This easy Enchilada Skillet brings bold flavor and comforting layers to your dinner table with zero fuss. It’s a crowd-pleasing, cheesy dish you’ll want to make on repeat.
Dig into bold, cheesy layers with this chicken enchilada skillet, filled with chicken, green chilis, salsa, and melty cheese. The homemade enchilada sauce adds a rich, smoky depth, while the layers of soft flour tortillas tie it all together. Whether you're feeding the family or looking for easy leftovers, this recipe checks all the boxes: simple ingredients, layered flavor, and one-pan ease.
Craving more bold flavors? Don’t miss these other delicious Mexican dishes like this chicken sweet potato skillet and creamy green chile chicken enchiladas.
Why You’ll Love Enchilada Skillet
- One-Pan Ease: This one pan enchilada skillet minimizes cleanup while maximizing flavor—everything cooks in a single cast-iron skillet.
- Bold, Homemade Flavor: The rich enchilada sauce and fresh ingredients pack every bite with satisfying, zesty flavor.
- Quick Weeknight Meal: This chicken enchilada skillet casserole comes together quickly with simple ingredients you likely already have on hand.
- Family Favorite: Layers of chicken, cheese, and sauce make it a comforting, crowd-pleasing dish even picky eaters will love.
Ingredients
- Chicken Breasts: Boneless, skinless chicken breasts are lean and cook quickly—ideal for this enchilada skillet recipe. Dice into small cubes for even browning.
- Green chilis: Diced green chilis provide a mild kick without overpowering heat. Depending on your spice level, you can use mild or hot.
- Chunky salsa: Choose a jarred, chunky-style salsa with ingredients like fire-roasted tomatoes or garlic for added richness. It boosts flavor and adds moisture to these skillet enchiladas.
- Flour Tortillas: Use large, burrito-size flour tortillas for the best coverage in the skillet. Fresh, soft tortillas are key to preventing cracking as you layer them in this deconstructed enchiladas dish.
- Shredded Nacho Cheese: This cheese mix—typically cheddar, Monterey Jack, and sometimes pepper jack—melts easily and adds creaminess.
- Jalapenos: Sliced fresh jalapenos add color and heat to the final layer. Remove the seeds for milder heat, or keep them in for extra spice.
- Spices: A combination of chili powder, garlic powder, salt, cumin, and oregano gives your homemade enchilada sauce a smoky, savory punch. Chili powder brings heat, while cumin and oregano provide depth and warmth.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Make it Gluten-Free: Swap flour tortillas for your favorite gluten-free brand and double-check your salsa and stock for hidden gluten. This keeps all the flavor while making it safe for those with dietary restrictions.
- Swap the Protein: Easily turn this into a turkey enchilada skillet by using ground turkey for a leaner option, or go for bold flavor with a beef enchilada skillet by using seasoned ground beef. Both are delicious takes on the original and great for customizing to your taste.
- Tex-Mex Veggie Version: Load it up with sautéed bell peppers, corn, zucchini, black beans, and even sweet potatoes. Add a smoky chipotle sauce for a bold, plant-based twist.
How to Make Enchilada Skillet
Before you start, preheat your oven to 350°F and lightly oil a 12-inch cast iron skillet or oven-safe pan to make these delicious skillet chicken enchiladas.
Step 1: Make the roux. Heat oil in a small saucepan over medium-high heat. Whisk in flour and cook until bubbly.
Step 2: Make the enchilada sauce. Stir in spices, then slowly add chicken stock, whisking constantly. Reduce heat and simmer 10-15 minutes until thickened.
Step 3: Cook the chicken. Cook the chicken and onions with a bit of oil in your skillet until the chicken is cooked through and the onions are soft.
Step 4: Add ingredients. Stir in the diced green chilis and cook for another 2-3 minutes to blend the flavors. Then pour in the chunky salsa. Stir well, reduce the heat to low, and let it simmer gently for about 5 minutes.
Step 5: Add the tortillas. Lightly oil the skillet and layer tortillas on the bottom.
Step 6: Add the layers. Add half the chicken mixture, sauce, and cheese.
Step 7: Repeat. Repeat with another tortilla layer, remaining chicken, sauce, and cheese. Finish with a final tortilla layer.
Step 8: Bake and finish. Pour the remaining sauce over the top layer and sprinkle with cheese and jalapenos. Cover with foil and bake for 20 minutes. Remove the foil and bake for 5–10 minutes until bubbly and golden. Serve with skillet fried potatoes or Mexican rice.
Expert Tips
- Use Day-Old Tortillas: Slightly stale tortillas hold up better and help prevent sogginess in your skillet enchiladas.
