Green Chile Chicken Enchilada Skillet
This Green Chile Chicken Enchilada Skillet delivers all the comforting, cheesy, and slightly spicy flavors of traditional enchiladas in just 30 minutes and a single pan. Cubed chicken, soft tortilla strips, and a creamy green chile sauce are topped with melted cheese and broiled to golden perfection. It's the ultimate easy weeknight dinner that requires minimal cleanup and maximum flavor.
Equipment
- Large oven-safe skillet
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Slotted spoon
- Wooden spoon or spatula
- Plate
- Oven broiler
Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cubed
- Salt and black pepper, to taste
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded sharp cheddar cheese
- 6 small flour or corn tortillas, cut into strips
- Fresh cilantro, for garnish
Instructions
- Place a large, oven-safe skillet over medium-high heat and add the olive oil. Once the oil is shimmering, add the cubed chicken breast and season generously with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown on all sides and cooked through. Use a slotted spoon to remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, add the diced onion and cook for 3-4 minutes, until it becomes soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Pour the can of green enchilada sauce into the skillet with the onions and garlic. Stir in the can of diced green chiles, including their juices. Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for about 2-3 minutes to allow the flavors to meld together.
- Return the cooked chicken to the skillet and add the strips of tortillas. Gently stir everything together, ensuring the tortillas are submerged in the sauce. Reduce the heat to low and let the mixture simmer for about 5 minutes, allowing the tortillas to soften and absorb the sauce.
- Remove the skillet from the heat. Stir in the sour cream until it's fully incorporated into the sauce. Taste the mixture and adjust the seasoning with more salt and pepper if needed. Then, sprinkle the shredded Monterey Jack and sharp cheddar cheese evenly over the top of the entire skillet.
- Preheat your oven's broiler. Place the skillet under the broiler for 2-4 minutes, watching it closely, until the cheese is fully melted, bubbly, and starting to turn golden brown in spots. If you don't have an oven-safe skillet, cover the pan with a lid for a few minutes to melt the cheese on the stovetop.
- Garnish with fresh cilantro and serve immediately.
Notes
For a milder dish, use mild green chiles and green enchilada sauce. For more heat, add a finely diced jalapeño or serrano pepper with the onion, or use a spicy enchilada sauce. To prevent sour cream from curdling, let it sit at room temperature for 10-15 minutes before stirring it in, or temper it by adding a spoonful of the hot sauce to it first. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. You can also add a drained and rinsed can of black beans or a cup of roasted corn for extra heartiness.