Cheesy Green Chile Chicken Enchilada Skillet

Enchiladas grew from Mexican kitchens where tortillas meet chile sauce and savory fillings. This one-pan skillet folds shredded chicken, green chile sauce, and melty cheese with tortilla strips for cozy dinner ease.

Serves 5 · 15 min prep · 20 min cook

Estimate for one serving

• 495 cal
• 38g protein
• 36g carbs
• 23g fat
• 8g fiber

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Ingredients

• 3 cups shredded cooked chicken
• 8 corn tortillas, cut into 1-inch strips
• 2 cups green enchilada sauce
• 4 oz canned diced green chiles
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1.5 tsp ground cumin
• 1 tsp chili powder
• 2 cups shredded Mexican cheese blend
• 2 tbsp olive oil
• 1/3 cup fresh cilantro, chopped
• 1/2 cup sour cream
• 1 lime lime wedges
• 3/4 tsp kosher salt

Instructions

1. 1Preheat oven broiler to high with a rack 6 inches from the element. Heat olive oil in a large oven-safe 12-inch skillet over medium heat.
2. 2Add diced onion and cook 4–5 minutes until translucent and edges begin to brown. Stir in garlic, cumin, chili powder, and salt; cook 30 seconds until fragrant.
3. 3Pour in green enchilada sauce and diced green chiles. Bring to a gentle simmer, scraping any browned bits from the bottom.
4. 4Stir in shredded chicken, black beans, and frozen corn. Simmer 3 minutes so flavors meld and chicken is heated through. Taste and add remaining salt if needed.
5. 5Fold in half of the tortilla strips so they soften and thicken the sauce slightly, about 1 minute. Sprinkle remaining tortilla strips evenly over the top.
6. 6Blanket the skillet with the full shredded cheese, covering edges so tortillas stay submerged under melting cheese.
7. 7Transfer skillet to the broiler and broil 2–4 minutes until cheese is fully melted, bubbly, and spotted with golden-brown patches. Watch constantly to prevent burning.
8. 8Remove from oven (handle will be extremely hot). Let rest 3 minutes, then dollop sour cream in the center, scatter cilantro, and squeeze fresh lime over the top.
9. 9Scoop into bowls, making sure each portion gets cheesy tortilla strips, chicken, and beans. Serve with extra lime wedges.