Skillet Green Chili Enchilada Bake

Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time: 5 minutes
Total Time: 55 minutes
Servings: 6–8
Intensity Level: Moderate
Cuisine: Southwestern / Tex-Mex
Calories per Serving: ~480 kcal

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Introduction

If you love the bold flavors of enchiladas but dread rolling each tortilla, you’re going to fall in love with this Skillet Green Chili Enchilada Bake. It has all the classic layers of creamy green chili sauce, tender chicken, melted cheese, and warm tortillas — but baked together in one comforting skillet instead of a pan of rolled enchiladas.

Think of it as a cross between enchiladas, nachos, and a cheesy casserole — bursting with green chili flavor, ready in under an hour, and made entirely in one pan. It’s an easy weeknight dinner that tastes like it came straight from your favorite Mexican restaurant.

Whether you’re feeding a hungry family, hosting a game night, or just craving something cozy and cheesy, this skillet enchilada bake delivers every time.

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Ingredients

For the Skillet Base:

• 2 tablespoons olive oil

• 1 small yellow onion, diced

• 2 cloves garlic, minced

• 1 (4-ounce) can diced green chiles (mild or hot, depending on your spice preference)

• 2 cups cooked shredded chicken (rotisserie chicken works great)

• 1 (10-ounce) can green enchilada sauce

• 1 (10-ounce) can cream of chicken soup (or cream of mushroom for a richer flavor)

• ½ cup sour cream

• 1 teaspoon ground cumin

• ½ teaspoon chili powder

• Salt and black pepper to taste

For the Layers:

• 8 small corn or flour tortillas, cut into strips or quarters

• 2 cups shredded Monterey Jack cheese (or a Mexican blend)

• ½ cup shredded cheddar cheese (for extra flavor)

Optional Garnishes:

• Fresh cilantro, chopped

• Sliced jalapeños (fresh or pickled)

• Diced avocado or guacamole

• Sour cream or lime wedges

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Equipment Needed

• 10- to 12-inch oven-safe skillet (cast iron recommended)

• Mixing bowl

• Wooden spoon or spatula

• Sharp knife and cutting board

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Step-by-Step Instructions

Step 1: Prepare Your Ingredients (10–15 minutes)

1. Shred your chicken. If using rotisserie chicken, remove skin and bones, then shred the meat into bite-sized pieces.

2. Slice the tortillas into strips or triangles for layering.

3. Dice the onion and mince the garlic.

Having everything prepped before cooking makes assembly quick and smooth.

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Step 2: Build the Flavor Base (10 minutes)

1. Preheat your oven to 375°F (190°C).

2. Heat olive oil in your skillet over medium heat.

3. Add onion and cook for 3–4 minutes until soft and translucent.

4. Stir in garlic and cook another 30 seconds until fragrant.

5. Add green chiles, cumin, and chili powder; stir to coat.

6. Add shredded chicken to the skillet and toss until combined with the spices and vegetables.

At this point, your kitchen should smell incredible — earthy, savory, and a little spicy.

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Step 3: Make the Creamy Green Chili Sauce (5 minutes)

1. In a mixing bowl, whisk together the green enchilada sauce, cream of chicken soup, and sour cream.

2. Season with a pinch of salt and pepper to taste.

3. Pour this creamy sauce mixture into the skillet and stir until the chicken and veggies are well coated.

Let it simmer for 2–3 minutes until everything is warm and slightly thickened.

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Step 4: Layer the Enchilada Bake (10 minutes)

1. Remove half the chicken mixture from the skillet and set it aside in a bowl.

2. Place a layer of tortilla strips on the bottom of the skillet (no need to be perfect — overlapping is fine).

3. Add a layer of the chicken and sauce mixture, then sprinkle with a generous handful of Monterey Jack cheese.

4. Repeat with another layer of tortillas, the remaining chicken mixture, and more cheese.

5. Finish with the last of the cheddar cheese on top for a golden crust.

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Step 5: Bake Until Bubbly (20–25 minutes)

1. Transfer your skillet to the preheated oven.

2. Bake uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and slightly golden at the edges.

3. For extra crispiness, broil for 1–2 minutes at the end — just keep an eye on it so the cheese doesn’t burn.

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Step 6: Rest, Garnish, and Serve (5–10 minutes)

Remove the skillet from the oven and let it rest for 5 minutes before serving. This helps the layers set up slightly, making it easier to scoop.

