Skillet Chicken Enchiladas

If you are anything like me, you love enchiladas but are terrible at rolling them. Cue this recipe. Skillet chicken enchiladas are the perfect way of getting those bold Mexican flavors but in a much easier way.

This is very similar to the type of enchiladas my family would make growing up. It is more of an enchilada casserole, making it super easy to make and much quicker than the traditional way of rolling. I never quite got that part down, as my tortillas typically rip, or I either put too much or too little filling. It still gives you all the wonderful flavors of chicken enchiladas but in a way that cuts prep time in half.

I love Skillet recipes for a couple of reasons. You can make dinner quickly in one pan, which makes for easy clean-up, but I also just love the way that it cooks in the skillet. It makes the edges and the bottom of the dish come out super crispy. If you don't have a cast-iron skillet, don't worry because you can also make this in a regular casserole dish.

Is using fresh or canned enchilada sauce for Skillet Chicken Enchiladas better?

Using fresh or canned enchilada sauce for Skillet Chicken Enchiladas depends on personal preference and the time available for preparation. Both options have their advantages and can result in delicious enchiladas. Here's a comparison to help you decide:

1. Fresh Enchilada Sauce:
   • Flavor: Making your own fresh enchilada sauce allows you to customize the flavors to your liking. You can adjust the spice level, sweetness, and other seasonings based on your preference.
   • Freshness: Freshly made sauce can provide a vibrant and bright flavor profile.
   • Ingredients: Fresh enchilada sauce typically includes ingredients like tomatoes, onions, garlic, chilies, and various spices. It allows you to control the quality and freshness of the ingredients used.
   • Time: Making fresh enchilada sauce from scratch requires more time and effort than using canned sauce.
2. Canned Enchilada Sauce:
   • Convenience: Canned enchilada sauce offers convenience and saves time in the preparation process. It is readily available and requires no extra cooking or preparation steps.
   • Consistency: Canned sauces often have a consistent flavor profile, which can be desirable if you enjoy the specific taste of a particular brand.
   • Shelf Life: Canned enchilada sauce has a longer shelf life, making it a convenient pantry staple that can be used whenever you want to make enchiladas.
   • Variety: Canned sauce options come in various flavors, including mild, medium, and hot, allowing you to choose the spice level that suits your taste.

Ultimately, the decision between fresh or canned enchilada sauce depends on your preference for flavor, time availability, and the level of control you desire over the ingredients. If you have the time and enjoy the process of making your own sauce, fresh enchilada sauce can provide a unique and customizable flavor. On the other hand, if you prefer convenience and want to save time, canned enchilada sauce is a suitable option that still offers delicious results.

What sides pair well with Skillet Chicken Enchiladas to create a complete meal?

To create a complete meal with Skillet Chicken Enchiladas, you can pair them with a variety of sides that complement the flavors and add balance to the meal. Here are some popular options:

1. Mexican Rice: A classic side dish, Mexican rice, also known as Spanish rice, is a flavorful and aromatic accompaniment to enchiladas. It typically includes ingredients like rice, tomatoes, onions, garlic, and spices. The combination of the rice and the enchilada sauce creates a delicious harmony of flavors.
2. Refried Beans: Refried beans, whether traditional or vegetarian, are a common and tasty side dish for enchiladas. They add a creamy and savory element to the meal, complementing the chicken and enchilada flavors. You can make them from scratch or use canned refried beans for convenience.
3. Mexican Corn Salad: A refreshing and colorful side, Mexican corn salad combines sweet corn kernels with bell peppers, tomatoes, red onions, cilantro, and lime juice. It adds a vibrant and fresh element to the meal, balancing the richness of the enchiladas.
4. Guacamole and Salsa: Fresh guacamole and salsa are versatile sides that go well with enchiladas. They provide a creamy and tangy contrast to the savory flavors of the chicken and enchilada sauce. Serve them with tortilla chips or as toppings for the enchiladas.
5. Salad: A simple green salad with lettuce, tomatoes, cucumbers, and a light vinaigrette dressing can provide a refreshing and crunchy side to balance out the richness of the enchiladas. You can customize the salad with your favorite vegetables and toppings.
6. Mexican Street Corn (Elote): If you're looking for a flavorful and unique side dish, Mexican street corn is a fantastic option. Grilled corn on the cob is slathered with a creamy mixture of mayonnaise, sour cream, lime juice, spices, and topped with cheese and herbs. It adds a delicious and slightly smoky element to the meal.

These sides offer a variety of flavors, textures, and freshness to complement the Skillet Chicken Enchiladas. Feel free to mix and match based on your preferences and the occasion to create a complete and satisfying meal.

