Enchiladas are a favorite in our house. Whether made with beef, chicken, pork, beans, or a combo, they always hit the spot. This green chicken enchilada skillet takes all your favorite aspects of enchiladas and packs them into a comforting and cozy skillet recipe – no rolling required!
They combine shredded chicken, onions, poblano peppers, beans, enchilada sauce, greek yogurt, spices, and corn tortillas and are covered with cheese until melted. Rather than rolling everything up, the corn tortillas are roughly chopped and added to your enchilada mixture to save time and give you the perfect bit every time. Plus, they are made in one pan for easy cleanup!
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These skillet enchiladas are hearty and comforting, full of flavor, and easy to make on a busy weeknight. The whole family will love them. They have quickly become our favorite way to make enchiladas, and I hope they are for you, too!
Why you’ll love this chicken enchilada skillet recipe
- made in one pan and ready in 35 minutes
- it makes a complete and balanced meal – it has carbohydrates, protein, healthy fats, fiber, and veggies. Eat as is with some toppings or serve with your favorite sides.
- a meal the whole family will love!
- great for meal prep – the leftovers taste great and it works well for meal prep.
What are chicken enchiladas?
Enchiladas are a Mexican dish consisting of a filling (usually meat, cheese, beans, veggies, or a combination) rolled inside corn tortillas, covered with savory enchilada sauce and cheese, and baked in a large dish. They can then be topped with sour cream, guacamole, or diced tomatoes.
Are enchiladas healthy?
Enchiladas usually consist of protein, carbs, and fat. When getting them out at a restaurant, they can be heavy on fat and calories and lower on protein. Of course, they can be enjoyed in moderation, but something to think about if you have specific goals.
But this homemade enchilada skillet makes a delicious healthy addition to one’s diet! We aren’t using a ton of cheese in this recipe to keep the fat down. We also added veggies for fiber and micronutrients. And they are packed with protein! One serving has 38 grams of protein, 35 grams of carbs, 14 grams of fat, and 8 grams of fiber.
Chicken enchilada skillet ingredients
- olive oil
- yellow onion
- poblano peppers
- garlic
- black beans
- shredded chicken – I like using chicken thighs)
- green enchilada sauce – I like using store-bought to make this recipe quick and easy, but you can definitely use homemade!
- diced green chiles – I used mild but hot would be good if you like spice.
- full-fat plain greek yogurt – for extra creaminess and protein!
- cumin
- coriander
- corn tortillas – chopped up and added to your enchilada mixture rather than rolling.
- monterey jack cheese
- salt and pepper
How to make chicken enchilada skillet
- Preheat the oven to 375 degrees Fahrenheit.
- Saute your veggies. Heat a large oven-safe skillet over medium heat, add the oil, and let it get hot. Add the onion and salt and pepper, and saute for 3-4 minutes until softened. Then add the peppers and garlic, and saute for another 4-5 minutes. Turn off the heat.
- Make your enchilada skillet. Add black beans, shredded chicken, enchilada sauce, green chiles, greek yogurt, cumin, coriander, and some salt and pepper to your skillet. Mix well to fully combine. If desired, you can transfer the veggie mixture to a large bowl and mix everything in there as the pan will be pretty full. I like to do it in the pan to save dishes. Then add your chopped corn tortillas, saving some to place on top, and stir to combine with the chicken mixture. Sprinkle the remaining tortilla pieces on top. Finally, top with shredded cheese to cover the chicken mixture.
- Bake for 20 minutes until bubbling and cheese is melted. If desired, you can place it under the broiler for 2-5 minutes, watching carefully to make sure the cheese doesn’t burn.
- Enjoy! Serve with your favorite topping and sides.
How to make shredded chicken for enchiladas
We usually have shredded chicken in our house at all times. It makes for super easy meals during the week. Here are some ways to make it.
- instant pot – pour water or broth into your pressure cooker to cover the bottom. Add chicken breasts. Then close the lid and make sure it is locked and the valve is set to seal. Set on manual mode for high pressure for 13 minutes. The amount of time will depend on how thick your breasts are. Let the pressure release naturally or turn the valve to venting for quick pressure release. Last, remove and add to a bowl and shred with 2 forks.
- crockpot – pour water or broth into your slow cooker to cover the bottom. Then add chicken breasts. Cook on low for 6-8 hours or high for 3-4 hours. Remove and add to a bowl and shred with 2 forks.
- stovetop – add chicken to a large pot. Cover with 1 inch of water. Bring to a boil and then reduce to a simmer. Let simmer for 10-16 minutes or until internal temperature reaches 165 degrees. Remove and add to a bowl and shred with 2 forks.
