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Skillet Green Chili Enchilada Bake

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Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Yield: 6 servings | Calories: 420 per serving
Intensity: Moderate

A Cozy, Flavor-Packed One-Pan Wonder

This Skillet Green Chili Enchilada Bake is the ultimate weeknight comfort food—a deconstructed, skillet-baked version of classic enchiladas that requires no rolling or fuss. Packed with tender chicken, smoky green chilis, melty cheese, and tangy enchilada sauce, it’s a vibrant, satisfying dish that comes together in one pan for maximum flavor and minimal cleanup. The corn tortillas soak up the delicious sauces while baking, creating a hearty, casserole-like texture that’s impossible to resist.

Ingredients

  • 1 tablespoon olive oil

  • 1 medium yellow onion, diced

  • 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes

  • 3 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • 1 (4 oz) can diced green chilis, mild or hot

  • 1 (15 oz) can green enchilada sauce

  • ½ cup low-sodium chicken broth

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

  • 1 (15 oz) can black beans, rinsed and drained

  • 1 cup frozen corn kernels

  • 2 cups shredded Mexican blend cheese, divided

  • For Serving (Optional): Fresh cilantro, diced avocado, sour cream, lime wedges, sliced jalapeños

Instructions

Step 1: Sauté the Aromatics & Chicken

  1. Preheat your oven to 375°F (190°C).

  2. In a large, oven-safe skillet (10-12 inches), heat the olive oil over medium-high heat.

  3. Add the diced onion and sauté for 3-4 minutes, until softened.

  4. Add the cubed chicken, minced garlic, cumin, chili powder, salt, and pepper. Cook for 6-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.

Step 2: Build the Sauce

  1. Pour in the green enchilada sauce, chicken broth, and the entire can of diced green chilis (with their juices). Stir to combine, scraping up any browned bits from the bottom of the skillet.

  2. Let the mixture simmer for 2-3 minutes to allow the flavors to meld.

Step 3: Layer the Bake

  1. Remove the skillet from the heat.

  2. Gently stir in the black beans and frozen corn.

  3. Add the strips of corn tortillas, folding them into the saucy mixture until they are well-coated and starting to soften.

  4. Sprinkle 1 ½ cups of the shredded cheese evenly over the entire surface.

Step 4: Bake to Perfection

  1. Transfer the skillet to the preheated oven.

  2. Bake, uncovered, for 20-25 minutes, until the cheese is fully melted, bubbly, and just starting to brown at the edges.

  3. Carefully remove the skillet from the oven (remember the handle will be hot!) and sprinkle the remaining ½ cup of cheese over the top. Let it rest for 5 minutes; the residual heat will melt the fresh cheese beautifully.

Step 5: Serve & Garnish

  1. Garnish generously with fresh chopped cilantro.

  2. Serve directly from the skillet, offering bowls of diced avocado, a dollop of sour cream, lime wedges, and sliced jalapeños on the side for everyone to customize their plate.

Nutritional Information (Per Serving)

  • Calories: 420

  • Total Fat: 18g

  • Saturated Fat: 8g

  • Cholesterol: 85mg

  • Sodium: 980mg

  • Total Carbohydrates: 38g

  • Dietary Fiber: 8g

  • Sugars: 6g

  • Protein: 32g

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