Top with fresh cilantro, diced avocado, jalapeños, or a dollop of sour cream. Squeeze a wedge of lime on top for brightness — it cuts through the richness perfectly.

Serve directly from the skillet for a rustic, family-style presentation.

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Cooking Intensity and Timing

Intensity Explanation:
This dish is considered moderate because it involves multiple steps — sautéing, layering, and baking — but each one is straightforward. With a bit of prep and an oven-safe skillet, anyone can make this like a pro.

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Nutrition Information (Per Serving)

Note: Nutritional information is approximate and varies based on ingredients used.

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Chef’s Tips & Variations

• Make it Vegetarian: Swap chicken for sautéed mushrooms, black beans, and corn for a hearty veggie version.

• Extra Kick: Add ½ teaspoon cayenne or a few dashes of hot sauce to the sauce for spicier flavor.

• Creamier Texture: Mix in ½ cup cream cheese or ¼ cup heavy cream for extra richness.

• Tortilla Alternatives: Use crushed tortilla chips for a crunchier casserole-style texture.

• Make-Ahead Option: Assemble up to 12 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding an extra 5 minutes to the cook time.

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Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Freeze: Cool completely, then freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheat: Warm individual portions in the microwave for 1–2 minutes, or reheat the whole skillet in a 350°F (175°C) oven for 10–15 minutes.

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The Story Behind the Recipe

The Skillet Green Chili Enchilada Bake was born from a love of enchiladas — and a dislike of tedious rolling and saucing. By layering everything into one skillet, you get all the beloved flavors with half the effort.

This dish takes inspiration from Southwestern cuisine, where green chiles are a staple. Their smoky, slightly tangy flavor pairs perfectly with creamy sauces and melted cheese. The result is a cozy, one-pan meal that’s both hearty and full of character.

It’s the kind of meal that feels casual enough for weeknights yet special enough to serve to company. Plus, it’s endlessly customizable — a blank canvas for your favorite proteins, sauces, and toppings.

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Serving Suggestions

To make this meal complete, pair your Green Chili Enchilada Bake with:

• Spanish Rice or Cilantro Lime Rice

• Refried Beans or Charro Beans

• Fresh Corn Salsa or Pico de Gallo

• Margaritas or a Cold Mexican Lager

For a lighter side, a simple green salad with lime vinaigrette adds the perfect fresh balance to the rich, cheesy main dish.

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Why You’ll Love This Recipe

✅ One-Pan Convenience: Less mess, less cleanup, same great enchilada flavor.
✅ Comfort Food Meets Flavor Explosion: Creamy, cheesy, tangy, and spicy in perfect balance.
✅ Family Favorite: Great for kids and adults alike — mild enough for everyone but still bold.
✅ Perfect for Meal Prep: Tastes even better the next day as the flavors meld.

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Final Thoughts

This Skillet Green Chili Enchilada Bake is comfort food at its finest — quick to make, deeply flavorful, and perfectly satisfying. Every bite combines tender chicken, tangy green chiles, creamy sauce, and gooey melted cheese.

It’s proof that you don’t need to roll enchiladas or spend hours in the kitchen to enjoy an authentic, hearty Mexican-inspired meal. Whether you serve it for a weeknight dinner or a casual weekend gathering, it’s guaranteed to earn rave reviews.

So grab your skillet, open a can of green chiles, and get ready to dig into layers of cheesy, spicy, baked perfection.

Simple, hearty, and irresistibly delicious — that’s Skillet Green Chili Enchilada Bake.