small can of green chiles anytime I’m making a Mexican inspired recipe where I just want a hint of heat! That way it works well for my kids– and if the adults want to amp up the heat they can add some hot sauce or jalapeño.
Skillet to the rescue
Let me count the ways in which I love my cast iron skillet. It’s one of my favorite tools in the kitchen for versatility and ability to get really hot. For this recipe I basically using it in the same way that I’d use a baking dish. If you want to make a larger batch, consider a 9×13-inch dish. I really like this cast iron skillet in particular because it’s got a large cooking surface (12″) and has handles on both sides. This making it easier to move from the stovetop to the oven!
It’s all in the toppings
As tasty as these are, it’s the garnish on top that really takes this dish from good to a favorite! First, let’s talk cheese. Using a melty Monterey jack before throwing this in the oven is a given, but topping with a little crumbly cotija adds salt, texture, and authenticity. Next, add some diced avocado with salt, pepper, and lime to cut the green chile and salsa verde. Last but not least, do yourself a favor and carve out the time to pickle some onions. I have a SUPER simple recipe you can make and they are WORTH IT! All these little additions are guaranteed to make Green Chile Enchiladas your new favorite weeknight dinner.Print
Green Chile Chicken Skillet Enchiladas
- Total Time: 30 minutes
- Yield: 4 servings 1x
The skillet enchiladas I grew up with! Creamy, full of flavor, and just a hint of heat.
FOR THE CHICKEN FILLING:
- 2 cups shredded rotisserie chicken
- 3/4 cup sour cream
- 1 (7 oz.) can diced green chiles (about 1 cup)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
FOR THE ENCHILADAS:
- 1 (16 oz.) jar of salsa verde, divided
- 8 flour tortillas
- 1 cup Monterey jack cheese, shredded
- 1 avocado, diced
- 1 lime, cut into wedges
- Pickled red onions, for garnish (recipe linked)
- Cilantro, chopped for garnish
- Preheat the oven to 425 degrees.
- In a large bowl, combine all of the chicken filling ingredients. Stir until well combined and set aside.
- Over medium heat, spread 1 ½ cups of the salsa verde across the bottom of a 12 inch oven-safe skillet so that it evenly coats the bottom. I like using my cast iron skillet.
- One by one, using tongs, heat each tortilla in the warm salsa verde just until softened, about 15 seconds per side. Transfer the softened tortilla to a plate and fill with about ¼ cup of the chicken filling. Gently roll, then lay seam side down on platter or sheet tray. Continue until all of the tortillas have been filled and rolled, then return to skillet.
- Pour the remaining salsa verde over the enchiladas, then sprinkle with the cheese.
- Transfer the enchiladas to the oven, uncovered, and bake until the cheese is hot and bubbly, 8 to 10 minutes.
- Remove from oven and garnish with cilantro, pickled onions, avocado and serve with lime wedges.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Therese S. Says
Recipe calls for flour tortillas….should be corn tortillas – no?
Ingredients photo shows what appears to be corn tortillas.
Hi Therese! Good catch– I have used both corn and flour tortillas in this recipe and they both work great. Happy Cooking!
I’m prepping this recipe for dinner now!! Can’t wait to eat!! ?
I made this tonight for dinner and my husband proclaimed this as his all time favorite chicken enchilada recipe! I agree! The pickled red onions added just the right touch! Kudos, Kelsey!
Love the new website too. So easy to navigate.
I’ve eaten a lot of enchiladas in my 40 years but these (with the recommended toppings) were the best enchiladas I’ve ever eaten. Truly.
Yvonny James Says
These were amazing!!! Coming from a Hispanic, they were so tasty! I loved all the toppings too. Definitely our favorite.