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Green Chile Chicken Enchilada Skillet is my weeknight lifesaver when I crave enchilada flavor without all the rolling and baking. You get all the satisfying layers of chicken, green chiles, black beans, and melted cheese, finished in just one pan. Every bite tastes like pure comfort, and it is endlessly adaptable for what you have on hand.
When my kids get home from practice and we are short on time, this is the dish that keeps everyone happy. It has rescued so many busy evenings in our house.
Ingredients
- Olive oil: brings everything together and helps sauté the aromatics use extra virgin if possible for best flavor
- Yellow onion: diced for a subtle sweetness and flavor base pick onions with dry shiny skin for freshness
- Chili powder and ground cumin: bring that signature enchilada warmth choose a chili powder with a deep red color for freshness
- Garlic powder: offers a mellow savory backbone look for pure garlic powder without additives
- Kosher salt and fresh ground black pepper: enhance every ingredient grind pepper freshly if you can
- Cooked shredded chicken breasts or rotisserie chicken: is juicy and ready to use choose a rotisserie chicken with golden crisp skin for the most flavor
- Black beans: provide heartiness and fiber rinse and drain well to remove excess sodium
- Fire roasted green chiles: add a smoky gentle heat opt for whole chiles and dice them yourself if you like bigger pieces
- Cilantro: offers a bright herby lift pick bunches with crisp leaves and no wilting
- Green enchilada sauce: ties everything together with tangy zip read labels and pick one with short simple ingredients
- Corn tortillas: cut into triangles create the classic enchilada texture choose ones that feel soft and smell fresh
- Shredded Monterey Jack cheese: melts beautifully and gives a creamy finish shred your own for easy melting
- Avocado cilantro and plain Greek yogurt or sour cream: are for garnish and make every serving feel special
Step-by-Step Instructions
- Prep the Tortillas:
- Cut the corn tortillas into triangles about one eighths of each tortilla to mimic hand torn enchiladas
- Sauté Aromatics and Spices:
- Heat olive oil in an oven safe skillet over medium high heat add diced onion chili powder ground cumin and garlic powder cook for about two minutes until the onion softens and the spices grow fragrant do not rush this step as the aromatics form your flavor base
- Build the Skillet Mixture:
- Lower the heat to medium add in the shredded chicken rinsed black beans diced green chiles chopped cilantro and green enchilada sauce season with salt and pepper stir to thoroughly combine making sure the sauce coats every piece
- Add the Tortillas:
- Stir the tortilla triangles into the skillet mixture coat each piece fully in the saucy mix this helps the tortillas soften and soak up all the flavor
- Top with Cheese and Bake:
- Sprinkle Monterey Jack cheese evenly across the top place the skillet in a preheated oven at four hundred twenty five degrees bake for ten to fifteen minutes until the cheese melts fully and the whole mixture is bubbling hot keep a close eye so the cheese does not overbrown
- Garnish and Serve:
- Remove skillet from oven let it cool for a couple minutes then top with fresh cilantro slices of creamy avocado and a big dollop of sour cream or plain Greek yogurt for a cool tangy finish
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The roasted green chiles are my absolute favorite part they bring gentle heat and add so much character to this simple dish Sometimes my youngest helps me stir them in and insists on adding extra cheese on top which makes us all smile
Storage Tips
Let leftovers cool fully then transfer to an airtight dish Store in the fridge for up to three days Reheat gently in the microwave or covered in the oven adding a splash of chicken broth if needed to keep it moist This skillet also freezes well just thaw overnight in the fridge before reheating
Ingredient Substitutions
No chicken on hand try shredded turkey or cooked ground beef For a vegetarian version swap in extra black beans or pinto beans If green chiles are too spicy use diced mild canned peppers Try pepper jack cheese or cheddar for a bolder flavor twist
Serving Suggestions
Pile on extra toppings like diced tomatoes or pickled jalapeños for added color and zing I love serving this with a fresh green salad and a side of warm tortilla chips It is especially good with a squeeze of fresh lime to brighten everything up
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Cultural Context
This recipe is inspired by classic New Mexican green chile chicken enchiladas but skips the fuss of rolling and individual baking The skillet method is a modern twist that still respects the comforting layers and flavors that define this Southwestern favorite
Frequently Asked Questions
- → Can I use rotisserie chicken for this dish?
Yes, using rotisserie chicken saves time and brings extra flavor to the skillet. Simply shred before adding.
- → What type of cheese works best?
Monterey Jack melts smoothly and pairs well with green chiles, but cheddar or a Mexican blend are good alternatives.
- → Can I prepare this dish in advance?
You can assemble the skillet ahead, refrigerate, then bake just before serving for a busy weeknight dinner.
- → Are there gluten-free options?
Corn tortillas are naturally gluten-free. Double-check your enchilada sauce and other ingredients to be sure.
- → How can I add extra heat?
Include chopped jalapeños or add extra chili powder to bring more spice. Adjust to your taste preference.
- → What toppings pair well with this skillet?
Popular toppings include sliced avocado, extra cilantro, Greek yogurt or sour cream, and a squeeze of lime.