By Bring Green Chile Chicken Enchilada Skillet to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Green Chile Chicken Enchilada Skillet captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Green Chile Chicken Enchilada Skillet becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
2 teaspoons olive oil
1/2 cup diced yellow onion
1 1/4 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
Kosher salt and fresh ground black pepper to taste
2 cups cooked shredded chicken breasts (or rotisserie chicken)
15-ounce can black beans, rinsed and drained
1 cup diced fire-roasted green chiles
2 tablespoons chopped cilantro
15 ounces green enchilada sauce
5 corn tortillas, cut into triangles
1 cup shredded Monterey Jack cheese
Avocado, cilantro, and plain Greek yogurt or sour cream for garnish
PREPARATION STEPS
Sauté the Onions:
In a large skillet, heat the olive oil over medium heat. Add the diced yellow onion and sauté until softened, about 3-4 minutes.
Add Spices:
Stir in the chili powder, ground cumin, garlic powder, salt, and black pepper. Cook for an additional minute until fragrant.
Combine Ingredients:
Add the cooked shredded chicken, black beans, diced fire-roasted green chiles, chopped cilantro, and green enchilada sauce to the skillet. Stir to combine and heat through.
Add Tortilla Triangles:
Gently fold in the corn tortilla triangles, ensuring they are coated with the sauce. Allow the mixture to simmer for about 5 minutes.
Top with Cheese:
Sprinkle the shredded Monterey Jack cheese evenly over the top. Cover the skillet and let it cook for another 3-5 minutes, or until the cheese is melted and bubbly.
Serve:
Remove from heat and garnish with avocado slices, additional cilantro, and a dollop of plain Greek yogurt or sour cream.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