Other Substitutions and Serving Suggestions

• If you want to make this dish gluten-free you can use corn tortillas in place of flour. I have not tried this recipe with other types of gluten-free tortillas, but I'm sure they would come out just as good. I have made these enchiladas with both corn and flour tortillas, and it really just comes down to personal preference. My family typically prefers the taste of flour tortillas in this recipe.

• You can easily make this dish vegetarian by omitting the chicken. Try substituting the chicken for some sautéed veggies like bell pepper, onion, or mushrooms. You can also use a vegetarian meat substitute. I think plant-based ground meat would be great in this dish, but just make sure to cook it prior to layering it into the skillet.

• Try topping the enchiladas with some sour cream, guacamole, cilantro, jalapeños, or crumbled cotija cheese.

• You can serve this dish with classic rice and refried beans. If you want something a bit healthier, try some sautéed veggies like Calabacitas, which is a side dish made of corn and summer squash.

Can Skillet Chicken Enchiladas be made ahead of time and reheated?

Yes, Skillet Chicken Enchiladas can be made ahead of time and reheated. Here's how you can do it:

1. Prepare and Cook the Enchiladas: Follow your recipe for Skillet Chicken Enchiladas, assembling the enchiladas in the skillet and cooking them according to the instructions.
2. Let the Enchiladas Cool: Allow the cooked enchiladas to cool down to room temperature before storing them. This helps prevent condensation and maintains the texture of the dish.
3. Store in the Refrigerator: Once cooled, cover the skillet or transfer the enchiladas to an airtight container or baking dish. Place them in the refrigerator to store. Enchiladas can typically be stored in the refrigerator for up to 2-3 days.
4. Reheating: When you're ready to enjoy the enchiladas, you can reheat them in the following ways:
   • Oven: Preheat the oven to around 350°F (175°C). Cover the skillet or baking dish with foil and bake for about 15-20 minutes or until heated throughout.
   • Stovetop: Reheat individual portions on a stovetop skillet over low to medium heat. Cover with a lid and warm them for a few minutes on each side until heated through.
   • Microwave: If you're short on time, you can reheat individual servings in the microwave. Place them in a microwave-safe dish, cover them with a microwave-safe lid or plastic wrap, and heat in short intervals, stirring or flipping occasionally, until thoroughly heated.
5. Garnish and Serve: Once the enchiladas are reheated, you can garnish them with fresh toppings like chopped cilantro, diced tomatoes, sour cream, or avocado slices, if desired. Serve them hot, and enjoy!

Reheating times may vary depending on the size and thickness of the enchiladas and the reheating method used. It's important to ensure that the enchiladas are heated thoroughly to an internal temperature of 165°F (74°C) to ensure food safety.

By making Skillet Chicken Enchiladas ahead of time and reheating them, you can save time and still enjoy a delicious and convenient meal.

Other Skillet Meals You Would Enjoy:

• Sausage and Rice Skillet
• Cast Iron Skillet Lasagna
• Skillet Bacon Mac and Cheese
• Zucchini Skillet

Skillet Chicken Enchiladas

If you are anything like me, you love enchiladas, but are terrible at rolling them. Cue this recipe. Skillet chicken enchiladas are the perfect way of getting those bold Mexican flavors, but in a much easier way.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Dinner, Lunch

Cuisine Mexican

Servings 4 servings

Equipment

• Cast Iron Skillet

Ingredients

  

1x2x3x

• 1 lb boneless skinless chicken breasts
• 4 8 in flour tortillas
• 2 10 oz cans enchilada sauce
• 3 c shredded Mexican blend cheese, divided
• salt and pepper

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Instructions

 

• Preheat the oven to 350 degrees.
  
• Cut the chicken breasts into 2 inch strips to make cooking quicker. Add them to a 12 inch cast iron skillet, then season with salt and pepper.
  
• Cook over medium heat, flipping every so often, until fully cooked all the way through.
• Remove chicken from the skillet, and shred the meat.
  
• Return shredded chicken to the skillet.
  
• Cut the tortilla into 1 inch strips, then cut into thirds. Add tortillas to skillet.
  
• Pour enchilada sauce in.
  
• Add 2 cups of the cheese.
  
• Sprinkle it with a little bit of salt and pepper.
• Stir everything up, then top with remaining cheddar cheese.
• Bake for 30 minutes, or until the cheese is melted and bubbly.
  
• Serve hot, and enjoy!
  

Keyword One-pan, One-pan enchiladas, Skillet Chicken Enchiladas

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