These creamy green chile chicken skillet enchiladas have all the flavor of traditional enchiladas but are made in a fraction of the time. They feature a flavorful green chile sauce and are topped with melty cheese.
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Why You’ll Love These Green Chile Chicken Enchiladas
- This great recipe uses simple ingredients that resemble a white chicken chili, but in the form of a green enchiladas skillet.
- This skillet version of enchiladas is a great way to have the delicious flavors of enchiladas without having to fill and roll each tortilla. Dinner on busy weeknights just got easier!
- Instead of using a can of green enchilada sauce, you will make a green chile enchilada sauce with the use of mild green chiles and salsa verde.
- If enchiladas are a family favorite at your house too, try some of our other enchilada recipes:
- Lazy enchiladas (with a green chile enchilada sauce)
- Crockpot chicken enchilada casserole
- Slow cooker sweet pork enchiladas
Ingredient Notes
- Yellow onion
- Bell pepper
- Unsalted butter or avocado oil
- Flour (see notes for GF option)
- Low-sodium chicken broth
- Cumin
- Kosher salt
- Salsa verde - we love the salsa verde from Trader Joe's. Make sure you pick one according to your spice preference.
- Mild diced green chiles - use a 4 ounce can.
- Plain Greek yogurt or sour cream
- Shredded rotisserie chicken - we like to use rotisserie chicken in this recipe for ease but you can use shredded skinless chicken breasts or chicken thighs too or other pre-cooked chicken. We like to get our rotisserie chicken from Costco, but you can get one at many grocery stores. You could also try it with ground chicken.
- Corn tortillas - you will cut the tortillas into tortilla strips. We don't recommend using flour tortillas for this recipe.
- Great northern beans - this is the type of bean typically found in white chicken chili, but you could swap for another bean such as black beans if needed. We recommend draining and rinsing the beans.
- Shredded Monterey Jack cheese - we love to have melted cheese on top! You could also use pepper jack cheese for a little kick.
- Ideas for topping: diced jalapeño, fresh cilantro, finely diced red onion, fresh lime, avocado, green onions, dollop of sour cream.
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Large skillet
- Measuring cups and spoons
- Cutting board and knife
- Small bowl
- Rubber spatula or wooden spoon
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Place a large skillet on the stove over medium heat. Add 1 tsp butter or oil. Add the onion and bell pepper. Cook for 3-4 minutes or until the veggies are softened. Place the veggies aside in a small bowl.
Step 2: Place the skillet back on the stove over medium low heat. Add the 2 tablespoons butter. Once the butter is melted, whisk in the flour. Once a paste has formed, slowly whisk in the chicken broth. Let the mixture begin to thicken for 2-3 minutes.
Step 3: Next, whisk in the cumin, salt, salsa verde, and diced green chiles. Let that simmer for 2-3 minutes.
Step 4: Slowly add the Greek yogurt or sour cream and whisk well.
Step 5: Next, fold in the chicken, tortillas, great northern beans, and cooked onion/bell pepper mixture.
Step 6: Once everything is mixed well, remove the pan from heat and top the chicken mixture with shredded cheese. You can either place the pan in the oven on the broil setting for a few minutes until the cheese melts (make sure you have an oven-safe skillet) or place a lid over the pan.
Tips & Variations
- If you like a little bit of a kick, add some chili powder or top with hot sauce, a little cayenne pepper, or sliced jalapeño.
- If you want it even creamier, you can add a little bit of cream cheese to the sauce.
- This recipe is fun to customize with your favorite toppings! Some options include diced jalapeño, fresh cilantro, finely diced red onion, fresh lime, avocado, green onions, or a dollop of sour cream.
FAQ
We recommend storing leftovers in an airtight container in the refrigerator and eating them within 3-4 days.
This recipe is gluten-free with the use of 1-to-1 flour in place of all purpose flour.
If you like these green chili chicken skillet enchiladas, check out some of our other one pan meals:
If you make this green chili chicken enchilada skillet, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Creamy Green Chile Chicken Skillet Enchiladas
Ingredients
- 2 tablespoons + 1 tsp unsalted butter or avocado oil (divided)
- 1 medium yellow onion, diced
- 1 bell pepper, diced
- 2 tablespoons flour (see notes for GF option)
- ⅔ cup low-sodium chicken broth
- ½ teaspoon cumin
- ½ teaspoon Kosher salt
- 1 cup salsa verde
- 1, 4 ounce can mild diced green chiles
- ⅔ cup plain Greek yogurt or sour cream
- 3 cups shredded rotisserie chicken (or shredded chicken breast)
- 6 corn tortillas, cut into strips
- 1, 13.5 ounce can Great Northern beans
- ½ - 1 cup shredded Monterey Jack cheese
- Ideas for toppings: diced jalapeño, minced cilantro, finely diced red onion, fresh lime, avocado
Instructions
- Place a large skillet on the stove over medium heat. Add 1 tsp butter or oil. Add the onion and bell pepper. Cook for 3-4 minutes or until the veggies are softened. Place the veggies aside in a small bowl.
- Place the skillet back on the stove over medium low heat. Add the 2 tablespoons butter. Once the butter is melted, whisk in the flour. Once a paste has formed, slowly whisk in the chicken broth. Let the mixture begin to thicken for 2-3 minutes.
- Next, whisk in the cumin, salt, salsa verde, and diced green chiles. Let that simmer for 2-3 minutes. Slowly add the Greek yogurt or sour cream and whisk well.
- Next, fold in the chicken, tortillas, great northern beans, and cooked onion/bell pepper mixture.
- Once everything is mixed well, remove the pan from heat and top the chicken mixture with shredded cheese. You can either place the pan in the oven on the broil setting for a few minutes until the cheese melts (make sure you have an oven-safe skillet) or place a lid over the pan.
Notes
NUTRITION
The recipe can be found on My Fitness Pal by searching "BWB Green Chile Chicken Skillet Enchiladas." The nutrition is calculated using plain Greek yogurt and ½ cup of cheese.
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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