One Pan Enchilada Skillet

A serving of enchilada skillet on a plate with sour cream and jalapenos on top.

5 from 6 votes

This skillet enchiladas recipe is loaded with tender chicken, green chilis, chunky salsa, and plenty of cheese, all layered with flour tortillas and topped with a rich homemade enchilada sauce. Great for weeknight dinners, casual gatherings, or meal prep leftovers.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: Mexican Fusion

Servings:

Calories: 571kcal

Author: Ned Adams

Cost: $15

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

US Standard - Metric

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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.

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