This creamy, cheese-topped skillet burrito bake brings the bold flavors of Mexican cuisine straight to your table with minimal fuss. Ground chicken, green chiles, and tortilla strips simmer together in a tangy, lime-kissed yogurt—enchilada-style sauce—then topped with melted cheese and optional garnishes for freshness and brightness. It’s comfort and convenience in one skillet, making it perfect for busy weeknights or casual dinner parties.
Table of Contents
Why You’ll Love It
-
All flavors and textures in one pan
-
Balanced heat from jalapeño, tang from chilies and lime, and creaminess from yogurt and cheese
-
Fast and flavorful—on the table in under 40 minutes
-
Customizable with protein swaps, cheese blends, or toppings
-
Great for meal prep or simply satisfying for any night of the week
Ingredients (Serves 4–6)
-
2 tsp avocado or olive oil
-
1 medium onion, diced
-
1 jalapeño, seeded and minced
-
3 garlic cloves, minced
-
1 lb ground chicken breast
-
1 tsp chili powder
-
2 tsp cumin
-
1 tsp ground coriander
-
2 tsp kosher salt
-
1 (4 oz) can diced green chiles
-
1 (8 oz) can green enchilada sauce
-
½ cup plain Greek yogurt (2% recommended)
-
Juice of 1 lime
-
8 (6-inch) corn tortillas, cut into 1-inch strips
-
2 cups shredded cheese (sharp cheddar, jack, or a blend)
Optional garnishes: avocado slices or guacamole, extra Greek yogurt or sour cream, hot sauce, sliced jalapeños, scallions, red onion, cilantro, lime wedges
Instructions
1. Preheat & Sauté Aromatics
Preheat your oven to 375°F. In a large oven-safe skillet, heat oil over medium. Add the onion, jalapeño, and garlic, sautéing until softened (about 5 minutes).
2. Cook the Chicken
Add the ground chicken and spice blend. Break up the chicken and cook until it’s no longer pink, about 5–7 minutes.
3. Make the Sauce
In a bowl, whisk together the chiles, enchilada sauce, Greek yogurt, and lime juice until smooth.
4. Combine and Season
Stir sauce and ⅓ cup water into the chicken skillet. Add tortilla strips and mix until everything is well coated. Taste and adjust salt or spice as needed.
5. Add Cheese and Bake
Sprinkle cheese over the top. Bake in the oven for 10–15 minutes, just until the cheese melts and becomes bubbly.
6. Garnish & Serve
Remove from oven and let sit for a moment (just enough to stabilize). Garnish with your choice of optional toppings and serve hot.
Chef’s Tips
-
Do not overmix or overcook the chicken to keep it moist.
-
Let the skillet rest a minute post-bake so it’s easier to portion and plate.
Storage Tips
-
Refrigerate leftovers in an airtight container for up to 3 days.
-
Reheat gently on the stovetop or in the oven. Avoid microwaving tortilla strips directly to prevent sogginess.
Final Thoughts
This Green Chile Chicken Skillet Enchiladas recipe delivers big Mexican flavor with minimal effort—bold, creamy, and rustic all in one pan. Perfect for when you want comforting, cheesy dinner without the fuss of rolling burritos. Customizable, playful, and sure to become a regular in your meal rotation.
Green Chile Chicken Skillet Enchiladas
Ingredients
Method
- Preheat your oven to 375°F. In a large oven-safe skillet, heat oil over medium. Add the onion, jalapeño, and garlic, sautéing until softened (about 5 minutes).
- Add the ground chicken and spice blend. Break up the chicken and cook until it’s no longer pink, about 5–7 minutes.
- In a bowl, whisk together the chiles, enchilada sauce, Greek yogurt, and lime juice until smooth.
- Stir sauce and ⅓ cup water into the chicken skillet. Add tortilla strips and mix until everything is well coated. Taste and adjust salt or spice as needed.
- Sprinkle cheese over the top. Bake in the oven for 10–15 minutes, just until the cheese melts and becomes bubbly.
- Remove from oven and let sit for a moment (just enough to stabilize). Garnish with your choice of optional toppings and serve hot.
