Green Chile Chicken Skillet Enchiladas

March 19, 2021
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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.

Flavorful Filling

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.

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Green Chile Chicken Skillet Enchiladas

  • Author: Kelsey Nixon
  • 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. 




  • 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


  • 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


  1. Preheat the oven to 425 degrees.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

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