Skillet Chicken Enchilada Pie

Skillet Chicken Enchilada Pie with homemade sauce is a great dinner option!


Enchilada Sauce:

  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 4 tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 2 cups chicken stock


  • 4 boneless skinless chicken breasts
  • 1 onion diced
  • 2 small cans green chilis
  • 1 jar chunky salsa
  • 2 packages large flour tortillas
  • 2 bags shredded nacho cheese blend
  • 2 jalapenos


Enchilada Sauce:

  1. Heat oil over med-high heat in small saucepan. Add flour and whisk together for 1 min.
  2. Stir in remaining seasonings(chili powder, garlic, salt, cumin, oregano)
  3. Gradually add in the chicken stock whisking constantly.
  4. Reduce heat, simmer 10-15 mins until thickened.

Enchilada Pie:

  1. Preheat oven to 350F
  2. Cut chicken into small cubes.
  3. Heat a 12″ cast iron skillet and oil.
  4. Cook chicken and onion until chicken is done.
  5. Add 2 cans of green chilis and cook over med-low heat for a few mins.
  6. Add Jar of salsa, stir, turn heat to low and let sit for 5 mins stirring occasionally.
  7. Oil a 12″-14″ cast iron skillet and lay down a layer of flour tortillas.
  8. Spoon half of the chicken mix on top of tortillas, spoon some sauce over top and add a layer of cheese.
  9. Add another layer of tortillas, then the rest of the chicken mixture, sauce and cheese.
  10. Add one more layer of tortillas, then pour remaining enchilada sauce over them to cover.
  11. Cover the top in the rest of the cheese
  12. Add slices of jalapenos to the top.
  13. Cover with foil and cook in preheated oven for 20 mins.
  14. Remove foil, continue cooking until cheese is bubbly.

One Comment

  1. Pingback: Dutch Oven Italian Chicken in Gravy - Dutch Oven Daddy

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