Green Chile Chicken Skillet Enchiladas

Green Chile Chicken Skillet Enchiladas


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)


Avocado slices (or guacamole)

Greek yogurt (or sour cream)

Hot sauce

Sliced jalapenos


Red onion


Lime wedges


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.

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.



Preheat the oven to 375°F before starting the recipe.
Use a large oven-safe skillet to simplify the process by minimizing the number of dishes.

Cooking the Base:

Heat avocado or olive oil over medium heat in the skillet. Saute diced onion, minced jalapeno, and garlic until softened, about 5 minutes.

Add ground chicken and spices (chili powder, cumin, coriander, salt). Cook for 5-7 minutes, breaking up the chicken, until fully cooked.

Sauce Preparation:

In a medium bowl, mix together diced green chiles, green enchilada sauce, plain Greek yogurt, and lime juice until smooth.

Pour the sauce mixture into the skillet, adding ⅓ cup water. Stir well to combine.


Stir in tortilla strips until evenly coated with the sauce and all ingredients are well mixed.

Adjust seasoning as needed (more salt, pepper, etc.).


Top the mixture with grated cheese (sharp cheddar, jack, or pepper jack).

Transfer the skillet to the oven and bake for 10-15 minutes until the cheese is melted and bubbly around the edges.


Serve hot, garnished with optional toppings like avocado slices, Greek yogurt, hot sauce, sliced jalapenos, scallions, red onion, cilantro, or lime wedges.

Nutrition Information:

Calories: 400 kcal | Protein: 26 grams | Carbohydrates: 25 grams | Dietary Fiber: 3 grams | Sugars: 3 grams | Total Fat: 22 grams | Saturated Fat: 10 grams | Cholesterol: 80 mg | Sodium: 900 mg

Frequently Asked Questions:

Can I use a different type of ground meat instead of chicken in this recipe?

While this recipe uses ground chicken, you can certainly substitute it with ground turkey, beef, or even a meatless crumble for a vegetarian version.

Just be sure to adjust the cooking time to ensure the meat is fully cooked.

Are there any alternatives to Greek yogurt for the sauce?

If you prefer not to use Greek yogurt, you can substitute it with sour cream, plain yogurt, or even a dairy-free yogurt alternative for a vegan option.

The choice of yogurt will affect the flavor and creaminess of the sauce slightly.

How can I adjust the spice level of this dish?

To control the spiciness, you can vary the amount of jalapeno pepper used or choose a milder or spicier variety of green enchilada sauce.

You can also omit the jalapeno entirely if you prefer a mild flavor.

Can I make this recipe gluten-free?

Yes, this recipe is already gluten-free because it uses corn tortillas.

However, be sure to check the labels of the enchilada sauce and other ingredients to ensure they are gluten-free if you have dietary restrictions.

Can I prepare this dish in advance and reheat it later?

Yes, you can prepare the skillet enchiladas in advance and reheat them in the oven or microwave when you’re ready to serve.

Just keep in mind that reheating may slightly change the texture of the tortillas, but the flavors will still be delicious.

Can I use flour tortillas instead of corn tortillas for this recipe?

While this recipe calls for corn tortillas, you can use flour tortillas if you prefer.

Keep in mind that flour tortillas may have a different texture when baked compared to corn tortillas.

Are there any vegetarian or vegan options for this dish?

You can make this dish vegetarian by using a meatless ground substitute, such as plant-based crumbles or tofu crumbles.

To make it vegan, choose dairy-free cheese and yogurt alternatives.

Can I prepare the skillet enchiladas in advance and bake them later?

Yes, you can assemble the enchiladas in the skillet in advance, cover it, and refrigerate.

When you’re ready to bake, simply preheat the oven and bake as directed.

You may need to add a few extra minutes to the baking time if the dish is cold from the refrigerator.

What type of green enchilada sauce is best for this recipe?

You can use your favorite brand or variety of green enchilada sauce.

The choice between mild, medium, or hot sauce depends on your spice preference.

Read the labels to ensure it aligns with your desired flavor profile.

Can I make this dish less spicy for kids or those who prefer milder flavors?

To make the dish less spicy, you can omit the jalapeno pepper or reduce the amount of chili powder used.

You can also opt for a mild green enchilada sauce and skip the optional garnishes like hot sauce and sliced jalapenos.

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