Description
This Chicken Enchilada Green Chile Skillet Bake offers warm, bubbly, cheesy Mexican flavors with easy cleanup, perfect for busy families. It transforms leftover chicken into a quick, satisfying meal baked in one pan.
Ingredients
Scale
- 3 cups pre-cooked shredded chicken (approx. 400g)
- 2 (10-ounce/280g) cans green enchilada sauce, mild or medium
- 8–10 (6-inch/15cm) corn or flour tortillas, cut into strips
- 2 cups (220g) shredded Monterey Jack or Colby cheese
- 1 small onion, diced
- 1 bell pepper (any color), diced
Instructions
- Prep Your Ingredients: Gather everything. Shred your pre-cooked chicken, dice the onion and bell pepper, and cut tortillas into 1-inch strips.
- Assemble the Skillet Bake: In a large bowl, combine the shredded chicken, diced onion, bell pepper, and about half of one can of green enchilada sauce. In a 10-inch oven-safe skillet, layer a third of the tortilla strips, followed by half of the chicken mixture, then a third of the cheese. Repeat layers. Top with the remaining tortilla strips and cheese. Pour the remaining green enchilada sauce evenly over the top, ensuring all tortillas are moistened. (If it looks dry, splash in a little extra chicken broth or water to keep things moist.)
- Bake to Perfection: Preheat your oven to 375°F (190°C). Bake for 20-25 minutes, until the sauce is bubbly around the edges and the cheese is melted and lightly golden.
- Rest and Serve: Remove the skillet from the oven and let it rest for 5 minutes. This allows the ingredients to settle, making it easier to scoop and serve neatly.
Notes
Use rotisserie chicken for a shortcut. Look for low-sodium enchilada sauce. Whole wheat tortillas add fiber. Mexican blend cheese can be used. Lean ground turkey can replace chicken. Add black beans and corn for more veggies. For dairy-free, use plant-based cheese and dairy-free sour cream. For high-protein, add an extra cup of shredded chicken.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of skillet
- Calories: 400 calories
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: easy dinner, chicken enchilada, skillet bake, green chile, one-pan, quick cleanup, family-friendly, weeknight meal, Mexican, healthy