Green Chile Chicken Skillet Enchiladas

These Green Chile Chicken Skillet Enchiladas are a bold, soul-warming twist on the classic enchilada—delivered in skillet form for weeknight ease.

Tender strips of corn tortillas soak up a zesty green chile sauce, infused with lime, garlic, and creamy Greek yogurt for balance. Ground chicken is seasoned with earthy spices like cumin and coriander, while melted cheese finishes the dish with golden, bubbly comfort.

It’s the kind of meal that brings people together—hearty, flavorful, and customizable with fresh toppings that brighten every bite.

Why People Will Love This Green Chile Chicken Skillet Enchiladas:

One-pan convenience with bold flavor – Everything cooks and bakes in a single skillet, marrying tender chicken, zesty green chiles, and creamy yogurt into an effortless, deeply savory meal.

Perfect harmony of spice and creaminess – The bright heat of jalapeño and green chile is balanced by cooling Greek yogurt and melted cheese, creating a layered taste experience that’s both lively and comforting.

Textural delight – Soft tortilla strips absorb the sauce for melt-in-your-mouth tenderness, while the crisp-topped cheese and optional fresh garnishes (avocado, scallions, cilantro) add pops of crunch and freshness.

Customizable to every palate – From mild to fiery, and from protein swaps to dairy-free tweaks, this skillet enchilada can be tailored to satisfy any taste or dietary preference without losing its soul-warming essence.

Vibrant, festive presentation – With colorful toppings of lime wedges, sliced jalapeños, and bright cilantro, it transforms a simple weeknight dinner into a celebratory, share-worthy feast.

Key Ingredients:

Ground Chicken Breast – A lean yet flavorful base that soaks up bold spices and brings heartiness without heaviness, allowing every bite to feel both satisfying and nourishing.

Diced Green Chiles & Jalapeño – These chilies provide layered heat and a vegetal brightness, infusing the dish with a warm Southwestern soul that’s both spicy and earthy.

Greek Yogurt – A surprising yet essential ingredient that adds creaminess, subtle tang, and a cooling counterbalance to the chiles, enriching the sauce without overwhelming it.

Corn Tortilla Strips – Torn into rustic ribbons, these absorb the enchilada sauce and bind the skillet into a cohesive, comforting texture—like deconstructed enchiladas with every bite infused with flavor.

Cheddar, Jack, or Pepper Jack Cheese – A molten crown of sharpness and spice that brings indulgent depth to the skillet, turning it golden, bubbly, and irresistibly rich.

Fresh Lime Juice – A squeeze of brightness that awakens the entire dish, cutting through richness and enhancing every other flavor note with its vibrant acidity.

Expert Tips:

Sauté aromatics until golden and fragrant

Don’t rush the onions, jalapeños, and garlic. Let them cook slowly to release their natural sweetness and deepen the flavor base—it’s the aromatic foundation for the whole dish.

Brown the chicken well for flavor

Let the ground chicken sear slightly before stirring too much. This caramelization adds richness and umami to the skillet, boosting the overall depth of flavor.

Toast the spices briefly in the pan

After adding chili powder, cumin, and coriander, let them cook for 30–60 seconds before stirring. This “blooming” process unlocks their essential oils and intensifies their warmth and aroma.

Cut the tortillas by hand for rustic texture

Tear or cut corn tortillas into uneven strips for a more layered, rustic bite. They soak up sauce better and create a satisfying, almost tamale-like texture.

Use a broiler finish for a bubbly top

For an extra golden, slightly crispy cheese layer, place the skillet under the broiler for 2–3 minutes at the end—just watch closely to avoid burning.

Green Chile Chicken Skillet Enchiladas

Ingredients:

2 teaspoons avocado or olive oil

1 medium onion, diced

1 jalapeno pepper, seeded and minced

3 garlic cloves, minced

1 lb ground chicken breast

1 teaspoon chili powder

2 teaspoons cumin

1 teaspoon ground coriander

2 teaspoons kosher salt

1 (4-oz) can diced green chiles

1 (8-oz) can or package of green enchilada sauce

1/2 cup plain Greek yogurt (I like 2%)

Juice of 1 lime

8 (6-inch) corn tortillas, cut into 1-inch strips

2 cups grated sharp cheddar, jack, or pepper jack cheese (or a combo of these)

OPTIONAL GARNISHES:

Avocado slices (or guacamole)

Greek yogurt (or sour cream)

Hot sauce

Sliced jalapenos

Scallions

Red onion

Cilantro

Lime wedges

Instructions:

Step 1:

Preheat the oven to 375°F.

Step 2:

In a large oven-safe skillet, heat the oil over medium heat.

Add the onion, jalapeno, and garlic and saute until softened, about 5 minutes.

Add in the ground chicken and spices and stir to break up the chicken.

Cook, stirring frequently, for another 5-7 minutes or until the chicken is cooked through.

Creamy Lobster Bisque

Pappardelle alla Genovese

Chicken Detox Soup

Step 3:

In a medium bowl, whisk together the diced green chiles, enchilada sauce, yogurt, and lime juice until well combined and smooth.

Pour the enchilada sauce mixture into the pan, along with ⅓ cup water, and stir to combine.

