Skillet Chicken Enchiladas are a 30-minute, one-pot wonder meal that is so easy to throw together and so delicious, that you’ll keep it on your rotation from now on! The pop of sweet corn paired with the tanginess of the lime is the perfect addition to the creamy, cheesy wonderfulness that comes together for this recipe. You’ll need minimal ingredients and just enough patience to not eat it all before you serve it to your guests. It’s that good!
Grab a skillet and let’s get started!
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Skillet Chicken Enchiladas are the perfect answer to what to make for dinner when you want something incredibly tasty, but with minimal effort and little time required. And, did I mention this is a one pot meal? This means no unnecessary dishes. Nobody got time for that.
Once you grab your skillet, you’ll need about 10 minutes in prep. Chop an onion, prep some sweet corn, and basically cook those just a few minutes on the stove. Add your green enchilada sauce of choice, some sour cream or crema, cheese, and mixy-mixy. To avoid one of my most loathed kitchen chores (the rolling of a tortilla and keeping it together), I turn my corn tortillas into a mini cheese quesadilla situation and tuck them right into that glorious sauce. I cannot adequately put into words how wonderful a spoonful of this melty, cheesy tortilla along with the skillet chicken enchilada mixture is. It’s divine.
You’ve got to make this ASAP. Serve it anytime, to anyone. Or, keep it all to yourself. You do you, boo.
skillet chicken enchilada ingredients
- Avocado Oil
- Red Onion
- Fresh Sweet Corn
- Garlic
- Chicken
- Green Enchilada Sauce
- Mexican Crema or Sour Cream
- Lime Juice
- Corn Tortillas
- Monterrey Jack Cheese
- kosher salt and fresh ground pepper
- avocado, cilantro, green onion, for garnish
how to make skillet chicken enchiladas
Time needed: 30 minutes
For the most mouthwatering Skillet Chicken Enchiladas, simply:
- Sauté the veggies.
Sauté the onions on medium-high heat until they begin to soften. Add the garlic and corn, cooking until just warmed through.
- Make the sauce.
Add the green enchilada sauce, sour cream, and lime juice to the skillet. Mix until well incorporated. Add the chicken and cheese. Stir to combine.
- Add the tortillas.
Warm the tortillas in a damp paper towel. Sprinkle a little cheese on each tortilla. Fold them in half. Then, fold them in half again. It should look like a little triangle. Tuck each triangle into the chicken enchilada mixture.
- Top with cheese and bake.
Top the skillet with as much shredded cheese as your heart tells you. Bake in a 350° oven for 20 minutes or until the cheese is melted and the enchiladas are bubbly.
- Remove from oven and garnish.
Carefully remove the skillet enchiladas from the oven. Top with green onions, cilantro, avocado, and extra sour cream. Enjoy!
frequently asked questions
The main difference is that salsa verde is a fresh sauce while green enchilada sauce is cooked. I will use either one for this recipe or even a mix of both. They’re both delicious. Try them and find your favorite!
This recipe is gluten-free as long as you verify that your green enchilada sauce and tortillas are certified GF. I use the Siete brand of enchilada sauce and always check the ingredients on my corn tortillas.
Absolutely! Use whatever you love!
Use whatever enchilada sauce you love. Red or green enchilada sauce would be wonderful!
If you would to make this recipe ahead of time, simply make it through step 3. Refrigerate until you are ready to serve. Let it come up to room temperature for about 30 minutes, top with all the cheese you want, and bake until bubbly.
The sky is the limit. I love cilantro leaves, avocado slices, micro greens, lime wedges, extra sour cream or crema, and sliced tomatoes. You like spice? Pickled or fresh jalapeño slice would be fantastic, as well!
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Skillet Chicken Enchiladas
Ingredients
- 2 tbsp avocado oil
- 1 med red onion, diced
- 3 ears fresh sweet corn, kernels removed from the cob
- 3-4 cloves garlic, minced
- 1 15 oz jar green enchilada sauce
- ½ cup sour cream or Mexican crema
- juice of 1 lime
- 2-3 cups shredded chicken I used a rotisserie chicken
- 1 cup Monterrey Jack cheese, shredded
- 6-8 corn tortillas
- 1-1½ cups Monterrey Jack cheese, shredded measure this part with your heart and save some to top the enchiladas
Instructions
- Sauté the onions on medium-high heat in the avocado oil until they begin to soften. Add the garlic and corn, cooking until just warmed through.
- Add the green enchilada sauce, sour cream, and lime juice to the skillet. Mix until well incorporated. Add the chicken and 1 cup of the shredded cheese. Stir to combine.
- Warm the tortillas in a damp paper towel in the microwave. Sprinkle a little cheese on each tortilla. Fold them in half. Then, fold them in half again. It should look like a little triangle. Tuck each triangle into the chicken enchilada mixture.
- Top the skillet with as much shredded cheese as your heart tells you. Bake in a preheated 350° oven for 20 minutes or until the cheese is melted and the enchiladas are bubbly.
- Carefully remove the skillet enchiladas from the oven. Top with green onions, cilantro, avocado, and extra sour cream. Enjoy!
Nutrition
If you guys make this Skillet Chicken Enchiladas, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Thank you!
I am so incredibly happy that you are here! I hope you try my Skillet Chicken Enchiladas recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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other great recipes
For another great recipe with fantastic Mexican flavor, try my Mexican Chicken Soup!
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