Skillet Chicken Enchilada Bake

I love Chicken Enchiladas! Talk about delicious comfort food! Don’t even get me started with all of the gooey cheeses and drippy sauces….it makes my mouth water just thinking about them. We are big fans of Taco Tuesday at our house, but sometimes I like to change it up. Actually, who am I kidding? I could eat Mexican food every day for the rest of my life and be 100% content. One Taco Tuesday I was feeling creative and wanted all of the flavors of my beloved Chicken Enchiladas in one skillet. I took a few shortcuts to come up with this Skillet Chicken Enchilada Bake. It’s quick enough for a Tuesday night, or any weeknight for that matter.

Shortcut #1 is a store-bought rotisserie chicken. I buy them all of the time to save some time and a step in the kitchen. Costco sells them for like $5…I can’t even buy a chicken and cook it myself for $5! So, it actually saves money and about 1-1/2 hours of time. I shred the meat, put the bones in a ziplock, throw them in the freezer and use them to make chicken stock the next chance I get. The second shortcut is a store-bought jar of your favorite salsa verde. Of course you can make your own, it’s not very difficult or time consuming. But we’re talking about a few shortcuts where you can save a few steps and the flavor won’t be compromised one bit for a weeknight dinner.

Layer it all up, throw it in the oven and dinner is on the table in 30 minutes. While the Skillet Chicken Enchilada Bake is cooking, it’s time to prep the toppings. I suggest lime wedges, pickled red onions, crumbled cotija cheese, chopped cilantro, diced avocado and sour cream. Everyone builds their own with the toppings they like and dinner is served! Don’t forget what I said about the leftovers…they are fantastic the next day!

Print Recipe
Skillet Chicken Enchilada Bake
This Skillet Chicken Enchilada Bake is full of amazing flavor! It's an easy one-pan meal that's quick enough for a weeknight dinner and if you're lucky, you'll have some leftovers for lunch the next day!
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 375F
  2. Shred Chicken into a bowl and reserve.
  3. Roast Poblano peppers over an open flame or, in the oven on broil, turning every few minutes until charred on all sides. When cool enough to handle, cut off the stem, cut in half, discard the ribs and seeds and chop. Reserve.
  4. In the bowl with the shredded chicken, add the spices; Cumin, Coriander, Oregano, Garlic Powder, 1 Tbs. of Chipotle in Adobo sauce, Salt and Pepper. Add about 2 Tbs. of chopped fresh cilantro, the reserved chopped poblano peppers and squeeze of 1/2 lime. Stir to combine.
  5. in a large, flat bottomed skillet, add some of the salsa verde and spread to cover the bottom in a light layer. Next, layer the corn tortillas, slightly overlapping. Next add a layer of the chicken mixture. Then, add some shredded Monterey Jack cheese. Repeat with sauce, tortillas, chicken mixture and shredded cheese twice. Place in the oven to bake for 20 minutes.
  6. Meanwhile, prep the toppings. Sliced limes, chopped cilantro, crumbled cotija cheese, sour cream and pickled red onions.
  7. When it comes out of the oven, top with desired toppings and cut to serve. Enjoy!
Recipe Notes

My recipe for Pickled Red Onions can be found on my Carnitas Bowls recipe.

Pages: 1 2


Leave a Reply

Your email address will not be published. Required fields are marked *