Skillet Green Chili Enchilada Bake

Skillet Green Chili Enchilada Bake is a warm, easy one-pan meal you can make in under an hour.

introduction — Skillet Green Chili Enchilada Bake

This Skillet Green Chili Enchilada Bake blends tender chicken, beans, and green enchilada sauce for a simple dinner. If you like easy Mexican-style comfort food, try a creamy green chicken chili with corn for another weeknight option.

why make this recipe — Skillet Green Chili Enchilada Bake

Make this Skillet Green Chili Enchilada Bake because it is fast, filling, and uses basic pantry items. It cooks mostly in one skillet, so cleanup is quick.

how to make Skillet Green Chili Enchilada Bake

To make Skillet Green Chili Enchilada Bake, you sauté onions, add the chicken and beans, stir in the sauce, layer tortillas, then bake until bubbly. This one-pan method is similar in ease to other simple skillet meals like a one-pot red lentil chili.

Ingredients : Skillet Green Chili Enchilada Bake

• 8 corn tortillas
• 2 cups cooked chicken, shredded
• 1 can (10 oz) green enchilada sauce
• 1 can (4 oz) diced green chiles
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 cup black beans, drained and rinsed
• 1/2 cup diced onions
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
  You can also pair it with a heartier side like a 5-ingredient sweet potato black bean chili for a big meal.

Directions : Skillet Green Chili Enchilada Bake

1. Preheat your oven to 350°F (175°C).
2. In a skillet over medium heat, heat olive oil and sauté onions until translucent.
3. Add shredded chicken, black beans, green enchilada sauce, and diced green chiles to the skillet. Stir until heated through.
4. Cut the corn tortillas into quarters and layer them in the skillet with the chicken mixture.
5. Top with shredded cheese.
6. Cover the skillet and bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh cilantro before serving. Enjoy!

how to serve Skillet Green Chili Enchilada Bake

• Serve hot straight from the skillet.
• Add a dollop of sour cream or a squeeze of lime for brightness.
• Offer rice, a simple salad, or chips on the side.

how to store Skillet Green Chili Enchilada Bake

• Cool to room temperature, then cover and refrigerate for up to 3 days.
• To freeze, portion into airtight containers and freeze for up to 2 months.
• Reheat in a 350°F oven until warmed through, or microwave individual portions until hot.

tips to make Skillet Green Chili Enchilada Bake

• Shred chicken from rotisserie or leftover roast for fast prep.
• Warm tortillas briefly so they layer easily in the skillet.
• Cover while baking to keep the filling moist and cheese melty.
• Adjust chili heat by using mild or hot diced green chiles.

variation (if any) — Skillet Green Chili Enchilada Bake

• Make it vegetarian: swap chicken for extra black beans or cooked sweet potato.
• Add corn or bell peppers for more veg.
• Use pepper jack cheese for a spicy kick.
• Turn it into a casserole by assembling in an oven-safe dish instead of the skillet.

FAQs — Skillet Green Chili Enchilada Bake

Q: Can I use flour tortillas instead of corn?
A: Yes. Flour tortillas work fine and give a softer texture. Use the same step of cutting and layering.

Q: Can I make this ahead and bake later?
A: Yes. Assemble in the skillet, cover, and refrigerate. Bake when ready, adding a few extra minutes if cold.

Q: What skillet should I use for this bake?
A: A cast iron or oven-safe skillet works best to go from stovetop to oven. Buy it here.

Q: Can I change the protein?
A: Yes. Use shredded turkey, cooked ground beef, or a plant protein like tofu or more beans.

Q: Is this dish freezer friendly?
A: Yes. Freeze in portions and reheat in the oven for best texture.

Skillet Green Chili Enchilada Bake

A warm, easy one-pan meal blending tender chicken, beans, and green enchilada sauce, perfect for a fast weeknight dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine Mexican

Servings 4 servings

Calories 450 kcal

Ingredients

  

Main Ingredients

• 8 pieces corn tortillas
• 2 cups cooked chicken, shredded Shred chicken from rotisserie or leftover roast for fast prep.
• 1 can green enchilada sauce (10 oz)
• 1 can diced green chiles (4 oz) Adjust chili heat by using mild or hot diced green chiles.
• 1 cup shredded cheese (cheddar or Monterey Jack) Use pepper jack cheese for a spicy kick.
• 1 cup black beans, drained and rinsed
• 1/2 cup diced onions
• 1 tablespoon olive oil
• to taste Salt and pepper
• for garnish Fresh cilantro Optional

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C).
• In a skillet over medium heat, heat olive oil and sauté onions until translucent.
• Add shredded chicken, black beans, green enchilada sauce, and diced green chiles to the skillet. Stir until heated through.
• Cut the corn tortillas into quarters and layer them in the skillet with the chicken mixture.
• Top with shredded cheese.

Baking

• Cover the skillet and bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Garnish with fresh cilantro before serving.

Notes

Serve hot straight from the skillet. Add a dollop of sour cream or a squeeze of lime for brightness. Offer rice, a simple salad, or chips on the side. Cool to room temperature before storing, and refrigerate for up to 3 days or freeze for up to 2 months.

Keyword Comfort Food, easy recipes, Enchilada, One-Pan Meal, Skillet Dinner