Why we call these lazy enchiladas 😏
There’s something about a tray of rolled chicken enchiladas smothered in sauce and cheese that’s hard to beat.
But on a regular weeknight? Rolling a dozen of them is a lot.
Enter this Green Chile Chicken Enchilada Skillet, aka the lazy version we actually make on Tuesdays. A rotisserie chicken, a jar of green enchilada sauce, and a single skillet doing the work of a baking dish.
(If you do want the full rolled version, try my rotisserie chicken enchiladas with homemade enchilada sauce.)
The move is the crushed tortilla chips pressed right into the top before the cheese. They soften just enough in the sauce but still hold a little texture, and suddenly the whole skillet tastes like actual enchiladas.
Justin spent a decade in New Mexico, so green chile standards in this house are no joke. Even for his palate, this one clears the bar. 😏
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
Olive oil: Any neutral cooking oil works here. Avocado oil is great too.
Yellow onion: White or sweet onion also work. Dice it small so it softens quickly in the pan.
Green bell pepper: Adds a little sweetness. Red, orange, or yellow bell pepper also work.
Garlic: Fresh cloves give the best flavor. Jarred minced garlic works if that’s what you have.
Shredded cooked chicken: Rotisserie is the fastest option. Any cooked shredded chicken works: leftover roast chicken, slow-cooker chicken, or breasts poached earlier in the week.
Canned corn: Drain it well. Thawed frozen corn works great too.
Black beans: Rinse and drain them to cut the starchy liquid. Pinto beans are a solid swap.
Green enchilada sauce: A 16-ounce jar of any mid-priced brand does the job. If you prefer red, red enchilada sauce gives you a different (still delicious) version.
Diced green chiles: Two cans. Most of the green chile flavor comes from here, so mild or hot depends on what you want.
Chicken broth: Keeps the sauce loose as everything simmers. Low-sodium is my default so I can control the salt.
Dried oregano, cumin, and paprika: The three warming spices that round everything out. Smoked paprika works if you want a little more depth.
Tortilla chip pieces: Use sturdy, restaurant-style chips (the thicker the better) and break them into roughly nickel-sized pieces. Thin chips disintegrate in the sauce.
Monterey Jack cheese: Melts the best here. A Mexican blend, pepper jack, or a cheddar/jack mix also work.
Fresh cilantro: Non-negotiable for me. A handful of chopped scallions is a good swap if you’re a cilantro hater.
Cook down the aromatics
Heat the olive oil in a large cast-iron skillet over medium heat. Add the diced onion and bell pepper and cook for 5 to 6 minutes, until softened and the edges start to turn golden.
Stir in the minced garlic and cook for about 30 seconds, just until it smells fragrant.
Pro tip: Keep the heat at medium. Onions and peppers that cook too fast will brown on the outside and stay crunchy in the middle.
The Cast-Iron Skilet I L❤️VE!
A good cast-iron skillet is the reason this chicken gets that perfect sear. I use my my Staub 12-inch for this recipe (and honestly almost every dinner at this point). It holds heat like nothing else and gives you that restaurant-quality crust a regular pan just can’t match.
Build the sauce base
Pour in the chicken broth and green enchilada sauce. Scrape up any bits stuck to the bottom of the skillet, that’s where the flavor lives.
Add the shredded chicken, corn, black beans, green chiles, oregano, cumin, paprika, salt, and black pepper. Stir until everything is coated, then cover with a lid.
Reduce the heat to low and simmer for 7 to 8 minutes, just enough time for the flavors to meld.
Pro tip: Since the chicken is already cooked, you’re really just warming everything through and letting the spices bloom in the sauce. Don’t over-simmer or the veggies get soft.
Fold in the chips and cheese
Remove the lid and gently fold in the tortilla chip pieces. Press them down so they’re coated in the sauce.
Immediately sprinkle the cheese evenly over the top. Pop the lid back on and cook for 2 to 3 minutes, until the cheese is melted and the chips are softened but still have a little structure.
Pro tip: Fold the chips in with a light hand, pressing them under the sauce so they get coated without fully disintegrating. That’s how you keep a little texture in every bite.
Top and serve
Scatter a generous handful of fresh cilantro across the top and serve warm, right out of the skillet. Lime wedges and sliced avocado are great on top.
How to Store and Reheat Leftovers
Leftovers keep in an airtight container in the fridge for 3 to 4 days. Fair warning: the chips soften more as it sits, but the flavor holds up.
To reheat, scoop a portion into a small skillet over medium-low with a splash of broth or water to loosen it back up. Stir gently until warmed through, 3 to 4 minutes.
Microwave with a cover if you’re short on time.
Freezing: I don’t recommend freezing the finished skillet because the chip topping gets mushy once thawed. See the FAQ below if you want to freeze the base only for meal prep.
Common Questions
Yes. Cube a pound of chicken breasts or thighs, cook them in the skillet before the onions with a little salt and pepper, then remove and add them back in when the sauce goes in. Rotisserie is easier, so I rarely do this.
It depends on your green chiles. Mild diced green chiles plus a mild enchilada sauce gives you barely any heat. Hot green chiles or a medium-hot sauce will give you real warmth. I usually grab mild.
The finished skillet doesn’t freeze well because the chip topping goes mushy once thawed. You can freeze the base (everything before the chips and cheese) for up to 2 months. Defrost, warm it through, and top with fresh chips and cheese when you’re ready to eat.
Swap the chicken for an extra can of black beans and a can of pinto beans, rinsed and drained. Use vegetable broth instead of chicken broth.
Sturdy, restaurant-style or “scoop” style chips. Thinner chips will disintegrate in the sauce and you’ll lose the texture contrast on top. Blue corn chips also work.
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Green Chile Chicken Lazy Enchilada Skillet
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Equipment
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 green bell pepper diced
- 3 garlic cloves minced
- 4 cups shredded cooked chicken
- 1 15-ounce can corn, rinsed and drained
- 1 15-ounce can black beans, rinsed and drained
- 1 16-ounce jar green enchilada sauce
- 2 4-ounce cans diced green chiles, hot or mild
- ¾ cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 cups tortilla chip pieces
- 1 ½ cups shredded Monterey Jack cheese
- Fresh cilantro for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 5-6 minutes, or until tender. Stir in the garlic and cook for 30 seconds, until fragrant.
- Stir in the broth and enchilada sauce, scraping the bottom of the pot to release any bits that might be stuck.
- Add the shredded chicken, corn, black beans, green chiles, oregano, salt, and black pepper. Stir until well combined, cover with a lid and reduce heat to low. Simmer for 7-8 minutes.
- Remove the lid and gently fold in the tortilla chips, pressing them down so they are coated in the sauce. Immediately sprinkle the cheese evenly over the top. Cover and cook for 2-3 minutes, until the cheese is melted and the chips have softened but still have some texture.
- Serve warm topped with fresh cilantro, if desired.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve With This Lazy Enchilada Skillet
The skillet is doing a lot already, so the sides I reach for are bright and fresh.
A big spoonful of skillet Mexican street corn salad on the side is my go-to. It’s bright and smoky and pairs perfectly.
If you want to stretch it for a crowd, a bowl of Instant Pot Mexican rice is an easy add. It cooks while the skillet simmers.
Sliced avocado, lime wedges, and a dollop of sour cream on each serving.
More easy Mexican-inspired dinners to try
Can’t stop with the cheesy, cozy, weeknight Mexican dinners in our house. These are the other ones on heavy rotation.
