This Creamy Green Chile Chicken Enchilada Skillet is filled with tender chicken thighs in a creamy, zesty enchilada sauce and topped with melty cheese!
I took my Chicken and Black Bean Enchilada Skillet and made a zippy green version that I think you’ll really enjoy!
You know I’m a big fan of one-skillet dinners, and this recipe really checks all the boxes!
It’s quick, easy and tastes amazing… all while being prepared in just one pan on the stove top.
Everyone always asks me for the skillet I use… this is one of them!
Creamy Green Chile Chicken Enchilada Skillet
There is no need to stuff and roll your corn tortillas and no need to crank on the oven with this recipe. The corn tortillas are diced and added straight to the creamy green chile sauce and soak up all those delicious flavors.
Ingredients Needed:
Here’s the basic list of the ingredients you’ll need in order to make this recipe. As always, you can find the full printable recipe located in the recipe card below.
- Boneless skinless chicken thighs – you can swap with chicken breast
- Onion
- Spices – chili powder, garlic powder, cumin
- Green Chile Enchilada Sauce – try my homemade version or your favorite store bought
- Cream of Chicken Soup – gives it that creamy texture
- Cannellini Beans – or swap with your favorite bean
- Corn Tortillas – yellow or white corn will work
- Cheddar Cheese – I like to use a Mexican blend
How To Make Skillet Enchiladas
I love this quick-cooking method because it produces all the yummy flavors and textures of a classic enchilada, but in a fraction of the time.
COOK CHICKEN THIGHS start by seasoning your chicken thighs with chili powder, cumin and garlic powder, then cook in a skillet over medium-high heat with the onion, until the chicken is cooked through and onion is tender.
ADD SAUCE AND BEANS reduce the heat to medium and stir in the green chile enchilada sauce as well as the cream of chicken soup and stir until incorporated, scraping any browned bits off the bottom of the pan. Add in the beans and cook until heated through.
STIR IN CORN TORTILLAS cut the corn tortillas into strips about 1 inch by 3 inches and add them to the sauce in the pan. Stir them around allowing the tortillas to soften and soak in the sauce. Top with the cheese, cover and let simmer on low heat for about 3 minutes, until the cheese is melted.
Tips and Variations for Green Chile Chicken Enchilada Skillet
This recipe is so great because it can easily be modified to fit your taste preferences. Here are a few tips and variations to try…
- You can use shredded rotisserie chicken in place of the chicken thighs to make this dinner even quicker.
- Swap out the white beans with your favorite bean (pinto, black, etc) or leave them out altogether.
- Top these skillet enchiladas with your favorite taco toppings like sour cream, salsa and diced green onions.
- MAKE AHEAD? – Because this recipe is so quick to make, I believe it tastes best when made fresh.
More One Pan Mexican Dinners
Craving more quick and easy Mexican-inspired dishes? I’ve got you covered with these tasty recipes…
- Mexican Beef and Rice Skillet
- Creamy Ground Beef Taco Pasta
- Cheesy Taco Rice Skillet
- Sheet Pan Shrimp Fajitas
Creamy Green Chile Chicken Enchilada Skillet
Ingredients
- 1 lb chicken thighs, boneless, skinless, cut into bite-size pieces
- 2 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- 1 tsp olive oil
- ½ cup onion, diced
- 10 oz green enchilada sauce
- 10.5 oz cream of chicken soup
- 14 oz Cannellini beans, rinsed and drained
- 6 medium corn tortillas, cut into strips
- 2 cups Mexican cheese blend
Instructions
- Season chicken thighs with chili powder, cumin and garlic powder. Heat a large skillet over medium-high heat and add in olive oil. Once hot, add in the chicken and diced onion. Cook until chicken is cooked through and onion is tender, about 6 minutes.
- Reduce heat to medium. Stir in the green enchilada sauce, cream of chicken soup and beans. Cook on a low simmer, until combined and heated through. Stir in the strips of corn tortilla, letting them get saucy and softened.
- Top with the shredded cheese, reduce heat to medium-low and cover. Let simmer until cheese is melted. Top with your favorite taco toppings and enjoy!
Nutrition
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Made this tonight and it was great! Definitely a keeper. Instead of enchilada sauce, I used salsa verde I made with leftover green tomatoes from our garden. I also had no cream of chicken soup, so I just used chicken broth and some sour cream. I took license, I know, but it was still delicious! Thanks for the recipe. 🙂
Have you ever used flour tortillas for this recipe?
Thank you so much for ALL the great ideas and delicious recipes for us to enjoy! I love to cook & it is so fun to try certain things that I never had before!! Keep up the good work, Shawn!! XOXO
I’ve definitely got to make this. Yummy.
This is a family favorite! Easy to make and it makes great leftovers.