One Pan Skillet Enchiladas
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One Pan Skillet Enchiladas are a mouthwatering crowdpleaser that’s ready in 20 minutes. It’s the best Mexican dinner recipe with chicken!
Shredded chicken, salsa verde, and corn, are layered into a skillet and topped with melty cheese, avocado, and crisp red onions. This one pan dinner is a Mexican food lover’s dream.
If you love this one pan recipe, you’ll also love this One Pan Creamy Mushroom Skillet Chicken and this Avocado Risotto Recipe.
Skillet Enchiladas
It’s creamy, it’s cheesy…and it’s easy! This Chicken Enchilada Skillet Recipe is something the whole family will love!
One pan dinners are truly the best and there is no way around it.
Nothing sounds better than coming home from a long day, grabbing one pan, a handful of ingredients, and tossing it together. Before you know it, dinner is on the table and you are able to enjoy it with very little effort, and not much to clean up.
Bonus: chicken enchiladas are easy to customize so you can always change up the flavors and customize it to your liking! Sometimes I like to add some shredded beef to mine, and sometimes I even make these Slow Cooker Chicken Enchiladas!
Chicken Enchilada Ingredients
Tortillas: For this recipe, I used almond flour tortillas because I really like the way they toast in the oven. Traditionally, enchiladas are made with corn tortillas. However, you can use flour if you prefer!
Protein: shredded chicken is a great source of lean protein and tastes incredible! You can also add beans if you like.
From the garden: fresh cilantro, red onions, avocados, and white corn are a must to pull in those delicious Mexican flavors.
Herbs & spices: continue pulling in authentic flavors with garlic powder and onion powder.
Salsa: I used salsa verde, however, if you are looking for a substitute, you can use your favorite salsa or red enchilada sauce.
Cheese: no enchilada is complete without cheese! Pile on that Monterey Jack cheese.
Optional toppings: some of my favorite toppings are sour cream, chopped green onions, and jalapeños.
Tip!
Looking to add some heat? Spice up the dish with chili powder, green chiles, diced jalapeños, or chipotle peppers in adobo!
*For a detailed list of ingredients and measurements, please reference the recipe card down below.
How to make One Pan Skillet Enchiladas
1. Toast the tortillas. Preheat the oven to 375° F. Place the tortillas on a baking sheet and bake for 10-12 minutes, until toasted. Set aside.
2. Prepare the chicken. In a medium sized mixing bowl, combine the chicken with the salsa verde, garlic powder, and onion powder.
3. Layer the skillet and bake. Place the chicken mixture in the skillet and layer with half the cilantro, corn, and shredded cheese. Bake for 15-20 minutes, until cheese is melted and bubbly.
4. Garnish and serve. Top the skillet with sliced avocado, diced red onion, and remaining cilantro.
Tip!
Looking to save time instead of making and shredding your own chicken? Buy a rotisserie chicken at the store and jump right into cooking!
What to serve with Chicken Enchilads
Looking for the perfect side dish to make it a full meal? Any of these Mexican favorites would make the perfect addition to your table:
- Guacamole
- Chips and Mango Salsa
- Margaritas
If you’re looking for even more of my favorite Mexican recipes, check out my favorite Cinco De Mayo Recipes!
Loving this enchilada recipe? Be sure to check out my ebook for an exclusive enchilada recipe and 25 more recipes you’re bound to love!
Questions You Might Have
Yes … and no! It all depends what kind of tortilla you are using.
Enchiladas made with corn tortillas are tough and unless super fresh will crack which is why they must be softened before using them. However, you can soften without frying by steaming or spraying with oil and baking.
I love enchiladas because you can put whatever you want inside! Some of my other favorite ingredients include rice, black beans, peppers (both regular and/or hot), and jalapenos!
Remember when we talked about softening the tortilla? This is another reason to heat them first! By cooking/heating your tortilla first it creates a little bit of a barrier so that the tortillas don’t soak up too much of the sauce and start falling apart or getting soggy.
Corn is traditional, but flour works as well. It is all about personal preference. The benefit of flour tortillas is they are softer and easier to work with.
Yes! You can change our the meat in your enchiladas based on preference. Feel free to use steak, ground beef, ground turkey, pork, or chicken when making this recipe!
More Mexican Recipes To Try
- Tex-Mex Flank Steak Salad
- Barbacoa Tacos
- Slow Cooker Steak Fajitas
- Pork Carnitas Tacos
- Mexican Street Corn Dip
- Flank Steak Tacos
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One Pan Skillet Enchiladas
Equipment
Ingredients
- 5 medium sized tortillas, sliced into fourths
- 2 cups shredded chicken, cooked
- 10 ounces salsa verde
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup fresh cilantro, chopped
- 1/2 cup frozen white corn
- 1 cup monterey jack cheese, shredded
- 1/2 lemon, juice
- 1 avocado, sliced
- 2 tablespoons red onion, diced
Instructions
- Preheat the oven to 375° F. Place the tortillas on a baking sheet and bake for 10-12 minutes, until toasted. Set aside.
- In a medium sized mixing bowl, combine the chicken with the salsa verde, garlic powder, and onion powder.
- Place the chicken mixture in the skillet and layer with half the cilantro, corn, and shredded cheese. Bake for 15-20 minutes, until cheese is melted and bubbly.
- Top the skillet with a squeeze of lemon juice, sliced avocado, diced red onion, and remaining cilantro. Serve with toasted tortillas on the side.
Notes
- If you want to add some heat, add some green chiles or diced jalapeños.
