Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Green Chile Chicken Skillet Enchiladas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 12 reviews

This Green Chile Chicken Skillet Enchiladas recipe is a flavorful and comforting one-pan meal that combines tender ground chicken, spicy green chiles, and creamy enchilada sauce with crispy tortilla strips and melted cheese. Ready in just 35 minutes, it’s perfect for a weeknight dinner with delicious Tex-Mex flair, garnished with fresh avocado, cilantro, and a squeeze of lime.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2 teaspoons avocado or olive oil
  • 1 medium onion, diced
  • 1 jalapeno pepper, seeded and minced
  • 3 garlic cloves, minced
  • 1 lb ground chicken breast
  • 1 teaspoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons kosher salt
  • 1 (4-oz) can diced green chiles
  • 1 (8-oz) can or package green enchilada sauce
  • ½ cup plain Greek yogurt (preferably 2%)
  • Juice of 1 lime
  • 8 (6-inch) corn tortillas, cut into 1-inch strips
  • 2 cups grated sharp cheddar, jack, or pepper jack cheese (or a combination)

For Serving/Garnishes

  • Avocado slices or guacamole
  • Additional Greek yogurt or sour cream
  • Hot sauce
  • Sliced jalapenos
  • Chopped scallions
  • Chopped red onion
  • Fresh cilantro
  • Lime wedges

Instructions

  1. Preheat Oven: Preheat your oven to 375°F to prepare for baking the skillet enchiladas later.
  2. Sauté Aromatics: Heat oil in a large oven-safe skillet over medium heat. Add diced onion, minced jalapeno, and garlic and sauté for about 5 minutes until softened and fragrant.
  3. Cook Chicken with Spices: Add ground chicken to the skillet along with chili powder, cumin, ground coriander, and kosher salt. Stir frequently and cook for 5-7 minutes until chicken is fully browned and cooked through.
  4. Mix Enchilada Sauce: In a medium bowl, whisk together the diced green chiles, green enchilada sauce, Greek yogurt, and lime juice until smooth and well combined.
  5. Add Sauce to Skillet: Pour the enchilada sauce mixture along with ⅓ cup water into the skillet with the cooked chicken. Stir well to combine.
  6. Combine Tortilla Strips: Stir in the tortilla strips, ensuring they are evenly coated with sauce and mixed thoroughly. Taste and adjust seasoning with additional salt or pepper if needed.
  7. Top with Cheese and Bake: Sprinkle the grated cheese evenly over the top of the skillet mixture. Transfer the skillet to the preheated oven and bake for 10-15 minutes until cheese is melted, bubbly, and slightly golden around the edges.
  8. Garnish & Serve: Remove from oven and serve immediately. Garnish with avocado slices or guacamole, extra Greek yogurt or sour cream, sliced jalapenos, scallions, red onion, cilantro, and lime wedges as desired.

Notes

  • Use an oven-safe skillet to avoid extra dishes and transfer the dish directly from stovetop to oven.
  • If you can’t find green enchilada sauce, you can substitute with salsa verde or make your own using tomatillos and green chiles.
  • For a spicier version, keep the jalapeno seeds or add more jalapenos.
  • For a dairy-free option, use a dairy-free yogurt and vegan cheese substitutes.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Entree
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://iamstarved.com/green-chile-chicken-skillet-enchiladas-recipe/