Creamy Green Chile Chicken Enchilada Skillet

This Creamy Green Chile Chicken Enchilada Skillet is a quick, one-pan dinner bursting with bold flavors. Featuring tender chicken thighs, zesty green enchilada sauce, creamy soup, and melty cheese, all tossed with strips of corn tortillas—it’s everything you love about enchiladas with none of the fuss.

Why You’ll Love This Recipe

If you love the flavors of enchiladas but don’t have the time or patience to assemble them, this Creamy Green Chile Chicken Enchilada Skillet is your perfect solution. It combines all the deliciousness of traditional enchiladas but with less prep and cleanup. The tender chicken, creamy sauce, and gooey melted cheese come together in just 20 minutes for a satisfying meal that’s bursting with bold, savory flavors. Plus, with the added crunch of tortilla strips, this skillet dish brings comfort food to a whole new level.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-size pieces

• 2 teaspoons chili powder

• ½ teaspoon cumin

• ½ teaspoon garlic powder

• 1 teaspoon olive oil

• ½ cup diced onion

• 10 oz green enchilada sauce

• 10.5 oz cream of chicken soup

• 14 oz Cannellini beans, rinsed and drained

• 6 medium corn tortillas, cut into strips

• 2 cups shredded Mexican cheese blend

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Season the Chicken

Season the chicken pieces with chili powder, cumin, and garlic powder, ensuring the pieces are evenly coated.

2. Cook the Chicken and Onion

Heat olive oil in a large skillet over medium-high heat. Add the chicken and diced onion. Cook for about 6 minutes, stirring occasionally, until the chicken is cooked through and the onion is soft.

3. Add the Sauce and Beans

Reduce the heat to medium. Stir in the green enchilada sauce, cream of chicken soup, and Cannellini beans. Simmer for 3-4 minutes until everything is heated through and well combined.

4. Add the Tortilla Strips

Add the corn tortilla strips to the skillet and stir them into the sauce, allowing them to soak and soften in the sauce for a few minutes.

5. Add the Cheese

Top the mixture with the shredded Mexican cheese blend. Reduce the heat to medium-low, cover the skillet, and cook for an additional 2-3 minutes, until the cheese is melted and bubbly.

6. Serve

Serve the skillet hot with your favorite taco toppings like sour cream, avocado, or cilantro. Enjoy!

Servings and Timing

• Prep Time: 5 minutes

• Cooking Time: 15 minutes

• Total Time: 20 minutes

• Servings: 6 servings

Variations

• Spicy version: Add diced jalapeños or a dash of hot sauce to the sauce mixture to spice things up.

• Vegetarian option: Skip the chicken and use more beans, like black beans or pinto beans, for a hearty vegetarian version.

• Dairy-free: Use dairy-free cheese and substitute the cream of chicken soup with a dairy-free alternative to make it dairy-free.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: This dish freezes well. Let it cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Reheating: To reheat, warm in a skillet over low heat until heated through, or microwave in a covered dish, stirring occasionally.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts, though chicken thighs tend to be more tender and flavorful. If using breasts, be sure not to overcook them to prevent them from drying out.

2. Can I use homemade enchilada sauce instead of store-bought?

Absolutely! Homemade green enchilada sauce will work perfectly in this recipe and add a personal touch.

3. Can I use flour tortillas instead of corn tortillas?

You can use flour tortillas, though corn tortillas will give a more authentic texture and flavor. Cut them into strips and follow the same steps in the recipe.

4. Can I add more vegetables?

Yes! You can add vegetables like bell peppers, zucchini, or corn to the skillet for added texture and flavor.

5. How can I make this recipe spicier?

To make it spicier, you can add more chili powder, cayenne pepper, or fresh chopped jalapeños to the sauce.

6. How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F and is no longer pink in the center.

7. Can I use other types of beans?

Yes, you can substitute Cannellini beans with black beans, pinto beans, or kidney beans, depending on your preference.

8. Can I make this ahead of time?

Yes, you can prepare the sauce and chicken mixture ahead of time and store it in the refrigerator for up to 1 day. When ready to serve, reheat the mixture, then add the tortilla strips and cheese, and melt everything together.

9. Can I use a different cheese blend?

Yes, you can use any cheese you prefer—cheddar, Monterey Jack, or even a spicy pepper jack for some extra heat!

10. How can I make this dish more filling?

To make the dish more filling, serve it with a side of rice, refried beans, or a simple green salad for a complete meal.

Conclusion

This Creamy Green Chile Chicken Enchilada Skillet is the perfect combination of bold flavors and ease of preparation. In just 20 minutes, you can have a delicious, comforting meal that’s perfect for busy weeknights or casual family dinners. The tender chicken, flavorful sauce, and gooey cheese make this dish a crowd-pleaser, and it’s so easy to customize to your taste. Whether you’re craving enchiladas or just need a quick, satisfying meal, this skillet is sure to hit the spot.

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