Go Back

Green Chile Chicken Skillet Enchiladas

One-pan enchilada bake with ground chicken, green chile sauce, tortillas, and melted cheese—fast, creamy, and delicious.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 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

Method
 

Preheat & Sauté Aromatics
  1. 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).
Cook the Chicken
  1. Add the ground chicken and spice blend. Break up the chicken and cook until it’s no longer pink, about 5–7 minutes.
Make the Sauce
  1. In a bowl, whisk together the chiles, enchilada sauce, Greek yogurt, and lime juice until smooth.
Combine and Season
  1. 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.
Add Cheese and Bake
  1. Sprinkle cheese over the top. Bake in the oven for 10–15 minutes, just until the cheese melts and becomes bubbly.
Garnish & Serve
  1. Remove from oven and let sit for a moment (just enough to stabilize). Garnish with your choice of optional toppings and serve hot.