Skillet Chicken Enchilada Pie

Skillet Chicken Enchilada Pie
Prep Time 20 minutes
Cook Time 30 minutes

Skillet Chicken Enchilada Pie is a delicious and easy one-pan dinner that’s perfect for busy weeknights.

This savory and hearty dish is made with layers of tortillas, juicy chicken, black beans, corn, and melted cheese, all topped with a zesty enchilada sauce. The layers of ingredients create a delicious and satisfying meal that’s perfect for the whole family. The result is a rich and flavorful dish that’s sure to become a new family favorite. Serve it with a side salad, some guacamole, or a dollop of sour cream for a complete meal that’s sure to satisfy.

Skillet Chicken Enchilada Pie
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5 from 1 vote

Skillet Chicken Enchilada Pie

Skillet Chicken Enchilada Pie is a delicious and easy one-pan dinner that's perfect for busy weeknights.
Prep Time20 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Mexican Fusion
Keyword: Skillet Chicken Enchilada Pie
Servings: 8
Calories: 794kcal
Author: Ned Adams
Cost: $15


  • 2 12" Cast Iron Skillets


Enchilada Sauce

  • 2 tbsp vegetable oil
  • 2 tbsp all-purpose flour
  • 4 tbsp chili powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp cumin ground
  • ¼ tsp oregano dried
  • 2 cups chicken stock


  • 4 chicken breasts boneless skinless
  • 1 onion diced
  • 8 oz green chilis diced (canned)
  • 16 oz salsa chunky
  • 32 large flour tortillas
  • 16 oz nacho cheese shredded blend
  • 2 jalapeños


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.


Calories: 794kcal | Carbohydrates: 75g | Protein: 50g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 2141mg | Potassium: 987mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1907IU | Vitamin C: 11mg | Calcium: 544mg | Iron: 6mg

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.

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