- Whisk Sauce Thoroughly: Whisk constantly when adding chicken stock to avoid lumps and achieve a smooth, thick enchilada sauce.
- Adjust Spice Level: Remove seeds from jalapeños or use milder peppers to control the heat if you prefer a less spicy dish.
- Let It Rest: Allow the baked skillet to rest for 5-10 minutes so the layers set, making serving easier and neater.
- Add Fresh Toppings: Garnish with fresh cilantro, diced avocado, or a squeeze of lime to brighten the rich flavors after baking. Love these flavors? Try my tequila lime chicken too!
Storage Directions
- Storing: Leftovers can be kept in an airtight container in the refrigerator for up to 3-4 days. You can also freeze for up to 3 months. Allow it to thaw overnight in the refrigerator before reheating.
- Reheating: Warm leftovers in the microwave on medium heat in 30-60 second intervals, stirring or checking between rounds until heated through. Alternatively, reheat covered in the oven at 350°F until warmed.
Serving Suggestions
This easy skillet meal is as versatile as it is delicious, making it perfect for everything from busy weeknights to fun, casual gatherings.
- This is perfect for weeknight dinners when you need something hearty, cheesy, and satisfying! Serve it with tater tot nachos to start and skillet caramel brownies for dessert.
- Serve at casual gatherings or potlucks alongside super nacho dip or hot pimento cheese dip; these crowd-pleasing dishes travel well and are sure to satisfy.
Recipe FAQs
Yes! You can easily swap the diced chicken for cooked ground chicken to make ground chicken enchiladas in skillet form. Just brown the ground chicken with the onions, then follow the rest of the recipe as written.
Yes! You can assemble it up to a day ahead and refrigerate. Just bake it fresh when you're ready to serve. You may need to extend the time in the oven since the dish will be cold. Another option is to prepare the sauce and chicken mixture ahead of time and then assemble just before baking.
Yes, any oven-safe skillet or baking dish will work. Just make sure it’s around 12 inches in size to hold all the layers in place.
More Delicious Chicken Dinner Recipes
If you tried this enchilada skillet or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Get the Recipe
One Pan Enchilada Skillet
Equipment
- 2 12" Cast Iron Skillets
Ingredients
Enchilada Sauce
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 4 tablespoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon cumin ground
- ¼ teaspoon oregano dried
- 2 cups chicken stock
Enchiladas
- 4 chicken breasts boneless skinless
- 1 onion diced
- 8 ounces green chilis diced (canned)
- 16 ounces salsa chunky
- 12-15 small flour tortillas
- 16 ounces nacho cheese shredded blend
- 2 jalapeños
Instructions
Enchilada Sauce
- Heat oil over med-high heat in small saucepan. Add flour and whisk together for 1 min.
- Stir in remaining seasonings(chili powder, garlic, salt, cumin, oregano)
- Gradually add in the chicken stock whisking constantly. Reduce heat, simmer 10-15 mins until thickened.
Enchilada Pie
- Preheat oven to 350°F
- Cut chicken into small cubes.
- Heat a 12" cast iron skillet and oil. Cook chicken and onion until chicken is done.
- Add green chilis and cook over med-low heat for a few mins.
- Add salsa, stir, turn heat to low and let sit for 5 mins stirring occasionally.
- Oil a 12" cast iron skillet and lay down a layer of flour tortillas.
- Spoon half of the chicken mix on top of tortillas, spoon some sauce over top and add a layer of cheese.
- Add another layer of tortillas, then the rest of the chicken mixture, sauce and cheese.
- Add one more layer of tortillas, then pour remaining enchilada sauce over them to cover.
- Cover the top in the rest of the cheese.
- Add slices of jalapenos to the top.
- Cover with foil and cook in preheated oven for 20 mins.
- Remove foil, continue cooking until cheese is bubbly.
Notes
- Let the dish rest for a few minutes after baking to help the layers set for easier serving.
- Make it ahead by assembling the skillet a day in advance and baking when ready to serve.
- Store leftovers in an airtight container in the fridge for up to 3 days—just reheat in the microwave until warmed through.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Dina Miller says
We love how simple this was to make! Everyone loved it!
Ned Adams says
So glad it was simple and delicious! Thank you for sharing!
Dorie says
Great recipe and easy too!! Thank you for your vegetarian options. Very much appreciated.
Ned Adams says
Thank you so much! I’m glad you have the vegetarian option in your back pocket! Hope you enjoy this recipe as much as my family does!
D says
Excellent dish!!
Edward says
Perfection in a one pot meal! Thank you so much!!!
Ned Adams says
You’re welcome!! Glad you enjoyed this recipe!
Cami says
Love it!