Dinner

Green Chile Chicken Enchilada Skillet Recipe

ByRafael Mansero November 18, 2025November 18, 2025

Introduction

This Green Chile Chicken Enchilada Skillet is a flavorful and comforting one-pan meal perfect for busy weeknights. Packed with tender chicken, black beans, and spicy green chiles, it combines classic Southwestern flavors in a cheesy, saucy skillet bake everyone will love.

A skillet full of a layered dish with a base of golden sauce mixed with shredded chicken and black beans, topped with melted white cheese spread unevenly, sprinkled with chopped green herbs. On the top left and right edges of the skillet, there are thin slices of green avocado arranged elegantly. Beside the skillet, there is a small wooden bowl of white creamy sauce with a silver spoon inside, and around it, lime wedges are placed. The skillet rests on a white marbled surface with a beige cloth napkin partially visible at the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons olive oil
1/2 cup diced yellow onion
1 1/4 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
Kosher salt and fresh ground black pepper to taste
2 cups cooked shredded chicken breasts (or rotisserie chicken)
15 ounce can black beans, rinsed and drained
1 cup diced fire roasted green chiles
2 tablespoons chopped cilantro
15 ounces green enchilada sauce
5 corn tortillas, cut into triangles
1 cup shredded Monterey Jack cheese
Avocado, cilantro, and plain Greek yogurt or sour cream for garnish

Instructions

Step 1: Preheat the oven to 425°F. Cut the corn tortillas into eighths.
Step 2: Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the diced onion, chili powder, cumin, garlic powder, salt, and pepper. Sauté for a couple of minutes until the onion softens.
Step 3: Lower the heat to medium and stir in the shredded chicken, black beans, green chiles, chopped cilantro, and green enchilada sauce. Mix well to combine, then add the tortilla wedges and stir to coat them evenly in the sauce.
Step 4: Sprinkle the shredded Monterey Jack cheese evenly over the top. Place the skillet in the oven and bake for 10–15 minutes until bubbly and the cheese is melted.
Step 5: Remove from the oven and garnish with extra cilantro, avocado slices, and a dollop of sour cream or plain Greek yogurt if desired. Serve warm.

Tips & Variations

Use rotisserie chicken for a quick shortcut or shred cooked chicken breasts for a homemade touch.
For extra heat, add chopped jalapeños or use a spicy green enchilada sauce.
Swap Monterey Jack cheese for cheddar or a Mexican cheese blend for different flavor profiles.
Serve with lime wedges for a fresh citrus boost before eating.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. Adding a splash of water before reheating can help maintain moisture.

How to Serve

A black cast iron pan filled with a baked dish showing at least three layers: the bottom layer is a greenish sauce mixed with visible black beans and shredded chicken; the middle layer is covered with melted white cheese that has slightly browned edges; the top layer is sprinkled with fresh chopped green herbs. On the left and right sides of the pan, there are several slices of bright green avocado neatly arranged. Around the pan, there are lime wedges and a small white bowl with white creamy sauce on a white marbled surface, and a beige cloth is casually placed near the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, simply omit the chicken and add extra beans or sautéed vegetables like bell peppers and zucchini to keep it hearty and flavorful.

What can I use if I don’t have green enchilada sauce?

You can substitute with red enchilada sauce for a different flavor or make a quick green sauce using tomatillos, green chiles, garlic, and seasonings blended together.