Skillet Chicken Enchiladas

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If you love the bold flavors of enchiladas but struggle with rolling them, this Skillet Chicken Enchiladas recipe is your perfect solution! Packed with tender chicken, melty cheese, and zesty enchilada sauce, this one-skillet dish delivers all the flavor of traditional enchiladas with half the effort. It’s ideal for weeknight dinners and easy cleanup, making it a household favorite.

Table of Contents

Chef’s Tips

Use Fresh or Canned Enchilada Sauce: If time permits, making a fresh enchilada sauce can elevate the flavor. However, canned sauces are a convenient and tasty option for busy nights.
Avoid Overcrowding the Skillet: To ensure even cooking and perfect cheese melting, use a 12-inch skillet or transfer to a casserole dish if needed.
Topping Ideas: For added flavor and texture, garnish with fresh cilantro, sour cream, diced avocado, or crumbled cotija cheese before serving.

Ingredients

1 lb boneless, skinless chicken breasts – Provides tender and flavorful protein. Substitute with rotisserie chicken or plant-based protein for variety.
4 (8-inch) flour tortillas – Adds texture and structure to the dish. Corn tortillas work well for a gluten-free option.
2 (10 oz) cans enchilada sauce – Choose mild, medium, or spicy based on your flavor preference.
3 cups shredded Mexican blend cheese, divided – A mix of cheddar, Monterey Jack, and other cheeses for optimal melting and flavor. Freshly shredded cheese melts best.
Salt and pepper – Enhances the natural flavors of the chicken and sauce.

Substitutions

Replace chicken breasts with ground beef, turkey, or a vegetarian meat substitute.
Use whole wheat or gluten-free tortillas for dietary preferences.
Add sautéed vegetables like bell peppers, onions, or zucchini to boost nutrition.

Instructions

Preheat and Prepare: Preheat the oven to 350°F. Cut the chicken breasts into 2-inch strips to speed up cooking.
Cook the Chicken: Add the chicken strips to a 12-inch cast iron skillet. Season with salt and pepper. Cook over medium heat, flipping occasionally, until fully cooked.
Shred the Chicken: Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet.
Prepare the Tortillas: Cut the tortillas into 1-inch strips, then cut each strip into thirds. Add the tortilla pieces to the skillet with the chicken.

shredded chicken at the bottom of the skillet

slices of tortilla placed on top of shredded chicken in a skillet

Assemble the Dish: Pour both cans of enchilada sauce into the skillet, followed by 2 cups of shredded cheese. Sprinkle with a bit more salt and pepper, then stir everything together.

cheese on top of shredded chicken, tortilla, and sauce

completed skillet enchilada dish ready to go into oven with cheese sprinkled on top

Top with Cheese and Bake: Spread the remaining 1 cup of cheese evenly over the top. Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
Serve: Remove from the oven and let cool slightly. Serve hot with your favorite toppings and enjoy!

FAQs

Can I make this dish ahead of time?

Yes! Assemble the dish up to the baking step, then cover and refrigerate for up to 24 hours. When ready to serve, bake at 350°F for about 35-40 minutes.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or on the stovetop over low heat until warmed through.

Can I use pre-cooked chicken?

Absolutely! Rotisserie chicken or pre-cooked shredded chicken works wonderfully and saves time.

What’s the best way to make this gluten-free?

Simply substitute corn tortillas for flour tortillas and ensure your enchilada sauce is gluten-free.

close up view of chicken enchilada to showcase the creamy textures

These Skillet Chicken Enchiladas are a delicious and effortless way to enjoy a classic dish without the hassle of rolling tortillas. Perfect for busy weeknights or family gatherings!