Step 4:

Stir in the tortilla strips until they are evenly coated in the sauce and all the ingredients are well combined.

Carefully taste the mixture and adjust the seasoning, as needed (more salt, pepper, etc).

Step 5:

Top the mixture with the cheese and transfer the skillet to the oven.

Bake for 10-15 minutes or until the cheese is melted and bubbly around the edges.

Serve immediately while hot, garnished however you prefer.

Important Notes When Making Green Chile Chicken Skillet Enchiladas:

Layered flavor comes from proper sequencing

The soul of this dish lies in how flavors build—from sweating the aromatics, to seasoning the chicken, to enriching the sauce. Don’t rush these layers; each one adds dimension to the final dish.

Use quality enchilada sauce

The green enchilada sauce plays a central role in flavor. Choose one with clean ingredients and good acidity, or make your own if possible—it will elevate the dish substantially.

Tortilla texture transforms the skillet

Corn tortillas thicken the sauce and provide structure. Be sure they’re cut small enough to integrate well, but not so thin that they disappear into mush. Their purpose is to soak and soften, not vanish.

Greek yogurt replaces cream with intention

It brings creaminess and a gentle tang while keeping the dish lighter. Use full-fat for richness and stir it in gently to prevent curdling, especially if the sauce is very hot.

Season at the end, not just the beginning

Salt levels vary based on your broth, enchilada sauce, and cheese. Always taste the final mixture before baking and adjust the seasoning—this is where professional cooks lock in balance.

How To Enjoy Green Chile Chicken Skillet Enchiladas After Cooking:

Let it rest briefly

Once out of the oven, allow the skillet to rest for 5–10 minutes. This short pause lets the cheese settle, the sauce thicken slightly, and the flavors deepen—making for cleaner scoops and fuller bites.

Serve straight from the skillet

There’s rustic charm and warmth in bringing the whole skillet to the table. Use a wide serving spoon to scoop generous portions, making sure each serving has a balance of tortillas, chicken, and melty cheese.

Add your favorite toppings

Enhance each bite with cool and spicy contrasts: a dollop of Greek yogurt or sour cream, slices of ripe avocado or guacamole, tangy red onion, chopped scallions, jalapeños, or a few sprigs of fresh cilantro. These garnishes add brightness and texture that balance the dish’s creamy depth.

Pair with a fresh side

Serve with a simple side salad tossed in lime vinaigrette or a citrusy slaw to cut through the richness and add a refreshing crunch.

Make it a meal

Add warm corn tortillas or rice and beans on the side to create a complete, filling dinner. For drinks, consider a light Mexican lager, sparkling water with lime, or even a chilled margarita.

Store and reheat mindfully

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or in a skillet over low heat to preserve texture—add a splash of water or broth if needed to loosen the sauce.

Savor slowly

This dish is meant to be enjoyed unhurriedly. Each bite tells a story of spice, warmth, and comfort—best shared with others around the table.

Nutrition Information:

Based on 1 of 6 servings from the full recipe:

Note: These values are approximate and may vary based on ingredient brands and the type of cheese used.

Frequently Asked Questions:

Can I use pre-cooked chicken instead of ground chicken?

Yes, shredded cooked chicken (such as rotisserie) works well. Simply skip the browning step and stir it in when you add the sauce. This can cut down cooking time without sacrificing flavor.

Can I make this dish ahead of time?

Absolutely. Prepare the skillet up to the step before baking, cover it, and refrigerate for up to 24 hours. When ready, bake as directed—adding 5–10 extra minutes if it’s still cold from the fridge.

Can I substitute flour tortillas for corn tortillas?

You can, but note that flour tortillas absorb more moisture and may become mushier. For best texture, toast them lightly before cutting and adding to the skillet.

Is this recipe spicy? Can I adjust the heat?

It has a mild to moderate heat level, mostly from jalapeño and green chiles. You can reduce the spice by omitting the jalapeño or using mild enchilada sauce, or increase it with hot sauce or pepper jack cheese.

What can I use instead of Greek yogurt?

Sour cream is the best substitute for similar richness and tang. For a dairy-free option, use a plain plant-based yogurt or cashew cream—just be sure it’s unsweetened and unflavored.

Should I drain the green chiles before mixing them into the sauce?

No, do not drain the green chiles. Their liquid adds extra flavor and helps loosen the sauce. If your enchilada sauce is very thin, you can reduce the added water slightly to maintain a good consistency.

When should I season the chicken—before or after adding to the skillet?

Season the chicken directly in the skillet after it begins to brown. This allows the spices to bloom in the pan and coat the meat evenly, deepening the flavor as it cooks.

How thin should I cut the tortilla strips?

Aim for about 1-inch wide strips. This size holds up well during baking and gives the dish a layered, enchilada-like texture without turning soggy or disappearing into the sauce.

Can I use a regular skillet if I don’t have an oven-safe one?

Yes. You can cook everything in a standard skillet, then transfer the mixture to a baking dish before topping with cheese and baking. This adds a step but works just as well.

How do I know when the skillet is ready to come out of the oven?

The cheese should be fully melted, bubbly around the edges, and lightly golden on top. A quick broil (1–2 minutes) at the end can help achieve a browned finish—just watch it closely to avoid burning.