Is green enchilada sauce spicy?
Green enchilada sauce is usually a mild option, but it can be spicy depending on the ingredients used. It is made with tomatillos, green chiles (usually a combination of jalapeños, serranos, or anaheim), onions, garlic, cilantro, and spices. It is bright and fresh and lighter than your traditional red enchilada sauce.
If using store-bought, some brands will specify if it is mild or spicy. When making it at home, you will have control over the spice level.
What to serve with this enchilada skillet
- Mexican rice, cheesy rice, or cauliflower rice
- lettuce, tomato, guacamole, and salsa
- tortilla chips
- blackberry margarita – if you want to get fancy!
Storage and reheating
- fridge – store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- freeze – I haven’t tried freezing this recipe, but it would work well. You can either freeze the whole recipe in a large freezer-safe container or individual servings. It should last up to 3 months in the freezer.
- reheating – pop leftovers in the microwave for a couple of minutes until warmed through. You can also reheat it on the stovetop in a skillet or in the oven in an oven-safe dish covered in tin foil.
Substitutions and additions
- olive oil – any neutral oil will work.
- poblano peppers – bell peppers will work instead.
- garlic – garlic powder will work instead. Use 1 teaspoon.
- black beans – pinto beans will work instead.
- shredded chicken – I prefer chicken thighs with this recipe as it adds more flavor, but chicken breasts will also work. You can use a store-bought rotisserie chicken and shred it yourself.
- green enchilada sauce
- canned green chiles – mild or hot will work depending on your spice preference.
- full-fat greek yogurt – I like using full-fat for more flavor, but low-fat or fat-free will also work. Sour cream will work as well, but it will bring down the protein and increase the fat.
- corn tortillas – traditionally enchiladas are made with corn tortillas, but you can also use flour tortillas.
- monterey jack cheese – cheddar cheese or a store-bought Mexican cheese blend will also work. Use dairy-free cheese if needed.
Here are some additions you can add:
- veggies – the more veggies the merrier! Add in bell peppers, zucchini, or mushrooms if you like.
- spices – feel free to change up the spices if desired.
More healthy one-pan recipes
- healthy chicken and broccoli stir fry
- cheesy ground beef taco skillet
- greek sheet pan chicken with potatoes & veggies
- ground turkey sweet potato skillet
- buffalo chicken casserole with rice
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Chicken Enchilada Skillet
ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion (120 grams)
- 2 cups diced poblano pepper (240 grams)
- 3 cloves garlic, minced
- 1 15.5-ounce can black beans, drained and rinsed
- 4 heaping cups shredded chicken (1 pound – I suggest using chicken thighs)
- 1 16-ounce jar green enchilada sauce
- 1 4-ounce can diced green chiles (I used mild)
- 1/2 cup full-fat plain greek yogurt (4 ounces)
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 4 corn tortillas, roughly chopped
- 1 cup shredded monterey jack cheese (2.5 ounces)
- salt and pepper, to taste
- for serving: diced red onion, cilantro, avocado, lime wedges…
instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Saute your veggies. Heat a large oven-safe skillet over medium heat, add the oil, and let it get hot. Add the onion and salt and pepper, and saute for 3-4 minutes until softened. Then add the peppers and garlic, and saute for another 4-5 minutes. Turn off the heat.
- Make your enchilada skillet. Add black beans, shredded chicken, enchilada sauce, green chiles, greek yogurt, cumin, coriander, and some salt and pepper to your skillet. Mix well to fully combine. If desired, you can transfer the veggie mixture to a large bowl and mix everything in there as the pan will be pretty full. I like to do it in the pan to save dishes. Then add your chopped corn tortillas, saving some to place on top, and stir to combine with the chicken mixture. Sprinkle the remaining tortilla pieces on top. Finally, top with shredded cheese to cover the chicken mixture.
- Bake for 20 minutes until bubbling and cheese is melted. If desired, you can place it under the broiler for 2-5 minutes, watching carefully to make sure the cheese doesn’t burn.
- Enjoy! Serve with your favorite topping and sides.
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nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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Do the listed nutrition facts reflect using chicken breasts or thighs?
Chicken thighs! The nutrition breakdown will always reflect the ingredients used/what’s in the recipe card. I hope that helps.
Love it
Happy to hear that, Dan!
Super good. The flavors were on point. I used a little bit of a spicier chile than hatch and it was delicious.
Love that! Glad you enjoyed it Kristin and thanks for trying it!